I achieved 95% for this exam. Unfortunately I was not given the marked answer script as UNISA students are not given them.
Questions included in the doc.
My answers are very detailed and well organised. Can be used for your assignments as well..
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[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)
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