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Chtm 0012: Menu Knowledge And Food Preparation Question Paper

Chtm 0012: Menu Knowledge And Food Preparation

Course:Certificate In Hospitality And Tourism Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA
UNIVERSITY

UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT

CHTM 0012: MENU KNOWLEDGE AND FOOD PREPARATION
STREAMS: CERT (CHTM) Y1S1& Y1S2 TIME: 2 HOURS
DAY/DATE: THURSDAY 8/8/2013 11.30 A.M. – 1.30 P.M.
INSTRUCTIONS:
SECTION A: COMPULSORY (30 MARKS)
Define the following terms as used in cookery: [5 marks]

Garnish
Menu
Hors d'oeuvre
Glazing
Marinate

Classify fish into their three major classes. State two examples for each class.
[6 marks]

Describe for factors that affect tenderness of meat. [4 marks]

Explain briefly two factors you would consider purchasing each of the following food commodities. [6 marks]

Irish potatoes
Spinach
Chicken

Outline six uses of eggs in cookery. [3 marks]

Differentiate the following terms as used in cookery: [4 marks]

Stewing and boiling
Condensed milk and UHT milk

Give two characteristics of a table d'hôte menu. [2 marks]

SECTION B: Answer any TWO questions in this Section (40 Marks)

Discuss ten factors to consider prior to planning a menu. [20 marks]

(a) Explain the duties of each of the following kitchen staff. Give at least two

duties of each. [8 marks]

Pastry party
Executive chef
Kitchen porters
Chef poisoner

Give three general rules each, observed during the following cooking methods:
[12 marks]
Frying
Steaming
Baking
Boiling

Throughout the world religion always has, and still does, affect what many people eat. Using suitable expenses, discuss. [20 marks]
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Chtm 0012: Menu Knowledge And Food Preparation Question Paper

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