Ncv L4 Food Preparations Past Paper PDF

MEMO Module 1: Summative Assessment NCV L4 FOOD PREPARATIONS MODULE 1: Meat, poultry, game and offal Students Name: Venue: Time: 2 hour ID: MEMO...

MEMO Module 1: Summative Assessment NCV L4 FOOD PREPARATIONS MODULE 1: Meat, poultry, game and offal Students Name: Venue: Time: 2 hour ID: MEMO Marks: / 170 : % College Name: Grade: 4 3 2 1 Feedback: Signature: Date: Learner: Facilitator/Assessor: Moderator: Summative Assessment Answer the following long questions: QUESTION 1: List the THREE steps to follow when cleaning food preparation areas. LO 1.1 (3) Answer: wipe up spilled or splashed food immediately to avoid creating a safety hazard, e.g. slips and falls spray with detergent or sanitiser solution and then wipe clean dry with a clean cloth or allow to air dry. QUESTION 2: Name the THREE methods of sanitising the meat working area and then give TWO main steps of each method. LO 1. 1 (3 + 6) = 9 Answers: Method Two main steps Hot water The temperature of the final rinse water should be at least 82ºC. Equipment washed by hand should be kept under hot water for 2 minutes. Wear rubber gloves to remove equipment after this time. Equipment can be sanitised in a dishwasher with the final rinse cycle of 10- 12 seconds. Boiling water Immersing in boiling water (100ºC) for thirty seconds can sanitise equipment. Large equipment such as roasting pans can be sanitised by filling them with water and bringing them to boil once the cleaning process has taken place. Chemical sanitising agents Use according to the manufacturer’s instructions. Rinse equipment carefully after sanitising to remove all chemical residues that may contaminate food or equipment. 37 QUESTION 3: List FOUR types of equipment what you will use for the preparation and cooking of meat. LO 1.1 (4) Answers: knives chopping boards roasting pans grilling trays frying pans. QUESTION 4: Name the FIVE preventative steps to prevent the main contamination threats when cooking meat dishes. LO 1.2 (5) Answers: 1. Following cleaning schedules 2. Using appropriate sanitising agents and boiling or hot water 3. Follow personal hygiene regulations in place at your establishment 4. Ensure adequate storage facilities are strictly monitored and maintained 5. Ensure proper storage principles are followed for prepared foods. QUESTION 5: Explain shortly the contamination threat with meat in your restaurant kitchen. LO 1.2 (6) Answers: Muscle tissue in a healthy animal is practically sterile. In the post mortem handling, deboning and as a result of other processing steps, bacteria are deposited both on the surface and the interior tissue of the meat. Uncooked meat is an ideal medium for rapid bacterial growth, because it supplies the three necessary factors, including moisture, nutrients and an environment which are only slightly acidic. Micro-organisms may have severe adverse effects on certain quality characteristics of meat such as appearance (altering the acceptable colour) or palatability (producing off-odours in an advanced stage of spoilage). Temperature control is the single most important factor to prevent rapid bacterial growth. There should be strict maintenance of the cold chain throughout the meat production chain and effective management of a well-designed sanitation programme should be applied at all links in the production chain. Temperature control is achieved mainly through refrigeration and freezing i.e. the lowering of temperature, but micro-organisms can be controlled through the application of heat as well. Certain processes or handling practices by consumers in the home or kitchens are essential in preventing food borne illness. These practices, which prevent or control the ‘dinner plate’ microbial contamination associated with food borne illness, are under the direct control of the consumer, from food acquisition through disposal. Failure to take appropriate action at these critical points could result in food borne illness. 