2019 vce vet hospitality written examination › documents › exams › vet... · vce vet...

VCE VET HOSPITALITYWritten examination

Wednesday 6 November 2019 Reading time: 11.45 am to 12.00 noon (15 minutes) Writing time: 12.00 noon to 1.30 pm (1 hour 30 minutes)

QUESTION AND ANSWER BOOK

Structure of bookSection Number of

questionsNumber of questions

to be answeredNumber of

marks

A 25 25 25B 18 18 95

Total 120

• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpeners,rulersandonescientificcalculator.

• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.

Materials supplied• Questionandanswerbookof21pages• Answersheetformultiple-choicequestions

Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyournameandstudent numberasprintedonyouranswersheetformultiple-choice

questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.• AllwrittenresponsesmustbeinEnglish.

At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisbook.

Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.

©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2019

SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2019

STUDENT NUMBER

Letter

2019VETHOSPITALITYEXAM 2

SECTION A – continued

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

SECTION A – Multiple-choice questions

Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1;anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.

Question 1ServicestaffmaysometimesbeconsultedbythemanagerorthechefaboutnewfooditemsforupcomingmenusbecausetheyhaveknowledgeofA. thecostofingredients.B. budgetsandprofitmargins.C. customertastesandpreferences.D. requiredequipmentandrecipes.

Question 2Acafesellsfoodandbeveragesviaasmalltakeawaywindowfacingabusypedestrianwalkway.Whichoneoftheseitemsattractsthegoodsandservicestax(GST)?A. applesB. saladrollsC. coffeebeansD. bottlesofwater

Question 3Whichoneofthefollowingdisheswouldbestcomplementamangolassi?A. tomyumB. nasigorengC. roganjoshD. chowmein

Question 4Whenpreparingamocktail,addingtheicetotheblenderaftertheliquidingredientswillhelptoensurethattheA. blenderdoesnotoverflow.B. correctamountoficeisused.C. icedoesnotsticktotheblades.D. ratiooficetoliquidingredientsiscorrect.

3 2019VETHOSPITALITYEXAM

SECTION A – continuedTURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 5Hospitalityestablishmentsaimtominimisewastewhenmakingbeveragesinordertomaximiseprofitability.OnewayinwhichstaffcanhelptoachievethisaimisbyA. followingstandardrecipesthatlistingredientquantities.B. preparinggarnishesandaccompanimentspriortoservice.C. checkingthattherearesufficientsuppliesfortheserviceperiod.D. makingallofthesametypeofdrinkatonetimefordifferentorders.

Question 6

Source:Bashutskyy/Shutterstock.com

Whattypeofglassisshownabove?A. waterB. pilsnerC. highballD. old-fashioned

Question 7Whichoneofthefollowingmealswouldbeasuitablerecommendationforagluten(wheat)intolerantcustomer?A. tomato,fetaandbasilbruschettaB. spicyVietnamesericenoodlesoupC. roastpumpkin,parmesanandsagetartD. ravioliwithbluecheese,pearandwalnuts

Question 8Whichoneofthefollowingsoupsshouldanattendantadviseacustomertoavoid iftheyareallergictoseafood?A. borschB. gazpachoC. vichyssoiseD. bouillabaisse

2019 VET HOSPITALITY EXAM 4


do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 9A chef has informed the food and beverage staff that they have an oversupply of a particular menu item. Which one of the following would be an effective method of promoting sales of this item?A. Use suggestive selling techniques.B. Inform customers of the oversupply.C. Describe this item in detail to customers.D. Amend the price of this item on the specials board.

Question 10Which one of the following is an example of a food service trend?A. increasing numbers of food trucks and street vendorsB. varying menu items to suit customer preferencesC. the opening of more vegetarian restaurantsD. menus catering for international tourists

Question 11When is the most appropriate time to provide customers with the cutlery needed for their order?A. before customers arriveB. just before serving the mealsC. after placing meals on the tableD. after placing the order with the kitchen

Question 12A food and beverage attendant has entered a dietary alteration into the point-of-sale (POS) system.Which one of the following actions should the food and beverage attendant take to ensure the dietary request is accommodated by the kitchen staff?A. No action is required.B. Inform the chef about the required alteration.C. Inform the supervisor about the request to alter the meal.D. Check with the chef that the alteration has been made when collecting the meal from the pass.

Question 13Kitchen staff have advised the food and beverage attendant that the meals are ready for a table of four; however, only three of the four meals are at the pass.The most appropriate action for the food and beverage attendant to take is toA. deliver the three meals and say nothing to the customers.B. deliver the three meals and explain to the customers that one meal has been delayed.C. walk slowly to the table in the hope that the delayed meal will be ready soon.D. inquire how long the delayed meal will be and then decide on an appropriate action.

