SITHFAB037 — Provide advice on food and beverage matching

Elements & performance criteria

Performance evidence

• discuss the characteristics of each of the major food types listed in the knowledge evidence and their compatibility with different beverages with at least three different customers
• explain to the above customers how the following features affect compatible food and beverage matches: - aroma - taste or flavour - temperature - texture - cookery method
• 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 knowledge of the major food and beverage trends listed in the knowledge evidence on at least one occasion to enhance workplace activities.

Knowledge evidence

• major food types, their characteristics and how those characteristics affect compatibility with beverages: - appetisers - cheeses - fruits and vegetables - meat, fish and seafood - salads - sauces and accompaniments - soups - sweets and desserts
• the following major methods of cookery and their impact in regard to food and beverage matching: - baking - boiling - braising - deep-frying - grilling - pan-frying - poaching - roasting - steaming - stewing - stir-frying
• beverage production techniques and their impact on food and beverage matching: - bottling or packaging processes - brewing practice - chemical components - fermentation processes - maturation processes - variations in raw products
• compatibility of the beers, spirits and liqueurs with various food items and cuisines
• compatibility of Australian and imported wines with major food items and cuisines
• overview of the chemistry of primary food and beverage components
• different ways that alcohol is used in cooking and the impact on food items
• traditional and contemporary food and beverage matches across above cuisines, food types and beverage styles
• current and emerging trends in food and beverage matching in Australia and internationally: - contemporary eating and drinking habits - cultural and ethnic influences - developments in particular countries or cuisines - economic trends - health and fitness issues - major events and festivals - media influence - seasonal and popular influences
• organisational activities for which knowledge of major food types is required: - conducting product tastings - providing product advice and selling food and beverage to customers - selecting or assisting with selection of products from suppliers - writing or providing input into food and beverage menus or beverage lists
• business considerations in the provision of information on food and beverage matching: - current stock - profitability requirements - responsible service of alcohol - stock availability - supplier arrangements
• formal and informal research methods to extend and update knowledge
• factors to consider in achieving a balance between food and beverages on a menu
• primary components of Australian Dietary Guidelines including for children, adolescents and older Australians.

Foundation skills

• Reading skills: comprehend detailed product information, promotional material and reviews about cuisines and beverages.
• Writing skills: summarise notes and record information in basic documents, information sheets and files.
• Oral communication skills: interact effectively with diverse customers to: - listen to customer preferences - discuss and debate different ideas and opinions using language appropriate to customers’ knowledge - provide advice about food and beverage matching.
• Learning skills: review own knowledge of food and beverage compatibility and participate in activities that continuously update it.
• Problem-solving skills: adjust advice to take account of any customer budget constraints.
• Teamwork skills: share current knowledge and new information with colleagues.
• Self-management skills: take responsibility for sourcing and updating current and emerging product information.
• Technology skills: research information on food and beverages and current trends.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing SITHFAB037