TOTAL INSTRUCTIONS TO CANDIDATES
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1 Candidate Name Centre Number Candidate Number 0 GCSE 124/02 CATERING PAPER 2 Higher Tier A.M. THURSDAY, 20 May hours For s use Question Mark awarded TOTAL INSTRUCTIONS TO CANDIDATES Write your name, centre number and candidate number in the spaces at the top of this page. Answer all questions. Write your answers in the spaces provided in this booklet. Where the space is not sufficient for your answer, continue the answer at the back of the book, taking care to number the continuation correctly. INFORMATION FOR CANDIDATES The number of marks is given in brackets at the end of each question or part-question. LH*(S )
2 2 Answer all questions. 1. (a) Name three costs, other than food costs, that need to be considered when calculating the selling price of dishes. [3] (i)... (ii)... (iii)...
3 3 (b) Give three reasons why portion control is important in the catering industry. [3] (i)... (ii)... (iii)... Turn over.
![[8] Hazard Control (a)](/docs-images/96/128539179/images/4-2.jpg "(b) Delivery of fresh")
4 4 2. Complete the Hazard Analysis Critical Control Points (HACCP) chart shown below. [8] Hazard Control (a) (b) Delivery of fresh fish (c) Raw meat in fridge (d) Roast chicken Food on a hot counter
5 5 BLANK PAGE Turn over.
6 6 3. Milk and milk products form a large part of our diet. (a) Name two nutrients found in milk. (i)... [1] (ii)... [1] (b) Describe the types of milk available and explain how they meet the needs of a caterer. [6]
7 7 (c) Cheese is a popular food commodity. Discuss reasons why cheese is widely used by caterers. [6] Turn over.
8 8 4. (a) Give two reasons why soup is a popular choice in cafeterias and restaurants. [2] (i).... (ii).... (b) State two points to look for in a good quality soup. [2] (i).... (ii)....
9 9 (c) Soup kettles are often used in cafeterias and restaurants. Explain the benefits to (i) the customer, [2] (ii) the caterer. [2] (d) Describe how a caterer can enhance both the presentation and serving of the soup and the service area in a restaurant. [5] Turn over.
10 10 Eating too much fat can cause obesity. 5. (a) State two other risks to health caused by excess fat in the diet. [2] (i).... (ii).... (b) Discuss how chefs can reduce the amount of fat in the dishes they produce. [4] (c) Explain other nutritional factors that chefs should consider when producing healthier dishes. [5]
11 11 6. Identify the range of packaging materials used for sandwiches and wraps and assess their fitness for purpose. [6] Turn over.
![7. 12 There are many types of counter service. (a) Describe the qualities needed by staff working in a cafeteria offering counter service. [4].](/docs-images/96/128539179/images/12-0.jpg "....................... (b) The owner of a busy cafeteria is considering changing from wait service to counter service. Discuss the benefits of making this change. [6].")
12 7. 12 There are many types of counter service. (a) Describe the qualities needed by staff working in a cafeteria offering counter service. [4] (b) The owner of a busy cafeteria is considering changing from wait service to counter service. Discuss the benefits of making this change. [6]
13 13 8. Either, (a) The prevention of accidents is an essential part of a head chef s responsibility. Discuss this statement in relation to: (i) the kitchen environment, [6] (ii) legislation and staff training. [6] Or, (b) Your catering group is to provide a cold buffet for a group of students visiting from Japan. The food will be prepared during your catering lessons and served that evening. (i) (ii) Discuss the factors that you will have to take into account when planning the menu. [6] Explain, with reasons, the precautions that you would take when storing and serving the dishes for the evening. [6] Turn over.
14
15 15 For continuation Turn over.
16 16 Acknowledgements. Page 2 - Q.1 Earlybird Deal menu - Page 4 - Q.2 Clip Art images Page 8 - Q.4 Black Buffalo soup kettle - Page 12 - Q.7 Pizza Hut -
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