SITHKOP004 (Assessment Task 1) Answer

RTO No. 45485 | CRICOS No.
03754M
Assessment Task
SITHKOP004 - Develop menus for special dietary

requirements
Version 2.0: March 2021 (R. Thomas)
Copyright @2021, Australian International Institute of Technology. All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by
any means, electronic, mechanical, photocopying, recording or otherwise without prior written permission.
Postal address: Ground Floor, 313 - 315 Flinders Lane, Melbourne, Victoria. 3000.
Australian International Institute of Technology

RTO No. 45485 | CRICOS No. 03754M
Assessment Task
SITHKOP004 - Develop menus for special dietary requirements
Version 2.0 | Last update: 23/03/2021
Page 1 of 18
Student Assessment Agreement
Please ensure you read through and understand the Assessments Conditions, Assessment Tasks and
General Requirements in this Student Guide and Assessment Workbook before you complete and sign the
agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any specific needs that should be considered?  Yes  No
If so, explain these in the space provided below:
Do you understand your rights to re-assessment?  Yes  No

Do you understand your right to appeal the decisions made in an assessment?  Yes  No
Student Name
Student Number
Student Signature
Date
Assessor Name
Assessor Signature
Date
Final Record of Competency
This form is to be completed by the assessor and used as the ‘final record of competency’.
All student submissions including any associated evidence are to be submitted for filing before issuing to the
Student Services Administration for processing.

Assessment Task
Page 2 of 18
Finally Student Academic Results and Assessment Feedback are to be entered into the Academic Result
Spreadsheet and forwarded to Student Services Administration admin@aiit.vic.edu.au.
Reference: Clauses 1.8 to 1.12 - Conduct effective assessment
Student Name
Student Number
Final Result
S = Satisfactory
NS = Not Satisfactory
Unit of Competency Assessment Summary NA = Not Assessed
S NS NA
Assessment Task 1 Knowledge ☐ ☐ ☐

Final Overall Assessment Result Competent Not Yet Competent
Additional Supporting Comments and Feedback
Trainer and Assessor Student
I, the undersigned, have received, discussed, and

I, the undersigned, declare that I have conducted a
accepted my Assessment result as above for this
fair, valid, reliable, and flexible assessment with this
unit and I am aware of my appeal rights as per the
student, and I have provided fair, relevant, and
Student Complaints and Appeals policy and
appropriate feedback.
procedure.
Name Signature
Signature Date
Date
☐ The Student did not attend the Assessment feedback session
Assessment Task Summary
The unit of competency is classroom-based delivery face to face and practical demonstrations completed
within a simulated work environment with trainer led training in classrooms, commercial kitchens and

Assessment Task
Page 3 of 18
computer labs consisting of direct observation, product-based methods, portfolios, questioning and third-
party evidence (if appropriate, relevant and verified).
The assessment tasks for SITHKOP004 - Develop menus for special dietary requirements are included
in this Student Guide and Assessment Workbook which are outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all scheduled assessment tasks satisfactorily.
Assessment Task Assessment Context Assessment Evidence Type
Assessment Task 1 Demonstrated knowledge required to Knowledge

(Knowledge) complete the tasks outlined in elements and
performance criteria of this unit of Short Answer Responses
competency.
Glossary of Common Terms in Assessment Task Questions
Provided below is a set of commonly used terms in the Assessment Task questions which are used to check
for your understanding.

Assessment Task
Page 4 of 18
To assist and guide you answer the Assessment Tasks questions, please refer to the meaning of each of the
listed key terms provided below.
Analyse – is to answer in detail and identify important points and key features.
Compare – is to show how two or more things are similar, ensuring that you also indicate the relevance of
the consequences.
Contrast – is to contrast something, you will need to show how two or more things are different, ensuring
you indicate the relevance or the consequences.
Discuss – is to discuss something, you are required to point out important issues or features and express
some form of critical judgement.
Describe – is to describe something, you should state the most noticeable qualities or features.
Evaluate – is to assess something, you should put forward arguments for and against the concept being
checked.
Examine – is to investigate or scrutinise something, this is similar to “analyse”, where you should provide a
detailed response with key points and features and provide critical analysis
Explain – is to make clear how or why something happened or the way it is.
Identify – it means that you are asked to briefly describe the required information. Generally, you are
expected to write a response two or three sentences long.
List – it means that you are asked to briefly state information in a list format.
Outline – is means giving only the main points. Keep the response a few sentences long.
Summarise – it means (like “outline”) only giving the main points. Keep the response a few sentences long

