Fond 313: Quantity Food Production Question Paper
Fond 313: Quantity Food Production
Course:Bachelor Of Science In Ecotourism
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
THIRD YEAR EXAMINATIONS FOR THE AWARD OF DEGREE OF BACHELOR OF SCIENCE ECOTOURISM AND HOSPITALITY MANAGEMENT
FOND 313: QUANTITY FOOD PRODUCTION
STREAMS: BSC ECOT&HOSP Y3S2 TIME: 2 HOURS
DAY/DATE: WEDNESDAY24/4/2013 8.30 AM – 10.30 AM
INSTRUCTIONS:
• Examination consists of two sections
• Section A is compulsory and carries 30 marks
• Section B – attempt two questions, it carries 40 marks
1. Explain briefly the following food production methods
(a) Convectionals [2 Marks]
(b) Sous-vide [2 Marks]
2. (a) Using illustrations briefly explain cook-chill and cook-freeze. [6 Marks]
(b) Give example of two dishes which can be prepared in each method.
[2 Marks]
3. (a) Explain the meaning of each letter in the word S-E-R-V-I-C-E [3 1/2 Marks]
(b) Explain briefly waiter’s Friends in relations to service procedures. [3 1/2 Marks]
4. Highlight by giving six examples of food item rich in nutrients needed by body metabolism. [3 Marks]
5. Briefly explain a well prepared menu in relations to purchasing, receiving, storing, issuing, preparation, production, presentation and sales. [8 Marks]
SECTION B
6. Discuss in details food and beverage styles of service practiced in a given catering outlet to serve seated guests. [20 Marks]
7. Discuss each case the following special cooking method citing two examples in
(a) Boil in the bag. [10 Marks]
(b) Conventional [10 Marks]
8. Discuss the contribution of convenience food in menu planning in hotel industry.
[20 Marks]
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