NATIONAL CERTIFICATE (VOCATIONAL) FOOD PREPARATION NQF LEVEL 4 NOVEMBER 2010

Transcription

1 NTIONL ERTIFITE (VOTIONL) FOO PREPRTION NQF LEVEL 4 NOVEMER 2010 ( ) 24 November (X-Paper) 09:00 12:00 This question paper consists of 13 pages. opyright reserved

2 ( ) -2- N1090(E)(N24)V TIME: 3 HOURS MRKS: 200 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- N1090(E)(N24)V SETION QUESTION 1 Various options are given as possible answers to the following questions. hoose the correct answer and write only the letter ( ) next to the question number ( ) in the NSWER OOK. 1.1 The following offal may be classified as glandular meat: Tongue Tripe Liver Heart 1.2 Stock-taking in the dry store of an industrial kitchen should take place if time allows it. at the end of the shift. once a month. every quarter. 1.3 Some flavouring can be used to supplement the natural flavour and taste of vegetables. On which vegetable will sour cream be used? arrots Pumpkin Spinach Potatoes 1.4 Which ONE of the following is NOT a reason for rotating stock? Theft Safety Quality Economy 1.5 This document is used to advise clients about allowances made for goods returned: Statement Invoices elivery note redit note 1.6 Kentucky Fried hicken portions are obtained from a chicken. stuffed jointed diced carved opyright reserved

4 ( ) -4- N1090(E)(N24)V 1.7 Streaky bacon is a popular pork product obtained from the breast. belly. shank. thick rib. 1.8 Egg whites beaten to a firm peak stage are suitable for a... soufflé. mousse. meringue. custard. 1.9 This pancake is served as a hot dessert covered with a hot, orange liqueur sauce: rêpe Suzette rêpe au citron rêpe d'orange rêpe à la confiture 1.10 diet restricts you from using too much salted foods such as sausages and boerewors. diabetes cholesterol-restricted gluten restricted low-sodium 1.11 is when meat is sliced into even slices against the grain. Filleting arving Scoring Trimming 1.12 old desserts should be stored between and. 1 and 5 5 and 10-1 and -5-5 and can be done manually with a spoon or mechanically with a food processor. Whisking Moulding Mixing Piping opyright reserved

5 ( ) -5- N1090(E)(N24)V 1.14 is a dessert set by heat. Sorbet Soufflé Ice cream Mousse 1.15 o not leave pre-prepared dessert mixture containing egg in a for a longer period than the serving time. refrigerator freezer cold room bain-marie 1.16 This person ensures that an ample supply of all foodstuffs is always available. hef Storekeeper leaner Waiter 1.17 is NOT an emulsion sauce. Mayonnaise Hollandaise echamel Vinaigrette 1.18 Potatoes should not be exposed to bright light, because the skins may turn brown. green. yellow. black Which cooking method is used when making crème caramel? Poaching aking ain-marie Steaming 1.20 is mostly used to make smooth patés. alf liver hicken liver eef liver Lamb liver [20] opyright reserved

6 ( ) -6- N1090(E)(N24)V QUESTION 2 Indicate whether the following statements are TRUE or FLSE. Write 'true' or 'false' next to the question number ( ) in the NSWER OOK. Motivate the answer Frying is suitable for minute steaks, sausages, schnitzels and chops. Poultry can be stuffed after roasting to keep the meat moist and to add flavour. Raw meat can be marinated in a mixture of oil, vinegar, herbs and spices for a few minutes to give it extra flavour and to tenderise it. oating is done on the surface of delicate meats such as olo or thin flank to prevent it from drying out during frying. oning a bird takes skill and patience. ll the meat will be cut away from the carcass with the boning knife. (2 5) [10] QUESTION 3 hoose a product from OLUMN that matches the cooking method in OLUMN. Write only the letters ( K) next to the question number ( ) in the NSWER OOK. OLUMN OLUMN 3.1 Poaching pple fritters 3.2 Stewing Vanilla soufflé 3.3 oiling hristmas pudding 3.4 aking rêpes Suzette 3.5 Steaming E Fruit for fruit jelly 3.6 ooked in a double-boiler F ottled fruits 3.7 Frying G Fruit compote 3.8 aked in a bain-marie H rème nglaise 3.9 eep-frying I aramel sauce 3.10 Pressure cooker J Meringue nests K anana flambé (1 10) [10] opyright reserved

