MULTIPLE CHOICE – KNOWLEDGE TEST

Teaching Team HOSPITALITY

Student Name Roshan Maharjan Student No. CBC190926

Teacher Hayley Semester/Year 2020

Program Name and Code SIT30816 – CERTIFICATE III IN COMMERCIAL COOKERY

Unit Name and Code SITHCCC018– PREPARE FOOD TO MEET SPECIAL DIETARY
REQUIREMENTS

Assessment Description and ASSESSMENT B – MULTIPLE CHOICE – KNOWLEDGE TEST

Version

INSTRUCTIONS TO CANDIDATES
This assessment is made up of multiple choice questions.
 Each multiple choice question has four (4) responses. There is only one (1) correct answer.
 Read all questions carefully before answering.
 Attempt all questions.
 For multiple choice questions, circle the letter beside correct answer or fill in the correct circle. If you make a mistake cross out the entry
and circle the correct answer. Clearly indicate ONE answer only.
 Do not begin to write until instructed to do so.
 Check with your supervisor if you are allowed to use a dictionary, calculator or other resources.
 All mobile phones are to be switched off before the commencement of the examination.
 No other papers, books or resources are allowed. All other documents and resources must be left with the supervisor.
 All writing and working to be done on the answer sheets.
 If you require any assistance during the examination, raise your hand and the supervisor will attend to you.
 Please observe strict silence.

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.

Examiner Comments and Feedback

Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed

 Multiple Choice Knowledge

Assessment B S | NS | NA S | NS | NA
Test

Comments and Feedback:

The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required
Student Roshan Maharjan Examiner
Name Name
Examiner
Student Roshan
Signature
Signature

Date 29/4/21 Date

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018
 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

1. A customer is a strict vegan and you are preparing a stir-fry for them. Which of the following
ingredients shouldn’t be used when making this dish?
(a) Honey.
(b) Mushrooms.
(c) Tofu.
(d) Palm sugar.

2. You work in an aged-care facility. Who should you liaise with to clarify the dietary requirements of a
resident with dementia?
(a) Your colleagues.
(b) Health and medical personnel.
(c) The customer.
(d) Religious personnel.

3. What are the possible consequences of ignoring the special dietary requirements of a customer with a
food allergy?
(a) Vomiting and nausea caused by food poisoning or other illnesses relating to cross-
contamination.
(b) Mental and emotional trauma due to the consumption of food that is contrary to their beliefs and
health needs.
(c) Physical reactions such as swelling of the tongue and throat, difficulty breathing, abdominal
cramps.
(d) The customer can take legal action taken against your organisation for breaching WHS and
food safety legislation.

4. You are preparing a menu that must incorporate a number of special dietary needs. How can you
learn more about what meals to make for customers and select appropriate menu items?
(a) Prepare dishes for customers and assess their reactions and comments.
(b) Ask customers for advice on which dietary needs to cater for and recipe suggestions.
(c) Discuss menu items with others who have similar requirements.
(d) Access special dietary recipes from health professionals, reputable websites or recipe books.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018
 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

5. You are evaluating a recipe for chicken risotto. The ingredients are chicken, vegetable oil, butter,
onion, garlic, capsicum, Arborio rice, white wine, vegetable stock, spinach, cream and parmesan cheese.
Additives listed on the label of the powdered stock include yeast extract and flavour enhancer 635 (an MSG
booster). Could any of these ingredients cause health consequences to people with food allergies or
intolerances?
(a) No. This is a relatively safe dish as none of the ingredients fit into the most common types of
food allergies or intolerances.
(b) Yes. The onion, garlic, capsicum, dairy products and flavour enhancer could cause problems for
those with specific allergies.
(c) Yes. Certain cultural or religious groups do not consume alcohol and the recipe has white wine
in it.
(d) No. It’s safe for people with food allergies but vegetarians, vegans and some religious groups
will not be able to eat it.

6. Your customer with coeliac condition has requested you cook them a special dish. What ingredient
must you exclude?
(a) Meat.
(b) Dairy products.
(c) Gluten.
(d) Preservatives.

