SITHKOP004 - Develop Menus For Special Dietary Requirements - Religious Meal Requirements - Management Assignment Help

Assignment Task

ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE

Questions

1 List 5 dietary requirements and 5 cultural or religious meal requirements

2 A ketogenic diet has become the hottest diet trend of late. Explain how this diet works and highlight one of its positives and negatives

3 List three other professionals you can liaise with to identify and confirm customer requirements

4 Briefly describe what could happen if you ignore a customer’s food allergy

5 Select the lunch which would be suited for a customer who requires a kosher meal. State why the other meals are not suitable

• Beer battered Fish and Chips with green salad
• barbecued prawns with chips and vegetables
• Tofu with vegetable stir-fry and rice

6 When developing meal plans and menus, you must be able to create meals which contain appropriate combinations of foods to meet macro- and micronutrient requirements. Identify the four macronutrients to keep in mind.

7 Identify the five categories of foods which contain the nutrients we need to promote good health and help us avoid dietary disease.

8 Identify 3 things you can do to make a diet more balanced when preparing menus

9 Explain how you would incorporate enough choice in an à la carte menu

10 Identify four cooking methods you would recommend to maximise nutritional value in food.

11 Identify four expenditure items you’d need to accurately calculate to determine production costs of menu items

12 List the three standard measures you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients. Provide an example of each one.

13 You buy 10 kg carrots. After washing, peeling and trimming them you have 9.5 kg left. Calculate the yield % of the carrots. State the formula you used. Show how you arrived at this figure.

14 You are planning a vegetarian menu item: roast pumpkin with feta and walnuts. List five dish terminologies you could use in the menu description.

15 Identify four ways you can get ongoing feedback from customers and others to improve menu performance.

16 Explain how to analyse menu success against delivery goals and customer satisfaction.

17 Explain three ways you could adjust menus based on feedback and success.

18 What are the macro and micro nutrients?

19 What foods are macronutrients?

20 What are 4 examples of micronutrients?

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