5 2019 VET HOSPITALITY EXAM

SECTION A – continuedTURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 14A food and beverage attendant is ready to collect three meals from the pass to deliver to a table with seven customers. The customers seated at positions 1, 2 and 3 already have their meals. The remaining meals are as follows:• position4–chickenparmigiana• position5–steak• position6–five-minutedelayonrisotto• position7–calamari

In which order should the attendant remove the meals from the pass to be able to deliver the meals in sequential order to the correct customer positions?A. 7,5,4B. 7,6,5C. 4,5,7D. 4,5,6

Question 15A group of customers is sharing a variety of dishes.In most establishments, when would an empty share plate be removed from the table?A. after clearing the customer platesB. before clearing the customer platesC. notuntilallshareplateshavebeenfinishedD. immediatelyaftertheshareplatehasbeenfinished

Question 16Irishbreakfastteaisclassifiedaswhichoneofthefollowingtypesoftea?A. redB. blackC. whiteD. green

Question 17To produce a quality pot of tea, the appropriate amount of time for the tea to infuse isA. 0–1minute.B. 1–2minutes.C. 3–5minutes.D. 6–8minutes.

Question 18Which one of the following is a mise en place task for coffee service?A. Dispensecoffeeintothefilterbasket.B. Remove coffee beans from the hopper.C. Checkthatchocolateshakersarecleanandfilled.D. Knock out coffee grounds from the group handle.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 19Whenpreparinganespressomachinebeforeservice,atestextractionwouldbecompletedtoA. ensurethecorrectsizeofgrind.B. checkthatthemachineisworking.C. ensurethatthemilkfoamscorrectly.D. allowthebaristatopractisemakingcoffee.

Question 20Whichoneofthefollowingcoffeesismadewithanespressobase?A. piccololatteB. FrenchpressC. percolatedD. filtered

Question 21Whenmakinganespressocoffee,whichoneofthefollowingfactorscouldbethecauseofalackofcremaandanextractiontimethatistoofast?A. Thewatertemperatureisincorrect.B. Thedosewasnotsufficientlytamped.C. Themachinewasnotcleanedproperly.D. Thecoffeebeansweregroundtoofinely.

Question 22ThesteamwandonanespressomachineispurgedbeforestartingtotexturethemilktoA. expelbacteriaandoldmilk.B. ensurethesteamwandishot.C. testthedirectionofthesteam.D. makesurethereisenoughsteam.

Question 23Acustomer’sorderis$76.98intotal.Thecustomerhaspaid$80.00incash.Whichoneofthefollowingisthecorrectchangetogivetothecustomer?A. $3.00B. $3.02C. $3.05D. $3.50

Question 24Forsecurityreasons,whenbalancingthecashregisterattheendofservice,itismostappropriatetocountthecashA. whentherearenocustomersleftintherestaurant.B. atthecashier’scounterintherestaurant.C. whenasupervisorispresenttoobserve.D. inalockedoffice.


END OF SECTION ATURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 25ThemostimportantconsiderationwhencompletingthecashreconciliationistoA. countthetips.B. countthecashoutloud.C. recordthecashamountaccurately.D. givethecorrectchangetocustomers.


SECTION B – continued

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

SECTION B

Instructions for Section BAnswerallquestionsinthespacesprovided.

Question 1 (4marks)Identifyfourtypesofservicesorinformationthatacustomermayaccessonarestaurant’swebsite.

Question 2 (3marks)Listthreefactorsthatwouldpositivelyaffecttheambienceofarestaurantandprovideoneexampletosupporteachfactor.

Factor Example


SECTION B – continuedTURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 3 (6marks)Provideadetaileddefinitionofeachofthefollowing.

• Safetydatasheet(SDS)

• Crema

• Mocha

Question 4 (6marks)Afoodandbeverageattendantcommencesworkonehourbeforetherestaurantopens.Thetableshavealreadybeenset.

Listsixtasksthattheattendantwouldbeexpectedtoattendtopriortothestartoftheserviceperiod.Donot includebartasksortasksrelatedtosettingtheambience.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 5 (2marks)Arestauranthastwosittings.Thefirstsittingisfrom6pmuntil8pmandthesecondsittingisfrom8pmuntil10pm.Agroupoffourcustomersarrives30minuteslatefortheir6pmsitting.

Suggesthowafoodandbeverageattendantcouldshowunderstandingandensurecustomersatisfactionwhilestillfollowingtherestaurant’srequirementfortableturnoverwithintwohours.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 6 (4marks)Theorganisersofafunctionhavechosenthefollowingmealsforasetmenu:• entree–minestrone• maincourse–spaghettiratatouille• dessert–whitechocolateandraspberrygelato

Eachtablehasbeensetasshowninthediagrambelow.

B.

E.

