Food Preparation NCV Level 3 — Document
November 2019 — NCV Level 3 — Food Preparation
NCV Level 3
2019
NCV Hospitality
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Q1— Section header —
1.1Various options are provided as possible answers t o the following questions. Choose the answer and write only the letter (A D\ next to the question number (1.1.1
1.1.10\in the ANSWER BOOK.
1.1.1occurs via air, soil and water and it could affect foods such as vegetables, meat and fish.
1.1.2You have to coded chopping board when working with fish.
1.1.3larified roux emulsion starch
1.1.4in dough, prepared by using an intricate rolling and folding process in which butter are spread and then pressed between the different
1.1.5of soups. Browned bones Mirepoix
1.1.6bread or bread rolls. ongs palette knife fork
1.1.7old water fish
1.1.8Sifting icing sugar or cocoa on a cake n order to decorate it:
1.1.9This pastry preparation method requires you to use your hands to work the pastry into a properly blended mixture Mixing Folding
1.1.10 they harbo r bacteria and dirt. Stainless steel bowls
1.2Choose the action in COLU MN B that you would take in reaction to the unexpected situation described in COLUMN A. Write only the letter (A H\
1.2.5\the ANSWER BOOK. COLUMN A COLUMN B
1.2.5
1.3Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only 'True' or 'False' next to the question number (1.3.1
1.3.10\the ANSWER BOOK.
1.3.1Haddock is smoked hake. 1.
3.2After taking baked dough products out of the oven, they must be left in the ir baking containers to cool down.
1.3.3Sponge cake mixtures must be baked immediately after mixing.
1.3.4Vol au vents are filled before baking them in the oven.
1.3.5Freezer burn on fish happens when you cook it at the wrong temperature.
1.3.6A brown stock can be made using chicken.
1.3.7Grilling is a common cooking method for dough products. (1 1011013\ Copyright reserved Please turn over
1.3.8Eggs used in baking must preferably be at r oom temperature to make it easier to whisk them
1.3.9Glace icing is made using icing sugar and water.
1.3.10
1.4Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1
1.4.10\ the ANSWER BOOK.
1.4.1Pieces of fish that have been cut from each side of the backbone of the fish
1.4.2An uncooked sauce made by whisking together e gg yolk, vinegar, mustard and oil
1.4.3A preparation method where by butter is heated before it is added to sifted flour
1.4.4The most common type of flour used to prepare dough
1.4.5Adds flavo r, colour and richness to pastry
1.4.6
1.4.7These products must be thrown away and can cost the company money
1.4.8Can be cut into wedges and used to garnish fish dishes
1.4.9An unstrained soup made with a stock base and dic ed vegetables
1.4.10
1.5Choose a picture of a utensil used to prepare cakes and biscuits in COLUMN B that matches the term in COLUMN A. Write only the letter (A E\xt to the question number (1.5.1
1.5.5\the ANSWER BOOK. COLUMN A COLUMN B
1.5.5Ramekin Pastry br ush Sieve Whisk Measuring jug
Q2— Section header —
2.1Explain the key steps to follow when cleaning food preparation areas. (5\
2.2Wh at are the FOUR main headings on a cleaning schedule? (4\
2.3Look at FIGURE 1 below and answer the questions FIGURE 1
2.3.1 What type of biscuit is being made in the picture above? (1\
2.3.2 Give a definition of this particular type of biscuit (2\
2.3.3 Recommend an appropriate way of decorating this particular biscuit to make it look more attractive. (2\
2.3.4The biscuits bake for 10 minutes, but they are still not golden brown. What could have caused this? (2
2.3.5How will you store these biscuits to ensure they do not crumble and remain fresh for longer? (4\
2.3.6You accidentally drop hot tray of biscuits on the floor. What is the correct way of respond ing
2.4
2.5
Q3— Section header —
3.1Look at FIGURE 2 below and answer the questions FIGURE 2
3.1.1 Name the pastry used in FIGURE 2. (1\
3.1.2 Rolling is a common preparation method used when preparing the above pastry. Explain how you would do rolling correctly. (6\
3.1.3 After rolling, the pastry must be allowed to rest in the refrigerat or. Discuss the reasons for doing this. (5\
3.1.4The recipe says that you must blind bake the pastry. What does blind bak ing mean? (7\
3.1.5What effect would a burnt pastry product have on customers? (4\
3.2How would you measure flour for a muffin recipe? (2\ [25]25
Q4— Section header —
4.1Discuss the main contamination threats when preparing stock. (10\
4.2List the main ingredients used when preparing a rown stock. (6\
4.3Develop a set of guidelines stipulat ing the characteristics of a good soup. (8\
4.4There is a power outage and you are unable to cook. How would you handle this situation? (4\
4.5How must soup that is sold as a take away be served? (3\
4.635
Q5— Section header —
5.1Look at FIGURE 3 below and answer the questions FIGURE 3
5.1.1Classify the sea creature in FIGURE 3. (1\
5.1.2List THR EE common cuts in which it can be purchased. (3\
5.1.3Discuss TWO preparation methods used when handling it. (4\
5.2Most recipes require that fish be coated before cooking. Compare the TWO types of coatings in the table below. Cop y and complete the table in your ANSWER BOOK. Breadcrumb coating Batter coating Ma in ingredients
5.3You notice that the fish you are coating has a bad smell. How would you handle thi situation (2\ (1 1011013\
5.4Read the recipe below and answer the questions. Scones ( erves 8\ Ingredients 230 g elf
5.4.1What type of dough is used to prepare scones? (1\
5.4.2Identify the preparation methods used in the recipe above. (4\
5.4.3How would you prepare the baking tray before placing the scones on it? (2\
5.4.4Step 6 an important preparation method is missing Do you agree? Motivate your answer. (3\
5.4.5How will you know that the scones are cooked and ready to be taken out of the oven (4\
5.4.6Write down THREE traditional toppings that can be used when presenting scones. (3\
5.4.7How do you store scones that have just been taken out of the oven? (3\ [40] TOTAL SECTION B: 140 GRAND TOTAL:40
Topics Identified
1
Forms of Ownership
Mark Allocation
Total180 marks
Sections40 + 40 + 25 + 35 + 40 = 180 marks
Paper information
TitleDocument
SubjectFood Preparation
LevelNCV Level 3
Document typeQuestion paper
Year2019
MonthNovember
Pages11
Downloads3
Examination context
Decade2010s
Years ago7y
SeasonSpring (SH)
Start dayFriday
Exam periodNovember 2019
Days since exam2,535
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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