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Fond 313: Quantity Food Production Question Paper

Fond 313: Quantity Food Production

Course:Bachelor Of Science In Ecotourism

Institution: Chuka University question papers

Exam Year:2013

CHUKA

UNIVERSITY

UNIVERSITY EXAMINATIONS
THIRD YEAR EXAMINATIONS FOR THE AWARD OF DEGREE OF BACHELOR OF SCIENCE ECOTOURISM AND HOSPITALITY MANAGEMENT
FOND 313: QUANTITY FOOD PRODUCTION
STREAMS: BSC ECOT&HOSP Y3S2 TIME: 2 HOURS
DAY/DATE: WEDNESDAY24/4/2013 8.30 AM – 10.30 AM
INSTRUCTIONS:

• Examination consists of two sections
• Section A is compulsory and carries 30 marks
• Section B – attempt two questions, it carries 40 marks

1. Explain briefly the following food production methods

(a) Convectionals [2 Marks]

(b) Sous-vide [2 Marks]

2. (a) Using illustrations briefly explain cook-chill and cook-freeze. [6 Marks]

(b) Give example of two dishes which can be prepared in each method.
[2 Marks]

3. (a) Explain the meaning of each letter in the word S-E-R-V-I-C-E [3 1/2 Marks]

(b) Explain briefly waiter’s Friends in relations to service procedures. [3 1/2 Marks]

4. Highlight by giving six examples of food item rich in nutrients needed by body metabolism. [3 Marks]
5. Briefly explain a well prepared menu in relations to purchasing, receiving, storing, issuing, preparation, production, presentation and sales. [8 Marks]

SECTION B

6. Discuss in details food and beverage styles of service practiced in a given catering outlet to serve seated guests. [20 Marks]

7. Discuss each case the following special cooking method citing two examples in

(a) Boil in the bag. [10 Marks]

(b) Conventional [10 Marks]

8. Discuss the contribution of convenience food in menu planning in hotel industry.
[20 Marks]

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Fond 313: Quantity Food Production Question Paper

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