Assessment Task
Page 5 of 18
Assessment Task 1 Summary Cover Sheet
Student Declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with
any other student(s).
 I understand that if I If I am found to have plagiarised, cheated or colluded, action will be taken against
me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student Name
Student ID number
Student signature
Date
Assessor Declaration
 I hereby certify that this student has been assessed by me and that the assessment has been carried
out according to the required assessment procedures.
Assessor Name
Assessor Signature
Date
Assessment Outcome S NS DNS Resubmission Y N
Feedback
Student Result Response
 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student Signature
Date
A copy of this page must be supplied to Administration and is recorded kept in the student’s file with all
supporting Assessment evidence.

Assessment Task
Page 6 of 18
Assessment Task 1: Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of
this unit of competency.
This assessment task has to be conducted as per the Assessment Conditions

Assessment
Conditions
In Class Activity Self-Directed Research Task
Duration Trainer Discretion in alignment with the Training Plan and Timetable
Evidence Submission
Requirements
The completed and signed Assessment Tool
First Attempt 2nd Attempt Final Attempt Extension – Date: / /
Satisfactory Not Satisfactory Did Not Submit

Task
All Short Answer Responses attempted and Calculations ☐ ☐ ☐

correctly answered
Assessor Feedback and Comments
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment? If YES, Provide details for the requirements
and provisions for adjustment of assessment:
Overall Assessment Task Performance

Satisfactory Not Satisfactory
Assessment Task 1 ☐ ☐
Signed Date
Assessment Task 1: Knowledge Assessment

Assessment Task
Page 7 of 18
Assessment Guidelines
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
 Culinary terms and trade names for:
o Substitute ingredients used to produce dishes with special dietary recipes

o Ingredients suitable for meeting basic nutritional needs
o Ingredients that cause common allergic reactions
o Food additives and preservatives
 Main types and culinary characteristics of special diets that are part of contemporary Australian society:
o Eating regimes:
 Elimination
 Macrobiotic
o Exclusions for allergies, contraindications with medicines or food intolerance

o Fat-free
o Fluids
o Food preferences
o Food restrictions
o Gluten-free
o High carbohydrate
o High or low energy
o High or low protein
o High fibre
o Lacto ovo
o Low carbohydrate
o Low cholesterol
o Low fat
o Low gluten
o Low kilojoule
o Low sugar
o Modified sodium or potassium
o Modified texture
o Nutritional requirements
o Portion size
o Substitutes:
 Gluten-free flour
 Yeast-free flour
o Non-sugar sweeteners
o Sugar-free
o Type one and two diabetes
 Main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
o Halal
o Hindu

Assessment Task
Page 8 of 18
o Kosher
o Vegan
o Vegetarian
 Main types of customer groups that have special dietary requirements:
o Adolescents
o Athletes
o Children
o Defence forces
o Elderly
o Health care
o Ill or injured
o Infants
o International tourists
o Nutritional and energy requirements due to physical condition
o People in areas affected by disaster or environmental extremes
o People from different socioeconomic groups
o People in remote areas
o Those with weight problems:
o Underweight
o Overweight
o Obese
 Meaning of:
o Drug-Food Interactions
o Food Allergy
o Food Intolerance
 Key health and legal consequences of failing to address special requirements:
o Allergic reactions
o Anaphylaxis
o Food sensitivity or intolerance reactions
 Basic principles and practices of nutrition:
o Nutrients and their food sources

o Influences on food choice
o Food and beverage selection influences
o Food labelling and interpretation
o Role and implications of using food additives and preservatives
o Health implications of food choices
o Role of good nutrition in avoiding dietary diseases
o Effects of various cooking methods and food storage on nutrients
 Primary components of Australian Dietary Guidelines, in particular those for older Australians, children
and adolescents and their use in menu planning
 Methods and formulas for calculating portion yields and costs from raw ingredients:
o Butcher’s test
o Standard measures
o Standard yield tests
Required Resources to Complete this Assessment Task

