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problem 1: The significance of healthy eating is constantly highlighted by the Government and knowledge of nutrition is necessary for those in the food industry.

a) Examine guidelines which need to be considered when compiling a menu for institutional or industrial catering in order to give a nutritionally balanced diet.

b) Compare the duties of a dietician with those of a nutritionist.

problem 2: Most foods contain some nutrients which provide the body with materials for energy, growth and repair.

a) Describe how the process of digestion differs from absorption.

b) Examine the major groups of fats, clearly pointing out their functions and food sources.

c) The body needs certain mineral elements in the diet. Choose four minerals, and identify their uses in the body and the foods from which they might be obtained.

problem 3: The compiling of a menu is one of the caterer’s most significant jobs.

a) Examine factors which will require to be taken into consideration when planning a menu.

b) Describe the role of cyclical menus, identifying merits and demerits in their use.

problem 4: A purchase specification will assist with the formulation of standardized recipes.

a) Construct a purchase specification for a commodity of your choosing and identify the sub-headings under which information about that commodity will be recorded. For each sub-heading, give one illustration of the type of information which should be specified in that part.

b) Describe benefits to the caterer of using standardized recipes.

problem 5: When designing a kitchen, an awareness of the most appropriate equipment to install will be essential. describe processes and equipment that might be found in each of the given areas:

a) Dry areas
b) Hot dry areas
c) Wet areas
d) Hot wet areas
e) Dirty areas

problem 6: Energy costs represent an important proportion of hotel costs and their control is paramount to running a successful operation.

a) Compare and contrast the merits and demerits of the use of gas against the use of electricity.

b) Substantial savings can be made by the installation of energy-saving equipment and the efficient use of fuel. Examine other energy conserving measures which might be implemented in a kitchen.

problem 7: Catering employees are needed to take reasonable care of the health and safety of themselves and to cooperate with the employer in such matters.

a) describe how you would carry out risk assessment in the kitchen.

b) Specify rules which must be observed when handling knives.

c) Describe the action to follow upon discovering a fire.

d) Describe the principal methods of extinguishing a fire.

problem 8: A caterer has a legal duty to take all reasonable precautions to prevent food from becoming contaminated.

Compile a checklist appropriate for members of staff who handle food, to help them in maintaining standards of personal appearance, cleanliness and hygiene.

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