Candidate Name Centre Number Candidate Number

WELSH JOINT EDUCATION COMMITTEE CYD-BWYLLGOR ADDYSG CYMRU

General Certificate of Secondary Education Tystysgrif Gyffredinol Addysg Uwchradd

124/02

CATERING

PAPER 2

Higher Tier – Grades D to A*

P.M. MONDAY, 13 June 2005

(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.

INFORMATION FOR CANDIDATES

The number of marks is given in brackets at the end of each question or part-question.
You will be awarded marks for accurate spelling, punctuation and grammar.
No certificate will be awarded to a candidate detected in any unfair practice during the
examination.

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]

(i) ......................................................................................................................................................................................................

(ii) .....................................................................................................................................................................................................

(iii) .....................................................................................................................................................................................................

(b) Name two accompaniments that could be served with barbequed food. [2]

(i) ......................................................................................................................................................................................................

(ii) .....................................................................................................................................................................................................

(c) What food safety points must be followed when

(i) storing meat before barbequing, [2]

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(ii) making sure barbequed meat is cooked thoroughly? [3]

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(0124/2)
 3 Examiner
only
2. Arholwr
yn unig
ALARM OVER HUGE RISE
IN OBESITY.

The school caterer is keen to offer a range of healthier options.

(a) State three reasons why it is important to follow a healthy diet. [3]

(i) ......................................................................................................................................................................................................

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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

(i) the choice of ingredients,

and
(ii) methods of cooking. [8]

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(0124/2) Turn over.

 4 Examiner
only
Arholwr
yn unig

3. You have been asked to give advice to a young couple who are opening a new sandwich bar.

(a) List three qualities of a good sandwich. [3]

(i) ......................................................................................................................................................................................................

(ii) .....................................................................................................................................................................................................

(iii) .....................................................................................................................................................................................................

(b) Name three different types of bread which could be used to produce a range of sandwiches.
[3]

(i) ......................................................................................................................................................................................................

(ii) .....................................................................................................................................................................................................

(iii) .....................................................................................................................................................................................................

(c) Suggest an interesting sandwich filling for a vegetarian customer.

Give two reasons for your choice. [3]

Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Reason (i) ..........................................................................................................................................................................................

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Reason (ii) .........................................................................................................................................................................................

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(d) List three food safety points to consider when preparing cold sandwiches. [3]

(i) ......................................................................................................................................................................................................

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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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(0124/2) Turn over.

 6 Examiner
only
Arholwr
yn unig

4.

(a) Buffet style food service often includes hot and cold dishes.
Explain why this is a popular choice for

(i) the caterer, [3]

(ii) the customer. [3]

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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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(0124/2) Turn over.

 8 Examiner
only
Arholwr
yn unig

5. Milk is an important commodity used in the catering industry.

(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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(0124/2) Turn over.

 10 Examiner
only
Arholwr
yn unig

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

(i) technological developments in the food manufacturing industry, [6]

and

(ii) the preparation of meals. [6]

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

(ii) the benefits of running an efficient food store. [6]

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(0124/2)
 11 Examiner
only
Arholwr
yn unig

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(0124/2) Turn over.

 12 Examiner
only
Arholwr
yn unig

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(0124/2)