Assessment Task
Page 9 of 18
 Personal Computer with appropriate Word processing Software
 Wi-Fi or Internet Access
 Calculator
Assessment Task 1
You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.
Task - Short Answer Responses and Calculations
1. List the ingredient substitution/s and/or recipe substitution you could make for the following dishes based
on each dietary requirement in the chart below:
Dietary Requirement Banana Bread Beef Wellington Beer Battered Whiting

In this diet Normal four can Gluten free beef and puff Normal things can be
be replaced by Gluten free pastry both can be used. replaced by gluten free
Coeliac flour. baking powder and
gluten-free beer or club
soda
Light Margarine Spread, Mashed Reduced-fat Vegetable oil can be
light brown sugar, low fat puff pastry can be used, replaced by olive oil and
Low Fat Diet milk can be used for Skim milk can be used Low fat beer with low
substitution. without cream, oil spray calories can be used
can be used instead of
butter
Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)
2. a) List two (2) common food additives or preservatives found in packaged foods and list why it is important
the food label lists these on the product:
Benzoates and Artificial food colours

1
These preservatives may cause allergic reactions in some people. As a result, these things must
2 be labelled on the back of the package for people to have a look and if needed can be avoided too
b) List two (2) types of oils suitable for someone with high cholesterol:
Olive oil
1
Coconut oil
2
c) Identify three (3) foods that can commonly cause an allergic reaction:

Assessment Task
Page 10 of 18
Peanuts
1
Tree nuts and wheat

2
3. Describe the following diets in the chart below, what foods they can eat and why:
Diet Foods that can be eaten

Eggs, Avocados, chia seeds and Beans etc.
Diabetic Because It contains less sugar
Beans, Vegetables and fruits etc.

Gluten Free Because it does not contain gluten
Grains, cereals and pastas etc. are low on fat products

Low Cholesterol - Low Fat
Amaranth. Arrowroot. Buckwheat etc. are low on gluten products

Low Gluten
Meats, nuts and seeds are some examples of sugar free products
Sugar Free
Bread, rice, and pasta are some vegan products.

Vegan
4. What is the difference between a Vegan diet and a Vegetarian diet, why is it important for Vegans and
vegetarians to eat food high in Protein and vitamin B12?
A vegan diet excludes all meat and animal products (meat, poultry, fish, seafood,
1 dairy and eggs), whereas a vegetarian diet excludes meat, poultry, ﬁsh and seafood.
However, there are a few variations of a vegetarian diet that depend on whether you
eat or exclude eggs, dairy and fish
Vitamin B12 is important for red blood cell production – it helps to maintain healthy
2 nerves and a healthy brain. People following a vegan diet are at risk of developing
vitamin B12 deficiency because it is only found in animal products

Assessment Task
Page 11 of 18
5. What is meant by the term drug food interaction? And why is it important to follow instructions from a
customer if they cannot eat a certain food due to medication they take?
Drug-food interaction: A reaction between a drug and a food or beverage. Drug-

1 condition interaction: A reaction that occurs when taking a drug while having a certain
medical condition
It important to follow instructions from a customer if they cannot eat a certain food due to
2 medication they take because The food can cause a reaction that changes the effect of
the medicine. It also can create or heighten side effects. An example of this is having
grapefruit or grapefruit juice with cholesterol drugs.
6. a) List two (2) food intolerances:
Cow's milk. An allergy to cow's milk is most often seen in babies and young children
1
Eggs. An egg allergy is the second most common cause of food allergy in children
2
b) Why is important that you do not serve someone nuts if they have mentioned they are allergic to them?
When someone has a nut allergy, the body's immune system, which normally fights
1 infections, overreacts to proteins in the nut.
It is important because If the person eats something that contains the nut, the body
2 thinks these proteins are harmful invaders and responds by working very hard to fight
off the invader.
7. a) What is anaphylaxis, and what should you do if a customer is suffering from this?

Assessment Task
Page 12 of 18
Anaphylaxis is when you get severe allergic reactions. Examples include reactions to
1 certain foods or particular insect stings.
 call an ambulance (911)

2
 Administer the epinephrine auto-injector.
 Place the person in a position appropriate for the symptoms they are
experiencing.
 Contact parent/guardian or other emergency contact.
 stay with the person until medical responders arrive
b) What other symptoms can determine an allergic reaction from food? Provide three (3) examples.
Tingling or itching in the mouth.

