Hafw Advanced Food And Wine Student Workbook V.1.0.
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Assessment One Student Workbook THH51202 Diploma of Hospitality Management
HAFW Advanced Food and Wine Names:
Student Numbers:
Teacher:
Teacher use only:
/270
/70%
THH51202 Diploma of Hospitality Management
Introduction
Throughout the course of the five week delivery of this module, you are required to complete the following workbook based on your notes, experiences in class and independent research. You are to work in groups of up to four (4) students to complete this workbook. The workbook accounts for 70% of the mark for this module. The workbook is due for submission in class during the final week (week 5) of the teaching block. The workbook must be submitted with an assignment cover sheet. Please ensure that you read the instructions on the assignment cover sheet carefully. You must retain the assignment receipt (the bottom section of the assignment cover sheet). You must keep a copy of your work. Penalties for late submission apply, as detailed on the assignment cover sheet. This workbook carries 270 marks. This assessment accounts for 70% of the overall mark for this subject.
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 2
THH51202 Diploma of Hospitality Management
Activity One – Food Knowledge
20 Marks
Using your research skills, obtain information from a number of restaurants, food journals, websites etc. to complete the following table. NAME OF DISH
MAIN INGREDIENT
COOKING STYLE
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
MAIN FLAVOURS
Page 3
THH51202 Diploma of Hospitality Management
Activity Two - Hors d’oeuvre and accompaniments
10 marks
Write a list of 3 hot and 2 cold hors d’oeuvre that may be served at a function and write the accompaniments they are served with. COLD HORS D’ OEUVRE
ACCOMPANIMENTS
HOT HORS D’ OEUVRE
ACCOMPANIMENTS
Activity Three – National Soups
12 marks
Complete the following table by listing an additional four countries and their national soups. SOUP Goulash
MAIN INGREDIENTS Beef, paprika
COUNTRY OF ORIGIN Hungary
Minestrone
Vegetable, pasta
Italy
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 4
THH51202 Diploma of Hospitality Management
Activity Four – Poultry Dishes
12 marks
Using a selection of restaurant menus and your research skills, make a list of 4 poultry dishes, their cooking methods and accompaniments. POULTRY DISHES
COOKING METHODS
Activity Five – Seafood Dishes
ACCOMPANIMENT
15 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) seafood dishes, their cooking methods and accompaniments. SEAFOOD DISHES
COOKING METHOD
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
ACCOMPANIMENT
Page 5
THH51202 Diploma of Hospitality Management
Activity Six – Farinaceous Products
25 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) farinaceous products that are served in a restaurant. Provide details of their preparation method, a sauce that they may be served with and whether the dish is gluten free or vegetarian. FARINACEOUS PRODUCTS
GLUTEN FREE
PREPARATION METHODS
SAUCES
Activity Seven – Desserts
VEGETARIAN
20 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) desserts that are served in a restaurant. Provide details of their classification, main ingredients and flavour. DESSERT
CLASSIFICATION
MAIN INGREDIENTS
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
FLAVOURS
Page 6
THH51202 Diploma of Hospitality Management
Activity Eight – Cheeses
14 marks
List seven different styles of cheese and then write a brief description of each cheese as you would explain it to a guest.
CHEESE TYPE
CHARACTERISTICS
1.
2.
3.
4.
5.
6.
7.
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 7
THH51202 Diploma of Hospitality Management
Activity Nine – Vegetables
20 marks
Compile a list of 5 vegetables that are used on a variety of restaurant menus. Categorise them into their correct classification and types. Identify and list their cooking and preparation methods. VEGETABLE
CLASSIFICATION
STYLE OF CUT
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
COOKING METHOD
Page 8
THH51202 Diploma of Hospitality Management
Activity Ten – Salads
9 marks
Compile a list of salad dishes from the menu of local restaurant. Identify the different parts that each salad is composed of and classify them under the appropriate salad classification. SALAD NAME
CLASSIFICATION
INGREDIENTS
Activity Eleven – Wine Styles
45 marks
Consulting your class notes, wine texts, websites and industry journals, complete the following table. WINE STYLE
COLOUR
EXAMPLE OF THIS STYLE OF WINE (brand and or winery)
FLAVOUR
Pinot Grigio
Riesling
Grenache
Chardonnay
Sauvignon Blank Pinot Noir
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 9
THH51202 Diploma of Hospitality Management
WINE STYLE
COLOUR
EXAMPLE OF THIS STYLE OF WINE (brand and or winery)
FLAVOUR
Cabernet Sauvignon Shiraz
Champagne
Sparkling white Dry vermouth
Tawny port
Muscat
Tokay
Dry sherry
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 10
THH51202 Diploma of Hospitality Management
Activity Twelve – Wine and Grape Varieties
20 marks
Using the table below, research and find five (5) different bottles of wine. List the style of grape that is used to make the wine, the state and region from where the wine originates and the name of the winery that produces the wine. NAME OF WINE
GRAPE VARIETY
STATE AND REGION
WINERY
e.g. Preece Chardonnay
Chardonnay
Rutherglen, VIC
Mitchelton
Activity Thirteen – Wines to complement food
20 marks
Using the list of foods below, recommend a style (e.g. Shiraz) and a brand of wine that would compliment the foods listed.
NAME OF DISH
STYLE OF WINE
BRAND NAME
Eye-filet steak Grilled chicken breast Pizza Osso Bucco Spaghetti Bolognese Thai Green Curry Chicken Risotto
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 11
THH51202 Diploma of Hospitality Management
Vegetarian lasagna Grilled Barramundi fillets Beef Vindaloo Curry
Activity Fourteen – Wine terms
10 marks
Explain what the following terms mean in relation to wine faults.
TERM
DEFINITION
Oxidized Corked Extractive Aldehydic Volatile
Activity Fifteen – Wine regions
18 marks
Research the wine regions listed in the table below and complete the sections that relate to that region. REGION
CLIMATE
SOIL TYPE
GRAPE VARIETIES GROWN (List 4)
Coonawarra (SA) Tamar Valley (TAS) Margaret River (WA) Yarra Valley (VIC) Hunter Valley (NSW) King Valley (VIC)
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 12
HAFW Advanced Food and Wine Names:
Student Numbers:
Teacher:
Teacher use only:
/270
/70%
THH51202 Diploma of Hospitality Management
Introduction
Throughout the course of the five week delivery of this module, you are required to complete the following workbook based on your notes, experiences in class and independent research. You are to work in groups of up to four (4) students to complete this workbook. The workbook accounts for 70% of the mark for this module. The workbook is due for submission in class during the final week (week 5) of the teaching block. The workbook must be submitted with an assignment cover sheet. Please ensure that you read the instructions on the assignment cover sheet carefully. You must retain the assignment receipt (the bottom section of the assignment cover sheet). You must keep a copy of your work. Penalties for late submission apply, as detailed on the assignment cover sheet. This workbook carries 270 marks. This assessment accounts for 70% of the overall mark for this subject.
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 2
THH51202 Diploma of Hospitality Management
Activity One – Food Knowledge
20 Marks
Using your research skills, obtain information from a number of restaurants, food journals, websites etc. to complete the following table. NAME OF DISH
MAIN INGREDIENT
COOKING STYLE
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
MAIN FLAVOURS
Page 3
THH51202 Diploma of Hospitality Management
Activity Two - Hors d’oeuvre and accompaniments
10 marks
Write a list of 3 hot and 2 cold hors d’oeuvre that may be served at a function and write the accompaniments they are served with. COLD HORS D’ OEUVRE
ACCOMPANIMENTS
HOT HORS D’ OEUVRE
ACCOMPANIMENTS
Activity Three – National Soups
12 marks
Complete the following table by listing an additional four countries and their national soups. SOUP Goulash
MAIN INGREDIENTS Beef, paprika
COUNTRY OF ORIGIN Hungary
Minestrone
Vegetable, pasta
Italy
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 4
THH51202 Diploma of Hospitality Management
Activity Four – Poultry Dishes
12 marks
Using a selection of restaurant menus and your research skills, make a list of 4 poultry dishes, their cooking methods and accompaniments. POULTRY DISHES
COOKING METHODS
Activity Five – Seafood Dishes
ACCOMPANIMENT
15 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) seafood dishes, their cooking methods and accompaniments. SEAFOOD DISHES
COOKING METHOD
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
ACCOMPANIMENT
Page 5
THH51202 Diploma of Hospitality Management
Activity Six – Farinaceous Products
25 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) farinaceous products that are served in a restaurant. Provide details of their preparation method, a sauce that they may be served with and whether the dish is gluten free or vegetarian. FARINACEOUS PRODUCTS
GLUTEN FREE
PREPARATION METHODS
SAUCES
Activity Seven – Desserts
VEGETARIAN
20 marks
Using a selection of restaurant menus and your research skills, make a list of five (5) desserts that are served in a restaurant. Provide details of their classification, main ingredients and flavour. DESSERT
CLASSIFICATION
MAIN INGREDIENTS
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
FLAVOURS
Page 6
THH51202 Diploma of Hospitality Management
Activity Eight – Cheeses
14 marks
List seven different styles of cheese and then write a brief description of each cheese as you would explain it to a guest.
