NATIONAL CERTIFICATE (VOCATIONAL) FOOD PREPARATION NQF LEVEL 2 NOVEMBER 2010

Transcription

1 NTIONL ERTIFITE (VOTIONL) FOO PREPRTION NQF LEVEL 2 NOVEMER 2010 ( ) 24 November (X-Paper) 09:00 11:00 This question paper consists of 12 pages. opyright reserved

2 ( ) -2- N1070(E)(N24)V TIME: 2 HOURS MRKS: 150 INSTRUTIONS N INFORMTION nswer LL the questions. Read LL the questions carefully. Number the answers according to the numbering system used in this question paper. Write neatly and legibly. opyright reserved

3 ( ) -3- N1070(E)(N24)V SETION QUESTION 1 Various options are given as possible answers to the following questions. hoose the answer and write only the letter ( ) next to the question number ( ) in the NSWER OOK. 1.1 baked dish made with egg, flour, milk and cheese: rêpe Soufflé Entrée aguette 1.2 The main purpose of using a disinfectant in the kitchen is to reduce bacteria to a safe level. dissolve grease and fat. wash dirty dishes. remove scale from a kettle. 1.3 Which colour-coded chopping board is suggested for cutting raw meat? White Red lue rown 1.4 How must a spillage in the kitchen be treated? Leave it to dry. Throw salt on the spillage. Leave it until the floors are washed. Put up a warning sign and wipe up the spillage immediately. 1.5 What is often the result of cross contamination? hemical poisoning Virusses Food poisoning Influenza 1.6 The correct method to defrost frozen food: Place it in a sink full of warm water. Leave it at room temperature. Place it in the microwave. Store it overnight in the refrigerator for use the next day. opyright reserved

4 ( ) -4- N1070(E)(N24)V 1.7 What is the ideal temperature setting for freezers? Some food can be stored at ambient temperatures. This means that it is suitable for perishable food. food can be stored at room temperature. the temperature is between -10 and -12. harmful bacteria could develop in food. 1.9 Grilled food is usually attractive in appearance and can be garnished with tomatoes and feta cheese. lettuce and avocado. paprika and parsley. parsley and tomatoes You notice that the wooden spoon you have been using to stir the food you are preparing, has splintered. What will your response be? Stop what you are doing and serve the food to customers. Keep on stirring the food until completely cooked. Stop what you are doing and call your supervisor. ecide on your own what to do hot oven's temperature is vegetable dish covered with a cheese sauce and cooked in the oven: Timbale Fritter u gratin roquette 1.13 Which ONE of the following is a hard fruit? Pawpaw Strawberry Lemon Quince opyright reserved

5 ( ) -5- N1070(E)(N24)V 1.14 The amount of liquid that you use for cooking starch depends on the following factors: The amount of starch being served The consistency that you want The cooking temperature The type of starch you are cooking 1.15 The cooking method where vegetables are cooked for a short time at a high temperature in a wok is known as boiling. deep-frying. stir-frying. steaming Take the following into account for a good sandwich filling: olour, relish and texture Texture, colour and dressing Taste, texture and colour olour, price and dressing 1.17 ried beans are usually rehydrated before they are cooked. This means that the beans are steamed before cooking. soaked before cooking. portioned before cooking. weighed before cooking The order in which you will crumb chicken pieces to be served at a quick service: Water, egg, flour and crumbs Flour, milk, egg and crumbs Flour, eggs and crumbs Egg, crumbs and flour 1.19 Which essential garnish must you always serve with fish? Parsley hips Lemon wedges hutney opyright reserved

6 ( ) -6- N1070(E)(N24)V 1.20 Large white grains from the inner part of the maize kernel: ouscous Samp Polenta Mealie rice [20] QUESTION 2 hoose a description from OLUMN that matches the word/item in OLUMN. Write only the letter ( J) next to the question number ( ) in the NSWER OOK. OLUMN OLUMN 2.1 hef's knife sharpen knives 2.2 Paring knife used to lift firm foods like hamburgers arving knife oning knife Palette knife orer Kitchen scissors Meat cleaver E F G cut close to the bones to facilitate deboning used for chopping and dicing chops through cartilage, sinew and bone used to cut thin slices of meat thin, flexible blade with a sharp tip, used for skinning fish Fillet knife Sharpening stone H I to remove the hard centre of an apple for filling purposes used for trimming and cutting strings J useful for hand-held work, for example cutting an orange into segments (10 1) [10] opyright reserved

