COOKERY THEORY PART 1

Transcription

1 COOCRE1 NOVEMBER 2013 EXAMINATION DATE: 4 NOVEMBER 2013 TIME: 14H00 16H00 TOTAL: 100 MARKS DURATION: 2 HOURS PASS MARK: 40% (VOC-1220) THIS EXAMINATION PAPER CONSISTS OF 4 SECTIONS: SECTION A: CONSISTS OF: (i) 10 MULTIPLE-CHOICE QUESTIONS (10 MARKS) (ii) 5 TRUE OR FALSE QUESTIONS (10 MARKS) (iii) 10 MATCHING-STATEMENT QUESTIONS (10 MARKS) SECTION B: SECTION C: SECTION D: CONSISTS OF 3 SHORT QUESTIONS CONSISTS OF 3 LONG ANSWER QUESTIONS CONSISTS OF 3 INTERPRETATIVE QUESTIONS ANSWER ANY ONE OF THE QUESTIONS (10 MARKS) (40 MARKS) (20 MARKS) INSTRUCTIONS: 1. Read the following instructions carefully before answering the paper, as failure to act upon them will result in a loss of marks. 2. Write your answers in your answer book, which is provided in the exam. 3. Ensure that your name and student number are clearly indicated on your answer book. 4. Write your answers in either blue or black ink in your answer book. 5. Read each question very carefully before you answer it and number your answers exactly as the questions are numbered. 6. Begin with the question for which you think you will get the best marks. 7. Note the mark allocations for each question give enough facts to earn the marks allocated. Don't waste time by giving more information than required. 8. You are welcome to use diagrams to illustrate your answers. 9. Please write neatly we cannot mark illegible handwriting. 10. Any student caught cheating will have his or her examination paper and notes confiscated. The College will take disciplinary measures to protect the integrity of these examinations. 11. If there is something wrong with or missing from your exam paper or your answer book, please inform your invigilator immediately. If you do not inform your invigilator about a problem, the College will not be able to rectify it afterwards, and your marks cannot be adjusted to allow for the problem. 12. This paper may be removed from the examination hall after the examination has taken place. DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 1 OF 8

2 SECTION A (30 MARKS) (i) MULTIPLE-CHOICE QUESTIONS Choose the correct option for each of the following. Write only the question number and your chosen answer. For instance, if you think that the correct answer for number 1 is, then write it as Eggs are an excellent source of: water and fat. protein and carbohydrates. protein and vitamins. fat and vitamins. 2. Which one of the following is not suitable for cooking over high heat? chicken veal beef lamb 3. Venison can be kept frozen for up to: six months. nine months. one year. eighteen months. 4. The correct temperature for keeping frozen fish is: 5 C. 10 C. 0 C. 18 C. 5. Which one of the following types of stock is made from fish bones? court bouillon remouillage essence fumet 6. Which one of the following is a variation of béarnaise sauce? bercy foyot poulette aurora DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 2 OF 8

3 7. Which one of the following is a soup based on crustaceans such as shrimp, lobster or crab? chowder bisque veloute broth 8. A turnip is an example of: a root vegetable. a leaf vegetable. a herb. a stem. 9. Which one of the following is an example of a composed salad? pasta salad potato salad chicken salad cooked meat salad 10. Mousseline is: a purée of sweet potatoes. a purée with the addition of diced ham. a purée with the addition of whipped cream. a purée with the addition of cheese. [10] (ii) TRUE OR FALSE QUESTIONS Indicate whether the following statements are True or False. Motivate all your answers. 1. Perlemoen is also known as scallops. 2. The prime cuts of ostrich meat are shoulder and flank. 3. Coating involves filling a cavity in meat to improve flavour. 4. A Greek salad is classified as a bound salad. 5. Clear soups include veloute and bisques. [5 2 = 10] DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 3 OF 8

4 (iii) MATCHING-STATEMENT QUESTIONS Match the statements in Column B to the terms in Column A. Write down the answers only, for example 1.. Column A Column B 1. sliced potato dish a Thai fragrant rice 2. lasagne croquette 3. semolina wheat berry 4. jasmine rice vapeur 5. duchesse potato dish (e) large pasta sheets 6. cannelloni (f) pommes Anna 7. risotto (g) hard durum wheat 8. maize meal (h) large, hollow tubes of dried pasta 9. steamed potato dish (i) crumbly porridge 10. bulgar (j) short grain rice [10] [30] DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 4 OF 8

5 SECTION B: SHORT QUESTIONS (10 MARKS) QUESTION 1 Identify two uses for egg yolks. [2] QUESTION 2 Why should you not overbeat egg whites? [2] QUESTION 3 i. What is an eisbein? (1) ii. Name two types of pigs. (2) Identify three factors that should be present in good quality pork. (3) [6] [10] DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 5 OF 8

6 SECTION C: LONG ANSWER QUESTIONS (40 MARKS) QUESTION 1 Identify five ways of storing fish correctly. (5) Differentiate between paupiette and suprême cuts of fish. (5) [10] QUESTION 2 Name five different thickening agents used for sauces. [5 2 = 10] QUESTION 3 i. Give five reasons for adding salad dressings to salads. (5) ii. Differentiate between oyster mushrooms and truffles. (5) Discuss five quality points to remember when choosing fresh vegetables. (5 2 = 10) [20] [40] DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 6 OF 8

7 SECTION D: INTERPRETATIVE QUESTIONS (20 MARKS) ANSWER ANY ONE OF THE QUESTIONS QUESTION 1 Identify the following types of beef cuts: i. number 2 ii. number 6 iii. number 7 iv. number 12 v. number 15 (5 2 = 10) Which cooking method would use for each of the following beef cuts? i. shin ii. prime rib iii. wing rib iv. topside v. thick flank (5 2 = 10) [20] OR QUESTION 2 Name five different types of pasta and discuss how you would prepare them. [5 4 = 20] OR DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 7 OF 8

8 QUESTION 3 As the new executive chef, explain the following to your staff: The reasons for coating fish before cooking. (5 2 = 10) Important points to remember when grilling fish. (5 2 = 10) [20] [20] Section A: 30 marks Section B: 10 marks Section C: 40 marks Section D: 20 marks TOTAL: 100 MARKS DAMELIN CORRESPONDENCE COLLEGE NOVEMBER 2013 PAGE 8 OF 8