Dthm 0231: Food And Beverage Production Question Paper
Dthm 0231: Food And Beverage Production
Course:Diploma In Eco Tourism And Hospitality Management
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
SECOND YEAR EXAMINATION FOR THE AWARD OF
DIPLOMA IN ECOTOURISM AND HOSPITALITY MANAGEMENT
DTHM 0231: FOOD AND BEVERAGE PRODUCTION
STREAM: DTHM Y2S1 TIME: 2 HOURS
DAY/DATE: WEDNESDAY 7/8/2013 8.30 A.M – 10.30 A.M.
INSTRUCTIONS:
SECTION A IS COMPULSORY (ANSWER ALL QUESTIONS: [30 MARKS]
1. Define the following terms: [4 marks]
(a) Kitchen brigade
(b) Personal hygiene
(c) Menu
(d) Garnish
2. Briefly explain the role of the following staff: [4 marks]
(a) Sous chef
(b) Garden manger
3. Describe spices and condiments [4 marks]
4. Describe an efficient kitchen arrangement [4 marks]
5. Briefly explain two dry methods of cooking food. [4 marks]
6. Describe one method of preparing a cake mixture. [4 marks]
7. Briefly explain the role of yeast in cookery [2 marks]
8. Giving characteristics, describe two international dishes. [4 marks]
SECTION B: ANSWER ANY 2 QUESTIONS [40 MARKS]
9. (a) Describe the various techniques associated with steaming foods. [10 marks]
(b) Explain the tips for making good soup. [10 marks]
10. (a) Describe the preparation of a batter-based dessert of your choice. [10 marks]
(b) Discuss the styles of table service of food. [10 marks]
11. (a) Describe the preparation of a fruit crumble [8 marks]
(b) Explain the relationship of personal and kitchen hygiene to food safety. [12 marks]
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