Escolar Documentos
Profissional Documentos
Cultura Documentos
124/02
CATERING
PAPER 2
(2 hours)
Examiner Only
TOTAL
MARK
INSTRUCTIONS TO CANDIDATES
Write your name, centre number and candidate number in the spaces at the top of this page.
Answer all questions.
Write your answers in the spaces provided in this booklet. Where the space is not sufficient for
your answer, continue the answer at the back of the book, taking care to number the continuation
correctly.
CJ*(0124/2)
2 Examiner
only
Arholwr
1. Your local hotel is introducing barbeque meals for the summer season. yn unig
(a) Suggest three main course foods, other than burgers and sausages, that can be cooked on a
barbeque. [3]
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(ii) .....................................................................................................................................................................................................
(iii) .....................................................................................................................................................................................................
(b) Name two accompaniments that could be served with barbequed food. [2]
(i) ......................................................................................................................................................................................................
(ii) .....................................................................................................................................................................................................
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(0124/2)
3 Examiner
only
2. Arholwr
yn unig
ALARM OVER HUGE RISE
IN OBESITY.
(a) State three reasons why it is important to follow a healthy diet. [3]
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(ii) .....................................................................................................................................................................................................
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(iii) .....................................................................................................................................................................................................
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(b) Discuss ways the caterer can produce a range of healthier options through
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3. You have been asked to give advice to a young couple who are opening a new sandwich bar.
(i) ......................................................................................................................................................................................................
(ii) .....................................................................................................................................................................................................
(iii) .....................................................................................................................................................................................................
(b) Name three different types of bread which could be used to produce a range of sandwiches.
[3]
(i) ......................................................................................................................................................................................................
(ii) .....................................................................................................................................................................................................
(iii) .....................................................................................................................................................................................................
Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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(d) List three food safety points to consider when preparing cold sandwiches. [3]
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(ii) .....................................................................................................................................................................................................
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(iii) .....................................................................................................................................................................................................
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(0124/2)
5 Examiner
only
Arholwr
yn unig
(e) Discuss the range of packaging materials suitable for wrapping hot and cold sandwiches. [6]
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4.
(a) Buffet style food service often includes hot and cold dishes.
Explain why this is a popular choice for
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(0124/2)
7 Examiner
only
Arholwr
yn unig
(b) Discuss the role of the wait staff (waiter/ess) in a buffet food service system. [4]
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(c) A customer complains that the hot food served from the buffet is luke warm.
Explain how to deal with this situation. [4]
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(a) State three reasons why people are being encouraged to drink more milk. [3]
(i) ......................................................................................................................................................................................................
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(ii) .....................................................................................................................................................................................................
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(iii) .....................................................................................................................................................................................................
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(b) Explain why the caterer should offer more than one type of milk to the consumer. [2]
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(0124/2)
9 Examiner
only
Arholwr
(c) Discuss how a catering establishment could market milk to make it more appealing for yn unig
customers to drink. [4]
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(d) Describe how a chef could include milk products in a range of interesting savoury and sweet
dishes. [6]
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6. Either,
(a) Convenience foods have given the caterer the opportunity to produce a more varied menu.
Evaluate the use of convenience foods with reference to
and
Or,
(b) A clean orderly food store, run efficiently, is essential in any catering establishment.
Discuss this statement with reference to
(i) the features to consider when planning a food store for a new hotel, [6]
and
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(0124/2)
11 Examiner
only
Arholwr
yn unig
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(0124/2)