NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 3 NOVEMBER 2009 FOOD PREPARATION

Transcription

1 MRKING GUIELINE NTIONL CERTIFICTE (VOCTIONL) NQF LEVEL 3 NOVEMER 2009 These marking guidelines consist of 9 pages including cover page.

2 (MRKING GUIELINE) NC1090(E)(N3)V SECTION QUESTION C C [20] QUESTION FLSE FLSE FLSE FLSE FLSE FLSE [15]

3 (MRKING GUIELINE) NC1090(E)(N3)V QUESTION Consommé ouquet garni isques Chowder eurre manié Puree soup roth soup Mirepoix Stock Crouton [10] QUESTION Melting eating Folding Whisking Creaming Flat tongs/egg lifter redgers Fondant Custard Trimming (10) 4.2 read or toast Puff Pastry Short Pastry Rye bread Crisp bread or biscuits or crackers (any 3) (3) 4.3 Ham Smoked chicken Salami Palony Pastrami (any 2) [15]

4 (MRKING GUIELINE) NC1090(E)(N3)V QUESTION C M J P K L I E H G N F [15] TOTL SECTION : 75 SECTION QUESTION Smell Wholesome, pleasant and fresh Scales Plentiful and firmly attached Eyes right and not sunken Flesh Firm to the touch Gills right and pink/red in colour Skin Covered with slime (12) 6.2 Lemon wedge Tartare sauce Parsley and lemon butter Mayonnaise Pickled onions Seafood cocktail sauce (any 4) (4)

5 (MRKING GUIELINE) NC1090(E)(N3)V 6.3 Coated in seasoned flour and then shallow fried in butter. 6.4 Sole Kingklip Trout Snoek Cape salmon arracuda (any 4) (4) [21] QUESTION e light in texture Glossy in appearance efinite in taste Smooth without lumps Enhance the flavour of the dish (5) Roux + milk Soup is served as a course on its own. It can be served as a starter to a meal to stimulate the appetite. Sauce cannot be served on its own. It is an accompaniments to other foods. 7.4 cream soup is when the ingredients are cooked in stock - pureed in a blender and cream or milk added to achieve the right thickness. (3) 7.5 hot egg sauce - is made from an emulsion of egg yolks and melted butter. Eg. Hollandaise sauce cold egg sauce is made from an emulsion of egg yolks and oil. Eg. Mayonnaise. (4) 7.6 They provide the nutrients that bacteria needs to grow. Fresh vegetables are also a source of contamination if not washed properly before use.

6 (MRKING GUIELINE) NC1090(E)(N3)V 7.7 issolve the starch in cold water, Remove the liquid off the stove that needs to be thickened. Pour the dissolved starch into the liquid. Return to boil, stirring constantly. (4) Equal quantity of flour and melted fat/oil/margarine mixed together and heated. It turns bitter (3) [26] QUESTION Light and airy when it is baked Soft and spongy to the touch White or golden brown in colour Pleasant to the taste, with a soft texture (ny 3 suitable answer) (3) 8.2 It should be refrigerated, as the cream will go sour and melt at room temperature Use knife and loosen the sides of the cake Hold a wet cloth at the bottom of the cake tin so that the steam loosens the cake. If cake breaks you can combine it with icing or jam (3) Follow organisational policy of utilising the product in another recipe, such as trifle. iscard and repeat should time allow. Report to the supervisor. Check recipe, ingredients and method, to determine why cake has not risen, adapt recipe before next use. Check the oven temperature/thermostat, oven door, oven rack before attempting to repeat. (5) [13]

7 (MRKING GUIELINE) NC1090(E)(N3)V QUESTION Yeast needs proving time Yeast is a biological raising agent aking powder need no proving time aking powder is a chemical raising agent (any 2) 9.2 Sugar Moisture Warmth Time (4) 9.3 Milk gives a whiter and softer product Egg wash Sugar glaze Explain Egg and milk (or water) are beaten and then brushed onto dough to make a shiny crust Sugar syrup gives the dough a shiny sweet crust Uses Used after proving just before baking Used after baking while the product is still hot (2 2) (4) 9.5 y tapping on the bottom, there should be a hollowed sound. No smell of yeast Colour should be brown The loaf has shrunken away slightly from the side Light in weight heavy bread/bread roll is not well cooked (any 3) (3) eep-frying and aking Pizza Italian naan India Pitta Greek (6) [23]

8 (MRKING GUIELINE) NC1090(E)(N3)V QUESTION Sugar gives taste It prevents toughness It caramelises during baking and gives the pastry a rich golden brown colour Sugar also add sweetness to pastry and make it crisp. (any 3) (3) 10.2 utter is made from cream Margarine is made from vegetable oil (4) To relax the gluten and elastic strands are formed - The starch (flour) absorbs the liquid, shortening firms up to give better texture oiling and baking That the juices are drained to prevent the pastry case becoming soggy. (4) ouchée are small round Puff pastry cases that can be filled with different mixtures Vol-au-vent are bigger Puff pastry cases and the cut out round circle serves as a lid To allow trapped air to escape to prevent the pastry from rising unevenly or breaking Lamination is the layering of fat and dough to provide a flaky pastry. [21] QUESTION Crisp or Rye bread Wholemeal bread ran enriched bread Traditional wheat germ bread (any 2) 11.2 Vegetarian - lettuce - different types of sprout - tomato - mushrooms - spring onion - pepper

9 (MRKING GUIELINE) NC1090(E)(N3)V Non vegetarians - meat - poultry - fish - vegetables - fruit - egg - cheese - cream (any suitable answer) 11.3 When once the toast is cooled Why to prevent any moisture from the filling to soak the toast With what butter (3) 11.4 Thin neat slices or small diced of fresh vegetables or fruit Chopped chives Olives Sliced gherkins Whole or chopped wholenut Sliced, hard boiled eggs Parsley Cottage cheese (any suitable garnish) (4) 11.5 When fill just before serving Why to keep the filling as crisp as possible 11.6 Cocktail uffet people, standing with a plate but no cutlery provided Fork uffet people, standing with a plate and only a fork provided Classical uffet tables are set ready with starter. Guest serves themselves with main course and dessert. (6) [21] TOTL SECTION : 125 GRN TOTL: 200