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Food Production 1 Question Paper

Food Production 1

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATIONS FOR THE DEGREE OF BACHELOR
OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT
HTM 102:
FOOD PRODUCTION I

DATE: THURSDAY 2ND APRIL 2009 TIME: 2.00 P.M. – 4.00 P.M.

INSTRUCTIONS

• Answer any Five (5) questions.

1.
Explain ten (10) roles played a chef de cuisine in a large kitchen organization. (10 marks)
2.
Discuss (10) ten essential considerations prior to planning a menu. (10 marks)
3.
Bacteria cannot move on their own. Explain how bacteria can be carried onto the food during the production cycle. (10 marks)
4.
Foods are preserved to prolong shelf life.
a)
Explain (5) five methods of preserving food. (5 marks)
b)
Give (5) five advantages of fresh foods over dried ones in terms of quality. (5 marks)
5.
Food and Beverage control is one of the major responsibilities of the chef de cuisine in a hotel. Discuss the stages in the food and beverage control cycle. (10 marks)
6.
a)
Discuss (3) three types of Raising agents. (2 marks)
b)
Differentiate between
i)
Broths and Purees (4 marks)
ii)
Pot Roasting and spit roasting. (4 marks)
7.
a)
Explain (5) five different uses of sauces. (5 marks)
b)
Define the following terms
i) Basting (3 marks)
ii) Mire poix (2 marks)
8.
Discuss the major factors to be taken into consideration in energy conservation. (10 marks)
9.
Explain the quality points to consider when purchasing the following food commodities
a)
Chicken
(2 marks)
b)
Fresh Fish
(2 marks)
c)
Spinach
(2 marks)
d)
Eggs
(2 marks)
e)
Milk
(2 marks)
10.
You are the Food and beverage manager in a beach Resort. Plan, Order and cost a menu for 20 Christian ladies. (Age 35 -65 years) attending an annual ladies conference in your resort. (Price List and costing sheets provided) (10 marks)

Food Production 1 Question Paper

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