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CAK620S - CULINARY ARTS2 ADVANCED HOT KITCHEN - 1ST OPP - NOVEMBER 2022 |
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r
nAmlBIA un1VERSITY
OFSCIEnCEAno TECHnOLOGY
FACULTY OF COMMERCE; HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF TECHNICAL AND VOCATIONAL EDUCATION AND TRAINING (CREATIVE TECHNOLOGIES)
QUALIFICATION: BACHELOROF CULINARYARTS
QUALIFICATION CODE: 07BCNA
COURSE CODE: CAK 620S
SESSION: NOVEMBER 2022
LEVEL: 6
COURSE NAME: CULINARYARTS2: ADVANCED HOT
KITCHEN
PAPER: PAPER1
DURATION: 3 HOURS
MARKS: 142
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION - QUESTION PAPER
MR. RALF HERRGOTT
MODERATOR:
MR. SEAN STEVENSON
1. Answer all questions.
INSTRUCTIONS
2. Read all the questions carefully before answering.
3. Marks for each question are indicated at the end of each question.
4. Please ensure that your writing is legible, neat and presentable.
PERMISSABLE MATERIALS
1. n/a
THIS EXAMINATION PAPER CONSISTS OF 3 PAGES (Including this front page)
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Question 1: (Heat and Food)
What are the 3 ways in which foods are heated in the kitchen, explain the processes.
9 marks
Question 2: (Cooking methods)
10 marks
What are the advantages of the cooking method steaming? Explain with some examples from the kitchen
Question 3 (Mis en place)
Give 3 examples of food that can be blanched or par-cooked and give a reason for it.
9 marks
Question 4: (Stocks)
Describe in detail on how to make a brown beef stock in a step-to-step approach.
9 Marks
Question 5: (Soups)
10 Marks
In what order would you add the following ingredients into a vegetable soup. Explain your answers.
Carrots, barley, shredded cabbage, diced cooked beef, tomatoes cubes
Question 6: (Understanding Vegetables)
Cooking affects vegetables in four ways. Name these four characteristics (4)
Question 7: (Understanding Vegetables/Potatoes)
How do we store potatoes properly? Explain
Question 8: (Cooking Vegetables/Potatoes)
Describe the procedure on how to make French Fries in a step-by-step approach.
4 marks
5 marks
7 marks
Question 9: (Legumes/Grains/Pasta)
What is couscous and how is it prepared?
6 Marks
Question 10: (Cooking methods for meat/fish/poultry)
9 Marks
How would you shallow poach a fish fillet? Describe the steps including the preparation of making a sauce
with the fish in step-by-step approach.
Question 11: (Understanding Meat/Game)
What are the primal cuts of beef? Explain and give 5 examples.
8 Marks
Question 12: (Cooking Meat/Game)
What is the difference between Veal blanquette and veal fricassee? Explain
6 Marks
Question 13: (Understanding Poultry and Game Birds)
8 marks
How is doneness of poultry determined and to what degree of doneness is poultry cooked? Explain.
Question 14: (Cooking Poultry and Game Birds)
Describe in detail on how to roast a whole chicken with its sauce in easy-to-follow steps.
12 marks
Question 15: (Understanding fish and seafood)
8 marks
What are the four main kinds of saltwater flatfish used in food service and what typical characteristics do
they have?
Question 16: (Understanding fish and seafood)
6 Marks
Name 3 types of different mollusks and 3 types of different types of crustaceans available in the market.
Question 17: (Cooking for vegetarian diets)
8 Marks
What are complete proteins? What are complementary proteins? How can complementary proteins be
included in the diet?
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Question 18: {Indigenous/Regional Cuisine)
Describe 4 typical popular Southern African dishes found on menus around the region .
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TOTAL
8 Marks
142 Marks
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