Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

Transcription

1 Qualification title: Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder) Version: April 2017 Base mark: 60 Duration: 90 minutes Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

2 1 Question: State two ways non-compliance with food safety legislation is externally enforced in a professional kitchen. (2 Marks) 1 mark for each of the following, up to 2 marks: Enforcement Visits (e.g. by EHOs/EHPs). Enforcement Notices (Hygiene improvement notice, hygiene prohibition order, hygiene emergency prohibition notice). Through civil and criminal courts. 2 Question: Describe the considerations needed when chilling a cooked roast joint of beef for a cold buffet. 1 mark for each of the following, up to 3 marks: The food must be chilled through the danger zone/(5 C 63 C) as quickly as possible (1), in order to prevent or reduce the bacterial multiplication to an acceptable level. (1) Food must be chilled below 8 C within 90 minutes of cooking (1) e.g. by breaking down into smaller portions.(1) Do not store near raw meat (1) to avoid cross-contamination (1) 3 Question: State two occasions when it would be beneficial for a head chef to use an autocratic leadership style. (2 Marks) 1 mark for each of the following, up to 2 marks: Under tight time constraints / crisis management. During coaching / with staff with developing skills Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

3 4 Question: Explain the benefits to productivity of having an effective team in a large professional kitchen. 1 mark for each of the following (for picking out aspect and explaining), up to 3 marks: It can help to maximise the effectiveness of the individual and the team (1) by the team working together in their own specific roles and areas (1) High employee morale (1) reduces staff absences/staff turnover. It allows suitable additional trained staff to confidently undertake each other s roles if required (1) It will help to inspire individual team members (1) and the team as a whole as staff will have a continuous improvement attitude to all that they do (1) An effective team will be more consistent (1) thereby improving customer satisfaction (1) 5 Question: Explain the direct benefits to a restaurant of having good waste management processes. 1 mark for each of the following, up to 3 marks: Reduces the amount of kitchen waste produced (1) as staff will be more aware of the impact and costs, and will consider and use best practices. (1) Reduce the amount of waste collections required (1) which can have a financial benefit to the organisation.(1) Improves profitability and reduces overall operating costs (1) through less food wastage and reduced waste collection expense.(1) Improves business reputation and can act as good PR (1) this is important in today s social media environment.(1) 6 Question: State four reasons why takeaways are a popular choice in today s society. (4 Marks) Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

4 1 mark for each of the following, up to 4 marks: Cost - inexpensive Time pressures (demands of work) Variety and choices of menus Ease of ordering and delivery 7 Question: Describe the positive impacts that genetically modified fruits and vegetables have had within the food industry. 1 mark for each of the following, up to 3 marks: Seasonal product available out of season /increased availability (1), which allows consistent menus year round (1) Can prolong shelf life (1), so will enable foods stocks to be managed more carefully.(1) Has increased the size and shape of certain vegetables (1), enabling more yields.(1) Supports food commodities resistance to certain virus and diseases(1) allowing better storage(1) Costs? 8 Question: List five quality points of raw ox liver when preparing it for braised liver and onions. (5 Marks) 1 mark for each of the following, up to 5 marks: Aroma Size Damage Colour Texture Fat content 9 Question: Explain how the texture and structure of offal affects the preparation process used. (4 Marks) Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

5 . 1 mark for each of the following, up to 4 marks: saturated fat is removed during thethe preparation process (1) to make the offal healthier(1) more presentable to the customer (1). Skin is removed (1) to make it edible/digestible/and to avoid shrinkage. Tubes/blood vessels are removed (1) to make it edible/give better presentation. Sinew is removed (1) to make it edible/digestible/and to avoid shrinkage. No marks awarded for responses around cooking process 10 Question: Describe the effect that roasting a whole chicken, has on the bird s muscle, connective tissues and nutritional value. (6 Marks) 1 mark for each of the following, up to 6 marks: Muscle - the protein fibres contained within the bird change structure on heating, where they expand and contract (1). The weak hydrogen bonds are broken and the protein found in the bird begins to decompose and react with water molecules to form a simple gelatine (1). o this can make the meat tough if cooked too quickly (1). o This tenderises the meat, giving it a softer, more palatable texture (1). Connective tissues - the reaction of heat on the protein fibres known as denaturation (1). o the meat of the bird will naturally shrink during the cooking process (1) Nutritional Value chicken has been exposed to high heat(1) o some of the soluble protein are destroyed when the (1). 11 Question: List three suitable ways in which fresh water salmon can be preserved. 1 mark for each of the following, up to 3 marks: Smoking Curing Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

