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SITHFAB016 Food Information and Evaluation Record

Food information and evaluation – learner sample

General information

Type of information required

Example

Menu item

Name the menu item or recipe.

Potato and leek soup

Price

Normal selling price of the item.

$11.00

Target market

Consider what type(s) of customers this dish appeals to, for example, children and adolescents, older people, people from different socio-economic or religious groups, health-conscious or price-orientated groups.

All ages and groups

Ingredients

List all ingredients required to prepare the dish.

Butter, potato, leeks, onion, chicken stock, chives, croutons

Preparation methods

List all techniques used to prepare, cook and produce the dish, for example, steaming, grilling, stir-frying, whipping, baking.

Sauté leek and onion, simmer soup, blend cooked soup

Country of origin / style of cuisine

List or describe where the dish originated from or what style of cuisine the dish represents, for example, dish originated in France, Russia or Thailand, or is Mexican, fusion or east meets west-style cuisine.

Based on the French soup vichyssoise but also found in British and Irish cuisines.

Presentation requirements

Describe how the dish is plated, presented or packaged. Include any garnishes or accompaniments and formal organisational presentation standards.

Served in a bowl, sprinkled with chopped chives and topped with croutons. Sometimes cream also swirled on top.

Service style

Describe how the dish is normally served to the customer or the range of service options, for example, plate service to seated customers, presented on a hot or cold buffet, tray service for cocktail functions, packaged for fast food service.

Can be plated and served to seated customers, packaged for takeaway or placed in a soup kettle for service on a buffet.

Suitability for dietary needs

Indicate if specific dietary needs dish is or is not suitable, for example, not suitable for vegetarian or vegan customers, not suitable for coeliac or lactose intolerant customers.

Does the dish meet the Australian Dietary Guidelines?

Suitable for vegetarians (if chicken stock is replaced with vegetable stock), low-fat diet and lactose intolerant (if cream not added in garnish).

Not suitable for vegans or coeliac.

Contributes towards dietary guidelines for number of serves of vegetables per day.

Variations

Describe how the dish could be varied to meet dietary requirements or customer preferences, for example, removal or swapping of specific ingredients.

Suitable for vegans if butter replaced with vegetable oil when sautéing onion and leeks, and when frying croutons. Suitable for vegetarians if vegetable stock used.

Suitable for coeliac if not served with croutons.

Sensory evaluation

Visual appraisal

Evaluate the visual appearance of the completed dish. Consider colour, consistency, texture, balance, plating or packaging and if the dish meets organisational standards.

Dish has creamy white colour which contrasts with coloured serving bowl. Croutons add crunch and green chives add colour to dish.

Smell or nose appraisal

Evaluate the smell of the completed dish. Consider balance of aromas, if one ingredient dominates and any unpleasant, off or burnt aromas.

Distinct leek/onion smell softened by the potato.

Taste appraisal

Evaluate the taste of the completed dish. Consider balance of flavours, if one ingredient dominates the dish, consistency and texture, and presence of any unpleasant, off or burnt flavours.

Smooth, thick consistency with no lumps; hearty, filling soup in cold weather.

Ingredient information

Name of ingredient

Commercial or commonly used name of ingredient.

Leek

Major characteristics of ingredient

Characteristics could include food group (leafy green vegetable, cereal, legume, etc.), colour, texture (raw and/or cooked), aroma, flavour, consistency (raw or after processing), uses in a dish (thicken, bind, aerate, add protein or spiciness, create sauce, sweeten).

·       Comes from same family as onions but has milder flavour.

·       Round, straight white stem that becomes lighter then darker green towards the top.

·       Only white section used in recipes. Green leaves can be used when making stock.

·       They must be washed thoroughly to remove sand and grit between the layers prior to cooking.

Seasonality

Indicate when the ingredient is available: summer, winter, December to January, all year round.

In season spring and summer, available for purchase all year round.

Supply details

Describe how the ingredient is supplied (fresh, frozen, dried, canned, cryovac, etc.) and who it is purchased from (name or type of manufacturer, farmer or supplier).

Fresh from fruit and vegetable supplier.

Customer information

Summary of menu item

Summarise the characteristics of the menu item to be used by staff when providing advice and making recommendations to customers. Incorporate general, sensory and ingredient information where appropriate.

A thick, hearty vegetable soup suitable for all types of people on a cold winter’s day.

Sources of information

Summary of sources of information

Provide a summary of the main sources of information you used when researching this menu item and ingredient.

www.seasonalfoodguide.com

www.gracelinks.org

Food information and evaluation record 1

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 2

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 3

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 4

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 5

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 6

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 7

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 8

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 9

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 10

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 11

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

Food information and evaluation record 12

General information

Menu item

Price

Target market

Ingredients

Preparation methods

Country of origin / style of cuisine

Presentation requirements

Service style

Suitability for dietary needs

Variations

Sensory evaluation

Visual appraisal

Smell or nose appraisal

Taste appraisal

Ingredient information

Name of ingredient

Major characteristics of ingredient

Seasonality

Supply details

Customer information

Summary of menu item

Sources of information

Summary of sources of information

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