MARKING GUIDELINE NATIONAL ERTIFIATE (VOATIONAL) NOVEMER 2010 NQF LEVEL 4 24 NOVEMER 2010 This marking guideline consists of 11 pages.
MARKING GUIDELINE -2- N(E)(N24)V SETION A QUESTION 1 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12 1.13 1.14 1.15 1.16 1.17 1.18 1.19 1.20 D A D A D A D (1 20) [20] QUESTION 2 2.1 2.2 2.3 2.4 2.5 True. All cuts indicated are tender cuts and easy to cook with dry heat methods. False. Poultry should be stuffed before roasting to allow the flavours to blend well with the meat. False. Meat should be marinated overnight, or for a few hours, to allow the meat to soak well and to properly tenderise the meat. False. olo and thin flank are tough cuts of meat, so cooking methods such as stewing and pot-roasting will be suitable, not frying as it is for tender cuts. True. The boning knife is strong and has a pointed tip to allow cutting movement without damaging the flesh. (2 5) [10]
MARKING GUIDELINE -3- N(E)(N24)V QUESTION 3 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 E G I J H D A F (1 10) [10] QUESTION 4 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 aul Terrine Eclairs Vinaigrette Raw chopped vegetables & herbs Dusting Marinade Refrigerator / cold room lanching [10] QUESTION 5 5.1 5.1.1 Jelly It takes time to set 5.1.2 Mix custard powder, sugar and 50 ml milk together. ring 450 ml milk to boil in the saucepan. Pour custard mix into boiling milk stirring continuously till cooked. (1 3) (3) 5.1.3 y making a custard paste first, mixing custard powder with milk and sugar Stirring continuously (Any 1) 5.1.4 heck recipe to determine why it did not set / adapt recipe. For quicker setting, substitute cold water with a cup of iced water. hill in the refrigerator. Get assistance from the supervisor (Any 3) (3) 5.1.5 Individually portioned in dessert bowls or wine glasses.
MARKING GUIDELINE -4- N(E)(N24)V 5.1.6 Gooseberries Fresh berries, e.g. strawberries, raspberries Mango pieces oconut macaroons Glazed cherries Nuts Any other suitable colourful decoration (1 3) (3) 5.1.7 old. etween 1 and 4 5.2 5.2.1 5.2.2 5.2.3 Low fat milk Gelatine Fresh fruits (1 3) (3) 5.3 5.3.1 Fresh apples or unsweetened canned apples Sweetened canned apples (avoided) [20] QUESTION 6 6.1 6.1.1 Fresh poultry Moist unbroken skin Firm, plump breast A clean fresh smell No pin feathers left around parson s nose Flexible breastbone tip No broken bones No dark patches or bruising (4) Frozen poultry No freezer burn Individually wrapped No excess liquid in freezer bag No off smell No large ice crystals a sign that poultry thawed and was refrozen (Any 7) (3) 6.1.2 Quail Pigeon Guinea fowl Francolin Grouse Snipe Partridge Wild duck Pheasant Woodcock (Any 2)
MARKING GUIDELINE -5- N(E)(N24)V 6.2 Meat olour of flesh olour of fat 6.2.1 Lamb a. Light to darker pink b. ream white to slight pinkish 6.2.2 eef a. Light, bright red b. reamy white in prime beef / pinkish white in young beef / yellowish in older beef 6.2.3 Pork a. right pink in young animals / deeper rose in older animals b. White 6.2.4 Veal a. Pinkish grey to dark pink b. reamy white with pinkish tinge (8) 6.3 6.3.1 6.3.2 Discard them. Food may become harmful to customers and they may develop food poisoning. The reputation of the company will be harmed. Lose customers Lose income (Any 2) [20] QUESTION 7 7.1 7.1.1 ook or steam pumpkin. ombine pumpkin with eggs, cream, butter and seasoning. lend well in a food processor. Pour mixture into greased soufflé or timbale dishes. ake and unmould carefully. (5) 7.1.2 Peel the tomato by starting from the centre and keep the blade just under the skin of the tomato. ontinue cutting around the tomato, keeping the skin all in one piece and make the strip of tomato skin narrower and narrower. Finally cut the skin from the tomato and curl the tomato skin towards the wide end and put the curled skin on top of the broader end of the skin. (3) 7.2 7.3 Vegetable fruits Egg
