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ACK710S - ADVANCED COLD KITCHEN - 1ST OPP - JUNE 2023 |
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QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: CULINARY ARTS 3: ADVANCED COLD KITCHEN
DATE: MAY/JUNE 2023
DURATION: 3 Hours
LEVEL: 7
COURSE CODE: ACK 710S
SESSION: Paper 1
MARKS: 133
FIRST OPPORTUNITY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. YAN NIK SCHWEIGHARDT
THIS EXAMINATION PAPER CONSISTS OF 3 PAGES
(INCLUDING THIS FRONT PAGE)
INSTRUCTIONS
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Question 4: {Understanding fish and seafood)
List 3 salt water and 3 freshwater round fish commonly used in Namibia.
6 Marks
Question 5: {Understanding fish and seafood)
6 Marks
You have just received delivery of fresh whole red snapper and fresh cod fillets. What should you check
before accepting the shipment? Give at least 6 points.
Question 6: {Understanding fish and seafood)
Explain in brief on how to clean prawns before cooking to have them ready for service.
5 Marks
Question 7: (Dressings)
12 Marks
How do you make mayonnaise? Describe in detail and highlight important steps according to the guidelines
of making a mayonnaise.
Question 8: (Salads)
18 Marks
What are the main categories of salad ingredients? Name the six different categories and give two examples
of each.
Question 9: {Sandwiches)
6 Marks
What are some measures you can take to ensure that the bread in the sandwiches you serve is always fresh?
Explain.
Question 10: (Hors D 'Oeuvres)
What are canapes and what are the three components of canapes?
8 Marks
Question 11: (Hors D 'Oeuvres)
12 Marks
What do the following terms mean: antipasto; bruschetta; ta pas? Explain the terms give two examples of
each.
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TOTAL
133 Marks