HPTG515 - Certificate in Hospitality Services (Food and Beverage) Assessment Part One v4 | TCA NZ

Certificate in Hospitality Services (Food and Beverage) - Part One

Read the requirements below and then complete all parts of the assessment. Once completed, save your work as either a Word document or a PDF file. Once you have saved your work click on the Assessment submission link within this topic and upload your completed assessment to your tutor for marking.

Plagiarism

Please remember that presenting work that is not your own (e.g., content copied directly from the course material or websites) is considered plagiarism and is a violation of your student policy. Plagiarised work will not be marked by your tutors and will result in a re-submission or fail.

Assessment Marking Guidelines

There are three possible outcomes for this assessment: outstanding, satisfactory and resubmit. Please review the marking schedule at the end of this assessment for details on what is required for each question.

Learning Outcomes

In this assignment, you will be assessed on the following learning outcomes:

• Explain how the quality and range of ingredients, as well as the cooking method, affects nutrition. (Refer to: Introduction to Human Nutrition and Cooking)
• Discuss the importance of food preparation and cooking areas.(Refer to: Kitchen and Food Management)
• Outline how to plan a menu and discuss what contributes to a good menu. (Refer to: Planning a Menu)
• Identify the components of a training program. (Refer to: Scope and Nature of Catering Services & Personnel Management)
• Apply the concepts of marketing and advertising, and food purchasing and methods. (Refer to: Management of Catering Services)

Question 1

The quality and range of ingredients used, as well as the cooking method, greatly affects nutrition. Choose a simple dish that you enjoy cooking. With the ingredients, do the following:

• List the ingredients
• Describe how to cook the dish (a numbered list is acceptable)
• Comprehensively explains how the cooking of the dish affects the nutrition of the food in 100-200 words List the ingredients: 
• 200g chicken breast (sliced)
• 1 cup broccoli florets
• 1 carrot (sliced thinly)
• 1 red capsicum (sliced)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic (minced)
• ½ teaspoon ginger (minced)

½ cup cooked rice Describe how to cook the dish: 

1.Heat olive oil in a wok over medium-high heat.
2.Add garlic and ginger; sauté until fragrant.
3.Add sliced chicken and cook until browned.
4.Add vegetables and stir-fry for 4-5 minutes.
5.Pour in soy sauce and toss everything until evenly coated.
6.Serve hot with cooked rice.

Thoroughly explain how the cooking of the dish affects the nutrition of the food: Cooking chicken stir-fry influences the nutritional value of the ingredients in several ways. Stir-frying uses minimal oil and a short cooking time, which helps preserve vitamins, minerals, and antioxidants in the vegetables.

Water-soluble vitamins such as vitamin C and B-group vitamins can be partially lost due to heat exposure, but quick cooking reduces this loss compared to boiling. Cooking chicken thoroughly ensures that harmful bacteria such as Salmonellaare destroyed, making the dish safe to eat while maintaining high protein quality.

The small amount of oil used adds healthy fats that aid in nutrient absorption. Overall, stir- frying maintains good nutritional balance, combining lean protein, fibre, and essential vitamins with minimal nutrient degradation.