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    4054q02 PDF

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    4054q02 PDF

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    Bee
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    4054q02 PDF

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    Bee

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    © All Rights Reserved
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    You are on page 1of 4

    ZIMBABWE SCHOOL EXAMINATIONS COUNCIL

    General Certificate of Education Ordinary Level

    FOOD TECHNOLOGY & DESIGN 4054/2


    PAPER 2 Practical Test

    SPECIMEN PAPER Planning Session: 1 hour 30 minutes


    Practical Test: 2 hours 30 minutes
    Additional materials:
    Carbonized sheets

    TIME: 1 hour 30 minutes (Planning Session)


    2 hours 30 minutes (Practical Test)

    INSTRUCTIONS TO CANDIDATES

    Please see page 2.

    ______________________________________________________________________________
    This specimen paper consists of 4 printed pages.
    Copyright: Zimbabwe School Examinations Council, Specimen paper.

    ©ZIMSEC SPECIMEN PAPER [Turn over


    2

    INSTRUCTIONS TO CANDIDATES

    1. This paper consists of five questions. Read the questions carefully and choose any one.

    2. Credit will be given to candidates who choose skilful dishes. Using the carbonised sheets
    for all written work, proceed in the following order:

    (i) Write down your choice of dishes and ingredients for each dish on page 1.
    (ii) Make a time plan on page 2.
    (iii) Prepare a shopping list showing total quantities required on page 3.

    3. Quantities should be for two people unless otherwise stated.

    4. Write your name, centre number, centre name, candidate number and the number or
    the test on your choice of dishes, time plan and shopping lists. Recipe books may be
    used during the planning session. Only recipe cards may be used in the practical
    examination but frequent reference to them during examinations should be avoided. At
    the end of the planning session, hand in all the papers, including the question paper, to the
    invigilator.

    5. The duplicates of the time plan, choice of dishes and shopping list will be returned to you
    by the examiner at the beginning of the practical examination.

    4054/2 Specimen paper


    3

    1 (a) Design, cook and serve a two course meal using poultry in the main dish.

    (b) Make small cakes and serve with a stimulating beverage.

    2 (a) Choose four skills from the list below and design four dishes. Each dish
    should demonstrate a different skill.

    (i) Flaking fish


    (ii) Coating using batter
    (iii) Rolling and folding
    (iv) Marinating
    (v) Baking blind
    (vi) Grating/Shredding

    (b) Make biscuits using the creaming method.

    3 (a) Design, cook and serve the following;

    (i) a cake using the all in one method (beat and bake),

    (ii) a savoury flan for a lacto vegetarian,

    (iii) bread rolls using yeast,

    (iv) a puree soup.

    (b) Make a salad of your choice.

    4 (a) Design, cook and serve a two course meal using any four foods from the list
    below;

    (i) corn flour,

    (ii) fish,

    (iii) pasta,

    (iv) minced beef,

    (v) herbs and spices.

    Indicate foods chosen under each dish.

    (b) Make biscuits using the rubbing-in method and serve with stimulating
    beverage.
    4054/2 Specimen paper
    [Turn over
    4

    5 (a) Design, cook and serve the following food items to sell at the grand opening
    of your restaurant;

    (i) savoury biscuits,

    (ii) decorated small cakes,

    (iii) savoury pastry dish,

    (iv) yeast dish.

    (b) Prepare and serve a refreshing beverage.

    4054/2 Specimen paper

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