MARKING GUIDELINE -6- N(E)(N24)V 7.4 Timbale mixture is poured into soufflé or ramekin dishes and egg poaching ring It is cooked in a bain-marie. The ramekin dishes are inserted into the oven pan with half boiling water then baked Method: baking in a bain-marie (4) 7.5 Use a sharp knife when cutting vegetables. Only peel when necessary and only peel a minimum amount. Avoid peeling vegetables such as potatoes until after they are cooked. Use the outer leaves of cabbage and lettuce, unless they are wilted. Prepare vegetables as close to cooking time as possible. Never soak vegetables in cold water. ut vegetables in even sizes. Use vegetables as soon as possible, after picking them. Whenever possible, serve vegetables raw. Shred green vegetables to reduce cooking time. Use as little boiling water as possible. Drain the vegetables and serve immediately. Save cooking water as it contains dissolved vitamins and minerals and use for soups, sauces and gravies. Avoid holding them for long periods on steam tables. ook in small batches. Never overcook vegetables. Never use baking soda with green vegetables - it destroys nutrients (Select only 8) (8) 7.6 To destroy the enzymes that hasten the deterioration of vegetables. 7.7 Minus -12 7.8 Vegetables often carry soil which may promote growth of bacteria. Soil may be contaminated by human and animal manure, and this can be brought into the kitchen. Soil and bacteria can get into the hands of food handlers, if they don t wash their hands after handling raw vegetables. (3) 7.9 7.9.1 Should be placed in freezer immediately after delivery. Should be stored at minus -12 all foods, - 18 sorbets, ice creams Should be well packaged and covered to protect against freezer burn. Never allow food to be partially thawed and frozen again. (Any 2)
MARKING GUIDELINE -7- N(E)(N24)V 7.9.2 Should be stored in a cool dry place. Unpack on racks so that air can circulate around each vegetable. Diseases and bruising are quickly passed on if vegetables are left packed tightly together. (Any 2) 7.10 A firm, round and uniform size Smooth skin Tops should be fresh but not wilted Large rough beets are often woody (1 3) (3) [35] QUESTION 8 8.1 8.1.1 Oven grilling / salamander. - Grill is heated until red hot. Meat is placed on roasting pan 100 mm from the element Grilling over hot coals. - Grill meat 100 mm above hot coals, use meat tong to turn. Pan-grilling. - Use a riffle pan. Pan is heated dry and meat placed in hot pan. 8.1.2 It can delay the browning process. May make the meat tough. (1 2) 8.2 8.2.1 Take the eggs out of the refrigerator one hour before making mayonnaise. Eggs should be fresh. All the ingredients and utensils must be at room temperature and clean. The oil should be added drop by drop while beating well. Too much oil may separate the emulsion. Too little oil will result in a thin sauce and taste like raw egg. Add the rest of the oil in a steady stream after emulsion has taken place. (Any 3) (3) 8.2.2 It acts as a deterrent to bacteria. 8.3 8.3.1 larified stock that contains enough gelatine to solidify it when cold. 8.3.2 an be used as a binding ingredient e.g. for terrines and mousses. an be used as a coating to protect food from drying out and discolouration. Used as a garnish. (1 3) (3)
MARKING GUIDELINE -8- N(E)(N24)V 8.4 Sauce Name asic ingredients Use of sauce 8.4.1 White sauce 8.4.2 Espagnole sauce 8.4.3 Mornay sauce 8.4.4 Hollandaise sauce 8.4.5 Veloute 8.4.1(a) Mixture of fat and butter cooked together then add milk. 8.4.2(a) rown Roux cooked thoroughly with a rich brown stock and flavoured with tomato and mirepoix. 8.4.3(a) White sauce with added cheese. 8.4.4(a) Emulsified egg and butter sauce. 8.4.5(a) hicken, veal or fish stock is added to the roux, then cooked together till smooth. 8.4.1 (b) oating, pouring over eggs, chicken and fish. 8.4.2 (b) Accompaniment for roasts and red meat. 8.4.3 (b) Sauce for creamed spinach and other vegetables 8.4.4 (b) Egg dishes, vegetables such as asparagus and poached fish 8.4.5 (b) Served with fish, chicken and veal dishes. (2 5) (10) 8.5 Stocks and sauces should be labelled, and dated and then stored in the refrigerator. Stored items should never be reheated more than once. Never store stock or sauce above eye level. Keep food covered, unless they are used immediately. When taking sauce or stock out of refrigerator, do not leave outside for more than an hour. Do not mix leftovers with fresh stocks and sauces. Do not put hot sauces in the refrigerator. Store fresh produce in a cool, well ventilated area and separate from other foods. Ideally stock and sauces should be prepared fresh daily and discarded at the end of the day. Store sauces in a clean container and cover with a lid or cling wrap. To stop skin from forming on the surface, place plastic wrap on the surface of the sauce. (1 5) (5) 8.6 Never boil meat stocks, except at the beginning of the cooking process. Always skim stocks frequently throughout the cooking process. Pork products are never to be used as they have strong flavours. Never use vegetables of poor quality or are going off. Stock freezes well, but omit onions and garlic. Do not add salt. ool down stocks and sauces rapidly to avoid bacterial growth. Skim off fat from the top. Simmer slowly to allow as much flavour as possible to be extracted from the bones. Do not overcook will cause cloudy stock. (Any 3) (3) [35]
