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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:2012

TIME : 2 HOURS

Instruction:
Answer any four questions.
Question One
Explain six points to remember when making stocks.
(6mks)
State five advantages of coating foods before frying.
(5mks)
Highlight four reasons for poaching food.
(4mks)

Question Two
State three thickening agents used in sauces.
(3mks)
Highlight six measures to take in order to control food wastage during each of the following processes.
Preparation
(6mks)
Cooking
(6mks)

Question Three
State possible causes for each of the following faults.
(6mks)
Fried steak is raw inside
A cake has a closed texture.
Identify four uses of vinegar.
(4mks)
Highlight five rules for making good coffee.
(5mks)

Question Four
Explain seven ways of making cheese easy to digest.
(7mks)
Explain four factors to consider when planning menus.
(8mks)

Question Five
Highlight six rules to observe when preparing fresh juice.
(6mks)
Explain three functions of each of the following ingredients in cakes.
Margarine
Eggs
Sugar
(9mks)

Question Six
Describe the structure of an egg.
(9mks)
State six ways a chef would use eggs in production.
(6mks)

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