Food And Beverage Production Management(Dhtm 026) Question Paper
Food And Beverage Production Management(Dhtm 026)
Course:Education
Institution: Kenya Methodist University question papers
Exam Year:2012
TIME : 2 HOURS
INSTRUCTIONS
Answer any four questions
Question One
As a soup chef, you are required to train your staff. One of the topics you choose is on soups and stocks. The reason being they are the basic foundations of any meal. Explain the following;
The difference between a stock and a soup.
(2 Marks)
Types of thickening agents? Give examples.
(3 Marks)
Classification and different soups with relevant examples for each.
(10 Marks)
Question Two
Define Hors-D-oeuvres.
(2 Marks)
Explain the production procedure for chicken.
(8 Marks)
Discuss the importance of eggs in food production.
(5 marks)
Question three
Discuss the classification of vegetables.
(10 Marks)
Explain the measures taken when preparing and cooking vegetables to prevent loss of nutrients.
(5 Marks)
Question Four
Explain five reasons why fish should be coated before deep frying.
(10 Marks)
Explain some mistakes that might lead to the production of flat coffee.
(5 Marks)
Question Five
Draw a cereal and name its part.
(3 Marks)
Give two examples of sea foods that can be used as horsd’ouvres.
(2 Marks)
Explain two ways of tenderizing meat and give two reasons for the same.
(8 Marks)
What is basting? Give reasons for it on poultry.
(7 Marks)
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