FOO1602/101/0/2020
Assignment: 02
Unique no: 623402
Due date: 18 September 2020
Instructions:
1. To do this assignment, refer to the recommended textbook or the prescribed book for
Food Preparation 1 (FOO1501). You can also make use of other books and websites.
Remember to include a reference list for the sources that you use (refer to Tutorial Letter
301).
2. Complete the following questions below by first carefully reading the instructions of each
question.
3. Answer the question in your own words. The university takes plagiarism seriously and any
form of plagiarism may lead to a disciplinary hearing (refer to Tutorial Letter 301).
4. Make sure your answers are numbered correctly (i.e. match the number of the question).
5. Start each question on a new page and complete the questions in the correct order.
6. Make sure that you have completed all your questions and check your spelling before
finalizing the document. You are advised to keep a copy of your answers
13
,Question 1 [33]
Fruits and vegetables are usually used as ingredient during preparation of main course and
desserts, they are desired for their flavour and color. However of recent, consumers are attracted
more by nutrients. Therefore it is important for a Chef to have thorough Knowledge of fruits
and vegetables during food preparation. Answer the following questions regarding fruits and
vegetables:
1.1 Give two examples of the following vegetable classifications: (6)
a. Bulb
b. Roots
c. Stem
d. Leaves
e. Fruits
f. Seeds
1.2 Name and describe seven (7) methods that are used to prepare vegetables. (14)
1.3 Describe two methods that can be used to preserve vegetable nutrients while cooking. (4)
1.4 Briefly describe the shape of each of the following vegetable cuts and give one use for
each cut. Reproduce and complete the table below in your answer book. (4)
Vegetable cut Description Use
Macèdoine i. iii.
Julienne ii. iv.
1.5 How would you store the following fruits and vegetables to retain their quality? (5)
a. Carrots
b. Potatoes
c. Frozen peas
14
, FOO1602/101/0/2020
d. Banana
e. Apples
Question 2 [62]
.
2.1 Identify the following cuts: (3)
a) No.7
(b) No.18
(c) No. 16
2.2 Name two (2) ways in which you will prepare the following cuts: (8)
(a) Rib chop
(b) Short ribs
(c) T bone steak
(d) Tenderloin
2.3 Several changes occur on meat during cooking and multitude of factors affects the
cooking times of meats. Populate the following table based on meat preparation: (14)
Meat Description Colour appearance Internal Temperature
Beef Medium (a) (h)
Well done (b) (i)
15
Assignment: 02
Unique no: 623402
Due date: 18 September 2020
Instructions:
1. To do this assignment, refer to the recommended textbook or the prescribed book for
Food Preparation 1 (FOO1501). You can also make use of other books and websites.
Remember to include a reference list for the sources that you use (refer to Tutorial Letter
301).
2. Complete the following questions below by first carefully reading the instructions of each
question.
3. Answer the question in your own words. The university takes plagiarism seriously and any
form of plagiarism may lead to a disciplinary hearing (refer to Tutorial Letter 301).
4. Make sure your answers are numbered correctly (i.e. match the number of the question).
5. Start each question on a new page and complete the questions in the correct order.
6. Make sure that you have completed all your questions and check your spelling before
finalizing the document. You are advised to keep a copy of your answers
13
,Question 1 [33]
Fruits and vegetables are usually used as ingredient during preparation of main course and
desserts, they are desired for their flavour and color. However of recent, consumers are attracted
more by nutrients. Therefore it is important for a Chef to have thorough Knowledge of fruits
and vegetables during food preparation. Answer the following questions regarding fruits and
vegetables:
1.1 Give two examples of the following vegetable classifications: (6)
a. Bulb
b. Roots
c. Stem
d. Leaves
e. Fruits
f. Seeds
1.2 Name and describe seven (7) methods that are used to prepare vegetables. (14)
1.3 Describe two methods that can be used to preserve vegetable nutrients while cooking. (4)
1.4 Briefly describe the shape of each of the following vegetable cuts and give one use for
each cut. Reproduce and complete the table below in your answer book. (4)
Vegetable cut Description Use
Macèdoine i. iii.
Julienne ii. iv.
1.5 How would you store the following fruits and vegetables to retain their quality? (5)
a. Carrots
b. Potatoes
c. Frozen peas
14
, FOO1602/101/0/2020
d. Banana
e. Apples
Question 2 [62]
.
2.1 Identify the following cuts: (3)
a) No.7
(b) No.18
(c) No. 16
2.2 Name two (2) ways in which you will prepare the following cuts: (8)
(a) Rib chop
(b) Short ribs
(c) T bone steak
(d) Tenderloin
2.3 Several changes occur on meat during cooking and multitude of factors affects the
cooking times of meats. Populate the following table based on meat preparation: (14)
Meat Description Colour appearance Internal Temperature
Beef Medium (a) (h)
Well done (b) (i)
15