1
Swelling of the lips, face, tongue and throat or other parts of the body.
2
Abdominal pain, diarrhea, nausea or vomiting.

3
8. Describe one (1) type of food intolerance and describe the symptoms:
Lactose intolerance.
Food Intolerance
Diarrhea.
Symptoms
Nausea, and sometimes, vomiting.
Stomach cramps
Gas
Etc.
9. Describe the following terms relation to cultural diets:
Cultural Diet Description of Term

Assessment Task
Page 13 of 18
Halal is Arabic for permissible. The Islamic form of slaughtering animals or
Halal poultry, dahlia, involves killing through a cut to the jugular vein, carotid artery
and windpipe.
Most Hindus are vegetarian. The cow is viewed as a sacred animal so even
Hindu meat-eating Hindus may not eat beef. Some Hindus will eat eggs, some will not,
and some will also refuse onion or garlic
“Kosher” is a term used to describe foods that comply with dietary guidelines set
Kosher by traditional Jewish law. These laws determine which foods may be consumed
and how they must be produced, processed, and prepared.
A vegetarian diet focuses on plants for food. These include fruits, vegetables,
Vegetarian dried beans and peas, grains, seeds and nuts.
10. What are the advantages of having more options available for a range of cultural diets on a menu?
Advantages of having more options available for a range of cultural diets on a menu are :
1
Provides a range of nutrients to the body, promotes good health and can help reduce
2 the risk of disease
As well as keeping your diet interesting with different flavours and textures.
3
11. a) List the types of foods that the following nutrients are commonly found in below
Nutrient Foods Commonly Containing High Amounts of This Nutrient

Broccoli, Red cabbage, Bell paper etc.
Vitamin C
Barley, chickpeas, Berries, pears etc.

Fiber
Canned fruit, soda, Doughnut, Potato etc.

Carbohydrates
Beef, Chicken , Eggs , pulses etc.

Protein

Assessment Task
Page 14 of 18
Fish , nuts , seeds , Plant oil etc.
Omega 3 Fats
b) Describe why you must have a range of healthier food and beverage selections on the modern menu:
Eating a variety of foods from the 5 major food groups provides a range of nutrients to
1 the body, promotes good health and can help reduce the risk of disease
c) Why is it important to eat a balanced diet including lots of fruit and vegetables? What can be the
consequences of eating a poor diet?
Fruits and vegetables are an excellent source of dietary fibre, which can help to
1 maintain a healthy gut and prevent constipation and other digestion problems. A diet
high in fibre can also reduce your risk of bowel cancer.
Poor diet can lead to
2
Being overweight or obese.
Tooth decay.
High blood pressure.
High cholesterol.
Etc.
12. a) What must you do under the law regarding food labelling when foods include preservatives or
additives and what are consequences for not following food labelling laws?
According to the law Food additives in most packaged food must be listed in the
1 statement of ingredients on the label.
Not following food labelling laws can lead to

2  Fine on the person not following the law
 Problems to people having allergy to certain ingredients.
b) What can happen to vitamins contained within fruit and vegetables if they are boiled or stored in liquid?
Some vitamins dissolve in water, so you lose your vitamins to the cooking water if you
1 prefer to boil your vegetables. For example, boiling a potato can cause much of the
potato's B and C vitamins to migrate into the boiling water.

Assessment Task
Page 15 of 18
2
13. Where can you find dietary information for Australian’s including children, adolescents, and older
Australians and provide an example of what the key dietary guidelines in Australia are.
The Australian Dietary Guidelines (the Guidelines) and the Australian Guide to
1 Healthy Eating provide up-to-date advice about the amounts and kinds of foods that
we need to eat for health and wellbeing
Plenty of vegetables, including different types and colours, and legumes/beans. Fruit.
2 Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats etc.
14. How might a diet for an older Australian commonly differ from a healthy 25-year-old? How would this
affect your menu planning if the majority of your customers were of an older age?
Older adults generally have lower calorie needs, but similar or even increased nutrient
1 needs compared to younger adults.
Having majority of older costumers may lead to the menu containing most of the less calories
2 food products.
15. A pork rib loin costs $ 8.00 per kg bone in.
 It takes 20 minutes to trim it and the trimming loss is 60% (60% fat and bones with 40% meat left).
 You serve 200g per serve to each customer.

