GCSE HOSPITALITY AND CATERING UNIT 2: CATERING, FOOD …€¦ · vp*(s17-4732-01) mlp. gcse...
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VP*(S17-4732-01) MLP GCSE 4732/01 HOSPITALITY AND CATERING UNIT 2: CATERING, FOOD AND THE CUSTOMER TUESDAY, 13 JUNE 2017 – AFTERNOON 1 hour 15 minutes plus your additional time allowance Surname Other Names Centre Number Candidate Number 0 © WJEC CBAC Ltd.
Transcript of GCSE HOSPITALITY AND CATERING UNIT 2: CATERING, FOOD …€¦ · vp*(s17-4732-01) mlp. gcse...
VP*(S17-4732-01) MLP
GCSE
4732/01
HOSPITALITY AND CATERING
UNIT 2: CATERING, FOOD AND THE CUSTOMER
TUESDAY, 13 JUNE 2017 – AFTERNOON
1 hour 15 minutes plus your additional time allowance
Surname
Other Names
Centre Number
Candidate Number 0
© WJEC CBAC Ltd.
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For Examiner’s use only
Question MaximumMark
MarkAwarded
1. 32. 33. 34. 95. 86. 147. 108. 179. 13
Total 80
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INSTRUCTIONS TO CANDIDATES
Use black ink, black ball-point pen or your usual method.
Write your name, centre number and candidate number in the spaces provided on the front cover.
Answer ALL questions.
Write your answers in the spaces provided.
If you run out of space, use the continuation pages at the back of the booklet, taking care to number the question(s) correctly.
INFORMATION FOR CANDIDATES
The number of marks is given in brackets at the end of each question or part-question.
The total mark is 80.
You are reminded that assessment will take into account the quality of written communication used in your answers that involve extended writing.
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Answer ALL questions.
1. TICK (√) the box next to each statement to show if it is TRUE or FALSE. [3]
TRUE FALSE
(i) Hands should be dried using paper towels.
(ii) A sous chef is in charge of a catering kitchen.
(iii) Kitchens should be well ventilated.
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2. Match the correct culinary terms to the meanings below. [3]
For example if you think the answer to (i) is C
write C in the box.
A Mise-en-place
B En Croute
C Roux
D Au Gratin
E Coulis
(i) A sauce made from fruit puree.
(ii) Preparation before cooking.
(iii) A dish sprinkled with breadcrumbs and cheese then browned.
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3. Complete the following sentences with the correct FOOD SERVICE method. [3]
For example if you think the answer to (i) is C
write C in the box.
A Gueridon
B Fast food
C Table
D Counter
E Vended
(i) Customers collect their own meals from a display area.
(ii) A wide range of snacks are sold from a machine.
(iii) Food is ‘finished’ at the customer’s table.
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4. Poor hygiene can lead to food poisoning.
(a) List THREE personal hygiene rules that all kitchen staff must follow. [3]
(i)
(ii)
(iii)
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4(b) Name TWO food poisoning bacteria. [2]
(i)
(ii)
(c) State TWO conditions that prevent the growth of pathogenic bacteria. [2]
(i)
(ii)
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4(d) All caterers must adhere to the Food Hygiene Regulations.
Describe the ‘90 MINUTE’ rule. [2]
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5. Pasta is a very popular commodity.
(a) Name a pasta shape OTHER than spaghetti. [1]
(b) State the main nutrient in pasta. [1]
(c) Give the term used to describe correctly cooked pasta. [1]
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5(d) Pasta dishes can lack colour and flavour.
Discuss ways in which pasta dishes can be made more interesting and appealing. [5]
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6. People are encouraged to eat more fruit and vegetables as a part of a healthy, balanced diet.
(a) State TWO ways of cooking vegetables to avoid the loss of water-soluble nutrients. [2]
(i)
(ii)
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6(b) Apples are used in many recipes. Describe how the caterer can stop apples from
going brown during preparation. [2]
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6(c) State TWO quality points the caterer would look for when accepting a delivery of:
(i) SOFT FRUITS, such as strawberries. [2]
1.
2.
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6(c) (ii) GREEN, leafy vegetables. [2]
1.
2.
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6(d) Discuss the benefits of eating fruit and vegetables in a healthy, balanced diet. [6]
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7. The chef at the Western Hotel wants to update his lunchtime menu.
(a) Discuss the important points he must consider when planning his menu. [5]
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7(b) Suggest how ICT can help when selecting the new menu. [3]
(i)
(ii)
(iii)
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7(c) Give TWO examples of how ICT could be used to advertise the new menu. [2]
(i)
(ii)
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8. A local pub is going to start producing evening meals and needs to employ additional staff.
(a) Identify THREE qualities the Manager will look for when appointing a chef. [3]
(i)
(ii)
(iii)
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8(b) State THREE overheads that need to be covered from the pub’s income. [3]
(i)
(ii)
(iii)
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8(c) Describe different types of records that the Chef must use in order to run a successful kitchen. [5]
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8(d) Discuss how effective communication between the kitchen and bar staff could impact on the success of the new food service. [6]
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9. All catering establishments are encouraged to be environmentally aware.
(a) Give THREE advantages to an establishment of reducing, re-using and recycling. [3]
(i)
(ii)
(iii)
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9(b) Explain how a catering establishment can conserve energy AND water when preparing and cooking food. [10]
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END OF PAPER
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