7. Why is it essential to use only the ingredients listed when following recipes for special dietary
requirements?
(a) Any additional ingredients you add might mean the dish no longer meets the dietary needs of
the customer.
(b) If you don’t follow the recipe exactly, you make incorrect quantities or have the incorrect flavour
or appearance.
(c) The ingredients are designed to meet very specific nutritional, dietary, cultural and religious
needs and must be adhered to, to meet legislative requirements.
(d) Deleting or adding ingredients changes the nutritional value, food costing and yields of a dish.
This affects a business’s profitability.

8. A customer tells you they’re vegetarian. However, there are no vegetarian choices on the menu. What
do you do?
(a) Tell the customer to make a booking on another day so you can be prepared to cater for their
needs.
(b) Prepare a plate of mixed steamed vegetables for them.
(c) Explain that you don’t cater to vegetarians. Advise them of the nearest restaurant that does.
(d) Ask what type of vegetarian they are. Explain how you can modify the dishes on the menu to
suit their needs.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018
 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

9. Who should you communicate customers’ specific dietary or cultural requirements to?
(a) Other team members, especially those involved in preparing, cooking and serving the food.
(b) Management in each department.
(c) Other customers at other tables in the restaurant.
(d) The customer themselves and the others who will be dining with them.

10. What should you keep in mind when selecting ingredients to ensure optimum nutritional value?
(a) Remember that you can’t really ensure optimum nutritional quality. Nutrient losses are
inevitable.
(b) Use FIFO (first in, first out) to select ingredients close to their use-by date from storage.
(c) Select the freshest and highest quality ingredients as you need them. When substituting, look
for ingredients of similar nutritional value.
(d) Choose only those ingredients without allergens and preservatives.

11. Which cooking technique and equipment is most appropriate when making food for a customer with
heart disease?
(a) Stir frying in a wok.
(b) Steaming in a steamer.
(c) Deep frying in a fryer.
(d) Shallow frying in a pan.

12. Which preparation and cooking techniques retain optimum nutritional value of vegetables?
(a) Peeling and steaming as needed.
(b) Washing, roasting and holding in the bain-marie.
(c) Washing and not cooking at all.
(d) Washing and steaming as needed.

13. What three qualities should your final dish have when you present it?
(a) It should be nutritionally balanced, appetising and attractive.
(b) It should have foods of all colours, shapes and flavours.
(c) It should be affordable, nutritionally balanced and on the right-sized plate.
(d) It should have height, balanced colour and be on a clean plate.

14. What visual checks should you complete before the dish is served to customers?
(a) Ingredients, serviceware and check the dish against the customer’s order.
(b) That it meets the customer’s dietary needs and overall presentation.
(c) Appearance, structure, balance and alignment.
(d) Temperature, appearance and serviceware.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018
 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

15. How must halal, kosher and foods prepared for allergy suffers be stored?
(a) In the refrigerator at between 1 to 4 °C.
(b) In sealed containers so it doesn’t come into contact with other foods that could contaminate it.
(c) In a separate storage area from all other foods and packaged in specially labelled containers.
(d) In the refrigerator at between 1 to 4 °C in clean containers covered with cling wrap.

16. How can you minimise waste and maximise the profitability of a dish?
(a) Follow recipes exactly so you don’t end up with leftovers or larger portions.
(b) Follow the waste management hierarchy.
(c) Use cheaper ingredients and use as much of the ingredient as possible.
(d) Re-use any leftovers when preparing the dish again for the next service period by adding them
to the freshly prepared dish.

17. How should you store surplus food at the end of a service period?
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with a list of ingredients in the dish to ensure it
is not given to allergy sufferers and freeze until required.
(c) Place in a clean container, cover and clearly label what the contents are. Place in the
refrigerator.
(d) Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access.

18. How can you reduce the number and type of cleaning tasks you have to complete at the end of a
service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques so equipment and work areas are cleaned correctly,
reducing repetition of tasks.

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018