NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL

Transcription

1 MARKING GUIDELINE NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 3 SUPPLEMENTARY EXAMINATION 2010 FOOD PREPARTION This marking guideline consists of 8 pages.

2 SECTION A QUESTION A 1.2 A 1.3 C 1.4 B 1.5 D 1.6 C 1.7 A 1.8 B 1.9 D 1.10 B 1.11 B 1.12 D 1.13 D 1.14 D 1.15 B 1.16 A 1.17 C 1.18 C 1.19 D 1.20 B [20] QUESTION TRUE 2.2 TRUE 2.3 FALSE 2.4 TRUE 2.5 FALSE 2.6 TRUE 2.7 FALSE 2.8 TRUE 2.9 TRUE 2.10 FALSE 2.11 TRUE 2.12 TRUE 2.13 TRUE 2.14 FALSE 2.15 FALSE [15]

3 QUESTION Wheat flour 3.2 Profiterols 3.3 Too little 3.4 Quality 3.5 Caster sugar 3.6 Kidneys 3.7 Cream of tartar 3.8 Low 3.9 Half its weight 3.10 Steam months 3.12 Refrigerated C [13] QUESTION Mixed 4.2 Bread, Puff or Short pastry, Rye bread, Crisp bread or biscuits 4.3 Classical/Finger 4.4 Crisp or Rye bread 4.5 Clean, Hygiene [10] QUESTION I 5.2 H 5.3 D 5.4 E 5.5 K 5.6 G 5.7 L 5.8 P 5.9 J 5.10 M 5.11 O 5.12 C 5.13 A 5.14 N 5.15 B [15] TOTAL SECTION A: 75

4 SECTION B QUESTION To remove the flesh from the bones. (2) To remove the scales from the fish by scraping them off with the back of a knife. (2) To remove extra items such as gills, fins etc to obtain a neat piece of fish OR to remove jagged or loose pieces of fish. (2) Enhance the flavour Enhance the presentation as the surface is brown and crisp Prevent excessive absorption of oil Help keep the shape of the fish Reduce loss of moisture (5) Wash with hot, soapy water and rinse well Spray with a chemical sanitizer Dry with disposable paper towel or allow to air dry (3) First remove the gills and fins using fish scissors Make an incision from the anal vent along the belly of the fish two thirds along the length of the fish Remove the gut and intestine, pulling them out with your fingers or using the handle of a spoon Remove any congealed blood lying under the backbone Wash the fish thoroughly (5) 6.5 Baking Grilling Steaming Poaching Deep frying Shallow frying Braaing Boiling (any 3) (3) [22]

5 QUESTION Garnishing enhance the flavour of the soup Add colour to the dish Add texture and contrast Garnishing can also be used to identify the soup (4) Piece of raw potatoes can be added into the soup and boil it. Water can be added to reduce the salty taste, but you must be careful that the flavour will still be fine (2) Extra stock can be added to dilute the soup or liquid. Hot water can be added to dilute the soup (2) 7.3 It can be served separately in a saucier or sauce boat It can be spooned onto a plate and the food arranged on top It can be poured over the food or food can be coated with the sauce When poured over the food, it can be placed under a salamander to brown (any 3) (3) 7.4 A light sauce usually served with a crisp salad (2) It is a soup which is not pureed or strained. You can actually see the meat and different pieces of vegetables in it Contain barley or pulses (3) 7.5 Good organisation leads to efficiency when you are well organised, you can be more productive with your time and this contributes to the overall efficiency of the whole kitchen. (2) Not a big delay between cooking of the soup or service. To avoid unnecessary physical work as is saves time and decrease out5put of the kitchen. (3) Work within the designated and preparation areas to avoid disturbing others. Plan your work to prevent unnecessary movement. Collect all the equipment that you will need for preparation and cooking before starting. Organise your work space so that you have an efficient work flow. Clean as you go. As you finish with ingredients, return them to the correct storage area. (any 3 suitable answer) (3) [22]

6 QUESTION Mixtures going off and being thrown out which will cost the company money Bacteria multiplying in the kitchen which will increase the risk of food poisoning Poor quality cakes which will not meet the organisational standards and will result in customer dissatisfaction Bad hygiene practices will cause cross-contamination into other foodstuff and encourage the growth of bacteria (any suitable answer) (4) Dropped biscuits Shaped biscuits Piped biscuits Refrigerated biscuits Rolled biscuits Moulded biscuits Sheet biscuits Bar biscuits (any 6) (6) Sugar and butter or margarine (1) are mixed together (1) until light and fluffy (1) (3) To mix ingredients to introduce air (1) into a mixture to make it lighter and fluffier (1), using a wooden spoon, hand whisk or electric mixer (1) (3) Combining ingredients thoroughly yet lightly (1) with a metal spoon (1) a technique used to incorporate air into a recipe such as a sponge cake (1) (3) The shortening (1) is rubbed into the flour (1) to produce a mixture that resembles breadcrumbs (1) (3) Softening by heating (1) to make an ingredient easier to mix (1) into other ingredients or change its texture (1) (3) (3 x 3) (9) Melted sugar mixture or beaten egg and milk may be used to brush over a baked product to give the surface a glossy appearance (3) Spread the cake with a syrup, a filling or an Icing to cover the cake. (2) The cake after being baked in a long, narrow container, rolled up into a shape like a cylinder or sausage (2) [26]

7 QUESTION Chemical this could be from cleaning substances, grease or other chemical substances Microbiological these are micro-organisms such as bacteria, moulds or viruses Physical these are foreign items such as dirt, hair, parts of machinery and insects (3x2) (6) 9.2 The dough must be lightly kneaded after it has risen to remove the air bubbles that formed inside the dough (3) 9.3 As a raisin agent (1) 9.4 You can save time, money and energy (3) 9.5 On a cooling rack so that the air can circulate around it to cool it sufficiently (3) The dough product will seemed cooked on the outside but will be raw on the inside (2) The dough product will absorb oil and take long to cook (2) 9.7 It is a flour to which salt and baking powder has already been added (3) 9.8 To provide the dough with lightness Colour Richness (3) [26] QUESTION It is cake batter that is baked in a flan mould, then filled with a filling and served. (3) 10.2 Rolled out the pastry lined the tin Prick the pastry to allow trapped air to escape Line pastry case with wax paper Fill with beans Bake until set before changing colour Remove paper and beans and finish baking (6)

8 To relax the gluten (elastic strands) formed (3) For starch in the flour to absorb water Shortening to firms up for a better texture It can shape and cut more easily (any two) 10.4 Mix sugar into flour Use as little water as possible Rub fat into the flour (3) 10.5 Flour (1) [16] QUESTION Bases Fillings or toppings Garnishing (3) It can be served as an appetizer before a meal Accompaniments to drinks Part of a buffet display (3) 11.3 Pate is usually smooth and piped into a dish or base or served in a small bowl Terrine it not smooth and is moulded or baked and served in slices (2x3) (6) 11.4 Oval shaped mould lined with short pastry, baked blind and filled with a suitable filling (3) [15] TOTAL SECTION B: 125 GRAND TOTAL: 200