38 QUESTION 6: Write notes on how to prevent contamination when you working with poultry or chicken pieces. LO 1.2 (4 X 2) (8) Answers: Poultry is particularly susceptible to contamination by salmonella bacteria, which cause food poisoning. It must be chilled properly during storage. Equipment and hands should be washed after handling the raw fresh. Frozen birds must be thoroughly thawed before cooking. Birds should be thawed gradually in a fridge or cold room. All birds should be brought to room temperature before cooking. If stuffed, the cavity must be stuffed loosely to ensure that the heat penetrates thoroughly to kill the salmonella. Ducks usually contain a high percentage of fat and should be roasted on a grid in a pan in the oven to allow the excess fat to drip in the pan or else the duck will be frying in the fat. QUESTION 7: Name FOUR points to take into consideration when buying meat for your establishment e.g. large and portioned cuts LO 1.3 (4) Answers: storage facilities available equipment kitchen staff’s capability to butcher the volume of meat required. QUESTION 8: Explain the following beef cuts: LO 1.3 (9X2) (18) Answers: Cut Description / explanation Bolo The bright red muscle layer on top of the bolo is characteristic. The bolo is boneless, has a coarse texture and consists of several muscle layers. The bolo contains very little intra-muscular fat. A muscle weighing more than 1.5 kg can be used for a pot roast but must be larded. Cut into thin steaks (3 to 5 mm) to make beef olives for braising or minute steak for frying in shallow fat. Cut into cubes for stewing and use trimmings for mince. Chuck The chuck consist of six breastbone vertebrae sawn through, six to seven ribs, shoulder blade, dorsal vertebrae, yellow connective tissue and several muscle layers running in different directions, deboned the chuck, use the muscle layers above the eye muscle for a roll for pot-roasting or baking in a cooking bag or aluminium foil. Cut the eye muscle near the prime rib into steaks for grilling. Cut into cubes (25 mm) for stewing and into strips (170 mm 3 mm) for stir-frying. Use the trimmings for mince Brisket The brisket contains a few ribs and the breastbone. The brisket can be divided into the point brisket, mid-brisket and navel-end. The mid-brisket and navel-end can be used to prepare a roll for pot-roasting or baking in aluminium foil or a cooking bag. The point brisket is generally used for making corned beef or a pot roast. Deboned the cut and tie it to retain its shape. Pastrami can be prepared by rubbing a pastrami spice mix over pickled meat and then smoking it. The brisket can be sawn into portions for a stew, or slices of brisket can be braised. 39 T-bone The T-bone is flanked on one side by the eye muscle with its even outer fat layer and on the other by the fillet. T-bone steaks are sawn from the loin nearest to the wing rib and grilled. Sirloin The sirloin contains no ribs. The sirloin can be left whole and with the bone in for an oven roast. The sirloin can be deboned and rolled without the fillet for oven-roasting. Rump The rump consists of several loose muscle layers and the large pelvic bone. Part of the fillet is also situated in the rump. The whole rump can be deboned and used for on oven roast. Tie the cut to retain its shape. The loose muscle layers can be trimmed and cut into steaks for grilling. The point rump can be cut into slices for a smaller rump steak. The loose muscle layers can be cut into cubes (25 mm) for kebabs. Fillet The fillet is situated inside the carcass alongside the vertebral column from the wing rib to the rump. The fillet is protected by the layer of kidney fat. The fillet is boneless and without fat and the tenderness cut in the carcass. Whole fillet: remove the head and tail for roasting. Chateaubriand: this is the head of the fillet weighing up to 1 kg Fillet steak: trimmed and weighing between 180 – 220 g Tournedos: 2 x 100 g portions using string to keep it in shape Tail of the fillet (Mignon): 2 x 110 g also used for mince Topside A feature is the surrounding thick half moon-shaped fat layer. Just below the fat layer is a thin flat muscle and below that two thicker muscle layers. The topside is boneless and has a coarse texture but is tasty. The outer thin muscle layer can be used for a roll for pot roasting. The two thicker muscle layers can be separated in the natural seams and used to pot roasts. Thin slices (3 to 5 mm) can be cut from the thicker muscle layers for beef olives or minute steaks. Cut cubes for a stew and use the trimmings for mince. Biltong is also cut from the topside. Silverside The silverside consists of three parallel muscles, i.e. the round muscle, the rectangular muscle and a small triangular muscle. The round muscle is covered with a silvery layer of connective tissue. The meat of the silverside ha a coarse texture. Separate the muscle layers in the natural seams. Remove the outer layer of connective tissue around each muscle. Use the whole muscle for pot- roasting. Cure and smoke the round muscle for cold meat. Thin slices (3 to 5 mm) can be cut for shallow-fat frying or beef olives. Cut cubes (25 mm) for a stew and use the round muscle for biltong. 