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Bchm 141: Kitchen Organization And Food Knowledge Question Paper

Bchm 141: Kitchen Organization And Food Knowledge

Course:Bachelor Of Catering And Hotel Management

Institution: Chuka University question papers

Exam Year:2012

CHUKA UNIVERSITY

COLLEGE

UNIVERSITY EXAMINATIONS

FIRST YEAR EXAMINATION FOR THE AWARD OF DEGREE OF
BACHELOR OF CATERING AND HOTEL MANAGEMENT

BCHM 141: KITCHEN ORGANIZATION AND FOOD KNOWLEDGE

STREAMS: BCHM Y1S1 TIME: 2 HOURS
DAY/DATE: TUESDAY 11/12/2012 8.30 A.M – 10.30 A.M.
INSTRUCTIONS:

SECTION A: COMPULSORY (CARRIES 30 MARKS)
SECTION B: ATTEMPT TWO QUESTIONS ONLY (40 MARKS)

SECTION A:

Q1. Enumerate and briefly explain three attributes of a Culinary professional. [6 marks]

Q2. Explain two main duties of a Chef. [2 marks]

Q3. (a) Define the following terms:

(i) Recipe [1 mark]
(ii) Menu [1 mark]
(iii) Chef Patissier [1 mark]
(iv) Chef Enteremetier [1 mark]
(v) Sous Chef [1 mark]

Q4. With the aid of a diagram show a flow chart of HCCP control standards showing critically the points you are supposed to observe critically in order to control micro-organisms. [5 marks]

Q5. Compare and contrast the difference between kitchen layout and kitchen flow.
[6 marks]

Q6. List three equipments found in the kitchen and explain briefly use of care and maintenance of each equipment. [6 marks]

SECTION B:

Q7. Using the costing list provided calculate the cost of the Menu provided.

No. of pax to be catered for 10

Starter – Tomato/Bread rolls

Protein – Beef Stew

Accompaniments Vegetable rice
Carrot fingers

Desert: Slab cake with custard sauce

Requirement

(i) List the ingredients required showing quantity. [5 marks]
(ii) Using the right format show the cost of the Menu. [10 marks]
(iii) Show cost per portion. [5 marks]

Q8. A restaurant has a capacity of 100 guests per seating in the month of February 2008, the guest flow was 100% the cost average spending power of one guest was 150 –per person and Hotel material cot was 40% of the total sales. Showing your calculations using knowledge of food cost show the following:

(i) Total sales received in the month of February 2008. [8 marks]
(ii) Food cost of the whole month of February 2008. [4 marks]
(iii) Calculate food cost percentage of the month of February 2008. [6 marks]
(iv) In your opinion was the business in that particular month experience loss
or gain? [2 marks]

Q9. Discuss in details the Chef as a business person. [20 marks]

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Bchm 141: Kitchen Organization And Food Knowledge Question Paper

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