NTIONL ERTIFITE (VOTIONL) FOO PREPRTION NQF LEVEL 4 SUPPLEMENTRY EXMINTION 2010 (11011014) 17 March (X-Paper) 09:00-12:00 This document consists of 11 pages and a 1-page answer sheet.
(11011014) -2- N1100(E)(M17)V TIME: 3 HOURS MRKS: 200 INSTRUTIONS N INFORMTION 1. 2. 3. 4. 5. nswer LL the questions. Read LL the questions carefully. Number the answers according to the numbering system used in this question paper. nswer SETION on the NSWER SHEET provided. Write neatly and legibly.
(11011014) -3- N1100(E)(M17)V SETION QUESTION 1 Various options are provided as possible answers to the following questions. hoose the answer and make a cross (X) over the letter ( ) in the block next to the question number (1.1 1.10) on the attached NSWER SHEET. 1.1 Vegetables are cut into different shapes to... i ii iii iv save money. make fast and even cooking. release the nutrients of vegetables. release the flavour of the vegetables. i, iii ii, iii i, iv ii, iv 1.2 Vegetables cut in maćedoine are strips of 4 cm lengths. different shapes of vegetables. cubes of ½ cm. roughly chopped vegetables. 1.3 Hot sauces include (also hot sauce) fruit sauces. roux sauces. oil-based sauces. vinaigrette. 1.4 old sauces include egg-based sauces yoghurt-based sauces starch thickened sauces reduction-based sauces 1.5 Sauces are made up of three kinds of basic ingredients: liquid, a thickening agent and additional seasoning liquid, flavouring agent and water Water, seasoning and yoghurt ll the above-mentioned
(11011014) -4- N1100(E)(M17)V 1.6 The following ingredients may be used as thickening agents when making sauces: Flour, egg yolks and cream Oatmeal and rice Other cereal based products ll the above-mentioned 1.7 sauce adds the following qualities to foods: i. ii. iii. iv. Moistness and flavour Seasoning and thickness Richness, colour and shine Interest and appetite appeal i, ii, iii ii, iii, iv i, iii, iv i, ii, iv 1.8 The texture of a sauce applies to its... i. ii. iii. iv. softness or firmness. crispness or firmness. feel in the mouth. degree of seasoning. ii, iii i, ii ii, iv i, iii 1.9 The consistency and body of a sauce refers to... the proper degree of seasoning. it being smooth with no lumps. it being a good colour for its type. None of the above-mentioned 1.10 spic is a clear savoury jelly used on... i. ii. iii. iv. cold egg dishes and fish dishes. meat dishes and poultry dishes. cold egg dishes and offal dishes. vegetable dishes and game dishes. i, ii, iii ii, iii, iv i, iii, iv i, ii, iv [10]
(11011014) -5- N1100(E)(M17)V QUESTION 2 Indicate whether the following statements are TRUE or FLSE. hoose the answer and write only 'true' or 'false' next to the question number (2.1 2.5) on the attached NSWER SHEET. 2.1 2.2 2.3 2.4 2.5 Lean meat should be dark red, while well-hung meat is bright red in colour. Veal is generally very tender with little fat or marbling. Good quality lamb should be compact and firm on the carcass. Pork should not be cured by salting it for cuts such as bacon. ack bacon is cut from the belly, and streaky bacon from the neck. (5 2) [10]
(11011014) -6- N1100(E)(M17)V QUESTION 3 hoose a description from OLUMN that matches an item in OLUMN. Write only the letter ( K) next to the question number (3.1 3.10) on the attached NSWER SHEET. OLUMN OLUMN 3.1 3.2 3.3 3.4 Trifle old soufflé rème brûlée Flan an open top pastry case with a sweet or savoury filling gelatine or agar-agar is used to set them sponge cake dipped in sherry and layered with ingredients such as fruit and custard 3.5 3.6 3.7 3.8 Meringue rème caramel ompote Egg custard E F thin small dessert pancakes flamed and served in alcohol this is made from milk, egg yolk and sugar a mixture of flour, egg and milk beaten together to make a batter 3.9 3.10 Jelly rêpe Suzette G H a dessert of custard topped with caramelized sugar not a true soufflé but a mousse I stiffly beaten egg whites, sweetened with castor sugar and baked in a cool oven until dry J cooked fruit K egg custard dessert made with whipped cream and eggs, and topped with caramel [10]
(11011014) -7- N1100(E)(M17)V QUESTION 4 hoose a description from OLUMN that matches a dish in OLUMN. Write only the letter ( G) next to the question number (4.1 4.5) on the attached NSWER SHEET. OLUMN OLUMN 4.1 Terrine combination of vegetables, milk and eggs 4.2 4.3 Paté Timbale smooth and light sweet or savoury dish where the main ingredient is whipped with cream or egg white, served chilled 4.4 4.5 Mousse hantilly savoury egg custard used for garnishing consommé dish cooked in a small mould E rich savoury paste made from finely minced or mashed meat, fish or other ingredients F savoury mixture made from meat, fish or vegetables, allowed to cool and set in its container G whipped cream flavoured with vanilla essence [5] TOTL SETION : 35 SETION QUESTION 5 5.1 5.2 Jane plans to open a take-away service. She asked you to explain to her how to prepare the different types of potato chips in order to sell perfectly prepared chips. Jane also wishes to serve vegetables correctly. Explain to her how to use the following two preparation methods when preparing vegetables: (9) 5.2.1 5.2.2 lanching tomatoes icing potatoes
