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Q1— Section header —
1.1Choose a place of purchase from COLUMN B that matches food item in COLUMN A. Write only the letter (A F\ next to the qu estion number (1.1.1
1.1.5\ the ANSWER BOOK. COLUMN A COLUMN B
1.1.5Aubergine Snoek Canned mushrooms Escargot Sorbet
1.2Indicate whether the following statements are TRUE or FALSE by writing only rue' or 'False'
1.2.10in the ANSWER BOOK.
1.2.1Baking blind is only necessary when baking short pastry.
1.2.2Aroma is a nice scent from food which is flavourful.
1.2.3 Carving is only to be done by trained chefs.
1.2.4Blanching is only necessary for frozen vegetables.
1.2.5Cutting in is done by using a utensil that does not melt butter.
1.2.6A whisk is used in baking only.
1.2.7A grater is used when slicing and mincing food.
1.2.8zester is used to get the rind of a lemon.
1.2.9When chopping meat a red chopping board is used.
1.2.10
1.3Identify each of the following apparatus es
1.3.5
1.4Choose food item from COLUMN B that matches a cooking metho d in COLU
1.4.5\ the ANSWER BOOK. COLUMN A COLUMN B
1.4.5Boiling Grilling Deep fry Simmer Steam
1.5VANILLA PANNA COTTA Method 1. For the panna cotta, soak the gelatine leaves in a little cold water until soft. 2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Q2— Section header —
2.1Name the FIVE basic food groups (5\
2.2What is a balanced diet (4\
2.3Which FOUR factors would influence:
2.3.1Planning of a meal
2.3.2
2.4Define the term course (2\
2.5ompile a three ourse lunch menu by using the following items lunch;
2.6Explain the term combination method by using the example of pot roast ing (4\
2.7What is the effect of heat on each of the following:
2.7.1Apples (2\
2.7.2 Rice (2\
2.7.3Oil (4\
2.8Give FOUR reasons for cooking food. (4\
2.9State FOUR ways in which the loss of nutrients when cooking spinach can be prevented. (4\ [50
Q3— Section header —
3.1Give THREE examples of the moist heat cooking method. (3\
3.2Explain TWO ways in which nutrients may be lost through preparation and cooking. (2 2\ (4\
3.3Tabulate TWO differences between an order book and an invoice (2 2\
3.4State FOUR guidelines to follow when buying fresh whole fish (4\
3.5
3.6Explain FIVE correct procedure to follow when receiving fresh vegetables from the supplier. (5\
3.7Name FIVE pieces of information found on canned food labels. (5\
3.8What is a bincard (2\
3.9Name THREE key responsibilities of a stock keeper. (3\
3.10Give FIVE reasons why ingredients should be measured. (5\
3.11Which THREE apparatus es can be used to measure baking ingredients? (3\
3.12How would one measure cooking oil correctly using a measuring cup? (3\
3.13Explain the term recipe (3\ [50]50
Q4— Section header —
4.1Explain each of the followin g food techniques:
4.1.1Marinating (3\
4.1.2Pureeing (2\
4.1.3Sealing (2\
4.1.4Au gratin (2\
4.2Explain how to clean each of the following:
4.2.1Microwave (3\
4.2.2Blender (3\
4.2.3aring knife (2\
4.3In which TWO ways can food be thickene (2 2\
4.4
4.5Explain FOUR factors that will guide one when selecting the most appropriate apparatus. (4\ 10070324
4.6Explain the correct handling of each of the following:
4.6.1Chip fryer
4.6.2Dishwashing machine
4.6.3
4.7Explain h ow to measure 6 kg of bran flour using a digital scale (4\
4.8Adjust the given recipe to cater for 50 people by copying and completing the following table in the ANSWER BOOK Coconut sponge c ake