Food Preparation NCV Level 2 — Document
November 2018 — NCV Level 2 — Food Preparation
NCV Level 2
2018
NCV Hospitality
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Q1— Section header —
1.1Give ONE term for each of the following descriptions by choosing a term from the list below. Wr ite only the term next to the question number (1.1.1
1.1.5\in the ANSWER BOOK. shelling; trimming; washing; peel ing; chopping; blanching; sh redding; cutting
1.1.1Removing the inedible or tough skin of vegetables
1.1.2Removing the har d or fibrous outer cover to use the seeds of beans
1.1.3Cutting in long narrow strips
1.1.4Cutting or dicing vegetables into fairly uniform pieces
1.1.5
1.2xplain how to protect the vitamin content of vegetables. (5\
1.3Study the recipe below and answer the questions. TOMATO WITH OLIVES Portions: 2 Ingredients tomatoes, blanched and seeded onion
1.3.1Name THREE methods to prepare the tomatoes. (3\
1.3.2Name TWO methods to cook the dish. (2\
1.3.3Give SIX criteria to assess the quality of cooked vegetable in the recipe. (6\
1.3.4Under which category does onion and garlic fall? (1\
1.3.5Name TWO garnishes used in the recipe. (2\
1.3.6Rearrange the method for preparing tomato with olives in the correct order. Rewrite the steps next to th e correct number (1 6\in the ANSWER BOOK. (6\ [30
Q2— Section header —
2.1How should each of the following food items be stored:
2.1.1Poultry (2\
2.1.2Dairy products (6\
2.2Some foods will be deep fried during the lunch preparation. Explain SEVEN guidelines to maintain the quality of fats and oils. (7\ (11011012\
2.3Expl ain the impact of over grilled or under grilled food under each of the following
2.3.1Customer satisfaction (3\
2.3.2Cost (3\
2.3.3Food hygiene (1\
2.4Name FIVE types of starch that can be served at the lunch. (5\ .5 List THREE instructions
Q3— Section header —
3.1Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only 'True' or 'False' next to the question number (3.1.1
3.1.10\the ANSWER BOOK.
3.1.10The area you are going to use when preparing food should be clean with no visible signs of dirt. Before baking, wash, rins e and dry bowls, beaters, spatulas, baking tins and all other utensils. Choux pastry for
3.2You made a list of ingredients to buy for preparing food for quick service Explain how the quality of fresh food should be. (3\
3.3How can go od stock control of the ingredients for the quick service be achieved? (2\
3.4When preparing food for quick service one can experience different types of unforeseen situations. Explain how to handle each of the following unplanned circumstances
3.4.1Insufficient food items
3.4.2Food grilled at slow temperature
3.4.3
3.5Preparing fillings in advance saves time. Give THREE examples of fillings that can be prepared in advance. (3\
3.6Categorise each of the following foods according to various cooking method by completing the TABLE below. Write only the answer next to the question number (3.6.1
3.6.4\n the ANSWER BOOK. bagels; canned soups; crumbed chi cken; sausages; croissants; salad dressing; hamburger patties; pancake mix; potato chips BAKED FOOD FRIED FOOD GRILLED FOOD
3.6.1(2\
3.6.2(2\
3.6.3(2\
3.6.4(3\ (9\ [30] (11011012\ NC1310 (E\30
Q4— Section header —
4.1Identify and categorise each of the following fruit by completing the table below. Write only the answer next to the question number (4.1.1
4.1.5\and letter (a b\the ANSWER BOOK. FRUIT IDENTIFICATION CA TEGORY
4.1.5(a\ (a\ (a\ (a\ (a\ (b\ (b\ (b\ (b\
4.3Which method other than washing can one use to prepare apples for making apple tart? (1\
4.4Which THREE pieces of equipment can one use to toast the bread for hot andwiches? (3\
4.5Name SIX types of fillings to use when preparing hot sandwiches. (6\
4.6Choose a picture from COLUMN B that matches a dough product in COLUMN A. Choose the answer and write only the letter (A F\ next to the
4.6.6\ the ANSWER BOOK. COLUMN COLUMN
4.6.6Rye bread Croissant Naan bread Pit bread Bagel Wrap
Q5— Section header —
5.1Give SIX guidelines to follow when cleaning a bain marie. (6\
5.2Name FIVE cleaning materials to use when cleaning a bain marie. (5\
5.3What will you do if you find that you have insuffi cient cleanin g materials before you start cleaning the bain marie? (4\
5.4Advise junior chef on how he sh ould sharpen the kni fe using a sharpening stone. (8\
5.5Explain t he importance of positioning one's hand properly when cutting food. (3\
5.6Which knife should be used when perform ing each of the following duties
5.6.1ut ting cheese into small pieces 5. 6. ut
5.6.3Trimming edges of pastry
5.6.430
Mark Allocation
Total150 marks
Sections30 + 30 + 30 + 30 = 120 marks
Key Information
Websitewww.google.co.za
Paper information
TitleDocument
SubjectFood Preparation
LevelNCV Level 2
Document typeQuestion paper
Year2018
MonthNovember
Pages9
Downloads3
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,900
About Food Preparation examination preparation
This TVET examination resource can be used as part of a structured revision programme. Past papers are most useful when learners attempt questions independently, work within a realistic time limit, and review their answers afterwards.
How to use this resource for revision
A TVET past examination paper is most useful when it is treated as an active revision exercise. Try the questions yourself before checking the corresponding memorandum. Where you make an error, identify the reason — was it a knowledge gap, a calculation mistake, an interpretation issue, or an examination technique problem?
For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
understanding question requirements
applying subject knowledge
working under time constraints
checking answers
identifying revision priorities
A practical revision approach
Start by completing the resource without looking at the memorandum. Review incorrect and incomplete answers afterwards and make a short revision list based on the areas that caused difficulty.
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