I achieved 94% for this assignment. Unfortunately I was not given the marked answer script.
Questions included in my assignment.
My answers are very detailed and well organised.
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 [13]
1.1 Discuss three (3) ways in which a smooth and lump-free sauce, can be
achieved. (3)
1.2 Identify the three (3) main ingredients that serve as the foundation of a thickened
sauce and give an example of each. (6)
1.3 Sauces enhance the flavour, texture, moisture content and appearance of food. (4)
a. Explain the difference between a mother sauce, small sauce and a glaze.
22
, FOO1501/101/3/2020
QUESTION 2 [6]
Thandi started her own catering business. For her first event she prepares a three
course meal consisting of soup, leg of lamb with roasted vegetables and chocolate
souffle’. While preparing the food she made use of various seasoning and
flavouring substances to give each dish a unique taste.
a) Distinguish between the terms seasoning and flavouring (4)
b) 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)
QUESTION 3 [21]
3.1 Quick breads are often categorised according to the flour mixture from which
they originate. The difference between these flour mixtures differs in the
amount of liquid added to the flour. Identify three types of flour mixtures used
in making quick breads. (3)
3.2 Discuss the four best-known methods for mixing yeast breads. (8)
3.3 You are working for Charly’s Cake Angels, a bakery that specialises in cakes and
pastries. Classify the different types of cakes and briefly explain the differences in the
preparation thereof. (6)
3.4 List the possible causes of the following problems which occur when
preparing choux pastry:
a. Volume of the pastries is too small (2)
b. Small volume, thick crust, dense cells (2)
23
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