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Food And Beverage Production And Management (Dhtm 026) Question Paper

Food And Beverage Production And Management (Dhtm 026)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2011

TIME : 2 HOURS

Instructions:
Answer any four questions in the answer booklet provided

Question one
List and explain five key responsibility of a food and beverage manager
(5mks)
Discuss food production methods currently in operation in catering establishments
(10mks)

Question Two
Define the following terms
Meal
Dish
Course
(3mks)
Distinguish between tabled hote menu and a la carte menu (4mks)
Discuss the main factors of consideration when planning meals (5mks)
Explain the importance of using a standard recipe
(3mks)

Question Three
Define stock and state three(3) key points to remember when making stocks
(5mks)
Name and explain different types of soups
(5mks)
Discuss uses of sauces in food production
(5mks)

Question Four
State three points that explain the purpose of cold food preparations (3mks)
Name three examples of cold food preparations and explain briefly how one of them is prepared
(7mks)
Discuss the uses of salads in food production (5mks)

Question five
List three points of consideration when purchasing processed meat (3mks)
Compare the food value of white meat and red meat
(4mks)
Explain why the storage of pork and fish is of concern in catering establishments
(4mks)
Briefly discuss the production procedure of chicken
(4mks)

Question Six
Discuss the Chinese cookery (15mks)

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