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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


S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed


S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed

Assessment B 

q Multiple Choice Knowledge Test 

S   |   NS   |   NA

S   |   NS   |   NA

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1.       Your hotel is hosting a conference for yogis, the majority of whom are vegans. What foods would you add to your normal breakfast buffet to meet their requirements?

(a)     Organic, honey-glazed granola and rice milk.

(b)     Plenty of biodynamic yoghurt and muesli.

(c)     More free-range eggs and whole grain toast.

(d)     Scrambled tofu, fresh fruit and muesli.

2.       Contemporary dietary trends include diets with low-fat meals. You prepare meals in a childcare centre for 0 to 5-year-olds. Assess the suitability of a low-fat dietary regime for these children.

(a)     Not suitable for any of the children.

(b)     Not suitable for the babies, but suitable for the 1 to 5-year olds.

(c)     Not suitable for the 0 to 2-year-olds, but suitable for the 3 to 5-year-olds.

(d)     Suitable for all the children.

3.       You work in a boarding school. Who should you liaise with to clarify the dietary requirements of a child with coeliac disease?

(a)     Your colleagues.

(b)     The principal of the school and the child’s teacher.

(c)     The child.

(d)     Health and medical personnel.

4.       What are the possible consequences of serving a meal which ignores customers’ special dietary requirements?

(a)     Legal action taken against your organisation for breaching WHS legislation.

(b)     Health or medical consequences for the customer and legal consequences for your organisation.

(c)     There are no consequences of ignoring customers’ special dietary requirements. Their health is their responsibility.

(d)     Food poisoning or other illnesses related to cross-contamination.

5.      You cook in a hospital. One of the patients has lactose intolerance. What choices can you offer with

         their muesli at breakfast?

(a)     Choice of low-fat or full-cream milk.

(b)     Choice of rice or almond milk.

(c)     Choice of plain or fruit yoghurt.

(d)     You should not be serving muesli at all. They’re allergic to it!

6.       Which meal has the appropriate combination of food to meet macro- and micronutrient requirements for adults?

(a)     Green salad with tomato, avocado and cucumber, with fruit compote for dessert.

(b)     Steak covered in grilled onions, side of chips, with cake and mango ice cream for dessert.

(c)     Grilled fish, baked potato and mixed steamed vegetables, with fruit compote for dessert.

(d)     Pasta marinara and garlic bread, with fruit pie for dessert.

7.       What does a well-developed menu or meal plan do?

(a)     Promotes good health and reduces the incidence of diet-related health problems.

(c)     Reduces the cost of menu items created for special dietary needs.

(c)     Minimises the amount of information staff need to know about special dietary needs.

(d)     Ensures stock ordering and purchasing is completed accurately.

8.       What should you keep in mind when preparing cyclic menus?

(a)     You should balance nutritional requirements.

(b)     You should vary ingredients and cooking methods.

(c)     You should vary quality points such as taste, texture and colour.

(d)     You should keep all of these in mind.

9.       You’re preparing an à la carte menu and wish to include options for vegetarians, vegans, gluten-free and dairy-free diners. How many choices should you provide in each category?

(a)     At least one.

(b)     At least two.

(c)     At least three.

(d)     At least four.

10.     Which preparation and cooking methods maximise the nutritional value of vegetables?

(a)     Washing, roasting and holding in the bain-marie.

(b)     Washing and not cooking at all.

(c)     Peeling and steaming as needed.

(d)     Washing and steaming as needed.

11.     Which must you accurately calculate to determine the production costs of your menu items?

(a)     All ingredients in the dishes or food production items.

(b)     All ingredients that yield less than 100% and the wastage.

(c)     Labour and operational costs of the kitchen.

(d)     All expenditure items.

12.     Which formula would you use to calculate actual food cost from raw ingredients which yield 100%?

(a)     Purchase unit cost x usage % = actual food cost.

(b)     Purchase weight ÷ purchase unit x 100 = actual food cost.

(c)     EP ÷ AP = actual food cost.

(d)     Quantity required ÷ yield % = actual food cost.

13.     You have assessed your menu items for cost-effectiveness. Which one should you choose to place on the menu?

(a)     The menu items that meet all these criteria.

(b)     The menu items with the largest usage percentage.

(c)     The menu items with high yield.

(d)     The menu items with the highest food cost percentage.

14.     What kind of terminology should you use in your menus and meal plans?

(a)     Terminology that’s descriptive yet truthful.

(b)     Descriptions that encourage purchase even if they aren’t quite accurate.

(c)     Terminology that is impressive to other chefs.

(d)     Your menus and meal plans should include all these kinds of terminology.

15.     Why do you need to seek ongoing feedback from customers and others?

(a)     So you have something to contribute at staff meetings.

(b)     You don’t need to seek ongoing feedback from customers or others.

(c)     To change your customer profile if necessary.

(d)     To improve your menu’s performance.

16.     What do you analyse the success of your special menus against?

(a)     Profitability, dietary goals and customer satisfaction.

(b)     None of these answers are correct.

(c)     The number of health-related issues reported by customers who dine at your establishment.

(d)     Feedback from staff, customers and suppliers.

17.    What information should you base adjustments to your menus on?

(a)     Butcher’s tests and standard yield tests.

(b)     All of these.

(c)     Feedback and profitability.

(d)     Culinary balance and nutritional balance.