Food And Beverage Production I Question Paper

Food And Beverage Production I

Course:Bachelor Of Science In Hospitality And Tourism Management

Institution: Kenyatta University question papers

Exam Year:2008

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
FIRST SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR OF
SCIENCE (HOSPITALITY & TOURISM MANAGEMENT)
HTM 102: FOOD AND BEVERAGE PRODUCTION I

DATE: Monday 1st December 2008

TIME: 8.00 A.M. –10.00 A.M.

SECTION A:

Answer ALL questions from this section. (55 marks).

1.
Explain the two (2) categories of kitchen equipment.

(5 marks)

2.
a)
Discuss three types of menus.

(3 marks)

b)
Explain the factors to be considered when planning a menu.
(7 marks)

3.
Explain the following five (5) cooking methods.

(i)
Paper bag cooking

(ii)
Braising

(iii)
Baking

(iv)
Stewing
(v)
Poaching

(10 marks)

4.
(a)
Explain five (5) factors to be considered when planning a kitchen. (5 marks)

(b)
Explain the effect of heat on Protein.

(5 marks)

5.
Explain the quality points to look for when purchasing the following food
commodities.

(a)
Fresh fish (whole)

(2 marks)

(b)
Cabbages (Leafy vegetables)

(2 marks)

2

(c)
Chicken

(2 marks)

(d)
Fruits (soft)

(2 marks)

(e)
Fresh beef

(2 marks)

6.
(a)
Plan a three (3) course “Table d’hôte” Menu with a choice for a Middle
Class Restaurant in Ganjoni.

(5 marks)

(b)
Using recipe cards, write a stores requisition for your menu.
(5 marks)

SECTION B: (15 marks)
Answer only one question from this section.

7.
(a)
Discuss the 3 degrees of making Roux.

(5 marks)
(b)
Differentiate between: (i) Stocks and Glazes

(5 marks)
(ii) Food hygiene and Kitchen hygiene
(5 marks)

8.
(a)
Explain ten (10) uses of eggs in food production.

(10 marks)
(b)
Define the following terms
(i)
Hors-d’oeuvres

(2 marks)
(ii)
Pasta

(3 marks)

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