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Introduction To Food And Beverage Productions (Dhtm 018) Question Paper

Introduction To Food And Beverage Productions (Dhtm 018)

Course:Education And Pre-University

Institution: Kenya Methodist University question papers

Exam Year:2010

TIME : 2 HOURS

INSTRUCTIONS Answer Question ONE and any Other TWO Questions

Question 1
a) Explain any 5 factors to consider when planning a kitchen (10marks)
b) Illustrate 4 commonly used kitchen plans (10marks)

Question 2
a) List 5 duties of the Head chef (Chef decuisine) (5marks)
b) Explain 5 factors that must be considered in kitchen hygiene. (10marks)
c) State 5 ways of preventing accidents while using knives (5marks)

Question 3
a) Highlight 5 factors to be borne in mind when caring and maintained ranges and ovens (5marks) b) Give 5 reasons for kitchen organization (5marks)
c) Explain 5 small kitchen equipments and their functions (10marks)

Question 4
a) Give 5 disadvantages of using electricity as a source of fuel. (5marks)
b) Explain 5 factors to consider when conserving energy. (10marks)
c) Highlight 5 advantages of stewing food (5marks)

Question 5
a) Explain the general rules to be observed when shallow frying food. (10marks)
b) Discuss any 4 factors to consider when designing the kitchen environment to ensure comfort to the workers. (10marks)

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