Transcript
2016
HIGHER SCHOOL CERTIFICATE EXAMINATION
Hospitality Food and Beverage Total marks – 80 Section I
General Instructions • Reading time – 5 minutes • Working time – 2 hours • Write using black pen • Board-approved calculators may be used • Write your Centre Number and Student Number at the top of pages 9, 11 and 13
Pages 2–5
15 marks • Attempt Questions 1–15 • Allow about 20 minutes for this section Section II
Pages 9–14
35 marks • Attempt Questions 16–21 • Allow about 50 minutes for this section Section III
Page 15
15 marks • Attempt Question 22 • Allow about 25 minutes for this section Section IV
Page 16
15 marks • Attempt Question 23 • Allow about 25 minutes for this section 1420
Section I 15 marks Attempt Questions 1–15 Allow about 20 minutes for this section Use the multiple-choice answer sheet for Questions 1–15. 1
A waiter asks a customer, ‘Would you like to hear our specials?’. What type of questioning technique is the waiter using? (A) Closed (B)
Open
(C)
Reflective
(D) Rhetorical
2
Which type of menu would typically offer individually priced dishes? (A) Set menu (B)
À la carte
(C)
Degustation
(D) Smorgasbord
3
What is the standard procedure for polishing cutlery for service? (A) Soak in water above 70°C and dry with a paper towel. (B)
Rinse in warm, soapy water and wipe with a tea towel.
(C)
Soak in hot water and vinegar, and polish with a clean cloth.
(D) Rinse in cold water, apply sanitiser and polish with a clean cloth.
4
What is the first-aid treatment for a steam burn? (A) Apply an ice pack. (B)
Place burn under cold running water.
(C)
Place burn under warm running water.
(D) Apply a rotation of ice and cold water.
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5
Which type of milk produces the densest foam when preparing hot beverages? (A) Cafe (B)
Skim
(C)
Soy
(D) Whole
6
Sam has applied for a position as a waiter at a local licensed venue. What mandatory training must Sam complete before commencing his first shift? (A) Security procedures (B)
Safe food handling procedures
(C)
Responsible service of alcohol
(D) Anti-discrimination procedures
7
What is the recommended length of time to extract a single shot of espresso? (A) 10–15 seconds (B)
15–20 seconds
(C)
20–25 seconds
(D) 25–30 seconds
8
What are the standard serving accompaniments for herbal tea? (A) Lemon and honey (B)
Cream and sugar
(C)
Warm milk and lemon
(D) Textured milk and sugar
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9
What are the two types of glasses represented in these images?
Glass X
Glass X
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Glass Y
Glass Y
(A)
Milkshake
Smoothie
(B)
Highball
Goblet
(C)
Tumbler
Highball
(D)
Highball
Tumbler
A worker observes a spark when unplugging electrical equipment. How is this event categorised? (A) Accident (B)
Breach
(C)
Emergency
(D) Incident
11
What does the term covers refer to in a food and beverage establishment? (A) The number of guests booked in for dining (B)
The tables allocated for a service period
(C)
The number of meals served in a restaurant
(D) The spaces allocated on a table in which a person can dine
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12
What is the function of the group handle on an espresso coffee machine? (A) To release steam under pressure to froth milk (B)
To grind and dispense coffee in measured doses
(C)
To hold ground coffee for hot water to filter through
(D) To collect used coffee grounds from the filter basket
13
What is the primary role of a maître d’ in a formal dining restaurant? (A) Suggesting wines to suit meals (B)
Meeting, greeting and seating customers
(C)
Calling meals off the pass when ready for service
(D) Taking customer orders and adjusting table settings
14
A customer was diagnosed with food poisoning after eating brie cheese. Which bacteria was the most likely cause? (A) Clostridium botulinum (B)
E. coli
(C)
Listeria
(D) Salmonella
15
What combination of senses is involved in an olfactory analysis of beverage quality? (A) Smell and sight (B)
Taste and smell
(C)
Touch and taste
(D) Sight and touch
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–8– © 2016 Board of Studies, Teaching and Educational Standards NSW
2016 HIGHER SCHOOL CERTIFICATE EXAMINATION
Hospitality Centre Number
Food and Beverage Section II
Student Number
35 marks Attempt Questions 16–21 Allow about 50 minutes for this section
Answer the questions in the spaces provided. These spaces provide guidance for the expected length of response. Question 16 (5 marks) (a)
What are the characteristics of a mocktail?
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(b)
Explain the importance of consistency in the service of beverages. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ...............................................................................................................................
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3
Question 17 (5 marks) (a)
Outline the components of a pre-service briefing in a restaurant.
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(b)
Describe the mise en place procedures for setting up an espresso coffee workstation. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ...............................................................................................................................
– 10 – © 2016 Board of Studies, Teaching and Educational Standards NSW
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2016 HIGHER SCHOOL CERTIFICATE EXAMINATION
Hospitality Centre Number
Food and Beverage Section II (continued)
Student Number Question 18 (5 marks) (a)
Why is it essential to check reservations in preparation for each period of food and beverage service?
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(b)
Describe how ambience can be created in a dining environment. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ...............................................................................................................................
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3
Question 19 (5 marks) Describe the types of information a food and beverage attendant may be required to provide a customer. ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... .........................................................................................................................................
– 12 – © 2016 Board of Studies, Teaching and Educational Standards NSW
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2016 HIGHER SCHOOL CERTIFICATE EXAMINATION
Hospitality Centre Number
Food and Beverage Section II (continued)
Student Number Question 20 (5 marks) Explain the possible consequences of a hospitality worker failing to notify their employer that they are suffering from a contagious illness. ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... .........................................................................................................................................
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5
Question 21 (10 marks) (a)
Outline the role of Safe Work Australia.
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(b)
Explain why employees may have restricted access to secured areas in a hospitality establishment.
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(c)
Describe safe work practices for an individual working with hazardous substances in the hospitality industry. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ...............................................................................................................................
– 14 – © 2016 Board of Studies, Teaching and Educational Standards NSW
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2016 HIGHER SCHOOL CERTIFICATE EXAMINATION
Hospitality Food and Beverage Section III 15 marks Attempt Question 22 Allow about 25 minutes for this section Answer part (a) of the question in a writing booklet. Answer part (b) of the question in a SEPARATE writing booklet. Extra writing booklets are available. Question 22 (15 marks) Answer part (a) of the question in a writing booklet. (a)
Explain how communication can be used to develop rapport with customers and meet their expectations.
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Answer part (b) of the question in a SEPARATE writing booklet. (b)
Describe the safe and hygienic work practices necessary to maintain quality during the preparation and service of beverages in a restaurant. In your response, refer to industry examples.
Please turn over
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Section IV 15 marks Attempt Question 23 Allow about 25 minutes for this section Answer the question in a SEPARATE writing booklet. Extra writing booklets are available. Your answer will be assessed on how well you: ■ demonstrate knowledge and understanding relevant to the question ■ communicate ideas and information using relevant workplace examples and industry terminology ■ present a logical and cohesive response Question 23 (15 marks) Food and Beverage, Food Production/Kitchen and Human Resources are three departments that operate within a large hospitality establishment. Explain the primary role of each of these departments and how their interrelationships can ensure quality customer service.
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– 16 – © 2016 Board of Studies, Teaching and Educational Standards NSW
