VCE VET Hospitality Kitchen Operations Written examination – End of year Examination specifications Overall conditions The examination will be sat at a time and date to be set annually by the Victorian Curriculum and Assessment Authority (VCAA). VCAA examination rules will apply. Details of these rules are published annually in the VCE and VCAL Administrative Handbook. There will be 15 minutes reading time and 1 hour and 30 minutes writing time. The examination will be marked by a panel appointed by the VCAA. The examination will contribute 34 per cent to the study score.

Content The VCE VET Hospitality Kitchen Operations examination will be based on the following compulsory units of competency from Units 3 and 4: • SITHCCC202 Produce appetisers and salads Release 1 25 hours • SITHCCC203 Produce stocks, sauces and soups Release 1 35 hours • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes Release 1 45 hours • SITHCCC207 Use cookery skills effectively Release 1 50 hours • SITXINV301 Purchase goods Release 1 30 hours The weighting of marks on the examination will approximately reflect the proportion of nominal delivery hours of each unit of competency that is examinable for this program. The examination will focus on the required knowledge and an understanding of the required skills as outlined in the elements and performance criteria of the relevant units of competency.

Format The examination will be in the form of a question and answer book. The examination will consist of two sections. Section A will consist of 25 multiple-choice questions worth 1 mark each and will be worth a total of 25 marks. Section B will consist of a number of short- and some extended-answer questions worth a total of 95 marks. Questions may include short scenarios, multiple parts and/or a variety of stimulus material. All questions will be compulsory. The total marks for the examination will be 120. Answers to Section A are to be recorded on the answer sheet provided for multiple-choice questions. Answers to Section B are to be recorded in the spaces provided in the question and answer book.

Approved materials and equipment • Normal stationery requirements (pens, pencils, highlighters, erasers, sharpeners and rulers) • One scientific calculator © VICTORIAN CURRICULUM AND ASSESSMENT AUTHORITY 2015 March 2015

Relevant references The following publications should be referred to in relation to the VCE VET Hospitality Kitchen Operations examination: • VCE VET Hospitality Program Booklet (published December 2014) • VCE VET Assessment Guide (published February 2010) • VCAA Bulletin

Advice The following sample questions provide an indication of the types of questions teachers and students can expect. The sample questions relate to the units of competency SITHCCC207 Use cookery skills effectively and SITXINV301 Purchase goods. Teachers should refer to past examination papers for examples of questions from units of competency equivalent to SITHCCC202 Produce appetisers and salads, SITHCCC203 Produce stocks, sauces and soups and SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes. Answers to multiple-choice questions are provided on page 9. Answers to other questions are not provided.

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Sample questions SECTION A – Multiple-choice questions Question 1 When sourcing the best price and quality from dry goods suppliers, which one of the following activities would be the most helpful? A. visiting dry goods suppliers B. looking at the websites of dry goods suppliers C. comparing price lists from different dry goods suppliers D. comparing product specification guides from different dry goods suppliers Question 2 Prawns are needed for a pasta sauce that will be prepared in five days’ time, but must be ordered today and delivered tomorrow. Which type of prawns would be the best product to order? A. individually quick-frozen B. cooked and shelled C. fresh and cooked D. green and fresh Question 3 Which one of the following clarifies the way a supplier will service a business? A. an order list B. a stock request C. a purchase agreement D. a discussion with a representative from the supplier Question 4 When creating a food order, the person who would provide the best advice in the interest of the business would be the A. supplier representative. B. manager/owner. C. bar supervisor. D. commis chef. Question 5 Cleaning schedules are signed off after tasks are completed in order to A. ensure kitchen hands are paid for completing their duties. B. assist with planning for future cleaning requirements. C. keep a record of the cleaning products used. D. complete a food safety plan requirement.

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Question 6 Which one of the following is an example of an end-of-shift procedure? A. washing up dishes B. chopping vegetables C. turning off all appliances D. calibrating the thermometer Question 7 Work plans or prep lists are needed in order to A. work efficiently. B. finalise stocktake. C. assist with ordering. D. keep a clean kitchen. Question 8 An ‘à la carte menu’ refers to a A. main course special. B. daily set menu at a fixed price. C. self-serve choice of many dishes at a fixed price. D. choice of food selected from a menu where dishes are individually priced.

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SECTION B Question 1 (3 marks) What product specifications should be sought when purchasing canned tomatoes?

Question 2 (3 marks) If different external suppliers have the same pricing for fish, how could the best-quality product to purchase be determined?

Question 3 (3 marks) List three ways of sourcing high-quality food products from a reliable supplier. 1. 2. 3. Question 4 (6 marks) A supplier has come to the restaurant so goods can be purchased directly from their truck. Apart from the actual goods supplied and their quality, suggest three aspects that should be inspected and explain why each is important. 1.

2.

3.

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Question 5 (3 marks) Outline three advantages of undertaking a stocktake.

Question 6 (3 marks) Forty 250 mL serves of beef consommé are required for a function. The following standard recipe for beef stock will make 10 L of stock. To make the consommé, the volume of the beef stock needs to be reduced by half. Beef stock • 10 L water • 5 kg beef bones • 300 g celery • 300 g onions • 300 g carrots In the table below, determine the quantities of water, beef bones and carrots that would need to be ordered to make the stock for the 40 serves of beef consommé for the function. Ingredient

Quantity required for the function

water in litres

beef bones in kilograms

carrots in grams

Question 7 (2 marks) Explain the importance of having an end-of-service debrief in a kitchen.

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Question 8 (4 marks) To maintain the quality of the oil in a commercial deep-fryer, what are four things that should be considered? 1. 2. 3. 4.

Question 9 (3 marks) A cream-style velouté soup needs to be made for a function. a.

How is a cream-style velouté soup thickened?

1 mark

b.

What is the minimum cooking time required?

1 mark

c.

What additional thickening and enriching agent can be used after boiling this soup?

1 mark

Question 10 (4 marks) The salamander in the kitchen has stopped working in the middle of service. What actions should be undertaken in this situation?

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Question 11 (10 marks) The following table shows the yields for various cuts of chicken. Chicken cut

Usable meat and skin

Usable meat

Cost per kg

whole

70%

60%

$7.00

breast

100%

95%

$9.00

thigh

80%

65%

$9.00

a.

The standard recipe for 50 chicken gyoza requires 1 kg of minced chicken meat. For each of the three cuts of chicken shown in the table above, what quantity of chicken would need to be ordered to make 50 gyoza?

3 marks

Whole Breast Thigh b.

c.

d.

e.

With regard to production costs, why would a chef prefer to order chicken breasts rather than other cuts of chicken?

Give three examples of purchase specifications that would be required when ordering chicken.

1 mark

3 marks

The chicken gyoza has a popularity index of 25 per cent. If a restaurant served 600 people last week, how many people ordered the chicken gyoza?

1 mark

How could the popularity index of a dish assist a chef when they are planning for the week ahead?

2 marks

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Answers to multiple-choice questions Question

Answer

1

D

2

A

3

C

4

B

5

D

6

C

7

A

8

D

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