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Dthm 0231: Food And Beverage Production Question Paper

Dthm 0231: Food And Beverage Production

Course:Diploma In Eco Tourism And Hospitality Management

Institution: Chuka University question papers

Exam Year:2013

CHUKA
UNIVERSITY

UNIVERSITY EXAMINATIONS
SECOND YEAR EXAMINATION FOR THE AWARD OF
DIPLOMA IN ECOTOURISM AND HOSPITALITY MANAGEMENT

DTHM 0231: FOOD AND BEVERAGE PRODUCTION

STREAM: DTHM Y2S1 TIME: 2 HOURS

DAY/DATE: WEDNESDAY 7/8/2013 8.30 A.M – 10.30 A.M.
INSTRUCTIONS:

SECTION A IS COMPULSORY (ANSWER ALL QUESTIONS: [30 MARKS]

1. Define the following terms: [4 marks]
(a) Kitchen brigade
(b) Personal hygiene
(c) Menu
(d) Garnish

2. Briefly explain the role of the following staff: [4 marks]
(a) Sous chef
(b) Garden manger

3. Describe spices and condiments [4 marks]

4. Describe an efficient kitchen arrangement [4 marks]

5. Briefly explain two dry methods of cooking food. [4 marks]

6. Describe one method of preparing a cake mixture. [4 marks]

7. Briefly explain the role of yeast in cookery [2 marks]

8. Giving characteristics, describe two international dishes. [4 marks]

SECTION B: ANSWER ANY 2 QUESTIONS [40 MARKS]

9. (a) Describe the various techniques associated with steaming foods. [10 marks]

(b) Explain the tips for making good soup. [10 marks]

10. (a) Describe the preparation of a batter-based dessert of your choice. [10 marks]

(b) Discuss the styles of table service of food. [10 marks]

11. (a) Describe the preparation of a fruit crumble [8 marks]

(b) Explain the relationship of personal and kitchen hygiene to food safety. [12 marks]

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Dthm 0231: Food And Beverage Production Question Paper

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