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Bhtm 102:Food And Beverage Question Paper

Bhtm 102:Food And Beverage

Course:Hospitality & Tourism

Institution: Kenya Methodist University question papers

Exam Year:2013

KENYA METHODIST UNIVERSITY

END OF 1ST TRIMESTER 2013 (DAY) EXAMINATION
FACULTY : EDUCATION AND SOCIAL SCIENCES
DEPARTMENT : EDUCATION
UNIT CODE : BHTM 102
UNIT TITLE : FOOD AND BEVERAGE PRODUCTION
TIME : 2 HOURS

Instructions: Answer any THREE Questions in the Booklet Provided.

Question One

The compiling of a menu is one of the most important jobs of a caterer.

Explain the essential considerations prior to planning a menu.

(10 Marks)

Discuss the two-fold functions of menu.

(6 Marks)

Describe FOUR advantages of a cyclic menu.

(4 Marks)

Question Two

Differentiate between soup and sauce.

(4 Marks)

Outline two types of stock and explain the procedure for making each type. Give atleast TWO examples of dishes that accompany each type.

(16 Marks)

Question Three

"Cooking equipment provides the backbone of any catering operations". Explain the points to be considred when purchasing kitchen equipment.

(10 Marks)

Explain FIVE measurs to ensure conservation of fuels while working in the kitchen.

(10 Marks)

Question Four
As a supervisor in the food and beverage area, prepare a professional presentation on the prevention of kitchen accidents. In your presentation, include the following discussions. (20 Marks)

Causes of accidents
Reporting accidents
Prevention of cuts and bruises
Prevention of burns and scalds

Question Five

You have been appointed the Chef de Cuisine for a 2-star restaurant. Explain to the kitchen brigade the factors to consider when receiving the following:

(10 Marks)

Fresh whole tilapia
Oranges
Veal
Lamb/mutton
Spinach

Explain any FIVE points to remember when making salads.

(10 Marks)

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