Discuss the characteristics of each of the major food types

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Reference no: EM133523046

Questions: This activity will enable you to demonstrate the following performance evidence:

  • Discuss the characteristics of each of the major food types listed in the knowledge evidence with at least three different customers
  • Demonstrate the correct application of each of the following sensory evaluation techniques to evaluate food:
  • smell or nose appraisal
  • taste appraisal
  • visual appraisal
  • Provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
  • Maintain and continuously extend personal food and menu knowledge to enhance workplace activities.

 

Reference no: EM133523046

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