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The document is a written assessment paper for a Level 5 course in Food Production (Culinary Arts), focusing on the preparation of cold starters, fruit and vegetable salads, and canapés. It consists of two sections with various questions related to culinary techniques, safety, hygiene, and presentation. Candidates are instructed to answer all questions in Section A and any three questions in Section B, with a total assessment time of three hours.

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Ndolo Thomas
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36 views3 pages

2024j

The document is a written assessment paper for a Level 5 course in Food Production (Culinary Arts), focusing on the preparation of cold starters, fruit and vegetable salads, and canapés. It consists of two sections with various questions related to culinary techniques, safety, hygiene, and presentation. Candidates are instructed to answer all questions in Section A and any three questions in Section B, with a total assessment time of three hours.

Uploaded by

Ndolo Thomas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 3

© 2024TVET CDACC

101305T4FBC
FOOD PRODUCTION (CULINARY ARTS) LEVEL 5
HOS/OS/FP/CR/02/ 5A
PREPARE COLD STARTERS, FRUIT VEGETABLE SALADS AND CANAPÉS
July/August 2024

TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


COUNCIL (TVET CDACC)

WRITTEN ASSESSMENT

TIME: 3 HOURS

INSTRUCTIONS TO CANDIDATE
1. This paper consists of TWO sections, A and B. Attempt questions in each section as per
instructions given in the section
2. Marks for each question are indicated in the brackets
3. Do not write on the question paper
4. You are provided with a separate answer booklet

This paper consists of THREE (3) printed pages

Candidates should check the question paper to ascertain that all pages are
printed as indicated and that no questions are missing.

Page 1 of 3
© 2024TVET CDACC

SECTION A (40 MARKS)

(Answer all the questions in this section)

1. Apprentice in the kitchen prepared mayonnaise sauce to be used in dressing salads but it
became faulty. Outline FOUR causes of curdled mayonnaise sauce. (4 Marks)
2. As a chef in the kitchen while cutting vegetables and fruits it is important to understand
different colours of chopping boards. Identify FIVE color coding of chopping boards.
(5Marks)

3. List FOUR vegetable cuts in preparation of vegetable salads and cold starters. (4Marks).

4. Safety is key while working in the kitchen. Highlight THREE causes of accidents in the
kitchen. (3Marks)

5. List FOUR ingredients used in preparation of cold starters, fruit vegetable salads and
canapé. (4Marks)

6. State THREE toppings used in canapés. (3Marks)

7. Outline FIVE preparation methods used when making cold starters and canapés
(5 Marks)

8. State FOUR qualities of well-made cold starter and fruit vegetable salads (4Marks)

9. List any FOUR equipment used in preparing cold starters, fruit vegetable salad and
canapés. (4Marks)

10. As a cook working in a cold section. Highlight FOUR ways preserving nutrients in
vegetables used in preparing salads. (4 Marks)

Page 2 of 3
© 2024TVET CDACC

SECTION B (60 MARKS)

(Answer any three questions in this section)

11.
a) Salads are part of a dish in a three course meal. Explain FOUR ways a salad
may appear in a menu. (8 Marks)
b) Highlight SIX points to consider when preparing canapés ( 6Marks)
c) Cold preparations and fruit vegetable salads have to be dressed after
preparation. Describe THREE types of salad dressings to be used. (6Marks)
12.
a) Hygiene is a key aspect in the kitchen. Discuss FOUR personal hygiene rules an
entremetrier should follow when preparing salads and canapés.
(8 Marks)
b) Explain SIX points to consider when purchasing vegetables for salads.
(12Marks)
13.
a) When preparing a salad there steps to adhere. Explain FIVE rules to observe when
preparing cold starters and fruit vegetable salads. ( 10Marks)
b) Appearance is key in salad presentation. Highlight FIVE ways of presenting
salads. (10 Marks)
14.
a) Fruits is an ingredient used in preparing salads. Explain FIVE classification of
fruits. (10 Marks)
b) Describe FIVE ways of garnishing salads for presentation. (10Marks)

THIS IS THE LAST PRINTED PAGE

Page 3 of 3

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