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Production To Food And Beverage Production (Dhtm 018) Question Paper

Production To Food And Beverage Production (Dhtm 018)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2011

TIME : 2 HOURS

Instructions:
Answer question one and any other two questions

Question one
As the chef of ABC restaurant, you are required to advice the management on consideration thy have to put in place as thy expand their kitchen (15mks)
Give five reasons why the kitchen should be organized
(5mks)

Question Two
List any five duties of chef de cuisine
(5mks)
Kitchen hygiene seeks to ensure clean environment for the production of whole food. Discuss areas that it involves
(15mks)

Question Three
Discuss three causes of accidents in the kitchen (6mks)
As a sous chef you are required to carry out on the job training to the kitchen staff. The area of training is prevention of accidents from knives. What would you include in your training
(14mks)

Question four
Explain five factors to consider when using gas
(10mks)
Explain five advantages of using gas as a fuel
(10mks)

Question five
Distinguish between radiation and conduction
(4mks)
Highlight general rules to consider when shallow frying
(12mks)
Give four reasons for coating deep trying food
(4mks)

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