Assessment Task
Page 16 of 18
 You can purchase a kilogram (kg) of pork steaks (no bone) for $12.00 per kg.
How would you purchase your meat? Explain and justify your response
Workings and Calculations
Answer and Response
16. Complete the following Standard Recipe Card and calculate the total food cost of the ingredients
required for Mussels Sailor Style.
Mussels Sailor Style
Costs of each ingredient is as follows
Tomato, Concassé 0.5 each $0.10

Black Mussels 250 g $2.40
Butter 20 g $0.05
Bacon rasher 0.5 each $0.60
Button onion 0.5 each $0.10
Garlic clove 1 each $0.10
Dry white wine 40 ml $0.40
Parsley, chopped 1 sprig $0.05
French bread stick 0.25 each $0.20

Assessment Task
Page 17 of 18
Dishes Total cost $4
Now calculate the total cost of 23 serves of Mussels Sailor style
$55.2
Total cost for 23 serves of Mussels
Finally calculate the correct sales price per head assuming that the food cost will be 30% of the sales price.
Sales price per head
Workings and Calculations
+++ END +++

Assessment Task
Page 18 of 18

SITHKOP004 (Assessment Task 1) Answer

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITHKOP004 (Assessment Task 1) Answer

Uploaded by

Copyright:

Available Formats

RTO No. 45485 | CRICOS No.

SITHKOP004 - Develop menus for special dietary

Copyright @2021, Australian International Institute of Technology. All rights reserved.

Australian International Institute of Technology

Do you understand your rights to re-assessment?  Yes  No

Final Record of Competency

Australian International Institute of Technology

Reference: Clauses 1.8 to 1.12 - Conduct effective assessment

SITHKOP004 - Develop menus for special dietary requirements

Assessment Task 1 Knowledge ☐ ☐ ☐

Trainer and Assessor Student

I, the undersigned, have received, discussed, and

☐ The Student did not attend the Assessment feedback session

SITHKOP004 - Develop menus for special dietary requirements

Assessment Task Summary

Australian International Institute of Technology

Assessment Task Assessment Context Assessment Evidence Type

Assessment Task 1 Demonstrated knowledge required to Knowledge

Glossary of Common Terms in Assessment Task Questions

Australian International Institute of Technology

Australian International Institute of Technology

To be filled out and submitted with assessment responses

Assessment Outcome S NS DNS Resubmission Y N

Student Result Response

Australian International Institute of Technology

This assessment task has to be conducted as per the Assessment Conditions

First Attempt 2nd Attempt Final Attempt Extension – Date: / /

Satisfactory Not Satisfactory Did Not Submit

All Short Answer Responses attempted and Calculations ☐ ☐ ☐

Overall Assessment Task Performance

Assessment Task 1: Knowledge Assessment

Australian International Institute of Technology

 Culinary terms and trade names for:

o Substitute ingredients used to produce dishes with special dietary recipes

o Exclusions for allergies, contraindications with medicines or food intolerance

Australian International Institute of Technology

 Main types of customer groups that have special dietary requirements:

o Nutrients and their food sources

Required Resources to Complete this Assessment Task

Australian International Institute of Technology

Task - Short Answer Responses and Calculations

Dietary Requirement Banana Bread Beef Wellington Beer Battered Whiting

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

Benzoates and Artificial food colours

Australian International Institute of Technology

Tree nuts and wheat

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

Diet Foods that can be eaten

Beans, Vegetables and fruits etc.

Grains, cereals and pastas etc. are low on fat products

Amaranth. Arrowroot. Buckwheat etc. are low on gluten products

Bread, rice, and pasta are some vegan products.

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

Australian International Institute of Technology

Drug-food interaction: A reaction between a drug and a food or beverage. Drug-

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

6. a) List two (2) food intolerances:

Student Response was deemed  Satisfactory (S)  Not Satisfactory (NS)

Australian International Institute of Technology

 call an ambulance (911)

Tingling or itching in the mouth.

Abdominal pain, diarrhea, nausea or vomiting.