MARKING GUIDELINE -9- N(E)(N24)V QUESTION 9 9.1 To check the condition of stock thoroughly, especially perishable stock. To make sure that each item goes to the correct storage space immediately after delivery. To prevent petty theft. Ensure that goods requiring cold storage are stored immediately and do not spoil (Select only 2) 9.2 The quantity received matches the quantity ordered. Quantity and weight agrees with delivery note or invoice. The quality of the goods received is acceptable. Accompanying document has been correctly competed and calculated. Packaging of food items is not damaged. ans are in good condition, not blown, no damage to seams or rust. The goods are within the use by date. Information on labels matches the content. The temperature is correct for the product use a probe thermo-meter to measure the temperature of cold/frozen food. Frozen food feels solid, no sign of thawing. Meat smells fresh and has a good colour. Fresh fish is well iced and has good appearance and smell. Fresh shellfish are alive. Fruits and vegetables are fresh in good colour and shape and without any bruising. Glass containers/bottles are checked for cracks. (Any 7) (7) 9.3 Spot checks should be done immediately to determine if any of the large meat cuts can be saved. Immediately transfer the meat to another freezer. Use the meat that is completely thawed within two days. A busy restaurant could offer their clients a special such as the cost price of items in a dish. (Any 3) (3) 9.4 All storage areas, cool rooms and freezers must be locked at the end of a shift. Always ensure that keys for the storeroom are given to a supervisor and placed in a drop safe before going off shift. Expensive stock should be kept under lock and key at all times and only opened by senior staff. Stock only issued upon producing an order form or a requisition form. Do not allow unauthorised persons in the storeroom. (Any 3) (3) 9.5 This will affect the profitability of the organisation. May result in higher cost to customers. ustomers will stop coming and move to competitive restaurants. (Any 2)
MARKING GUIDELINE -10- N(E)(N24)V 9.6 ooks should hand in their orders and recipes before the time. The recipes should indicate yields, portion sizes and the number of portions. All requisitions must be handed to storekeeper in time, to avoid delays. Measuring of ingredients should also be done in the storeroom. Portioning and pre-preparation are also done at some storerooms. (Any 3) (3) [20] QUESTION 10 10.1 10.1.1 Should be dark green and tightly closed buds. Should have tight clusters of tiny green flower buds on fleshy stalks. 10.1.2 Flower heads 10.1.3 Vegetables served au gratin are placed in a deep baking dish. heese sauce is added to cooked vegetables. Grated cheese can be added on top of the vegetables and white sauce. The mixture covered with buttered breadcrumbs to absorb oil from the cheese. The gratin is browned in a medium oven until golden, or it can be browned under the grill or salamander. (5) 10.2 aby marrows Peppers Squashes Tomatoes Onions (Any 2) ooking method: baking 10.3 10.3.1 Kosher Separate the meat and the dairy. uy your meat from a kosher butchery. Only buy kosher certified products from the market. Kosher food should be ordered from accredited Kosher suppliers. (Any 2)
MARKING GUIDELINE -11- N(E)(N24)V 10.3.2 Halaal They follow the rules and regulations of the Muslim diet. The animal must be ritually slaughtered by a registered butcher. The meat is bled and sacrificed to Allah. All pork and products are forbidden in the diet. No alcohol is used in the preparation of meat dishes. (Any 2) 10.4 Always practice stock rotation to ensure that old vegetables are used before fresh vegetables. Regularly check vegetables and remove those with blemishes. Store vegetables separately from other food items. Leafy vegetables must be washed, trimmed, dried and placed in containers and refrigerated. Do not wash mushrooms before storing them. Store tubers, bulbs and squashes in a vegetable storeroom between 4 and 8. The storeroom should be dark or away from the sunlight. (Any 5) (5) [20] TOTAL SETION : 150 GRAND TOTAL: 200