G. D. F.

Thesupervisornoticesthaterrorshavebeenmadeinthetablesettingandneedstodirectthefoodandbeverageattendantstofixtheissuesbeforecustomersarrive.

A. soupspoon

B. dessertspoon

C. teaspoon

D. mainfork

E. entreefork

F. mainknife

G. entreeknife

Completethetablebelowbyidentifyingthechangesrequiredtothetablesettingtosuitthesetmenu.Usethecorrespondingletter(A.–G.)forthecutleryoptionsprovidedabove.

Cutlery to add Cutlery to remove

1. 1.

2. 2.


SECTION B – Question 7–continued

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 7 (32marks)

The Evered Inn

EntreesPumpkinand rice ballswithpeasandmozzarella(V,NF)

Pan-fried saganaki withbalsamicreductionandlemon(V,GF,NF)Buttonmushrooms,crumbedanddeep-fried,withsweetchillisauce(V,DF,NF)

Falafelwithdicedtomato,cucumberandmintsauce(V,VG,DF)Duckliverparfaitwithtoastedbrioche,pickledceleriacandtoastedhazelnuts

Friedwhitebaitrolledinpolentawithaioli(GF,DF)Grilledchicken wings,marinatedinBBQsauce,servedwithsourcreamandchives(GF,NF)

MainsChicken,baconandmushroomrisottowithacreamywhitewinesauce,herbsandparmesan(GF,NF)

Tigerprawn linguini withchilli,garlic,cherrytomatoesandpesto(DF)Pan-friedcalamariwithpistachiocrumbandagrapefruitcitrussalad,servedwithtartaresauce(GF,DF)

Redlentilandcauliflowercurry withbasmatiriceandnaanbread(DF,NF,V,VG)Beer-battered rocklingwithherbhollandaise,shavedfennelanddill(NF)

Chickenparmigiana toppedwithaNapolisauce,Gypsyham,meltedcheeseandyourchoiceof onesidedish(NF)

Chargrilledribeyesteak withbearnaisesauceandfriedonionrings(GF,NF)Crispy-skinnedporkbellywithcorncroquette,radicchioandapplesauce(DF,NF)

SidesHand-cutkipflerpotatochips (GF,NF,DF,V,VG)Chargrilledasparaguswithparmesangratin(NF,V)

Grilledfennelwithpickledradishandcarrots(GF,NF,DF,V,VG)Mascarpone,parsnipandsweetpotatomash (GF,NF,V)

Greek saladoftomato,cucumber,Spanishonion,olives,fetaandabalsamicdressing(GF,NF,V)

DessertsEvered messwithwhippedcreamandraspberrycoulis(GF,V)Breadandbutterpuddingservedwithvanillabeanicecream(V)

Apple strudelservedwithChantillycream(V)Almondandcoconutlemonsyrup cake withlemoncurd(GF)

Basil,limeandmangosorbetwithcandiedorange(GF,DF,V,VG)

KeyGF–glutenfreeDF–dairyfreeNF–nutfreeV–vegetarianVG–vegan

13 2019 VET HOSPITALITY EXAM

SECTION B – Question 7–continuedTURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

a. The menu items in the table below appear on the Evered Inn menu on page 12.

Complete the table below. Rockling has been completed as an example. 6marks

Menu item Main ingredient

Cooking/preparation

method

Origin of cuisine

Not suitable for

Example of variation to suit specific need

rockling fish fried English egg allergy

no sauce

Greek salad salad Greek vegan

risotto Italian vegetarian mushrooms only

curry vegetables simmered coeliac

b. Refer to the Evered Inn menu on page 12. List two main course items that could be served as an entree-sized portion and explain why. 4 marks

1.

2.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

c. i. TheEveredInniswellknownforitschickenparmigiana,whichhasthehighestnumberofsaleseverymonth.

Howshouldthefoodandbeverageattendant,Chris,describethispopularmealtoacustomerwhohasnotvisitedtherestaurantbefore? 4marks

ii. ThecustomerorderingthechickenparmigianatellsChristhattheyaredairyintolerant.

GivetwoexamplesofadvicethatChriscouldprovideforthecustomer. 2marks

iii. MarktheplatebelowwithanXtoindicatethecorrectpositionofthechickenparmigianaontheplatewhenservingthedishtothecustomer. 1mark


SECTION B – Question 7–continuedTURN OVER

do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

d. RefertotheEveredInnmenuonpage12.At6.30pmChristookthefollowingorderforcustomersattable3.

Cover Entree Main

1 whitebait parmigiana

2 falafel steak(M)

3 saganaki pork

4 falafel calamari

Completetheorderaccuratelyonthedocketbelow. 4marks

The Evered InnQuantity Order Covers

Table: Covers: Time: Waiter:Chris



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

e. Inadditiontoacompleteandaccuratefooddocket,listfourotherfactorsthatChrisshouldconsiderwhentakingandprocessingfoodorders. 4marks

f. ListthreeserviceprotocolsthatChrisshouldconsiderwhenprovidingcutlerytocustomerstosuittheirorder. 3marks



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

g. ThefollowingdatahasbeencollectedfromtheEveredInn’spoint-of-sale(POS)systemforthefirstfivemonthsoftheyear.

