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

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CRC Sydenham
Unit 3 & 4 VCE VET
(2
nd
Year Hospitality)
SAC 1 Folio SITHFAB016 Provide advice on food
Assessment activity booklet
Contains: Activity 1 Research
Activity 2 Sensory appraisal
Activity 5 Menu construction
V1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021

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Activity 1 – Research information on food
This activity is made up of 6 parts A – F
A: Food characteristics
Task: You are required to research and present information on food from different
categories. Finding a recipe will assist you to complete this. Include a photo/image of the
item.
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. Cheeses
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:
3. Fruit
Name 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

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Style of service:
Country of origin:
Suitability for different customers:
Typical accompaniment or garnish:
4. Vegetables
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:
5. Meat
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:
6. Fish
Name 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

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Style of service:
Country of origin:
Suitability for different customers:
Typical accompaniment or garnish:
7. Seafood
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:
8. Salads
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:
9. Sauces and accompaniments
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:
V1 SITHFAB016 Booklet for SAT 2021 . B.Wilson 31/03/2021

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Suitability for different customers:
Typical accompaniment or garnish:
10. Soups
Name of the dish:
Presentation style (photo/image):
Ingredients:
Major suppliers of main ingredient: