Observation

 

 

Majority of the candidates did not attempt this question and those that did failed the question. The few candidates that attempted this question were unable to list the processes associated with cold preparation such as peeling, chopping, cutting, carving, seasoning, dressing, garnishing and marinading.
Furthermore, they could not state the general rules of cold preparation which included the appropriate combination of food texture and flavour, serving cold dishes straight from the cold room or refrigeration, attractive presentation of foods etc.

Also, candidates were unable to list types of horsd’oeuvre as single cold food items well- seasoned cold and well – seasoned hot dishes. However, listed example of hors d’oeuvre such as salads, meat pie etc.