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    SITHKOP012 Recipe Feedback Template.v1.0

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    alice82186

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    SITHKOP012 Recipe Feedback Template.v1.0

    Uploaded by

    alice82186
    1 views2 pages

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1 views2 pages

    SITHKOP012 Recipe Feedback Template.v1.0

    Uploaded by

    alice82186

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    SITHKOP012 Develop recipes for special dietary requirements AT3 Recipe Feedback

    Recipe Feedback Template


    Gathering feedback
    Provide the eight recipes you have created in your Standard Recipe Card Spreadsheet to colleagues,
    customers and industry specialists to evaluate.
    Summarise the feedback that was given including any recommendations for changes.

    Feedback received

    Smashed avo with crumbed fetta on toast


    The avocado spread is creamy and flavorful.

    Lifestyle
    Pea with tofu curry
    The flavors of peas and tofu mix so well with curry

    Mango sorbet
    Very refreshing and delightful flavor

    Gluten-Free Bacon and Gruyere Quiche


    This Gruyere Quiche is flavorful

    Medical

    Baked Lemon Herb Chicken with Roasted Vegetables


    is the zestiest in the world.

    Steamed Fish with ginger and shallots

    It’s delectable

    lentils Dahl
    it’s full of flavou

    Religious
    Chickpea Vegetable Stew
    The Chickpea Vegetable Stew is tasty.

    ©Gamma College RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0 082023 Page 1
    SITHKOP012 Develop recipes for special dietary requirements AT3 Recipe Feedback

    Adjust recipes
    Did you receive any recommendations on how your recipe could be improved? How did you
    determine if the recommendation is suitable? What changes will you make to your recipes based on
    the feedback you were given?
    You will need to submit to your assessor any recipes that were adjusted due to this feedback.

    ©Gamma College RTO Code 41477 CRICOS PROVIDER CODE 03580F v1.0 082023 Page 2

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