This paper circulates around the core theme of Evaluate foods and beverages. 1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Evaluate foods and beverages.
1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines.
1.2.Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
1.3.Determine the ways in which different methods of cooking affect food compatibility with different beverages.
1.4.Evaluate the ways in which food features affect interactions with different beverages.
1.5.Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
2. Provide advice on food and beverage compatibility.
2.1.Provide informed opinions and ideas to support the selection of compatible food and beverage items.
2.2.Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
2.3.Provide tailored food and beverage matching advice that is appropriate to the specific need.
2.4.Take account of business considerations when providing advice.
2.5.Adapt and adjust advice appropriately to meet particular organisational requirements.
3. Extend and update own knowledge of food and beverage compatibility.
3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences.
3.2.Identify customer taste trends based on customer contact and workplace interaction.
3.3.Provide informed input about food and beverage matching to support organisational activities.