Keyrisotto

linguini

calamari

curry

rockling

parmigiana

steak

pork

350

300

250

200

150

100

50

0

The Evered Inn2019 Sales trends

January February March April May

numberof meals

sold

month

Usethedataforsalestrendsinthegraphabovetoanswerthefollowingquestions.

i. Whichmenuitemwastheleastpopular? 1mark

ii. Whichmenuitemwasthemostconsistentinsales? 1mark

iii. Whichmenuitemhashadasignificantdropinsales?Provideanexplanationforwhythismayhaveoccurred. 2marks



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 8 (3marks)Afoodandbeverageattendantiscollectingmealsfromthepasstobedeliveredtoacustomer’stable.

Describethreedetailsthatmustbecheckedbytheattendantbeforetheyremovethemealsfromthepass.

Question 9 (3marks)Whenclearingplates,afoodandbeverageattendantnoticesthatthereisasignificantamountofsteakleftuneaten.

a. Whatshouldtheattendantdointhissituation? 1mark

b. Describetworeasonswhytheresponseinpart a.isimportantforarestaurant. 2marks

Question 10 (4marks)Agroupofcustomerswhoarewaitingforhotdessertsneedtoleaveby8pmtoattendashowatanearbytheatre.At7.40pmthechefadvisesthatthereisa15-minutedelayonhotdesserts.

Explaintheproceduresthatafoodandbeverageattendantshouldfollowandthealternativeoptionstheattendantcouldsuggesttothesecustomers.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 11 (3marks)Australiahasstandardcoloursformobilewasteandrecyclingbins.Thetablebelowliststhedifferentbincoloursfordifferenttypesofwaste.

Type of waste generalwaste

mixedrecycling

food waste

garden waste/ organics

paper/ cardboard

glass

Bin colour red yellow burgundy limegreen blue n.a. (wouldgoin recycling)

Usingthestandardbincoloursinthetableabove,identifythecorrectbincolourforeachitemofwastelistedinthetablebelow.

Waste item Bin colour

emptysoftdrinkcans

usedcoffeepods

flowersfromtablevases

Question 12 (2marks)a. Afteropeningapacketofcoffeebeans,whatisthecorrectwaytostorethem? 1mark

b. Whyisitimportanttostorecoffeethisway? 1mark

Question 13 (4marks)Whentexturingmilk,abaristawillmonitortheprocessandmakeadjustmentstoensureaqualityoutcome.

Explainwhatthebaristaislookingforandlisteningtoduringthisprocess.

visually (looking)

1.

2.

aurally (listening)

1.

2.



do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 14 (3marks)Acustomerhasorderedatropicalfreshfruitmocktail.

a. Whatmethodwouldbeusedtopreparethismocktail? 1mark

b. Whatglasswouldbethemostappropriateforthisdrink? 1mark

c. Suggestasuitablegarnishforthisdrink. 1mark

Question 15 (4marks)

Source:OlgaPopova/Shutterstock.com

a. Whatisthenameoftheitemofequipmentshownabove? 1mark

b. Whatisthepurposeofthisitemofequipment? 1mark

c. Completethestepsforcleaningthisitemofequipment. 2marks

1.Rinse to remove any residue.

2.

3.Rinse with warm water.

4.


do

no

t w

rit

e i

n t

his

ar

ea

do

no

t w

rit

e i

n t

his

ar

ea

Question 16 (4marks)ListfourfunctionsthataPOSsystemcanperform.

Question 17 (4marks)Electronicorderingsystemsarefrequentlyusedinrestaurants.Thesesystemsmaybeinstalledondevicessuchas,butnotlimitedto,iPadsandsmartphones.

a. Listtwoadvantagesforarestaurantofusinganelectronicorderingsystem. 2marks

b. Listtwo disadvantagesforarestaurantofusinganelectronicorderingsystem. 2marks

Question 18 (4marks)AcustomerisconsideringorderingthewarmThaibeefsaladfromalunchmenu.Themenuitemisdescribedasfollows:‘FreshsaladofAsiangreens,toppedwithtenderslicesofrarebeefandaThai-styledressing.’Thecustomerasksforthebeeftobecooked‘welldone’ratherthan‘rare’astraditionallyprepared.

Explainhowthefoodandbeverageattendantshouldrespondtothecustomerandwhatactiontheyshouldtake.

END OF QUESTION AND ANSWER BOOK

2019 vce vet hospitality written examination › documents › exams › vet... · vce vet...

Documents