7 ( ) -7- N1090(E)(N24)V 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 fatty membrane used to wrap forcemeats and terrines For a special presentation this vegetable dish requires the tin to be lined with blanched spinach displaying vivid colour when served sausage-shaped choux pastry filled with cream and covered with chocolate. dressing served with a Greek salad. The TWO main ingredients to prepare salsa. Icing sugar or cocoa powder lightly sprinkled over the surface of desserts. liquid used to tenderise and flavour spare ribs. storage facility where salad vegetables such as lettuce, tomatoes and cucumbers are best stored. preparation method used to loosen the skin of vegetables and fruits such as tomatoes and peaches. [10] TOTL SETION : 50 opyright reserved

8 ( ) -8- N1090(E)(N24)V SETION QUESTION 5 Read the background information and recipe below and answer the questions that follow. THE HISTORY OF TRIFLE In the earliest days, thick cream used to be flavoured with sugar, ginger and rose water. This popular dessert was also known as 'The good wife jewel'. It wasn't until sixty years later that milk was added and the custard was poured over alcohol-soaked bread. It was often served at hristmas as a lighter alternative to hristmas pudding. TROPIL MNGO N RUM TRIFLE 85 g lemon-flavoured jelly 210 g coconut macaroons 100 ml dark rum 18 cm Madeira cake 2 large mangoes 4 granadillas; pulp and juice 300 ml double cream 600 ml prepared custard gooseberries 1. Prepare the jelly. 2. Put the macaroons in the trifle dish and sprinkle with half the rum. 3. Pour over half the custard. 4. Trim the sponge to fit the bowl and sprinkle with the remaining rum. 5. Mix the fruit and place it on top of the sponge. hop the jelly and spread over the fruit. 6. Top with remaining custard and whipped cream. 7. ecorate with the remaining ingredients. [Source: Woman and Home, March 2009] Looking at your ingredients, which ONE will you prepare first and why? iscuss how you will prepare the custard using custard powder. Indicate how you will prevent the formation of lumps when preparing the custard. If the jelly did not set, how will you prevent the problem in the future? This dessert can be individually portioned. How will you do that? List THREE ingredients that may be used as a decoration for a trifle opyright reserved t which temperature should the trifle be served?

9 ( ) -9- N1090(E)(N24)V 5.2 When preparing desserts for people on a low-cholesterol diet, which substitute ingredients can be used for the following? Full cream milk Jelly anned fruit 5.3 You have a diabetic grandmother and she asked you to prepare an apple tart for her and her friends Which type of apple product will you use and which ones should be avoided? [20] QUESTION Your church has offered to host a surprise lunch for the Kundo Orphanage. The congregation offered to cook an economical meal consisting of hicken à la King Which quality points will you check when buying: (a) (b) Fresh poultry Frozen poultry (4) Give TWO examples of feathered game available in South frica. 6.2 Increased awareness of nutrition and health has changed our diets and the way we cook and serve meat. When choosing meat, it's colour serves as a guideline for quality selection. State the colour of the flesh and colour of the fat of the animals below that will indicate the quality of the meat Lamb eef Pork Veal 6.3 Meat is a very expensive food item and therefore proper storage conditions should be adhered to when storing and handling it How will you treat unsafe meat products? If clients are served unsafe meat products, how will this affect the customer and the company? [20] opyright reserved

