Any answers to WJEC catering unit 2 exam, 13th June 2016?
Q1) Im sure this was the correct anwser D = al dente - firm to the bite B =saute - toss in fat A = marinade - cover in sauce or somthing like that ... Q2) colour chopping board This is what each chopping board means in my opinion Red is for raw meat Yellow is cooked fish and im asumming cooked meat as well but not sure blue is raw fish White is dairy and pastrys Brown is for vegetables Green is salads and fruit Q3) name the symbols I forgot the first but the second is gluten free
I got 108/120 on my coursework but I found this exam quite hard didn't have a clue what the Dietary Fibre question was on about but I wrote some ******** so will hopefully have done enough to secure my A/A*
I just made it up and said like it was a complex carbohydrate and so had a longer release of energy they were healthier and stuff like that I really had no clue so just made it all up
I got 108/120 on my coursework but I found this exam quite hard didn't have a clue what the Dietary Fibre question was on about but I wrote some ******** so will hopefully have done enough to secure my A/A*
I got 114/120 thats A* each for both courseworks so im hoping i have done enough on this ecam to secure my A* I got