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2011
SUPERVISOR TO ATTACH PROCESSING LABEL HERE
STUDENT NUMBER
Letter
Figures
Words
9&( 9(7 +263,7$/,7<
.,7&+(1 23(5$7,216
Written examination
WeGneVGa\ 1 1oYemEer 2011
5eaGinJ time 00 am to 1 am 1 minXteV
WritinJ time 1 am to 10 am 1 KoXr 0 minXteV
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Section
Number of
questions
Number of questions
to be answered
A
B
30
19
30
19
Number of
marks
30
90
Total 120
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3
2011 VETHOSP–KITCHEN OPS EXAM
Question 5
A cocktail sauce is most suitable for a
A. Greek salad.
B. potato salad.
C. garden salad.
D. seafood salad.
Question 6
Bruschetta preparation includes bread cutting, tomato dicing and basil chiffonade.
Which knife is best suited for these jobs?
A. turning
B. palette
C. paring
D. cook’s
Question 7
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A. deep frying
B. poaching
C. braising
D. boiling
Question 8
As an appetiser, how are oysters Kilpatrick traditionally served?
A. on a skewer with sweet chilli sauce
B. grilled and served in the half shell
C. steamed on an Asian spoon
D. raw in a half shell, on ice with tartare sauce
Question 9
When preparing arancini for a cocktail party, it is important to have consistent size and shape.
Which tool is best suited for this job?
A. slotted serving spoon
B. ice-cream scoop
C. serving spoon
D. ladle
Question 10
The most appropriate liquid to use for making gazpacho is
A. vegetable stock.
B. dashi.
C. veal stock.
D. wine.
SECTION A – continued
TURN OVER
2011 VETHOSP–KITCHEN OPS EXAM
4
Question 11
French onion soup is classically garnished with
A. chopped chives.
B. sour cream.
C. grilled Gruyère toast.
D. crisp pastry shapes.
Question 12
The main ingredient in paella is
A. polenta.
B. potato.
C. pasta.
D. rice.
Question 13
Which ingredients would make a successful English custard/crème anglaise?
A. egg whites, sugar and milk
B. milk, custard powder and sugar
C. milk, sugar, egg yolks and vanilla
D. ÀRXUVXJDUHJJ\RONVPLONDQGYDQLOOD
Question 14
Which velouté is used when producing sauce bercy?
A. ¿VK
B. beef
C. veal
D. chicken
Question 15
Which ingredient is whisked into a hot sauce just before serving to produce gloss and shine?
A. egg yolk
B. cold butter
C. VXQÀRZHURLO
D. thickened cream
Question 16
Which one of the following is an example of a puréed soup?
A. miso
B. potato
C. borscht
D. minestrone
SECTION A – continued
5
2011 VETHOSP–KITCHEN OPS EXAM
Question 17
Which ingredients are used as the thickening agent when making béchamel sauce?
A. ÀRXUDQGPLON
B. milk and nutmeg
C. milk and butter
D. ÀRXUDQGEXWWHU
Question 18
An example of a speciality stock is
A. ¿VK
B. YHDO
C. GDVKL
D. FKLFNHQ
Question 19
What are the main ingredients in a simple risotto?
A. long-grain rice, onion, water, butter and parmesan
B. arborio rice, onion, stock, butter and parmesan
C. basmati rice, leek, stock, butter and parmesan
D. brown rice, onion, milk, butter and parmesan
Question 20
If the consistency of a pumpkin soup is too thick, what is the most appropriate action?
A. add a liaison
B. DGGFRUQÀRXU
C. add more roux
D. add more stock
Question 21
The most effective way to cool a stock quickly to optimise its shelf life is to put it
A. LQDEODVWFKLOOHU
B. LQWKHIUHH]HU
C. LQWKHFRROURRP
D. RQWKHEHQFK
Question 22
Concassé is the French term most often referred to when chopping
A. EHDQV
B. WRPDWR
C. ]XFFKLQL
D. SXPSNLQ
SECTION A – continued
TURN OVER
2011 VETHOSP–KITCHEN OPS EXAM
6
Question 23
Which of the following ingredients are used to make a ratatouille?
A. tomato, beans, potato, onion
B. mushrooms, onion, parsley, garlic
C. tomato, mushrooms, corn, capsicum, onion
D. tomato, eggplant, zucchini, onion, capsicum
Question 24
When poaching fresh peaches, what helps to maintain even cooking and retain moisture?
A. sugar
B. vanilla
C. cartouche
D. cinnamon
Question 25
How are the eggs in eggs Florentine prepared?
