Production To Food And Beverage Production (Dhtm 018) Question Paper
Production To Food And Beverage Production (Dhtm 018)
Course:Education
Institution: Kenya Methodist University question papers
Exam Year:2012
TIME : 2 HOURS
Instruction:
Answer any three questions in the answer booklet provided
Question One
Explain three causes and accidents in the kitchen.
(6mks)
Explain the following methods of heat transfer
Conduction
(2mks)
Radiation
(2mks)
Explain five advantages of using gas as a fuel.
(10mks)
Question Two
Highlight general rules to consider when shallow frying food.
(12mks)
Explain four reasons for coating food before deep frying.
(8mks)
Question Three
Give five reasons why the kitchen should be organized.
(5mks)
Kitchen hygiene seeks to ensure clean environment for the production of whole food. Explain the areas involved.
(15mks)
Question Four
Highlight any five duties of the head chief.
(5mks)
You have been appointed as chef de cuisine of Nairobi safari club, the management is seeking your advice as they want to open up another kitchen. Explain to them the points they must bear in mind. (15mks)
Question Five
Enumerate five factors to consider before choosing on any fuel in the kitchen.
(5mks)
Explain ways of preventing accidents from knives.
(15mks)
More Question Papers