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VCE VET HOSPITALITY
KITCHEN OPERATIONSWritten examination
Friday 27 November 2020 Reading time: 11.45 am to 12.00 noon (15 minutes) Writing time: 12.00 noon to 1.30 pm (1 hour 30 minutes)
QUESTION AND ANSWER BOOK
Structure of bookSection Number of
questionsNumber of questions
to be answeredNumber of
marks
A 25 25 25B 20 20 95
Total 120
• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpenersandrulers.
• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.
• Nocalculatorisallowedinthisexamination.
Materials supplied• Questionandanswerbookof20pages• Answersheetformultiple-choicequestions
Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice
questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.
At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisbook.
Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.
©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2020
SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2020
STUDENT NUMBER
Letter
2020VETHOSPITALITYKOEXAM 2
SECTION A – continued
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SECTION A – Multiple-choice questions
Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.
Question 1HummusisatraditionalMiddleEasterndipconsistingofA. basil,pinenuts,parmesanandgarlic.B. chickpeas,tahini,garlicandlemon.C. chickpeas,tahini,garlicandpoppyseeds.D. basil,parsley,Dijonmustardandredwine.
Question 2Whichofthefollowingaretypesofpumpkins?A. butternut,KentanddesireeB. pontiac,colibanandsebagoC. Queenslandblue,KentandbutternutD. Jarrahdale,KingEdwardandgoldennugget
Question 3Whenpreparingaliaison,eggsareusedtothickenandA. bind.B. clarify.C. emulsify.D. enrich.
Question 4Meatglazeisaddedtoabearnaisesaucetoproducewhichderivativesauce?A. foyotB. choronC. maltaiseD. hollandaise
Question 5Whichcolourofrouxisappropriatetothickenaclassicalbeefbourguignon?A. whiteB. blondC. brownD. red
3 2020VETHOSPITALITYKOEXAM
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Question 6Whichtypeofriceisusedtomakericepudding?A. fragrantB. shortC. wildD. basmati
Question 7
Source:OlgaPopova/ Shutterstock.com
Whatisthenameofthepieceofsmallkitchenequipmentshownabove?A. zesterB. scraperC. chinoisD. mandolin
Question 8Whichoneofthefollowingpastasaucesissuitableforavegan?A. napoliB. marinaraC. carbonaraD. puttanesca
Question 9Whippedeggwhiteshavefailedtoformintosoftpeaks.ThemostlikelycauseisthatA. theeggwhiteswerefrozen.B. coddledeggswereused.C. thereweretracesoffatonthewhisk.D. aninsufficientamountofvinegarwasused.
2020VETHOSPITALITYKOEXAM 4
SECTION A – continued
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Question 10Whichofthefollowingdochimichurriandgremolatahaveincommon?A. vinegarandchilliB. lemonzestandchilliC. capsicumandvinegarD. choppedparsleyandgarlic
Question 11Dauphinois,fondantandduchessareallpreparationsofwhichingredient?A. eggB. potatoC. mirepoixD. mushroom
Question 12Mayonnaisehasbeenpreparedforservice,whichwilltakeplaceinfourhours.Howshouldthemayonnaisebestored?A. inabain-marieat21°CB. itcanbeleftoutbecauseofthe2–4-hourruleC. inthefridge,covered,labelledanddatedD. insmallcontainersonthebench
Question 13RemouladeisaA. basilpesto.B. demi-glace.C. bearnaisesauce.D. mayonnaise-basedsauce.
Question 14RamenisusuallyservedwithA. springonions,noriandegg.B. kale,shreddedchickenandlemon.C. pumpkin,peasandpinenuts.D. onion,carrotandcelery.
Question 15Whichingredientsinaclassicalbisquegivethissoupitsuniqueflavourandcolour?A. carrotandbrandyB. pernod,leekandtomatoC. celery,fishstockandonionD. crustaceanshellsandbrandy
5 2020VETHOSPITALITYKOEXAM
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Question 16Whichsaladcanbemadeusingleftoverbreadinordertominimisewastage?A. niçoiseB. capreseC. waldorfD. caesar
Question 17Whenpreparingarocket,peach,fetaandalmondsalad,whichmethodofcookerywouldproducethebesteyeappealandthemostpleasingtextureofthepeach?A. stewingB. grillingC. boilingD. steaming
Question 18Whichofthefollowingareexamplesoflongpastas?A. linguineandpappardelleB. spaghettiandfarfalleC. tagliatelleandconicelliD. agnolottiandbucatini
Question 19Whatisthefunctionoftheeggsinaquiche?A. glazingB. aeratingC. settingD. emulsifying
Question 20YakitoriisA. grilledskeweredchicken.B. amarinadeofsoysauce,sakeandsugar.C. apancakemadefromcabbage,potatoandspringonion.D. aJapanesesaucemadeoftomato,Worcestershireandoystersauces.
2020VETHOSPITALITYKOEXAM 6
SECTION A – continued
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Question 21Awholeroastedchickenhasbeentrussed.Whichofthefollowingismostsuitabletocutthestringsafely?
