3. Answer the question in your own words. The university takes plagiarism seriously and any form of plagiarism may lead to a disciplinary hearing (refer to Tutorial Letter 301). 4. Make sure your answers are numbered correctly (i.e. match the number of the question). 5. Start each question on a new page and complete the questions in the correct order. 6. Make sure that you have completed all your questions and check your spelling before finalizing the document. 7. You are advised to keep a copy of your answers. Question 1 [30] 1.1 Answer the following questions based on the practical information provided in the welcome note: [12] ས 1.1.1 Differentiate between home-based praticals and venue-based practicals. (2) 1.1.2 When will the practical commence? (2) 1.1.3 What is the student's responsibility regarding the practical? (2) 1.1.4 Who will provide ingredients for virtual home-based practical and venue-based practical respectively? (2) 1.1.5 How will students get information about the practical? (2) 1.1.6 Where will the venue-based practical be conducted? (2) 1.2 In order to achieve the best results in during food preparation, it is important to follow correct measures, answer the following measurements as provided in the table: (8) Measurement Unit Conversion i)? 2kg ii)? iii) 5000 iv) v)? vi)? 5000 mm? vii) viii °F 180°C 1.3Chef's use a specific language to communate in the kitchen, explain the meaning of the following common culinary terms that are used in the kitchen: a) Trussing- b) Leavened bread- c) To deglaze d) Al dente pasta e) Garnish: Basted meat (10) FOO1602/101/0/2024 3 1.2 In order to achieve the best results in during food preparation, it is important to follow correct measures, answer the following measurements as provided in the table: (8) Measurement Unit Conversion i)? 2kg ii)? ? 5000 iv) ? 1 v)? vii) vi)? 5000 mm? viii °F 180°C 1.3Chef's use a specific language to communate in the kitchen, explain the meaning of the following common culinary terms that are used in the kitchen: a) Trussing - b) Leavened bread- c) To deglaze d) Al dente pasta e) Garnish: f) Basted meat: g) Seasoning finish: h) All Day A La Minute i) Mise en place in a restaurant: Question 2 2.1 (10) FOO1602/101/0/2024 [35] As a manager in a restaurant, you have a task to ensure that the staff understands (5) the importance of being professional in the kitchen all the time. Explain the importance of wearing the complete uniform and list the five basic components of the Chf's uniform. 2.2 Describe the consequences of not wearing appropriate uniform. (5) 2.3. Post a picture of yourself in a complete Chef's uniform. (5) 2.4 Measuring utensils are the kitchen utensils that are used primarily to measure the volume of liquid or bulk solid of cooking ingredients during food preparation. List and put a picture of five measuring equipments that are used in the kitchen. (10) 2.4 List and describe five basic Knives that a Chef must have all the time also insert a (10) picture of each knife Question 3 [20] Please note that you must be in full Chef's uniform when shooting the below videos. Your Video should not be more than 20 minutes. Your face must be visible throughout the video shooting, minimize external noises during shooting. Make sure your video is clear and visible to get good marks. Post your video on youtube and insert the accessible link in your answer sheet. 3.1 Watch the video link posted on myUnisa under additional study resources and (10) make a similar video of yourself practicing the knife skills similar skills. Use the following cuts to prepare a salad: 1. Brunoise (red onion) 5