40 QUESTION 9: Discuss the quality points of beef under the following headings: LO 1.3 (5X2) (10) Answers: Fat This should be firm, brittle in texture, and creamy white. Older animals and dairy cattle have fat that is soft and deep yellow Marbling In lean meat is formed by small areas of fat which should be evenly distributed, especially in sirloin and wing and fore ribs. Colour The colour of the lean meat should be bright red. Cut surfaces that are dull and sticky have been exposed to the air for some time. Touch The lean meat should be firm and elastic to the touch Fluid Any moisture on the cut surfaces should be watery, not thick and sticky to the touch. QUESTION 10: Explain the texture of the flesh of fresh veal. LO 1.3 (3) Answers: Flesh Pale pink, firm, resilient, and smooth to the touch. It should be free from marbling. The cut surface should be moist, with a peasant milky smell Fat Firm and pinkish-white, with only a thin covering over the top of the leg. Back and shoulders. The kidneys should be well covered with a smooth white fat. Bones Heavy in relation to the thickness of the meat. They should be pinkish-white and show signs of blood in their structure. The ends of the rib bones should be soft and bendy (cartilaginous) QUESTION 11: List SIX cuts of lamb or mutton LO 1.3 (6) Answers: Neck Thick rib Shoulder Breast and flank Rib Loin Chump Leg and shin QUESTION 12: Explain the characteristics of good quality offal. LO 1.3 (4) Answers: Freshness, especially kidneys, should be purchased no longer than 72 hours after slaughter. Generally, the smaller the size, the better the quality, indicating a younger animal. Offal should be shiny with full colour and not look dry. Offal should be firm and have a pleasant, fresh smell. Offal should not be damaged. Excessive bleeding from offal indicates staleness. QUESTION 13: Explain to your staff how to prepare the kidneys for a breakfast dish. LO 1.3 (3) Answers: The thin, tough membrane that covers the kidneys should be removed before cooking. The fatty core and heavy tubes that can be seen when the kidney is split should also be removed before cooking. Kidneys should be washed thoroughly and beef kidneys should be soaked in cold, salted water for 1 hour before cooking. 41 QUESTION 14: You need to select fresh poultry for a function. What are the quality points it must have? LO 1.3 (6) Answers: moist unbroken skin firm, plump breasts a clean, fresh smell a flexible breastbone tip no broken bones no dark patches or bruising no pin feathers (left around the parsons nose). QUESTION 15: Name the quality purchasing points for venison. LO 1.3 (3) Answers: Flesh Dark reddish-brown in colour, free form any signs of blood clots and excessive bleeding and bruising. Age Young animals up to 4 years in age – older animals will only provide dry, tough flesh. Smell Gamey without being unpleasant. QUESTION 16: Explain what will happen in the following situations: a) The oven was to hot for the mince pie. b) The cooking temperatures for meat cooking are incorrect. c) The meat products are inferior. LO 1.4 (3X2) (6) Answers: Oven was to hot The meat pie will dry out and burn on the outside yet the filling may still be partly raw or the meat will be tough and not tender and unsuitable for the customer to eat Cooking temperatures The meat dish may lose its texture, taste and appearance. incorrect It will then not be suitable or expectable to the customer. Meat products are inferior Will impact on customers as they will not return to our establishment. This will affect our profitability. QUESTION 17: Discuss the following preparation methods for meat: LO 1.5 (9 X 2) (18) Answers: Method Explanation Defrosting Meat should be completely defrosted in the refrigerator before it is cooked. Allow up to 48 hours for large joint of meat. It is strongly advisable not to try and speed up the thawing process, as this can be a health and safety risk. Washing Generally, meat will only require washing when it has come into contact with blood during preparation. Use absorbent kitchen paper to dry meat after washing. Trimming When trimming, remove as much gristle and sinew as possible, leaving as much of the meat intact as you can. If fat is to be left, it should be an even thickness. The amount of fat trimmed is dependent upon the type of meat, the cooking process and customer preference. Skinning This technique is when you remove the skin of chicken pieces, for chicken breasts and legs, gently pull the skin away using your fingers. The thin skin or membrane on liver and kidneys must be removed by pull it gently by using your fingers and the sharp point of a small knife. You will also use this method to remove the upper membrane / skin from any red or white meat. Trussing Trussing/tying keeps the bird in a compact shape during roasting. It also helps retain the juices and makes it easier to carve. Remove the wishbone for easier carving. 