VCE VET HOSPITALITY KITCHEN OPERATIONS Written examination Thursday 7 November 2019 Reading time: 9.00 am to 9.15 am (15 minutes) Writing time: 9.15 am to 10.45 am (1 hour 30 minutes) QUESTION AND ANSWER BOOK Structure of book Section Number of questions Number of questions to be answered Number of marks A 25 25 25 B 18 18 95 Total 120 • Students are permitted to bring into the examination room: pens, pencils, highlighters, erasers, sharpeners and rulers. • Students are NOT permitted to bring into the examination room: blank sheets of paper and/or correction fluid/tape. • No calculator is allowed in this examination. Materials supplied • Question and answer book of 21 pages • Answer sheet for multiple-choice questions Instructions • Write your student number in the space provided above on this page. • Check that your name and student number as printed on your answer sheet for multiple-choice questions are correct, and sign your name in the space provided to verify this. • All written responses must be in English. At the end of the examination • Place the answer sheet for multiple-choice questions inside the front cover of this book. Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room. © VICTORIAN CURRICULUM AND ASSESSMENT AUTHORITY 2019 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Victorian Certificate of Education 2019 STUDENT NUMBER Letter
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VCE VET HOSPITALITY
KITCHEN OPERATIONSWritten examination
Thursday 7 November 2019 Reading time: 9.00 am to 9.15 am (15 minutes) Writing time: 9.15 am to 10.45 am (1 hour 30 minutes)
QUESTION AND ANSWER BOOK
Structure of bookSection Number of
questionsNumber of questions
to be answeredNumber of
marks
A 25 25 25B 18 18 95
Total 120
• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpenersandrulers.
• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.
• Nocalculatorisallowedinthisexamination.
Materials supplied• Questionandanswerbookof21pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2019
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2019
STUDENT NUMBER
Letter
2019VETHOSPITALITYKOEXAM 2
SECTION A – continued
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SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
Question 1WhichofthefollowingaretypesofpearsavailableinAustralia?A. fuji,gala,Braeburn,GoldenDeliciousB. BeurreBosc,Corella,Williams,PackhamC. nashi,GrannySmith,Williams,pinkladyD. pinklady,Williams,Packham,GoldenDelicious
Question 2Whichoneofthefollowingisalikelyreasonforachickenstockbeingcloudy?A. Thebouquetgarnididnothavebayleavesinit.B. Thestockwasboiled,notsimmered.C. Thestockhadtoomuchmirepoix.D. Thestockpotusedwastoobig.
Question 3Whichoneofthefollowingdescribescouscous?A. potatostarchballsB. milledcornthatispartiallycookedC. crackedwheat,steamedandrolledinflourD. arrowrootpearlsthatturnclearwhencookedinliquid
Question 4Whichoneofthefollowingfruitsismostreadilyavailableandatitsbestqualityandpriceduringsummer?A. quinceB. cherriesC. rhubarbD. mandarin
Question 5ThaigreencurrypasteconsistsofA. currypowder,ginger,turmericandsoysauce.B. garammasala,parsley,yoghurt,corianderandcumin.C. coriander,lemongrass,chilli,galangalandshrimppaste.D. mustardseeds,peppercorns,garammasala,mintandcinnamon.
3 2019VETHOSPITALITYKOEXAM
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Question 6Whenmakingarafttoclarifyaconsommé,theessentialingredientsincludeA. agar-agar,stockandtomato.B. gelatine,whitewineandstock.C. mince,mirepoixandeggwhites.D. wholeegg,bouquetgarniandmince.
Question 7
Whatisthenameofthepieceofsmallkitchenequipmentshownabove?A. graterB. foodmillC. mandolinD. meattenderiser
Question 8Whichoneofthefollowingisthebestwaytoreconstituteasauceanglaise?A. withhighheatinafrypanB. inabowloveradoubleboilerC. withalittlestockatthebottomofapotD. withalittlewateratthebottomofapot
Question 9Whichofthefollowingaretypesofmushrooms?A. chanterelle,morels,enokiB. chermoula,spelt,shiitakeC. button,choysum,freekehD. chervil,sumac,truffle
2019VETHOSPITALITYKOEXAM 4
SECTION A – continued
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Question 10Acompletedhotfishstockislefttocool.Atwhattemperatureshoulditbeplacedinarefrigerator?A. 100°CB. 80°CC. 21°CD. 5°C
Question 11Whatisanothernameforsquab?A. quailB. grouseC. pigeonD. pheasant
Question 12Whatisaballotine?A. bonedandstuffedwholebirdB. bonedandstuffedlegofpoultryC. breastofchicken,bardedandtrussedD. wingbonewithmeatpulledtooneendofthebone
Question 13ChickenKievisaclassicaldishfromwhichoneofthefollowingcountries?A. RussiaB. EnglandC. NetherlandsD. UnitedStatesofAmerica
Question 14Whichoneofthefollowingcutsformsthelegofaquarterchicken?A. buffetbreastanddrumstickB. thighanddrumstickC. thighandbreastD. thighandribs
Question 15Whatisthecorrectweightforasize22duck?A. 22gB. 220gC. 2200gD. 2000g
5 2019VETHOSPITALITYKOEXAM
SECTION A – continuedTURN OVER
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Question 16Whichoneofthefollowingcouldbethecauseoflongpastastickingtogetherwhencooked?A. Thepastaisgluten-free.B. Thepastaislowinstarch.C. Thepastawasnotstirredwhenaddedtoboilingwater.D. Nosaltwasaddedtothewaterbeforethepastawasadded.
