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Introduction To Food And Beverage (Dhtm 018) Question Paper

Introduction To Food And Beverage (Dhtm 018)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2013

TIME : 2 HOURS

Instructions:
Answer any four questions in the answer booklet provided.
Question One
State the purpose of kitchen organization.
(3 marks)
Mention the roles of any 2 kitchen personnel.
(2 marks)
Explain five important factors to consider in choosing fuel for use in a busy establishment.
(10 marks)

Question Two
What measures should food and beverage manager take to prevent common accidents in the kitchen.
(2 marks)
Mention three classes of kitchen equipment, giving an example in each case.
(3 marks)
Discuss five strategies to ensure kitchen hygiene.
(10 marks)

Question Three
Suggest three reasons why it is necessary to cook food.
(3 marks)
Why is copper equipment not preferable in food preparation?
(2 marks)
Clearly, explain five important considerations in designing a kitchen.
(10 marks)

Question Four
Outline two measures to ensure energy conservation as relates to food preparation in an establishment.
(2 marks)
Suggest three reasons why electricity is believed to be a more superior fuel compared to other fuels.
(3 marks)
Explain five factors determining the choice of a cooking method.
(10 marks)

Question Five
What is a ’Work triangle’
(3 marks)
State four safety precautions in refrigerating food.
(4 marks)
With aid of clearly labeled diagrams, explain four commonly used kitchen layouts.
(8 marks)

Question Six
Briefly explain five principles underlying deep frying of food.
(5 marks)
Explain five factors to consider in purchasing kitchen equipment for an institution.
(10 marks)

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