A. B.
C. D.
Sources:PellStudio/Shutterstock.com(A);BCalkins/Shutterstock.com(B); Vlyaks/Shutterstock.com(C);gresei/Shutterstock.com(D)
Question 22AballotineisA. astuffed,bonelesschickenlegwiththeknuckleattached.B. aslow,wetmethodofcookeryspecifictopoultry.C. apoultryaccompaniment,suchaslentilsandpulses.D. scrapingbackthefleshfromthebonetoachieveamoreattractivepresentation.
Question 23Usingaheavy-basedstockpotwillA. shortenthecookingtime.B. preventexcessiveevaporation.C. preventthestockfromgoingcloudy.D. minimiseingredientscatchingandscorching.
Question 24Whenmakingastock,theterm‘caramelise’referstoA. browningtheingredientsusingtheirownsugarcontent.B. thestockdevelopingaburntandbittertaste.C. addingliquidtothecookingpantoremovesediment.D. addingsugaruntilabrown,‘caramel’colourisachieved.
7 2020VETHOSPITALITYKOEXAM
END OF SECTION ATURN OVER
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Question 25PolentaismadefromA. couscous.B. cornmeal.C. millet.D. borlottibeans.
2020VETHOSPITALITYKOEXAM 8
SECTION B – continued
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SECTION B
Instructions for Section BAnswerallquestionsinthespacesprovided.
Question 1 (4marks)a. Driedapricots,pearsandpeachesareusedtomakeacompote.
Whichcookerymethodismostsuitabletomakeacompote? 1mark
b. Acoulisistobeservedwiththecompote.
Nametwokeyingredientsandthesmallutensilrequiredtoproduceasmoothcoulis. 3marks
9 2020VETHOSPITALITYKOEXAM
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Question 2 (5marks)Achefarrivedatworkandnoticedthatoneofthefooditems,theVietnamesechickenricepaperrolls,waspoorlypreparedandnotsuitabletobeserved.ThechefidentifiedfiveproblemswiththeVietnamesechickenricepaperrolls:1. Thericepaperwasbrittle.2. Thechickenwasundercooked.3. Thecarrotandcucumberwereunevenlycut.4. Theeggnoodlesweretoothick.5. Thefillingwasfallingout.
Thericepaperrollsneedtoberemade.
Foreachofthefiveproblems,provideasolutionthatwillcreateapremiumproduct.
SolutionforProblem1
SolutionforProblem2
SolutionforProblem3
SolutionforProblem4
SolutionforProblem5
2020VETHOSPITALITYKOEXAM 10
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Question 3 (5marks)a. Nametwospecificingredientsusedtomakeablini,aclassicalRussianpancake. 2marks
b. Abliniisaclassicalcanapéconsistingofatopping,garnishandspreadonapancakebase.
Completethetablebelowbynamingoneingredientforeachcomponentofablini. 3marks
Component Ingredient
topping
garnish
spread
Question 4 (4marks)Akitchenbrigadepreparesgreensidesalads,drizzlingeachwithvinaigretteonehourinadvanceofservicetosavetimeduringservice.Thesaladsarefrequentlyreturnedtothekitchenonlypartlyeaten.
Identifythreeproblemswiththekitchenbrigade’sprocedureandprovideonesolutionthatwillsolveallthreeproblems.
Problem1
Problem2
Problem3
Solution
Question 5 (3marks)Borsch,vichyssoiseandFrenchonionareclassicalsoups.
Listaspecificgarnishforeachsoupinthetablebelow.
Soup Specific garnish
borsch
vichyssoise
Frenchonion
11 2020VETHOSPITALITYKOEXAM
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Question 6 (7marks)a. Thetablebelowliststheingredientsandquantitiesrequiredforsix portionsofbolognaise
sauce.
Completethetablebymakingthenecessaryportionadjustmentstoyield48 portions. 5marks
Ingredient Quantity for six portions
Quantity for 48 portions
tomatopuree 250g
onion 50g
garlic 1clove 8cloves
basilleaves 20g
sugar 2g 16g
wine 40mL
mincemeat 300g
saltandpepper totaste totaste
b. Aserveofspaghettibolognaisehasbeenordered.
Identifytwoappropriatepresentationrequirements. 2marks
2020VETHOSPITALITYKOEXAM 12
SECTION B – continued
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Question 7 (2marks)Whatisthemaximumtimethatfoodcanbestoredinabain-marieandwhatistheminimuminternaltemperaturerequiredforhotfood?
Question 8 (5marks)Explaintheterm‘farinaceous’andnamefourfarinaceousingredients.
Explanation
Ingredient1
Ingredient2
Ingredient3
Ingredient4
Question 9 (2marks)Inthetablebelow,circlefourpulsesthataresuitabletomakeavegancurry.
lentils chickpeas vermicelli quinoa
rice mungbeans kidneybeans polenta
13 2020VETHOSPITALITYKOEXAM
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Question 10 (7marks)
Source:WebstaurantStore,<www.webstaurantstore.com>
a. Namethelargepieceofcommercialkitchenequipmentshownaboveandprovidetwofunctionsofthispieceofequipment. 3marks
Name
Function1
Function2
b. Otherthanfollowingthemanufacturer’sinstructions,providetwosafetyprocedurestofollowwhenusingthisequipment. 2marks
c. Bechamelsauceandmornaysaucecanbefinishedusingthisequipment.