CHEESE TYPE
CHARACTERISTICS
1.
2.
3.
4.
5.
6.
7.
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 7
THH51202 Diploma of Hospitality Management
Activity Nine – Vegetables
20 marks
Compile a list of 5 vegetables that are used on a variety of restaurant menus. Categorise them into their correct classification and types. Identify and list their cooking and preparation methods. VEGETABLE
CLASSIFICATION
STYLE OF CUT
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
COOKING METHOD
Page 8
THH51202 Diploma of Hospitality Management
Activity Ten – Salads
9 marks
Compile a list of salad dishes from the menu of local restaurant. Identify the different parts that each salad is composed of and classify them under the appropriate salad classification. SALAD NAME
CLASSIFICATION
INGREDIENTS
Activity Eleven – Wine Styles
45 marks
Consulting your class notes, wine texts, websites and industry journals, complete the following table. WINE STYLE
COLOUR
EXAMPLE OF THIS STYLE OF WINE (brand and or winery)
FLAVOUR
Pinot Grigio
Riesling
Grenache
Chardonnay
Sauvignon Blank Pinot Noir
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 9
THH51202 Diploma of Hospitality Management
WINE STYLE
COLOUR
EXAMPLE OF THIS STYLE OF WINE (brand and or winery)
FLAVOUR
Cabernet Sauvignon Shiraz
Champagne
Sparkling white Dry vermouth
Tawny port
Muscat
Tokay
Dry sherry
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 10
THH51202 Diploma of Hospitality Management
Activity Twelve – Wine and Grape Varieties
20 marks
Using the table below, research and find five (5) different bottles of wine. List the style of grape that is used to make the wine, the state and region from where the wine originates and the name of the winery that produces the wine. NAME OF WINE
GRAPE VARIETY
STATE AND REGION
WINERY
e.g. Preece Chardonnay
Chardonnay
Rutherglen, VIC
Mitchelton
Activity Thirteen – Wines to complement food
20 marks
Using the list of foods below, recommend a style (e.g. Shiraz) and a brand of wine that would compliment the foods listed.
NAME OF DISH
STYLE OF WINE
BRAND NAME
Eye-filet steak Grilled chicken breast Pizza Osso Bucco Spaghetti Bolognese Thai Green Curry Chicken Risotto
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 11
THH51202 Diploma of Hospitality Management
Vegetarian lasagna Grilled Barramundi fillets Beef Vindaloo Curry
Activity Fourteen – Wine terms
10 marks
Explain what the following terms mean in relation to wine faults.
TERM
DEFINITION
Oxidized Corked Extractive Aldehydic Volatile
Activity Fifteen – Wine regions
18 marks
Research the wine regions listed in the table below and complete the sections that relate to that region. REGION
CLIMATE
SOIL TYPE
GRAPE VARIETIES GROWN (List 4)
Coonawarra (SA) Tamar Valley (TAS) Margaret River (WA) Yarra Valley (VIC) Hunter Valley (NSW) King Valley (VIC)
HAFW Advanced Food and Wind Student Workbook v3.0 – November 2008
Page 12
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