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

Introduction To Food And Beverage Production(Dhtm 018)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2012

TIME : 2 HOURS

INSTRUCTION
Answer any four questions in the answer booklet.
Question One
Define a ’work triangle’.
(2 Marks)
Outline three factors to consider in purchasing a dish washing machine for an institution.
(3 Marks)
Explain exhaustively five principles underlying deep-frying of food.
(10 Marks)

Question Two
Suggest two strategies a kitchen worker should put in place to prevent unnecessary tiredness while working in a busy kitchen.
(2 Marks)
State the purpose of kitchen organization.
(3 Marks)
Clearly explain five important considerations in designing a kitchen.
(10 Marks)

Question Three
Give the duties of any two kitchen personnel.
(2 Marks)
Suggest three reasons why electricity is believed to be more superior compared to other fuels.
(3 Marks)
Explain five factors to consider in choosing a cooking method.
(10 Marks)

Question Four
Mention three classes of kitchen equipment giving an example in each case.
(3 Marks)
Briefly explain four ways of ensuring kitchen hygiene.
(4 Marks)
With aid of clearly labeled diagrams explain four common kitchen plans.
(8 Marks)

Question Five
Suggest two ways in which cuts can be prevented in the kitchen.
(2 Marks)
Briefly explain five factors to consider in choosing fuel for use in a busy establishment.
(5 Marks)
Explain four reasons why it is necessary to cook food.
(8 Marks)

Question Six
State the duties of any three kitchen personnel.
(3 Marks)
Distinguish between the following terms:-
(2 Marks)
Burns and scalds
Cuts and bruises
Explain five factors to consider when choosing kitchen clothing.
(10 marks)

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

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