Nametwoingredientsthatarecommontobothbechamelsauceandmornaysauce.Whatisthedifferencebetweenthetwosauces? 2marks
2020VETHOSPITALITYKOEXAM 14
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Question 11 (7marks)Belowisaningredientslistformayonnaise.
eggyolks
Dijonmustard
whitevinegar
oil
saltandpepper
a. Describetheprocessofmakingmayonnaiseandidentifyapieceofelectricalequipmentthatwouldbeappropriatetouse. 5marks
b. Amayonnaisehassplit.
Explainwhythisoccurredandhowtorectifytheproblem. 2marks
15 2020VETHOSPITALITYKOEXAM
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Question 12 (7marks)Alargekitchenbenchhasjustbeenusedforthepreparationoffish.Thebenchwillnowbeusedtopreparerawchickenbreastsformarinatedchickenskewers.
a. Otherthansanitising,explaintwostepsthatmustbefollowedpriortothebenchbeingusedforthepreparationoftherawchicken,inordertoavoidcross-contamination. 2marks
b. Outlinetwostepsthatmustbefollowedtopreparethechickenskewersformarinating. 2marks
c. Providetworeasonswhythechickenshouldbemarinatedinadvanceofserviceandsuggestonewaythatchickenoffcutsandtrimmingscouldbeused. 3marks
2020VETHOSPITALITYKOEXAM 16
SECTION B – Question 14–continued
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Question 13 (4marks)A4kgwholeturkeyistoberoasted.Astandardrecipestatesthatittakes30minutesperkilogramat180°C.
a. Howlongwillittaketoroasttheturkey? 1mark
b. Whatisthepurposeofstuffingtheturkeypriortocooking? 2marks
c. Definetheterm‘barding’. 1mark
Question 14 (10marks)Achefistestingarecipeforapâtéthatisgoingtobeservedasanappetiseratacocktailparty.Belowisaningredientslistforthepâté.
Quantity Ingredient
175g unsaltedbutter(25g,50gand100g)
400g
2 garliccloves
3 thymesprigs
3tbs Madeira
totaste saltandpepper
a. Writethemissingingredientinthetableaboveandidentifytwoindicatorsofpoorqualityforthemissingingredient. 3marks
17 2020VETHOSPITALITYKOEXAM
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b. Describethemethodformakingpâté,notingwhereitshouldbestoredandexplainingthefunctionofbutterasitisusedinthepresentationofthisdish.Suggestasuitableaccompanimenttoservewiththepâté. 7marks
2020VETHOSPITALITYKOEXAM 18
SECTION B – continued
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Question 15 (9marks)Considerthetabled’hôtemenubelow.
Table d’hôteRoastedtomato,smokedcapsicumandbasilsoup,crustybread
Zucchini,cornandchickpeafritter,beetroothummusCheesesoufflé,heirloomcarrots,babyasparagus
Grilledeyefillet,parsnippuree,summervegetables,redwinejusPrawn,musselandpearisotto
Braisedchicken,pancetta,butterysage,brandyglaze
CaramelisedgingercakewithvanillamascarponeLocalcheeseandfruitplate
a. Completethetablebelowbyidentifyingfourdifferentstocksthatarerequiredtocreatethismenu.Matcheachstocktoamenuitem.Eachstockandmenuitemcanbeusedonlyonce. 4marks
Stock Menu item
b. Akitchenbrigadeismadeupofaseriesofpreparationsections.
entremetier gardemanger patissier poissonier saucier
Completethetablebelowbymatchingeachdishwiththecorrectpreparationsectionfromthelistabove. 5marks
caramelisedgingercake
grilledeyefillet prawn, musseland pearisotto
roastedtomato,smokedcapsicum andbasilsoup
zucchini,cornandchickpeafritter
19 2020VETHOSPITALITYKOEXAM
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Question 16 (3marks)Describeaclassicalbeefjusandprovidetworeasonswhyitisfrequentlyservedwithmeat.
Question 17 (2marks)Whencookingstock,providetworeasonswhyitisimportanttosimmerthestock.
Question 18 (4marks)Describetheprocessformakingasauceanglaise.
2020VETHOSPITALITYKOEXAM 20
END OF QUESTION AND ANSWER BOOK
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Question 19 (3marks)Provideadefinitionforeachofthefollowingculinaryterms.
• Tomatoconcassé
• Àlaminute
• Miseenplace
Question 20 (2marks)Itistheendofabusydinnerservice.Theduckbreasthassoldout.Duckbreastisdeliveredtotherestaurantbythepoultrysupplierfrozenandinpacksofsix.
Identifytwotaskstobecompletedattheendofshifttoensurethereisduckbreastavailableforthenextday.
