NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 4 SUPPLEMENTARY EXAMINATION

Transcription

1 MARKING GUIELINES NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 4 SUPPLEMENTARY EXAMINATION 2010 This marking guideline consists of 9 pages.

2 (MARKING GUIELINES) -2- NC1100(E)(M17)V SECTION A QUESTION C A C A [10] QUESTION False True True False False [10] QUESTION C H G A I K J E [10] QUESTION F E G [5] TOTAL SECTION A: 35

3 (MARKING GUIELINES) -3- NC1100(E)(M17)V SECTION QUESTION lanch the potatoes at 190 C, fry semi-cooked, when about to be served submerge in hot oil for 2 3 minutes. lanch potatoes by steaming and fry just before serving Thinner potato chips are fried at C for 4 minutes For more crispness fry 6 9 minutes (9) Immerse in boiling water refresh in cold water remove the skin To dice is to cut into small even cubes vegetables can be diced into the following sizes large, medium and small dice brunoise and fine brunoise. Over cooked green vegetables loose their bright colour and turn a dull brownish green. Heat makes chlorophyll fade and destroys vitamins (Any two) Vitamin A found in carrots is not destroyed by cooking.carotene escapes into the cooking water its yellow colour may be seen in the water. Over cooking breaks the cellular structure. (Any two) If hard water is used for cooking the red colour changes to purple e.g. red cabbage.over cooking destroys vitamins but minerals are not destroyed Tubers Texture Firm tubers with clean brown skin Appearance No sprouts no green or black spots/no spade marks Fungi Texture Moist, firm and fleshy stem still tough Appearance No discolouration white heads that are closed at the stem (4) (4) 5.5 Areas must be thoroughly cleaned removing all signs of food debris and particles. Stainless steel shelving, counters and tables need to be sanitized daily or after each service. Wipe up spilled or splashed food immediately to avoid creating a hazard. Spray with detergent / sanitize solution and then wipe clean. Pay special attention to any equipment that contains areas where food particles may become lodged. All cooking areas and equipment must be cleaned in accordance with minimum principles and practices of hygiene guidelines. (Any four) (4)

4 (MARKING GUIELINES) -4- NC1100(E)(M17)V Carrots, turnips, beetroot, parsnips, radishes. Onion, leek, garlic, spring onion, shallots. Mange tout (snow peas), okra (lady s finger), beans. Celery, fennel, asparagus. (Any one) (Any one) (Any one) (Any one) Place in lemon juice and water mixture/rush with lemon juice to prevent browning Place in plastic/stainless steel container with cold water, prevent browning Mix with olive oil, prevent drying out [43] QUESTION Oven grilling / Salamander The grill is heated until red hot, Meat is placed on a roasting pan ±100 m from the element. Pan grilling You can use a riffle pan The pan is heated dry and the meat added. The meat is ready to turn when it does not stick to the pan. (Any 3) Grilling over hot coals Grill the meat ± 100 mm above moderate coals Use the times as for oven and pan grilling Meat tongs should be used to turn the meat so as not to damage it. (Any 3) (a) (b) (c) (d) (e) Chops, rack of ribs, butter flied leg of lamb, whole lamb. Steaks, T-bone, rump steak, sirloin. Cutlets, loin chops, rump steak, fillet. Sausages, chops, fillet. Chicken breasts, thigh, drumsticks, wings. 6.2 Moist unbroken skin A plump carcass indicates that there is a lot of meat in relation to bone. Firm plump breasts. A clean fresh smell Firm and tender flesh it becomes tougher in older birds. A flexible /pliable breast bone tip this indicates a young bird. No broken bones. No dark patches or bruising the skin should be fine and thin with no blemishes or abrasions.

5 (MARKING GUIELINES) -5- NC1100(E)(M17)V No pin feathers old birds have coarse scales, large spurs on the legs and long hair on the skin. (Any five) 6.3 Over handling of items for a long time may not be re-usable and should be discarded. Food must be cooled down as quickly as possible then refrigerated at 4 ºC or below. Reheat food you will serve at 70 ºC and keep it at 65 ºC until served and never re-heat. Food to be served cold must be kept for 48 hrs only at 4 ºC. Prevent contamination by practicing high hygiene standards of food, personal and kitchen. Keep fresh foods away from cooked foods to avoid the risk of contamination. It is wiser to throw out food if you are not sure of its freshness. (Any six) (5) (6) Customer satisfaction Time: their lives are at risk if they are served food which stayed for too long at room temperature Temperature: The wrong serving temperature will disappoint the customers (dissatisfied) The level of doneness is also important to customers (give them what they ordered) Food hygiene Time - unsafe products must be discarded immediately. Keep meat refrigerated until required Temperature high temperatures encourage bacteria to multiply quickly therefore contaminating food a warm kitchen provides an excellent breeding place for bacteria Unwrap the mince, cover lightly with wax paper, to prevent drying out Contact your supervisor immediately. Follow the organizational procedures. [41]