42 Marinating Marinating means soaking a food item like meat in a seasoned liquid. Marinades add flavour to meat as well as tenderising it. Marinades such as vinegar or lemon juice can reduce connective tissue toughness in meat. However, they should be used sparingly as they can change the texture during cooking. Coating The two most common coatings are: breadcrumbs – first coat the meat in flour, then dip in egg wash and coat with breadcrumbs flour – coat the meat with flour just prior to cooking to avoid it becoming sticky. Deboning 1. Remove the giblets and any excess fat around the cavity. 2. Place the bird breast side down and cut straight down the middle to the backbone. 3. Carefully pull and cut the flesh away from the carcass on each side of the cut until you get to the leg and wing joints. 4. Holding one leg in each hand, press firmly outwards to release the ball and socket joints. 5. Cut through the tendons and scrape the meat back from the bone. Pull out the bone using the knife to help free it as you pull. 6. Cut through the ball and socket joints connecting the wings. Leave the wings intact to provide some base and structure to the rest of the boned-out bird. 7. Continue to cut/fillet the meat away from the breasts until you reach the point where the skin and bones meet. Take care not to cut the skin when you separate the skin from the cartilage of the breastbone. Use as required. Filleting Chicken fillets are used so commonly in catering that they are inevitably bought in. However there may be occasions when only a couple of fillets are required and they may be done individually if there are whole chickens available. 1. Place the chicken breast side up and parsons nose away from you. 2. Using a sharp filleting knife cut from the tip of the flexible part of the breastbone straight through to the wishbone. 3. Cut through the other side of the bone skin and flesh to the base of the breastbone. Holding the filleting knife between the breast and the carcass curve remove all the flesh from the bone. 4. Repeat for the other breast. QUESTION 18: Explain the roasting of a leg of lamb. LO 1.5 (9) Answers: 1. Pre-heat oven. 2. Season meat with salt and pepper at start, during or end of cooking. 3. Place roast on rack in pan, fat side up. 4. Do not sear. 5. Do not add water. 6. Do not cover. 7. Roast at constant temperature. 8. Turn boneless roast. 9. Roast until done. QUESTION 19: Name THREE methods to test meat for doneness LO 1.5 (3) Answers: There are 3 methods used to determine the doneness of meat: meat thermometer time-weight ratio fork test. 43 QUESTION 20: Explain the THREE methods of grilling of meat. LO 1.5 (3X2) (6) Answers: Oven-grilling / salamander Grill is heated until red hot and meat is placed on a roasting pan 100 mm from the element Pan-grilling You can use a riffle pan. The pan is heated dry and the meat added. The meat is ready to turn when it does not stick to the pan. Grilling over hot coals Grill the meat 100 mm above moderate coals, using the times as for oven and pan-grilling. Meat tongs should be used to turn the meat so a snot to damage it. QUESTION 21: List FIVE cooking methods for game dishes LO 1.5 (5) Answers: Roasting is the most popular for feathered game and tender cuts of game meat. Poaching also suits tender cuts e.g. duck breast, fillet of venison. Pot-roasting is favoured for rabbit, hare, pheasant, quail or a tender joint of venison. Braising may be used for lean feathered game, such as pheasant and tougher cuts like silverside. Grilling is suitable for tender cuts and smaller feathered game such as quail. Shallow frying is suitable for all tender cuts especially fillets, breasts and medallions. Baking is not normally suitable for game, however, game encased in a pastry crust or cooked in foil or greaseproof paper envelope is recognised as being ‘baked’. Boiling is not a suitable cooking process for game. Steaming is also not a favoured cooking method for game. QUESTION 22: Explain ways to keep waste at a minimum. LO 1.6 (4) Answers: Order correct portion sizes of the meat cuts you require for your menus. The other is wastage involved in preparation of meat products. This includes bones, off-cuts of meat pieces, fat, connective tissue that should be taken into account when purchasing meat pieces or a carcass. Wastage can dramatically affect the actual yield after preparation. In order to prevent over-ordering or insufficient quantities, it is important that you are aware of the waste percentages of different types of meat cuts or carcasses. QUESTION 23: Explain how you will