UNIVERSITY EXAMINATIONS
May/June 2020
FOO1501
HOMEMYADM
FOOD PREPARATION 1
100 Marks
Duration 4 Hours
CONFIDENTIAL
YOU ARE REQUIRED TO ANSWER ALL QUESTIONS.
This paper consists of four (4) pages.
Instructions:
Write your student number, full names and module code in your answer sheet.
Make sure your writing is neat and easy to read.
Submit your signed honesty declaration by uploading into your drop.
Read each question carefully before you answer it.
Use the same numbers for your answers as those used for the questions in the examination paper.
You will require a laptop/PC/Tablet with access to internet to complete assessment.
Smart phones can be used to photograph (scan) hand-written pages and collate into a file for upload.
Smart phones can also be used as Wi-Fi hotspot to create connectivity.
Complete all the tasks and submit the written take home examination electronically via myUnisa.
To submit the take home exam via myUnisa, follow the following steps:
a. Go to myUnisa.
b. Log in with your student number and password.
c. Click on the “myAdmin” tab in the top navigation
d. 3. In the “Assessments” submenu, click on the “Assessment Info” tool in the drop-down list
e. A list of all available assessments will display
f. Locate the section for UNISA summative assessments at the bottom of the list
g. Find the corresponding number for your module
Click on the Submit link in the Action column and follow the steps
[TURN OVER]
, FOO1501
May/June 2020
QUESTION 1 [19]
1.1 You are working in the food industry to extract sweeteners from natural resources.
How would you justify the importance of sugar in food preparation? (9)
1.2 There are many classifications of candies according to their ingredients as well
as preparation methods. Explain how you would prepare a set of non-crystaline
and crystalline candies for school children. (6)
1.3 You are working as a pastry chef in a 5 star Lodge in the Kruger National
Park.
1.3.1 Explain how you would prevent the temperature fluctuations in Frozen (2)
dessert, such as ice cream.
1.3.2 One of the problems that might arise from temperature fluctuations is the
ice cream resulting in melting. How would you make sure that this (2)
does not happen?
QUESTION 2 [13]
2.1 Thandi is working as a sous Chef in a 3 star hotel, she has been given the task of overseeing
the team preparing sauces for lunch. One of the sauces they are preparing happen to have
lumps. Explain ways in which Thandi and her team can produce a lump-free sauce.
(3)
2.2 Thandi and her team are also delegated to prepare a three course meal consisting of soup,
leg of lamb with roasted vegetables and chocolate souffle’ for dinner. The team must make
sure that the food is well seasoned and flavoured.
2.1.1 Explain the importance of properly seasoning and flavouring food. (4)
2.1.2 After tasting the soup, Thandi realises that she added too much salt. What advice
would you give her on how to neutralise the salty soup? (2)
May/June 2020
FOO1501
HOMEMYADM
FOOD PREPARATION 1
100 Marks
Duration 4 Hours
CONFIDENTIAL
YOU ARE REQUIRED TO ANSWER ALL QUESTIONS.
This paper consists of four (4) pages.
Instructions:
Write your student number, full names and module code in your answer sheet.
Make sure your writing is neat and easy to read.
Submit your signed honesty declaration by uploading into your drop.
Read each question carefully before you answer it.
Use the same numbers for your answers as those used for the questions in the examination paper.
You will require a laptop/PC/Tablet with access to internet to complete assessment.
Smart phones can be used to photograph (scan) hand-written pages and collate into a file for upload.
Smart phones can also be used as Wi-Fi hotspot to create connectivity.
Complete all the tasks and submit the written take home examination electronically via myUnisa.
To submit the take home exam via myUnisa, follow the following steps:
a. Go to myUnisa.
b. Log in with your student number and password.
c. Click on the “myAdmin” tab in the top navigation
d. 3. In the “Assessments” submenu, click on the “Assessment Info” tool in the drop-down list
e. A list of all available assessments will display
f. Locate the section for UNISA summative assessments at the bottom of the list
g. Find the corresponding number for your module
Click on the Submit link in the Action column and follow the steps
[TURN OVER]
, FOO1501
May/June 2020
QUESTION 1 [19]
1.1 You are working in the food industry to extract sweeteners from natural resources.
How would you justify the importance of sugar in food preparation? (9)
1.2 There are many classifications of candies according to their ingredients as well
as preparation methods. Explain how you would prepare a set of non-crystaline
and crystalline candies for school children. (6)
1.3 You are working as a pastry chef in a 5 star Lodge in the Kruger National
Park.
1.3.1 Explain how you would prevent the temperature fluctuations in Frozen (2)
dessert, such as ice cream.
1.3.2 One of the problems that might arise from temperature fluctuations is the
ice cream resulting in melting. How would you make sure that this (2)
does not happen?
QUESTION 2 [13]
2.1 Thandi is working as a sous Chef in a 3 star hotel, she has been given the task of overseeing
the team preparing sauces for lunch. One of the sauces they are preparing happen to have
lumps. Explain ways in which Thandi and her team can produce a lump-free sauce.
(3)
2.2 Thandi and her team are also delegated to prepare a three course meal consisting of soup,
leg of lamb with roasted vegetables and chocolate souffle’ for dinner. The team must make
sure that the food is well seasoned and flavoured.
2.1.1 Explain the importance of properly seasoning and flavouring food. (4)
2.1.2 After tasting the soup, Thandi realises that she added too much salt. What advice
would you give her on how to neutralise the salty soup? (2)
