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Food And Beverage Production I Question Paper

Food And Beverage Production I

Course:Bachelor Of Science In Tourism Management

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR
OF SCIENCE IN TOURISM MANAGEMENT

HTM 102:
FOOD AND BEVERAGE PRODUCTION I

DATE: Friday, 11th September, 2009

TIME: 2.00 p.m. – 4.00 p.m.
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INSTRUCTIONS:
Answer any (5) FIVE questions
(50 marks)
1.
Discuss (10) ten essential considerations prior to planning a menu (10 marks)
2.
Food and Beverage control is one of the major responsibilities of the chef de bcruisine in a hotel. Explain other (10) ten roles played by this chef. (10 marks)
3.
a)
Explain (3) three methods of storing fluids safely within the ******. (5 marks)
b)
Describe (5) five factors that influence kitchen planning and design. (5 marks)
4.
a)
Explain how personal hygiene is essential in the food production cycle. n(5 marks)
b)
Explain how bacteria can be transferred on to the food during the production cycle. (5 marks)
5.
Define the following terms:-
i)
Jardinere
ii)
Buerre – manie
iii)
Radiation
iv)
Basting
v)
Jus – lie
(10 marks)
6.
Explain the quality points to consider in the selection of the following:-
i)
Game
ii)
Eggs
iii)
Soft Fruits
iv)
Nuts
v)
Fish
(10 marks)
7.
Give (2) reasons for the following problems occurring during food production.
i)
Cake has a cracked crust (2 marks)
ii)
Fruits have sunk to the bottom of a cake (2 marks)
iii)
Greasy soup (2 marks)
iv)
Swiss roll has cracked badly during rolling (2 marks)
v)
Curdled watery mayonnaise (2 marks)
8.
a)
Give (5) five uses of sauces (5 marks)
b)
Give (5) five uses of eggs (5 marks)
9.
You are the food beverage manager in a three star hotel in Nairobi. Plan and order a menu for 20 business men attending a conference in your hotel (10 marks)

Food And Beverage Production I Question Paper

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