Research information on food1.1 Identify sources of information on food
Sources of informationØChefs, cooks and other food service personnelØFood and beverage reference booksØFood and cooking demonstrationsØGeneral and trade media, including print and electronicØThe internetØProduct suppliersØRecipes and menusØTrade shows and exhibitions.
Research information on food1.2 Identify sources of information on food
Developing your current knowledge of foodCurrent knowledge includes:ØCurrent food and beverage festivalsØCurrent market trendsØOrganisation:omenus and specialsopromotional activitiesotrendsØSeasonal produceØTypical foods and wines of the local area.
Developing your current knowledge of food1.3 Evaluate the characteristics of organisational menu items using sensory evaluation techniques
Sensory evaluation techniquesSensory evaluation techniques may include:ØSmell or nose appraisalØTaste testsØVisual inspection of presentation.
Smell or nose appraisalØYou should be able to recognise whether food is suitable to eat/not rotten by smelling itØAlso, you should be able to pick out individual ingredients from certain foods and wines by smelling them.
Taste testsØYou should be able to recognise how food tastes and dissect the ingredients that have gone into making the dishØPlace a small amount of the food in your mouth and let it sit on your tongue, moving it around your palateØFor wine, you should sip it and roll it around your mouth or slurp it in with accompanying air.
Visual inspection of presentationØPresentation is critical – people will develop preconceptions about taste based on how food looksØYou should be able to inspect all dishes on the menu and be able to tell if the presentation is accurate and if any items are missing from the plateØFor wine, you should be able to assess for clarity by holding it up in a glass against the light.
Advise customers on menu items2.1 Provide accurate information on different menu options
Menu optionsØIngredientsØMenu items that cannot be adjustedØMethods of cookingØVariations that can be achieved to suit the customer.
Major foodtypesØAppetisersØCheesesØDishes from several major cuisinesØFruits and vegetables ØMeat, fish and seafoodØSaladsØSauces and accompanimentsØSoupsØSpecial diets for health or cultural reasons.
Characteristicsof major food types ØIngredientsØFlavourØConsistencyØMajor suppliersØMethods of preparation, cooking and productionØSuitability for different customers ØTypical or suitable accompaniments and garnishes.
Advise customers on menu items2.2 Discuss methods of cooking and different culinary styles in clear and simple language
Methods of cookingØGrillingØBaking ØSteaming ØBoilingØSimmeringØPoachingØFrying ØBarbecuing.