6 Marinating Sous Vide Freezing 12 Question: Explain different storage methods used to maintain fresh shellfish. (6 Marks) 1 mark for each of description method and 1 mark for the corresponding linked reason A maximum of 3 marks for description of methods: To optimise their shelf life (1) it important that they are stored under the correct refrigerated conditions as fresh shellfish usually have a short shelf life (usually 5-7 days). (1) Storing in a refrigerator at a temperature of 3-5 C (1) will avoid the proteins contained within the flesh of the shellfish from breaking down. They should ideally be stored on crushed ice (1) as placing ice on top of the shellfish may damage the flesh. They should be loosely covered with a damp cloth (1) to avoid them drying out as wrapping in cling film may encourage the meat in the shell to start to ferment (1). Due to the high risk of spoilage and bacteria (1) shellfish should be stored separately from other commodities in the refrigerator. Most clawed shellfish are brought in live (1) so it s important they are separated/tied to avoid damage caused by fighting. 13 Question: Explain how vegetable proteins contribute to meat-free meals. (4 Marks) 1 mark for each of the following, up to 4 marks: Vegetable proteins such as Texture Vegetable Proteins (TVP)/ Quorn are used by vegetarians as they contain high levels of protein (10 which is necessary because Vegetarian based diets often lack the daily recommended requirements of protein (1) Vegetable proteins are usually used to represent the contents of meat dishes on the menu i.e. Beef mince Lasagne = Vegetable Lasagne using vegetable protein (1) Flavour neutral vegetable proteins absorbs the flavours of added ingredients (1) to suit any palate allowing complex flavours to be Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

7 incorporated into vegetarian dishes (1). The nutritional value profile of vegetable proteins (1) means it contains no saturated fats which promotes a healthy diet (1) 14 Question: A Hindi wedding celebration has been booked in a restaurant for the summer of next year. It is expected that 250 guests of different age ranges will attend the three course celebration meal. The organiser has asked the kitchen to suggest four suitable main course dishes that can be served on a buffet table. The following main course menu has been suggested: Beef Stroganoff and Saffron Rice Pork Vindaloo and mushroom rice Hand carved Roast Beef, Yorkshire Puddings and roast potatoes Whole Masala baked Salmon and curried root vegetables Confirm the menu by evaluating the suitability of the suggested dishes, making justified recommendations for alternative dishes as appropriate. (12 Marks) Indicative content Some ingredients that are not allowed for some practicing Hindus Alternative suitable ingredients and dishes provided Service style Use of alcohol in the Beef Stroganoff Religious meaning/importance Portion control Seasonality Ethnic influences Flavours and texture Vegetarian Dietary requirements Children Cost Food Safety when serving large numbers Allergens Mark Bands Band 1 (1-4) marks: Limited knowledge of beliefs of different religions that influence choice. Little understanding of recipe composition and the balance of ingredients, flavours and textures. Demonstrates a basic coherent knowledge of the recipes and overall menu management. Identified some suitable alternative Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)

8 ingredients or dishes. Little understanding or recognition of the importance of food safety and legislation. Limited understanding of menu/dish service styles. Little justification to answer. To access the higher marks in the band, the discussion will contain mostly relevant points. Band 2 (5-8) marks: Good knowledge of beliefs of different religions that influence choice. Reasonably well developed understanding of recipe composition and the balance of ingredients, flavours and textures. Demonstrates sound coherent knowledge of the recipes and overall menu management. Identified suitable alternative ingredients or dishes. Sound understanding of menu/dish service styles. Reasonably well developed understanding or recognition of the importance of food safety and legislation. Best practice referenced throughout. Reasonable justification to answer. To access the higher marks in the band, the response will be clear, balanced with accurate points made which are supported and justified. Band 3 (9-12) marks: Fully developed knowledge beliefs of different religions that influence choice. Effective understanding of recipe composition and the balance of ingredients, flavours and textures. Demonstrates a fully coherent knowledge of the recipes and overall menu management. Identified a wide range of suitable alternative ingredients or dishes. Clear understanding of menu/dish service styles. Demonstrates a fully coherent knowledge of the management of food safety. Comprehensive justification to answer. Well-structured answer. To access the higher marks in the band, the discussion will be comprehensive, well balanced and presented in a logical way with conclusions and/or recommendations that are fully justified Level 3 Advanced Technical Diploma for Professional Chefs (Kitchen and Larder)