Food Preparation NCV Level 4 — Document
November 2022 — NCV Level 4 — Food Preparation
NCV Level 4
2022
NCV Hospitality
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1.1Various options are given as possible answers to the following questions. Choose the answ er and write only the letter (A D\ next to the question number (1.1.1
1.1.5\n the ANSWER BOOK
1.1.1
1.1.2To calculate the quantity of ingredients needed to make a sauce one need number of courses to be served
1.1.3Basic sauces upon which other complex sauces are based. Foundation sauces Roux based sauces
1.1.4Cooking chopped vegetables slowly in a little fat so that they co ok in their own juices without browning
1.1.5A cooking method that combines stewing and roasting. Grilling Baking Broiling
1.2What will happen if he uses poor quality ingredients to make sauces? (6\
1.3
1.3.1How should he handle this? (2\
1.3.2What could be the c ause of the problem in QUESTION
1.3(1\
1.4Compare sauces and stocks under the following headings: SAUCES STOCKS INGREDIENTS
1.4.1(3\
1.4.2(4\ COOKING METHODS
1.4.3(2\
1.4.4(1\ (10\
1.5Differentiate between a roux and a gravy (3 + 3\ (6\
1.6It is important to work in an organised and efficient manner when preparing and presenting desser t di shes. Give FIVE reas ons to support the above statement. (5\
1.7Suggest ways how cream can be used in making dessert (5\ [40]40
Q2— Section header —
2.1Explain how meat can be contaminated during the cooking process. (3\ 2. [Source: taste. com.au [Source
2.2.1The illustrations above represent a type of dish. Identify the dish (1\
2.2.2What ingredient must be used as a setting agent when preparing
Q2— Section header —
2.2Name TWO ingredie nts that contribute to the lightness of the above mentioned dishes. (2\
2.2.4Recommend TWO meal courses in which the above dishes can be served. (2\
2.2.5
2.3Theo is prepa ring roast chicken with sage and onion stuffing. The ingredients for the dish have just been delivered.
2.3.1Explain how the onions must be stored. (2\
2.3.2What information should the chef look out for when receiving b oth pe rishable and non erishable ingredients?
2.3.3Indicate the THREE storage areas where the above ingredients will be stored. (3\
2.3.4Design a store requisition form that should be used to request the ingredients for making the roast chicke n with sage and on ion stuffing. (10\
2.3.5Explain the importance of storing each type of food separate ly (3\
2.3.6Explain why keeping too little stock can be dangerous to the business. (4\ [40]40
Q3— Section header —
3.1Study the recipe below and answer the que stions that follow ROAST CHICKEN WITH SAGE AND ONION STUFFING INGREDIENTS 1,5
3.1.1Discuss SIX factors to consider when buying chicken to prepare the roast above. (6\
3.1.2Explain why the chicken should be trussed. (5\
3.1.3Why is it important to stuff the chicke (3\
3.1.4Explain how to use a thermometer to check if the chicken is cooked or not cooked. (3\
3.1.5Explain why the bird should be rested in step 7. (3\
3.1.6The chef accidentally burn the chicken. What actions should be taken to resolve the problem and ensure that that clients are satisfied? (5\
3.2Explain the religious considerations regarding food of the following clients.
3.2.1th day Adventists (1\
3.2.2Hindus (1\
3.2.3Orthodox Jews (5\
3.2.4uslims (2\
3.2.5Orthodox Catholics (1\
3.3Give ONE term for each of the following descriptions by writing the answer next to the question number (3.3.1
3.3.5\n the ANSWER BOOK.
3.3.1A set of instructions that describe everything that eeds to be done in order to keep the premises in a clean and sanitary condition.
3.3.2A South African law that allows health inspectors to inspect the premises of food establishments to ensure that it is safe and hygienic.
3.3.3Visible specks f fat which is evenly distributed in wing and fore ribs.
3.3.4The meat of a calf.
3.3.540
Q4— Section header —
4.1Choose the correct term from those in brackets. Write only the answer next to the q ue stion number (4.1.1
4.1.5\n the ANSWER BOOK.
4.1.1(Younger/Older\ pork carcasses are used for making sausages.
4.1.2(Cheese and onion/Orange hazelnut\is suitable for stuffing roast duck.
4.1.3(Timbales/Terrines\are cooked in an ova shaped dishes and loaf like shapes.
4.1.4
4.1.5
4.2Give reasons for each of the following state men ts.
4.2.1Label and date vegetables before freezing. (2\
4.2.2Cooked vegetables should not be kept in a bain marie for too long. (4\
4.2.3Spread out vegetables on a baking pan before freezing. (2\
4.2.4Cover peeled potatoes wit h c old water. (1\
4.3Explain how food handlers should maintain equipment and preparation areas according to the principle of basic hygiene. (7\
Q3— Section header —
4.4In which categor ies are the following vegetables classified
4.4.1Onions
4.4.2Green pepper (2 1\ (2\
4.5Discuss FIVE qualities to look out for when buying fresh onions. (5\
4.6Name the cooking method used to co ok the onion in step number 3. (1\
4.7Suggest ways that one can prepare onions other than chopping them. (3\
4.8The lemon for the stuffing should be grated. Explain what grating is. (3\
4.9Explain how the work surfaces should be cleane d w hen preparing meat dishes. (5\ [40]40
Q5— Section header —
5.1Explain how to protect the vitamin content of vegetables during preparation. (6\
5.2Why is it important to cut vegetables into various shapes before cooking? (4\
5.3Recommend SIX fac tors to consider when selecting desserts for a menu. (6\
5.4Name FIVE basic ingredients for making baked egg custards. (5\
5.5A water bath or bain marie is used when cooking baked egg custard.
5.5.1Explain this cooking method.
5.5.2
5.6
Q5— Section header —
5.7uggest solutions to the following operational problems
5.7.1Curdled egg custard. (5\
5.7.2Poor quality ingredients. (4\ [40] TOTAL: 20040
Mark Allocation
Total200 marks
Sections40 + 40 + 40 + 40 + 40 = 200 marks
Paper information
TitleDocument
SubjectFood Preparation
LevelNCV Level 4
Document typeQuestion paper
Year2022
MonthNovember
Pages10
Downloads4
Examination context
Decade2020s
Years ago4y
SeasonSpring (SH)
Start dayTuesday
Exam periodNovember 2022
Days since exam1,439
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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