A. scrambled
B. poached
C. boiled
D. fried
Question 26
The most suitable ingredients for producing glazed beetroot batons are
A. honey and butter.
B. tomato and onion.
C. ZDWHUDQGÀRXU
D. egg and butter.
Question 27
A raft is used to
A. thicken a consommé.
B. clarify a consommé.
C. make soup.
D. cook soup.
Question 28
Overcooking a chicken stock prior to straining will result in a stock that is
A. clear.
B. burnt.
C. cloudy.
D. ÀDYRXUOHVV
SECTION A – continued
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Question 29
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B. ERLOHGDUERULRULFHFRRNHGLQDVDXFHSDQ
C. EUDLVHGORQJJUDLQULFHFRRNHGLQWKHRYHQ
D. VWHDPHGVKRUWJUDLQULFHFRRNHGLQDULFHFRRNHU
Question 30
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A. ÀRXU
B. SDVWD
C. ULFH
D. HJJ
END O) SECTION A
TURN OVER
2011 VETHOSP–KITCHEN OPS EXAM
8
SECTION B
Instructions for Section B
Answer all questions in the spaces provided.
Question 1
Name two common lettuce varieties that have red leaves.
1.
2.
2 marks
Question 2
Number in order the boxes that describe the process of washing loose leaf salad greens in a commercial
environment.
1
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Drain in a colander
Lift leaves from water surface
Immerse and move the lettuce around
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6
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1 mark
Question 3
Some salads are best dressed earlier and chilled; others are dressed just prior to being served.
For the salads listed below, tick the most appropriate method and name an appropriate dressing.
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Salad
Dressed earlier
and chilled
Dressed prior to
serving
Name of dressing
Greek
Caesar
Waldorf
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8 marks
SECTION B – continued
9(7+263±.,7&+(1236(;$0
Question 4
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Wash hands and collect ingredients
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c.
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SECTION B±FRQWLQXHG
TURN OVER
2011 VETHOSP–KITCHEN OPS EXAM
10
Question 5
a. Explain the procedure for making a traditional demi-glace.
4 marks
b.
This demi-glace is to be served with a grilled steak. Describe two quality indicators of a well-made demiglace.
2 marks
Question 6
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Soup classi¿cation
Soup example
Stock used
Clear
Bisque
Broth
6 marks
Question 7
You are asked to collect a portion of soup from a 20-litre covered container that has been stored in a coolroom.
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days ago.
What could the problem be and what might have caused it?
2 marks
SECTION B – continued
9(7+263±.,7&+(1236(;$0
11
Question 8
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Sauce
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3roblem
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Question 9
a.
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ii. ([SODLQKRZPLUHSRL[LVSUHSDUHGDQGLQFOXGHWKHLQJUHGLHQWVLQ\RXUUHVSRQVH
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b.
i. :KDWLVWKHPDLQIXQFWLRQRIDERXTXHWJDUQL"
ii. /LVWWKHLQJUHGLHQWVWKDWDUHXVHGWRPDNHDERXTXHWJDUQL
iii. 'HVFULEHKRZ\RXZRXOGDVVHPEOHLW
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SECTION B±FRQWLQXHG
TURN OVER
9(7+263±.,7&+(1236(;$0
Question 10
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SECTION B±FRQWLQXHG
13
2011 VETHOSP–KITCHEN OPS EXAM
Question 11
a. 'HVFULEHKRZWRVNLQDWRPDWRVRWKDWWKHÀHVKFDQEHXVHGDVDFRPSRQHQWWRDGLVK
3 marks
b. 'HVFULEHDQH[DPSOHRIDGLVKLQZKLFKWRPDWRÀHVKLVXVHG
2 marks
Question 12
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DSSOH
RUDQJH
OHPRQ
tomato
mint
FUDQEHUU\
Pork with
sauce
Duck with
sauce
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VDXFH
3 marks
Question 13
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2SWLRQVFDQEHXVHGRQO\RQFH
Dressings
A. )UHQFKGUHVVLQJ
B. KRQH\DQGURVHPDU\RLO
C. OHPRQMXLFHDQGROLYHRLO
D. \RJKXUWDQGVXPDF
E. PD\RQQDLVH
F. ¿VKVDXFHOLPHDQGFKLOOL
VKRUWJUDLQULFH
ULFHQRRGOHV
cracked wheat
SRWDWR
4 marks
SECTION B – continued
TURN OVER
9(7+263±.,7&+(1236(;$0
Question 14
a. :KDWLVDIDULQDFHRXVSURGXFW"
PDUN
b. 'HVFULEHtwoVWRUDJHFRQGLWLRQVIRUWZRGLIIHUHQWIDULQDFHRXVSURGXFWV
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Question 15
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Question 16
a. /DEHOHDFKRIWKHIROORZLQJSDVWDYDULHWLHV
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b. )RUHDFKSDVWDYDULHW\QDPHDtraditionalVDXFHother than bolognaise2QHSDVWDVDXFHPXVWEHYHJHWDULDQ
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SECTION B±FRQWLQXHG
9(7+263±.,7&+(1236(;$0
Question 17
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Question 18
a. /LVWDOORIWKHLQJUHGLHQWVXVHGWRSUHSDUHPDVKHGSRWDWRHV
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b. 'HVFULEHKRZ\RXZRXOGPDNHPDVKHGSRWDWRHV
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Question 19
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END OF QUESTION AND ANSWER BOO.