7 ( ) -7- N1070(E)(N24)V QUESTION 3 Indicate whether the following statements are TRUE or FLSE. hoose the answer and write only 'true' or 'false' next to the question number ( ) in the NSWER OOK Soaking a knife in hot water will damage the blade. FIFO is a stock rotation technique where fresh stock is used first. eep-frying is regarded as a dry heat cooking method. ranberries are classified as soft fruit. The addition of bicarbonate of soda whilst boiling green vegetables will preserve the nutritional content. Sandwiches could be made long before service. Wash vegetables, but do not soak them for longer than necessary to prevent loss of nutrients. When storing leftover food, it must be cooled as quickly as possible and then stored in the refrigerator or freezer. Re-heated food can be cooled and re-stored for serving or use the next day. The correct oven temperature when baking cakes and biscuits is 180. [10] QUESTION 4 Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number ( ) in the NSWER OOK When fruit is soaked in a sugar syrup or alcohol cutting technique where vegetables are cut into strips nother word for defrosting When oil or fat reaches this point it will catch fire Putting strips of fat into a meat cut before cooking it When food is pan-fried in a small amount of fat Equal parts of flour and fat mixed together to form a paste The French term for stewed fruit opyright reserved

8 ( ) -8- N1070(E)(N24)V aking vegetables in a cream or cheese sauce preparation method used for placing a filling on bread, using a spatula or a knife [10] TOTL SETION : 50 SETION QUESTION 5 uring the ecember holiday you will be working at a local catering company, Top Star aterers, to gain practical experience. s this is a very busy time for the company you need to recall a lot of the knowledge you have gained during your Level 2 year of study. 5.1 Indicate the correct steps that you will follow in the cleaning schedule of a metal pan with a plastic coating. (6) 5.2 Identify the following types of equipment you will be using: opyright reserved

9 ( ) -9- N1070(E)(N24)V Why will you use a knife block to store your sharpened knives? (3) 5.4 Eggs must be stored correctly and handled carefully Where should eggs be stored after delivery? Motivate why eggs should be stored away from strong-smelling food. (2) 5.5 While deep-frying battered fish, the oil catches fire. How would you handle this unexpected situation? (4) 5.6 State TWO methods that you can apply to prevent food from drying out during grilling. (2) 5.7 Which precautions should be taken to prevent accidents when using a grill? (3) 5.8 Explain the difference between couscous and polenta. (4) [30] QUESTION 6 You have to assist at the fruit and vegetable station during your practical work session with Top Star aterers. 6.1 Identify the fruit in the illustrations below: opyright reserved

10 ( ) -10- N1070(E)(N24)V How will you preserve the nutritional value of the fruit identified in QUESTION 6.1.2? (3) 6.3 Explain the quality points that you would look for when buying the fruit identified in QUESTION (4) 6.4 lassify the following vegetables into categories and make recommendations on quality and freshness when selecting these vegetables. Type of vegetable ategory Quality and Freshness Parsnips (2) Jerusalem artichokes (2) Watercress (2) Egg plant (2) (12) 6.5 fter collecting mushrooms from storage, you discover that they are covered with soil. How will you solve this problem before preparing the mushrooms for a quiche? (2) 6.6 new staff member started in the vegetable section. Make recommendations on how to keep vegetable waste to a minimum. (4) opyright reserved

11 ( ) -11- N1070(E)(N24)V 6.7 How will you handle the following unexpected situations? Insufficient vegetables amaged vegetables (3) (3) [36] QUESTION 7 uring the last week of your practical session at Top Star aterers you work at the quick food service station they run at a construction site. 7.1 List THREE types of bread that can be used to make cold sandwiches and rolls. (3) 7.2 Give FOUR examples of fillings that can be used in the preparation of hot sandwiches. (4) 7.3 Premade sandwiches should be labelled before they are stored. esign a label for a chicken mayonnaise sandwich. Your label should show all the important information for a premade sandwich. (5) 7.4 You find that food is left over at the end of the day. This food cannot simply be thrown away. Motivate why this statement is true. (2) 7.5 opy and complete the table below in your NSWER OOK. onvenience food Utensils and equipment needed for cooking ooking method Other food items needed for serving Muffins (3) (2) (6) 7.6 How will you respond to the following unexpected operational situations during quick service? Running out of lettuce for garnishing Running out of hamburger buns Running out of hamburger patties Incorrect portion size (3) opyright reserved

12 ( ) -12- N1070(E)(N24)V Suggest THREE suitable garnishes that can be used to improve the appearance of quick service foods. (3) Motivate why garnishing is important. 7.8 Give TWO examples of convenience foods that can be baked and indicate the type of disposable packaging suitable for takeaway purposes. nswer by copying the table below in your NSWER OOK. KE PROUT SUITLE PKGING (4) [34] TOTL SETION : 100 GRN TOTL: 150 opyright reserved