6 (MARKING GUIELINES) -6- NC1100(E)(M17)V QUESTION Leave the chocolate mould to cool for ±30 min before refrigerating it. Refrigerate to set the item. Turning the chocolate mould out of the mould/basin onto the serving dish. o not damage the shape of the food item. In order to release the mixture, place the mould into a basin of hot water for a brief moment /wipe the bottom of the mould with a cloth wringed out in hot water.. (Any two) Make a number of chocolate moulds from a large quantity of mixture. Cut it (portion) into smaller portions. Follow organisational guidelines. (Any two) 7.2 Cream caramel contains eggs and it needs to be stored as quickly as possible Cool it properly to avoid the breeding of dangerous bacteria e.g. salmonella. o not leave it in a bain-marie for any length of time as it will curdle. If you want to keep cream caramel hot until you serve it, make sure that you keep it at the temperature of over 65 C. Prolonged temperature will cause curdling. Crème caramel has a limited storage life so check with your supervisor first and then follow organisational requirements. ( Any five) (5) Report to your supervisor Follow organisational procedure Substitute items for a similar product Adapt the recipe if necessary Report to the supervisor Collect fresh ingredients and start again. It must be discarded Type of a function - Wedding ceremony/birthday party. Time of the day Evening, afternoon, late night. Season - Winter gala dinner, summer, spring. Colour - A variety of colours to make food attractive. Menu - Is it to be hot or cold. Texture The texture of proceeding courses. The total number of courses.

7 (MARKING GUIELINES) -7- NC1100(E)(M17)V Requirements for diseases such as diabetes low fat diet, low sodium diet HIV/AIS Preferences such as vegetarians they avoid food of animal origin Hindu - they avoid eggs Halaal - they avoid gelatine, Kosher - they avoid eating milk with meat rown flour/ whole wheat flour Soy milk/ goat s milk/ milk replacements Low fat spreads/ margarine/ butter substitutes Corn flour/ rye flour Sunflower oil [30] QUESTION There is a careful balance of oil and vinegar It is 3 parts oil to 1 part vinegar If using lemon juice it is 4-5 parts oil to 1 part lemon juice Maize oil Groundnut/peanut oil Soya ean oil Sunflower oil Sesame seed oil Olive oil Grape seed oil 8.2 Mint Garlic Tartar Mustard Parsley, et cetera (Any two)

8 (MARKING GUIELINES) -8- NC1100(E)(M17)V o not move patient Allow the First Aid personnel/paramedics to make an assessment Inform the supervisor/ head of department/general manager Let your senior call an ambulance Contact other relevant medical services. Record in the kitchen accident register. (6) Transfer contents into sealed containers Remove any spillage from the floor o not put spillage back into sealed container Check for contamination Contact maintenance department If maintenance fail the manufacturers will address the problem Report to the supervisor Record this in your report book Follow company policy and procedure about stock in the fridges and freezers. [20] QUESTION Remove scum or fat from the surface of stock by using a spoon, skimmer or absorbent kitchen paper Prevent curdling when making a liaison by stirring it constantly over low heat Check the temperature of frozen foods at the receiving area of the storeroom by using a probe thermometer. It should be at -15 ºC to -18 ºC Weigh the stock and check against the delivery note, count loose items, e.g. bottles and tins and compare against the delivery note. Water-soluble vitamins will get lost May be contaminated and cause food poisoning Foods that are contaminated easily and may cause food poisoning. Examples of food: chicken, custard mixtures, cooked meat (any 2 examples) First in first out Foods that comes in must be packed on the back of the shelves, behind the current stock The liquid left behind when water, bones, flavouring, vegetables and seasoning have been slowly simmered (4) (5)

9 (MARKING GUIELINES) -9- NC1100(E)(M17)V Examples: White stock, brown stock, fish stock (any 2 examples) (4) o not add oil too slowly Ingredients should be at room temperature Whisk sufficiently Make sure the egg yolk is not stale (any 3) Mayonnaise is not cooked, so any bacteria would multiply rapidly Eggs carry Salmonella bacteria Which can cause food poisoning [31] TOTAL SECTION : 165 GRAN TOTAL: 200