UNIVERSITY EXAMINATIONS
Oct/Nov 2020
PFMYADM
FOO2603
Food Production Principles
100 marks
3 Hours
CONFIDENTIAL
This paper consists of FOUR (4) pages.
Instructions
• This is a timed take-home examination.
• You will need a PC, a laptop or a tablet to write this examination. Alternatively, you can use a smartphone
to photograph (scan) hand-written pages, which you can collate into a file for upload. You can also use a
smartphone as a Wi-Fi hotspot to create connectivity.
• You have 3hours to answer all the required questions and to upload the answer sheet.
• Clearly indicate your student number and all the required information on the front page of your answer
sheet.
• Read each question carefully before you answer it and take note of the mark allocation for each question
to determine how comprehensive your answer should be.
• Make sure your writing is neat and easy to read.
• Submit your answer sheet by uploading it to myUnisa. Submission may be done through myUnisa only.
Any answer sheet that is sent to the lecturer’s e-mail address will not be considered.
• There is only one submission opportunity. The onus is on you to ensure that the correct document is
uploaded.
• Complete all the tasks and submit the answer sheet electronically through myUnisa.
Follow these steps to submit the answer sheet through myUnisa:
a. Go to myUnisa.
b. Log in with your student number and password.
c. Click on myAdmin in the top navigation.
d. In the Assessments submenu, click on Assessment Info in the drop-down list.
e. A list of all available assessments will be displayed.
f. Locate the section for Unisa summative assessments at the bottom of the list.
g. Find the corresponding number for the module.
h. Click on Submit in the Action column and follow the steps indicated on the screen.
[TURN OVER]
, CONFIDENTIAL
Page 2 of 4
FOO2603
OCT/NOV 2020
QUESTION 1 [25]
1.1. A street vendor chopped raw chicken breast and then fresh lettuce on the same
(10)
cutting board. Health authorities determined that she used the same knife to
trim meat and to chop lettuce. Explain the food safety consequences of such a
practice and how this problem can be resolved.
1.2. Food items in a storage space should be used in a rotated manner. Explain the (2)
approach that you will follow to remove goods from storage to avoid keeping
certain foodstuffs in storage longer than they should be.
You have employed three (3) people who will be involved in the preparation of (8)
1.3.
steak and kidney pies. Explain to them what they should consider to keep food
safe when holding food.
Discuss, with examples, the various ways in which food in an establishment (5)
1.4.
can become unsafe for consumption.
QUESTION 2 [20]
2.1. Steven was a cook at a tavern, which was a popular meeting and drinking
place. Happy hour was an extremely busy time in the kitchen and at the bar.
The tavern offered a large variety of deep-fried appetisers and other small
plates at reduced prices.
Steve was worried about running out of batter for the tavern’s signature onion
rings and chicken tenders. Therefore, he decided to make a double batch of
the egg-based batter the day before the busy happy hour. He prepared it in a
large plastic tub and added it to batter that had been left over from the previous
day. He covered the batter and placed it in the walk-in cooler.
The next day during happy hour, the kitchen had a lot of orders for chicken
fingers. Trying to stay ahead, Steven packed the fryer baskets with battered
chicken tenders and lowered the baskets quickly into the fryer. As each cooked
batch came out of the fryer, a full basket of uncooked product was dropped in.
When the customers were served, they returned their plates full, complaining
that the chicken tenders were raw on the inside.
[TURN OVER]
Oct/Nov 2020
PFMYADM
FOO2603
Food Production Principles
100 marks
3 Hours
CONFIDENTIAL
This paper consists of FOUR (4) pages.
Instructions
• This is a timed take-home examination.
• You will need a PC, a laptop or a tablet to write this examination. Alternatively, you can use a smartphone
to photograph (scan) hand-written pages, which you can collate into a file for upload. You can also use a
smartphone as a Wi-Fi hotspot to create connectivity.
• You have 3hours to answer all the required questions and to upload the answer sheet.
• Clearly indicate your student number and all the required information on the front page of your answer
sheet.
• Read each question carefully before you answer it and take note of the mark allocation for each question
to determine how comprehensive your answer should be.
• Make sure your writing is neat and easy to read.
• Submit your answer sheet by uploading it to myUnisa. Submission may be done through myUnisa only.
Any answer sheet that is sent to the lecturer’s e-mail address will not be considered.
• There is only one submission opportunity. The onus is on you to ensure that the correct document is
uploaded.
• Complete all the tasks and submit the answer sheet electronically through myUnisa.
Follow these steps to submit the answer sheet through myUnisa:
a. Go to myUnisa.
b. Log in with your student number and password.
c. Click on myAdmin in the top navigation.
d. In the Assessments submenu, click on Assessment Info in the drop-down list.
e. A list of all available assessments will be displayed.
f. Locate the section for Unisa summative assessments at the bottom of the list.
g. Find the corresponding number for the module.
h. Click on Submit in the Action column and follow the steps indicated on the screen.
[TURN OVER]
, CONFIDENTIAL
Page 2 of 4
FOO2603
OCT/NOV 2020
QUESTION 1 [25]
1.1. A street vendor chopped raw chicken breast and then fresh lettuce on the same
(10)
cutting board. Health authorities determined that she used the same knife to
trim meat and to chop lettuce. Explain the food safety consequences of such a
practice and how this problem can be resolved.
1.2. Food items in a storage space should be used in a rotated manner. Explain the (2)
approach that you will follow to remove goods from storage to avoid keeping
certain foodstuffs in storage longer than they should be.
You have employed three (3) people who will be involved in the preparation of (8)
1.3.
steak and kidney pies. Explain to them what they should consider to keep food
safe when holding food.
Discuss, with examples, the various ways in which food in an establishment (5)
1.4.
can become unsafe for consumption.
QUESTION 2 [20]
2.1. Steven was a cook at a tavern, which was a popular meeting and drinking
place. Happy hour was an extremely busy time in the kitchen and at the bar.
The tavern offered a large variety of deep-fried appetisers and other small
plates at reduced prices.
Steve was worried about running out of batter for the tavern’s signature onion
rings and chicken tenders. Therefore, he decided to make a double batch of
the egg-based batter the day before the busy happy hour. He prepared it in a
large plastic tub and added it to batter that had been left over from the previous
day. He covered the batter and placed it in the walk-in cooler.
The next day during happy hour, the kitchen had a lot of orders for chicken
fingers. Trying to stay ahead, Steven packed the fryer baskets with battered
chicken tenders and lowered the baskets quickly into the fryer. As each cooked
batch came out of the fryer, a full basket of uncooked product was dropped in.
When the customers were served, they returned their plates full, complaining
that the chicken tenders were raw on the inside.
[TURN OVER]