Question 17Steamedriceiscookedaspartofthemorningmiseenplacefortheeveningservice.Whatisthebestwaytostorethecookedrice?A. leftonthebenchat21°CB. leftinthericecookerat55°CC. onaflattrayinanovenat100°CD. inaflat,sealedcontainerinacoolroombelow5°C
Question 18AuberginesarealsoknownasA. eggplant.B. zucchini.C. truffles.D. carrots.
Question 19HotsoftpolentacanbemadesmootherandcreamierbyA. pureeingandstirring.B. aeratingwithawhisk.C. addingmorepolentaandstirring.D. increasingthecookingtimeandaddingmorewater.
Question 20ThebestpotatoesformashingareA. newpotatoes.B. waxypotatoes.C. flourypotatoes.D. potatoesstoredinafridge.
Question 21TapasisbestdescribedasaA. sorbet.B. petitfour.C. degustationmenu.D. smallsavourydish.
2019VETHOSPITALITYKOEXAM 6
END OF SECTION A
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Question 22Whichoneofthefollowingisthepreferredbaseforacanapé?A. iceberglettuceB. MelbatoastC. tomatosliceD. norisheet
Question 23Traditionalbruschettatoppingscommonlyincludewhichofthefollowingingredients?A. egg,bacon,creamB. tomato,basil,garlicC. spinach,ricotta,garlicD. egg,mayonnaise,anchovy
Question 24Whenshouldawarmchickpea,chicken,roastpumpkinandrocketsaladbeplatedforthelunchservice?A. duringthepreviousserviceperiodB. firstthinginthemorningC. twohoursbeforeserviceD. àlaminute
Question 25OneofthequalitypointsoffreshpoultryisA. stickyskin.B. signsoficecrystals.C. firm,white,flakyfat.D. asoft,flexiblebreastbone.
7 2019VETHOSPITALITYKOEXAM
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CONTINUES OVER PAGE
2019VETHOSPITALITYKOEXAM 8
SECTION B – continued
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SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
Question 1 (4marks)
a. Namethepieceofcommercialequipmentshownaboveandstatethefeaturethatisuniquetoitsoperation. 2marks
Name
Feature
b. Babychatpotatoesaretobecookedforabuffetusingthepieceofequipmentshownabove.
Nametwocookerymethodsthatusethispieceofequipmentandthatwouldbemostsuitedtocookingthebabypotatoes. 2marks
1.
2.
Question 2 (2marks)Usethefollowinglisttocompletethetablebelowwiththecorrectsimmeringtimeforeachtypeofstocktogainfullflavour.
20–30minutes 30minutes–1hour 2–3hours 6–8hours
Type of stock Simmering time Type of stock Simmering time
brownbeefstock fishstock
whitechickenstock quailstock
9 2019VETHOSPITALITYKOEXAM
SECTION B – continuedTURN OVER
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Question 3 (7marks)a. Matchtheingredientsprovidedtothequantitiesgiveninthetablebelowtocreatearecipefor
2Lofaclassicalbrownbeefstock. 2marks
mirepoix bouquetgarni redwine
bones tomatopaste coldwater
Quantity Ingredient
1kg
1each
2tbs
1cup
450g
2.5L
b. Describethemethodformakingaclassicalbrownbeefstock. 5marks
2019VETHOSPITALITYKOEXAM 10
SECTION B – Question 4–continued
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Question 4 (7marks)
Source:JRPStudio/Shutterstock.com
a. Namethevegetableshownabove. 1mark
b. Describethreeindicatorsofquality,otherthanfreshness,thatareimportantwhenpurchasingthevegetableshownabove. 3marks
1.