10 ( ) -10- N1090(E)(N24)V QUESTION The Hospitality students from different colleges were invited to the Healthy Foods Expo at the andala ome. They were requested to prepare one elegant vegetable dish and an attractive garnish also made of a vegetable. t your display, your tomato rose and the taste of your pumpkin timbale attracted guests. Explain to them how you prepared the following: Pumpkin timbale Tomato rose (5) To which classification of complex vegetables does pumpkin belong? Which ingredient combines all other ingredients firmly to keep the timbale from breaking after baking? riefly explain the timbale baking method and give the correct term for it. (3 + 1) uring the display you had to advise the panel on how to prevent the loss of nutrients during the preparation and cooking of vegetables. Identify EIGHT points you would present to the panel. Why should vegetables be blanched before freezing? t which temperature can vegetables be frozen? Indicate the contamination threats when storing raw vegetables. Larry is a storekeeper at the Monkey Gland Restaurant. How will he safely store the following foods upon delivery? (4) (8) Frozen vegetables Root vegetables 7.10 Which quality points will you look for when purchasing beetroot? [35] opyright reserved

11 ( ) -11- N1090(E)(N24)V QUESTION Grilling avoids the use of added fat, which makes it popular with healthconscious customers State THREE ways in which meat can be grilled and discuss each method briefly. (3 2) Why should meat not be salted before grilling? (6) 8.2 Your granny enjoys home-made mayonnaise What tips will she give you to prepare a successful mayonnaise? What is the function of vinegar when making mayonnaise? 8.3 spic jelly is often used when presenting a buffet efine the term aspic jelly. Indicate how aspic jelly can be used to enhance the dishes you have chosen for the buffet. 8.4 It is very important for a cook to know and understand the preparation of sauces and to know which foods they complement. omplete the following table on the basic ingredients for sauces and how they are used in food preparation. Write only the answer next to the question number ( ) in the NSWER OOK. SUE NME SI INGREIENTS USE OF SUE White sauce 8.4.1(a) (b) Espagnole sauce 8.4.2(a) (b) Mornay sauce 8.4.3(a) (b) Hollandaise sauce 8.4.4(a) (b) Veloute 8.4.5(a) (b) 8.5 In most cases stocks, sauces and dressings tend to be left over after service. How will you correctly store them? (5) 8.6 When preparing stock, professional techniques should be followed to ensure a good quality sauce as end-product. dvise your trainee chefs on the general rules to follow when making meat and vegetable stocks. [35] opyright reserved

12 ( ) -12- N1090(E)(N24)V QUESTION 9 Read the case study below and answer the questions that follow. The recession hit most South frican consumers and most families were economically affected. Some restaurants have now started to operate from Wednesday to Sunday only. This situation created a challenge for most restaurant storekeepers when planning restaurant orders. inky, the storekeeper of Red Pepper Restaurant, confirmed the challenges he has encountered when planning his minimum and maximum stock levels. Most perishable items like dairy products have passed their expiry date as there is also a decline in function bookings Why is it necessary for inky to only receive orders from one supplier at a time? ustomer satisfaction keeps a business going. Quality control is a vital factor when receiving stock. Which hints can you give inky about checking the goods received? One Monday morning inky found that the freezer defrosted over the weekend because of a power failure. Explain how he should deal with the problem. inky is the only person at Red Pepper Restaurant that issues stock. How does he maintain security in the storage area? What will the effect of theft be on the restaurant? inky and his supervisor had a meeting with their staff about the issuing of correct ingredients and correct amounts to avoid shortages and delays during restaurant service. Suggest solutions to the staff to minimise this problem. (7) [20] QUESTION roccoli complements roast lamb and chicken dishes well Which quality characteristics will you check when buying broccoli? Under which vegetable classification does broccoli fall? iscuss gratinating as a finishing method for roccoli au gratin. (5) 10.2 Give TWO examples of stuffed vegetables and state which cooking method will be appropriate for each. opyright reserved

13 ( ) -13- N1090(E)(N24)V 10.3 It is always professional to cater for different dietary requirements to ensure that all customers will be satisfied with their food. Explain to your cooks how to cater for the following clients: Kosher Halaal 10.4 Incorrect storage can cause quick deterioration of vegetables. Which points will you consider when storing raw vegetables? (5) [20] TOTL SETION : 150 GRN TOTL: 200 opyright reserved