FOO2601/101/3/2020
SEMESTER 1
ASSIGNMENT 02
(Unique number: 877309)
DUE DATE: 08 April 2020
WRITTEN ASSIGNMENT
INSTRUCTIONS
It is advisable to keep a copy of your answers.
Number the answers to the questions as they are numbered in the assignment.
Answer all the questions.
Refer to the guidelines in section 8.4 and 8.5
QUESTION 1 [17]
1.1 Consumers use senses to choose or evaluate a food product. Identify the five
senses used to evaluate food and give examples of their use (5)
1.2 Shortening power is one of the functions of fat in baked products. Explain the
shortening power of fat. (2)
1.3 You are responsible for purchasing a whole chicken and preparing stuffed roasted
chicken.
1.3.1 What should you consider when purchasing chicken at a retail store to ensure that
you purchase only the best quality? (4)
1.3.2 Explain the three (3) methods that can be used to determine the doneness of
chicken. (6)
22
, FOO2601/101/3/2020
QUESTION 2 [19]
Product formulation is part of the product design and process development stages in new product
development. Almost all processed foods contain additives, substances intended to change the
food in some way before it is sold to consumers.
2.1 Explain the function of the three (3) types of plastids found in the parenchyma cells of
vegetables and fruits. (6)
2.2 Tabulate the effect of heat on the different plant pigments and include reasons
why it should be prevented or not. (10)
2.3 Define “functional food”. (1)
2.4 Explain why onions and cabbage have a strong odour when it is cooked and how it
can be reduced. (2)
QUESTION 3 [25]
3.1 The preparation of gelatine salads are influenced by several factors.
3.1.1 What is gelatine? (3)
3.1.2 Describe the following factors that influence the formation of gel. (8)
a) acids
b) enzymes
c) whipping
d) solid ingredients
3.2 Soups are liquids that may or may not contain solid ingredients and are mostly served hot.
3.2.1 Discuss five (5) different methods that can be used to thicken soups. (10)
3.2.2 Define the following terms used in preparation of soups. (4)
a) bouquet garni.
b) broth
c) white stock
d) bisque
23
SEMESTER 1
ASSIGNMENT 02
(Unique number: 877309)
DUE DATE: 08 April 2020
WRITTEN ASSIGNMENT
INSTRUCTIONS
It is advisable to keep a copy of your answers.
Number the answers to the questions as they are numbered in the assignment.
Answer all the questions.
Refer to the guidelines in section 8.4 and 8.5
QUESTION 1 [17]
1.1 Consumers use senses to choose or evaluate a food product. Identify the five
senses used to evaluate food and give examples of their use (5)
1.2 Shortening power is one of the functions of fat in baked products. Explain the
shortening power of fat. (2)
1.3 You are responsible for purchasing a whole chicken and preparing stuffed roasted
chicken.
1.3.1 What should you consider when purchasing chicken at a retail store to ensure that
you purchase only the best quality? (4)
1.3.2 Explain the three (3) methods that can be used to determine the doneness of
chicken. (6)
22
, FOO2601/101/3/2020
QUESTION 2 [19]
Product formulation is part of the product design and process development stages in new product
development. Almost all processed foods contain additives, substances intended to change the
food in some way before it is sold to consumers.
2.1 Explain the function of the three (3) types of plastids found in the parenchyma cells of
vegetables and fruits. (6)
2.2 Tabulate the effect of heat on the different plant pigments and include reasons
why it should be prevented or not. (10)
2.3 Define “functional food”. (1)
2.4 Explain why onions and cabbage have a strong odour when it is cooked and how it
can be reduced. (2)
QUESTION 3 [25]
3.1 The preparation of gelatine salads are influenced by several factors.
3.1.1 What is gelatine? (3)
3.1.2 Describe the following factors that influence the formation of gel. (8)
a) acids
b) enzymes
c) whipping
d) solid ingredients
3.2 Soups are liquids that may or may not contain solid ingredients and are mostly served hot.
3.2.1 Discuss five (5) different methods that can be used to thicken soups. (10)
3.2.2 Define the following terms used in preparation of soups. (4)
a) bouquet garni.
b) broth
c) white stock
d) bisque
23