2.
3.
c. Howshouldthevegetableshownabovebepreparedpriortocommencingarecipe? 2marks
11 2019VETHOSPITALITYKOEXAM
SECTION B – continuedTURN OVER
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d. Whatisthebestwaytopreparethevegetableshownonpage10forroasting? 1mark
Question 5 (2marks)Thetablebelowlistsproceduresthatarerequiredtobecompletedinarestaurantkitchen.
Circlefiveorganisationalend-of-night-shiftprocedures.
removalofrubbish sweepingandmoppingfloors informingfloorstaffofspecials
bakingpastries debriefing labellingandstoringallfooditems
checkingoffdeliveries rotatingfoodproducts cleaningandsanitisingbenchesandequipment
2019VETHOSPITALITYKOEXAM 12
SECTION B – continued
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Question 6 (6marks)Abatchoffriedzucchinifrittersisrequiredfortoday’sspecialsandthedeep-fryerisfoundtobeemptyofoil.
a. Explainhowacommercialdeep-fryerwouldbefilled,notingthespecificassemblyrequirements. 3marks
b. Describetwosafeoperationalpracticesthatarerequiredwhenusingacommercialdeep-fryer.Inyourresponse,nameanadditionalpieceofequipmentthatisessentialforsafetywhendeep-fryingzucchinifritters. 3marks
Question 7 (2marks)Completethetablebelowbyidentifyingthemostappropriatetypeofknifetouseineachsituation.
Situation Type of knife
removingchickenbreast,thighsandlegsfromawholechicken
slicingpiecesofroastturkeybreastataChristmaslunchbuffet
13 2019VETHOSPITALITYKOEXAM
SECTION B – continuedTURN OVER
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Question 8 (6marks)Arestaurantrequires25portions(fingerfood)ofsaltandpepperchickenwings.Ithasarecipeforfiveportions.
a. Table1showstheingredientsforfiveportions.
CompleteTable1byadjustingthequantitiestoreflect25portions. 3marks
Table 1. Ingredients list
Ingredient Quantity Quantity for 25 portions
chickenwings 10pieces
chillipaste 30g
flour 20g
garlicpowder 2g
pepper 3g
salt 4g
b. Table2givesthemethodformakingsaltandpepperchickenwings,butinnoparticularorder.
InTable2,numberthe‘Step’columnwith1–5toshowthecorrectorder. 2marks
Table 2
Method Step
Flourchickenwings.
Tosschickenwingsinsalt,garlicandpepperseasoningmix.
Frychickenwings.
Marinatechickenwingsinchillipaste.
Cleanchickenwingsbyremovinganyexcessfeathers.
c. Themethodformakingsaltandpepperchickenwingsincludesamarinade.
Whatisthepurposeofmarinatingthechickenwings? 1mark
2019VETHOSPITALITYKOEXAM 14
SECTION B – Question 10–continued
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Question 9 (4marks)Aturkeybreastistobefilledwithachestnut,sageandbreadstuffingforaChristmaslunchfunction.Afoodprocessorwillbeusedtopreparethestuffing.
Outlinehowafoodprocessorisassembled.Nametwooccupationalsafetypointsthatshouldbefollowedwhenusingafoodprocessor.
Howitisassembled
Safetypoint1
Safetypoint2
Question 10 (10marks)a. Ingredientsforapastadoughhavebeencombinedbutthedoughhasnotbeenformedyet.
Whatarethenexttwostepsrequiredtopreparethedoughforrolling? 2marks
1.
2.
15 2019VETHOSPITALITYKOEXAM
SECTION B – continuedTURN OVER
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b. Fivebasicstepsforsuccessfullyrollingoutpastadougharelistedinthetablebelow.
Placeeachstepinthecorrectorderusingthenumbers1–5. 2marks
Number Step
Passthedoughthroughthepastamachinewhiledecreasingdoughthicknessaftereachturn.
Rollthedoughthroughthepastamachine,foldingitinhalf.
Securethepastamachinetothebench.
Ensurethepastamachineisclean.
Slightlyflattenthedough.
c. Therearefoodsafetyconcernswhenusingfreshegg-basedpastadoughformakinglongpasta.
Describetwoconcerns. 2marks
d. Whenboilingfreshpasta,whatindicatesthatthepastaisfullycooked? 2marks
e. Whenpastahasbeencookedanddrained,whatprocessshouldbeusedtoportionit? 2marks
2019VETHOSPITALITYKOEXAM 16
SECTION B – continued
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Question 11 (5marks)Completethetablebelowbymatchingeachdiporsaucetothecorrectvegetableorfarinaceousdish.Useeachdip/saucenumber(1–5)onlyonce.
