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folio booklet 2021.docx - 1 CRC Sydenham Unit 3 & 4 VCE VET...

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1CRC SydenhamUnit 3 & 4 VCE VET(2ndYear Hospitality)SAC 1 Folio SITHFAB016 Provide advice on foodAssessment activity bookletContains:Activity 1 ResearchActivity 2 Sensory appraisalActivity 5 Menu constructionV1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021
2Activity 1 – Research information on foodThis activity is made up of 6 parts A – FA: Food characteristicsTask:You are required to research and present information on food from differentcategories. Finding a recipe will assist you to complete this. Include a photo/image of theitem.1.Appetisers.Name of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:2.CheesesName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:3.FruitName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:V1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021
3Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:4.VegetablesName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:5.MeatName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:6.FishName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:V1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021
4Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:7.SeafoodName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:8.SaladsName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:Suitability for different customers:Typical accompaniment or garnish:9.Sauces and accompanimentsName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:Method of cooking or preparation:Style of service:Country of origin:V1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021
5Suitability for different customers:Typical accompaniment or garnish:10. SoupsName of the dish:Presentation style (photo/image):Ingredients:Major suppliers of main ingredient:

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Term
Fall
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Sauce, Quatrefoils

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