Food Accompaniment Examination - Answers

SECTION A: (20 MARKS)

Answer all the questions in this section.

1. What is a common side dish served with roast chicken? (2 Marks)

Answer: A) Mashed potatoes
2. Which condiment is often paired with French fries? (2 Marks)
Answer: B) Mayonnaise
3. What herb is commonly added to garlic butter for seafood dishes? (2 Marks)
Answer: A) Parsley
4. Which of the following is a traditional ingredient in coleslaw? (2 Marks)
Answer: A) Cabbage

5. What should you do before using a cutting board? (2 Marks)

Answer: A) Wash it with soap and water
6. What is the purpose of labeling food containers in the refrigerator? (2 Marks)
Answer: B) To indicate the content and date of storage

7. Where should you store raw meat in the refrigerator? (2 Marks)

Answer: A) Bottom shelf
8. What precaution should be taken when handling hot pots and pans? (2 Marks)
Answer: C) Use oven mitts or pot holders

9. What should you do if a grease fire occurs on the stovetop? (2 Marks)

Answer: B) Cover it with a metal lid
10. What kitchen equipment is used to measure dry ingredients like flour and sugar? (2 Marks)
Answer: A) Measuring cup

SECTION B: (40 MARKS)

Answer any three questions in this section.

1. Name what food accompaniments add to the diet. (6 Marks)

Answer:
• Provide additional nutrients (e.g., vitamins, minerals)
• Add texture and variety to meals
• Enhance flavor and balance the main dish
• Add visual appeal to the plate
• Promote better digestion
• Can balance the nutritional value of the meal

2. Every day new things come to the market. Name some of them in food accompaniments. (6 Marks)
Answer:

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 • Gluten-free bread or pasta
• Plant-based meats or dairy substitutes
• Exotic grains like quinoa or farro
• Pre-made salad kits
• Organic and local produce
• Low-sodium sauces and condiments
3. Name large kitchen equipment. (4 Marks)
Answer:
• Oven
• Refrigerator
• Dishwasher
• Commercial range
4. There are many things to consider when making food accompaniments. Name some of them. (8
Marks)
Answer:
• Complementing flavors and textures
• Nutritional value
• Seasonal availability of ingredients
• Food safety and hygiene
• Time required for preparation
• Visual appeal and presentation
• Dietary restrictions (e.g., gluten-free, vegan)
• Portion size relative to the main dish
5. What are safety precautions to undertake while in the kitchen? (6 Marks)
Answer:
• Always use oven mitts when handling hot pots and pans
• Store knives properly and cut away from your body
• Clean up spills immediately to avoid slipping
• Keep raw and cooked foods separate to prevent cross-contamination
• Ensure that all appliances are turned off after use
• Wear appropriate footwear to protect your feet from hot spills or dropped items
6. Name some ingredients for food accompaniments. (4 Marks)
Answer:
• Vegetables (e.g., carrots, cabbage, spinach)
• Grains (e.g., rice, quinoa, couscous)
• Herbs and spices (e.g., parsley, thyme, rosemary)
• Sauces (e.g., gravy, dressing, chutney)
7. What are the causes of falls in the kitchen? (6 Marks)
Answer:
• Wet or greasy floors
• Tripping over loose rugs or mats
• Cluttered workspaces
• Poor lighting conditions
• Improperly stored equipment
• Wearing inappropriate footwear

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SECTION C: (40 MARKS)
Answer any two questions in this section.
18a. Discuss FIVE ingredients in food accompaniments. (10 Marks)
Answer:
• Vegetables: Provide vitamins, fiber, and nutrients to complement the main dish.
• Grains: Such as rice, couscous, and quinoa, serve as a base or side dish.
• Sauces: Add flavor and moisture to the dish (e.g., gravy, chutney).
• Herbs: Enhance the aroma and flavor of the food.
• Dairy: Cheese and butter enrich the dish with creaminess and flavor.
18b. How do you check on the quality of ingredients in food accompaniment? (10 Marks)
Answer:
• Freshness: Ensure vegetables and fruits are crisp, without bruises.
• Expiration dates: Check packaged products for expiry dates.
• Smell: Fresh produce should have a natural smell, and no off-putting odors.
• Texture: Check the firmness of ingredients like grains and vegetables.
• Appearance: The ingredient should have vibrant colors and no discoloration.
19a. Discuss the cleaning procedure for any FIVE food accompaniments. (10 Marks)
Answer:
• Vegetables: Rinse thoroughly under running water, removing any dirt or pesticides.
• Grains: Soak and rinse grains such as rice or quinoa before cooking.
• Meat: Pat dry after rinsing and avoid cross-contamination by using separate cutting boards.
• Herbs: Gently wash and pat dry, ensuring all grit is removed.
• Sauces: Clean sauce jars before opening, and store leftovers properly.
19b. State and discuss FIVE preparation methods of food accompaniments. (10 Marks)
Answer:
• Boiling: Cook grains or vegetables until tender.
• Sautéing: Lightly fry vegetables or meats in oil for added flavor.
• Roasting: Enhance the flavor of vegetables or meats by cooking in the oven.
• Grilling: Char vegetables or meats for a smoky flavor.
• Steaming: Retains nutrients while cooking vegetables.
20a. Discuss FIVE factors to consider when selecting food accompaniments. (10 Marks)
Answer:
• Nutritional value: Consider how the accompaniment complements the main dish nutritionally.
• Texture: Balance the textures between the main dish and accompaniment.
• Flavor: Ensure the accompaniment enhances and complements the main dish’s flavors.
• Seasonal availability: Choose ingredients that are in season for better quality.
• Ease of preparation: Consider how time-consuming the accompaniment will be to prepare.
20b. Discuss combining food textures and colors in food accompaniments. (10 Marks)
Answer:
• Contrast soft and crunchy textures to provide variety in each bite.
• Combine different cooking methods, such as roasted vegetables with steamed grains.
• Use vibrant colors to make the dish visually appealing, such as pairing green vegetables with
yellow rice.
• Incorporate different textures from raw and cooked ingredients to add interest.
• Aim for a balance of soft, crisp, and chewy elements to enhance the overall eating experience.