Dip/sauce number
Dip/sauce Dip/sauce number
Vegetable or farinaceous dish
1 guacamole pennepasta
2 mustardcreamsauce dhal
3 yoghurtcucumberraita cornchipsandtomatosalsa
4 basilpesto braisedcabbageandspeck
5 saucegribiche friedfish
Question 12 (3marks)NamethreepulsescommonlyusedinAustraliathatareharvestedandthendried.
1.
2.
3.
17 2019VETHOSPITALITYKOEXAM
SECTION B – continuedTURN OVER
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Question 13 (6marks)Thesamepieceofkitchenequipmentisshownbelowbutfortwodifferentportionsizes–SizeAandSizeB.
Size A Size B
Sources(fromleft):photographerstudio/Shutterstock.com; byggarn.se/Shutterstock.com
a. Namethepieceofequipmentshownabove. 1mark
b. Whichportionsize–SizeAorSizeB–wouldbethemostsuitableforthepreparationofcanapés? 1mark
c. Whenarecanapésservedandwhyaretheyappropriatetoserveatthistime? 2marks
d. Prepareasetofinstructions,withfourkeystepsforanewapprenticechef,statinghowthispieceofequipmentshouldbewashed,followingbestindustrypractice. 2marks
Step Instructions
1
2
3
4
2019VETHOSPITALITYKOEXAM 18
SECTION B – continued
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Question 14 (4marks)Classicalminichickenandmushroomvol-au-ventshavebeenselectedasanappetiserforafunction.
a. i. Namethetypeofpastrythatismostsuitedtothisappetiser. 1mark
ii. Whichsauceformsanintegralcomponentofthisappetiser? 1mark
b. Howwouldthisappetiserbeheatedforservice? 2marks
Question 15 (5marks)Thetablebelowliststheingredientsfortwoclassicalsalads,bothofwhichshareacommoningredient.
blackolive fetacheese
cucumber basil
bocconcini tomato
a. Namethetwoclassicalsalads. 2marks
Salad1
Salad2
b. i. Identifytheingredientthatiscommontobothclassicalsaladsnamedinpart a. 1mark
ii. Selectfromthetableabovetwoother specificingredientsthatareparticulartoeachclassicalsaladnamedinpart a. 2marks
Classical salad Specific ingredient 1 Specific ingredient 2
1
2
19 2019VETHOSPITALITYKOEXAM
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Question 16 (9marks)Croutonsarerequiredaspartofthemiseenplaceforacaesarsalad.
a. Whatisacrouton? 1mark
b. Otherthaninasalad,whereelsearecroutonsusedasanaccompaniment? 1mark
c. Whyisclarifiedbutterusedinsteadofmeltedbutterwhenmakingcroutons? 1mark
d. Describetheprocessformakingcroutons.Inyourresponse,explainthefunctionsofaslottedspoonandpapertowel,andthesafetypointstoconsiderduringthisprocess. 6marks
Process
Functionsofslottedspoonandpapertowel
Safetypoints
2019VETHOSPITALITYKOEXAM 20
SECTION B – continued
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Question 17 (6marks)Crumbedfishgoujonsareasavouryitemtobeservedatacocktailparty.
a. Nameandexplaineachdistinctstepinthecrumbingprocessinthetablebelow. 3marks
Step Name Explanation
1
2
3
b. i. Namethederivativeofmayonnaisethatwouldbetypicallyservedwithfishgoujons. 1mark
ii. Identifytwokeyingredientsforthisderivativesauce,asidefromlemonjuiceandmayonnaise. 2marks
1.
2.
21 2019VETHOSPITALITYKOEXAM
END OF QUESTION AND ANSWER BOOK
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Question 18 (7marks)Belowisaningredientslistforbeefpho.
Quantity Ingredient Quantity Ingredient
1L beefstock 350g driedflatricenoodles
5cmpiece ginger 350g beeffillet
1 onion 2 longredchillies
2 garliccloves 125g beansprouts
3 staranise 1handful basilleaves
2 cinnamonquills 1handful mintleaves
2tbs palmsugar 1handful corianderleaves
1/3cup fishsauce 5 springonions
1 lemon
a. Identifythecriticalmiseenplaceforthefollowingthreeingredientswhenmakingbeefpho. 3marks
• Ginger
• Driedflatricenoodles
• Beeffillet
b. Explainthemethodformakingbeefphousingtheingredientslistprovided. 4marks
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