(11011014) -8- N1100(E)(M17)V 5.3 What happens to the nutritional value and colour of the following vegetables when you cook them: 5.3.1 5.3.2 5.3.3 Green vegetables Yellow vegetables Red vegetables 5.4 What will you look for in texture and appearance when selecting: 5.4.1 5.4.2 Tuber vegetables Fungi vegetables (2 2) (2 2) (4) (4) 5.5 Preparation areas and equipment must be maintained in accordance with the principles of basic hygiene when making vegetable dishes. Explain in FOUR steps how you can achieve this. (4) 5.6 Give an example of each of the following ranges/categories of vegetables: 5.6.1 5.6.2 5.6.3 5.6.4 Roots ulbs Pods Stems 5.7 riefly explain how to store the following fresh vegetables and give a reason for your answer: 5.7.1 5.7.2 5.7.3 Peeled avocado Raw carrots rushed garlic [43] QUESTION 6 6.1 Grilling/raaiing is a fast, dry method of cooking tender cuts with radiant heat direct from below or above the meat. 6.1.1 6.1.2 Name and discuss THREE different methods of grilling you may use to prepare meat cuts. Give TWO examples of cuts of meat from each of the following meats which are suitable for braaiing: (9) (a) (b) (c) (d) (e) Lamb eef Veal Pork Poultry
(11011014) -9- N1100(E)(M17)V 6.2 6.3 6.4 Which are the FIVE quality characteristics you will look for when buying quality fresh poultry? You prepared chicken for a function that was cancelled at the last minute. How will you ensure that the chicken can be re-used for a next function to prevent wastage? (6 1) Explain the relationship between time and temperature when cooking meat with respect to: (5) (6) 6.4.1 6.4.2 ustomer satisfaction Food hygiene 6.5 How will you react in the following situations? 6.5.1 6.5.2 The mince was delivered four days too early. Explain how to store it without freezing it. The deep fryer is out of order. [41] QUESTION 7 7.1 The following finishing methods can be used to finish a dessert. How will you apply them to a chocolate mould: 7.1.1 7.1.2 7.1.3 hilling Turning out Portioning 7.2 Which principles will you follow in order to store crème caramel safely if it is not going to be served immediately? (5) 7.3 riefly discuss how you will deal with the following unexpected operational situations: 7.3.1 7.3.2 Peach jelly is not setting The cream in a mousse is separating 7.4 What must you consider when selecting desserts for: 7.4.1 7.4.2 7.4.3 variety of occasions ietary requirements Religious preferences
(11011014) -10- N1100(E)(M17)V 7.5 Substituting major ingredients for healthier products may be a challenge. Substitute the following ingredients with equally healthy ingredients: 7.5.1 7.5.2 7.5.3 7.5.4 7.5.5 White cake flour Lactose utter Gluten Hydrogenated oil [30] QUESTION 8 8.1 ora wishes to make a vinaigrette dressing for the salad she is preparing for her birthday party. 8.1.1 8.1.2 Explain to her how to prepare this dressing Name THREE other oils she may use to make it 8.2 8.3 Name TWO herbs that can be used to make a herb sauce. How will you manage the following unexpected situations as the head store keeper in the food service unit: 8.3.1 8.3.2 8.3.3 One of the staff members hurts his back when collecting stock Leaking packaging Temperatures of fridges and freezers are inadequate (6) [20] QUESTION 9 9.1 riefly explain how to do the following: 9.1.1 9.1.2 9.1.3 9.1.4 Remove scum or fat from the surface of stock Prevent curdling when making a liaison heck the temperature of frozen foods at the receiving area of the storeroom When receiving stock, ensure that the quantity delivered matches the quantity ordered 9.2 Give reasons for the following: 9.2.1 9.2.2 o not soak vegetables in water before cooking Hot egg-based sauces should not be kept for longer than two hours
(11011014) -11- N1100(E)(M17)V 9.3 riefly explain the following: 9.3.1 9.3.2 9.3.3 Potentially high risk foods and give two examples of such a food FIFO asic stock used for preparation of sauces and give two examples of such stock (4) (5) (4) 9.4 You have to prepare mayonnaise. 9.4.1 9.4.2 Explain THREE steps to be taken to prevent curdling. Why is it important to work extremely hygienically when making mayonnaise? [31] TOTL SETION : 165 GRN TOTL: 200
(11011014) -12- N1100(E)(M17)V NSWER SHEET EXMINTION NUMER: SETION QUESTION 1 hoose the correct answer QUESTION 3 Matching items 1.1 3.1 1.2 3.2 1.3 3.3 1.4 3.4 1.5 3.5 1.6 3.6 1.7 3.7 1.8 3.8 1.9 3.9 1.10 3.10 (10) (10) QUESTION 2 hoose true/false OUESTION 4 Matching items 2.1 TRUE FLSE 4.1 2.1 TRUE FLSE 4.2 2.1 TRUE FLSE 4.3 2.4 TRUE FLSE 4.4 2.5 TRUE FLSE 4.5 (10) (5) TOTL SETION : 35