cater for the following dietary requirements: a) Jewish Kosher food b) Muslim food LO 1.7 (2X2) (4) Answers: Jewish Kosher food Jewish dietary laws mandate strict adherence to separating dairy and meat in the kitchen. Dairy products aren’t allowed in meat meals or served with them. A period of time is observed between dairy and meat meals (4-6 hours). Many kosher households have two kitchen areas, one for meat and other for diary. Acceptable foods are slain animals with cloven hooves (only cud chewers) and chicken. All kosher animals must be slaughtered in the ritual manner of throat-slitting while the animal is alive and prepared under rabbinical supervision. Beef, lamb, liver and sweetbreads are allowed, while pork sausages and cured meats are forbidden. 44 Muslim food Muslim food preparation is governed according to Halal laws found in the Koran of Islam. There are many rules and restrictions according to what is allowed and when. But essentially, any food product coming from pig’s meat, such as pork, ham or bacon is forbidden. Lamb and beef are acceptable if slaughtered according to specific Halal methods. QUESTION 24: Discuss which guidelines you will follow to store prepared meat dishes. LO 1.8 (8) Answers: 1. Store food at a safe temperature, that is: refrigerated food at 4 C maximum frozen foods at 18 C or colder hot food at 65 C or above. 2. Ensure all containers are labelled, dated and signed prior to refrigerating or freezing. 3. Arrange foods in the refrigerator so that air can circulate. 4. Never refreeze food once it has thawed. 5. Carefully pack portioned foods so that they can be taken out one at a time and not in a solid block. 6. Ready cooked casserole type foods freeze well. 7. Although chilling extends the shelf life of prepared foods, high standards of hygiene and control of storage life is essential. 8. Foods intended to be served hot at 65 C or above can be held at a temperature below this for no longer than 2 hours before spoilage occurs. 9. Foods intended to be served cold at 4 C may be held at a higher temperature for no longer than 4 hours, they must then be brought back to 4 C. QUESTION 25: How long will you store raw mince? LO 1.8 (3) Answers: Mince can be frozen for only 3 months. Mince goes off easily and can only be kept in the refrigerator for two to three days. Unwrap the mince and cover it lightly with waxed paper to prevent it form drying out. QUESTION 26: How will you handle the following unexpected situations? a) Tough or burnt meat b) Meat overcooked to customer requirements c) Equipment failure LO 1.9 (3X2) (6) Answers: Tough or burnt meat Tough meat can be use for a casserole dish. For tough meat you can change supplier or buy more tender cuts in. Burnt meat needs to be discarded, and you need to make the dish over. Analyse what happen to allow the dish to become burnt and take steps to ensure it doesn’t happen again. Meat overcooked to Use the meat to make an alternative dish by mincing it for spread for sandwiches. customer requirements The original dish will need to be prepared again from the beginning. Analyse what happened to allow the dish to become overcooked and take steps to ensure it doesn’t happen again. For example, you might need to adjust cooking times on the recipe. Equipment failure Any faulty equipment should be reported immediately to your supervisor. Maintenance should be called or the services company by the supervisor. 45 QUESTION 27: List SIX points to develop efficient and organised work habits LO 1.10 (6) Answers: Be aware of your role and responsibility. Work co-operatively and effectively with other staff members and this will save time. Have a responsibility to other staff members by always being punctual. Always work within the specified cooking and preparation areas to avoid disturbing the workflow of others. Plan your work to avoid unnecessary movement, e.g. checking the recipe and collecting ingredients that are located in the same storage area at the same time. Collect the equipment required for preparation and cooking. Ensure backup supplies are ready and available. Organise your work area to establish an efficient workflow. For example, place your ingredients on the left of your workbench, use a board or the bench in front of you to prepare food items, and then place prepared items in suitable containers to your right. Clean as you go and put away equipment and ingredients no longer required. Keep preparation areas or benches as clear as possible by stacking used equipment in the sink area. Used pots or containers should be rinsed or soaked for easy cleaning. Meat, poultry, game or offal of the type, cut, quality and quantity required 46