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,Him 011: Food Production 1,2013 Question Paper

,Him 011: Food Production 1,2013 

Course:A-Level

Institution: question papers

Exam Year:,HIM 011: FOOD PRODUCTION 1,2013



CAT

Q1. Explain three uses and limitation of recipes (6 marks)
Q2. Explain 3 points to consider when making a mise en place (6 marks)
Q3. Using illustrations ,describe the following vegetable cuts
(i) Bruinoise (2 marks)
(ii) Julienne (2 marks)
(iii) Paysanne (2 marks)
(iv) Batonnetts (2 marks)
Q4. Explain 5 factors to consider when planning menus (10 marks)






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