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Hfn 202: Foundations Of Food Preparation Question Paper

Hfn 202: Foundations Of Food Preparation

Course:Bachelor Of Science In Food, Nutrition And Dietetics

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
SECOND SEMESTER EXAMINATIONS 2008/2009
UNIVERSITY EXAMINATIONS FOR DEGREE OF BACHELOR OF SCIENCE
(FOODS, NUTRITION AND DIETETICS)

HFN 202: FOUNDATIONS OF FOOD PREPARATION

DATE: Tuesday 7th April 2009
TIME:
8.00am-10.00am

INSTRUCTIONS
This paper consists of two sections A and B. Answer all questions in section A on the
question paper and all questions in section B in the answer booklet.
SECTION A
1.
Define the following cookery terms
a) Brush
_______________________________________________________________
_______________________________________________________________
__________________________________________________________

b) Cream:
_______________________________________________________________
_______________________________________________________________
________________________________________________

c) Steep:
____________________________________________________________
____________________________________________________________
____________________________________________________
Page 1 of 6

d) Blanch:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

e) Fold:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
f) Whip:
____________________________________________________________
____________________________________________________________
____________________________________________________________

[6marks]
2.
Differentiate pasteurization and homogenization.
Pasteurization:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

[1mark]
Homogenization:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

[1mark]
3.
Explain why some fruits darken when peeled and left exposed and how this
can be prevented.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

[2marks)
Page 2 of 6
4.
State giving examples 4 reasons why we cook food.
a)_____________________________________________________________
b)_____________________________________________________________
c)_____________________________________________________________
d)_____________________________________________________________

[2marks]

5.
Differentiate roasting and baking as methods of cooking.
Roasting:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

[1mark]
Baking:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

[1mark]
6.
Explain the following concepts.
a) Gelatinization:
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

[2marks]
b) Marinate:
____________________________________________________________
____________________________________________________________
____________________________________________________________

[2marks]
7.
Draw and label the structure of an egg showing the main nutrients in each
____________________________________________________________
____________________________________________________________
Page 3 of 6
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
___________________________________________________________

[3marks]
8) a) Explain
the
role
of fat in pastry making
____________________________________________________________
____________________________________________________________
___________________________________________________________

[2marks]
b) Outline the role of vegetable salad in a meal.
____________________________________________________________
____________________________________________________________
____________________________________________________________

[2marks]
9)
Discuss the 4 uses of eggs in cookery
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_________________________________________________________________

[4marks]
10.
State 4 factors one would consider in choosing the method of cooking food
a)_____________________________________________________________
b)_____________________________________________________________
c)_____________________________________________________________
d)_____________________________________________________________

[2marks]
Page 4 of 6
11.
State 2 reasons why food is coated before deep fat frying.
a)_____________________________________________________________
b)_____________________________________________________________

[1mark]
12.
a)
Name 2 dishes that are cooked using milk as the main ingredients
_______________________________
and_______________________

[1mark]
b)
Outline the preparation and cooking of legumes and nuts giving one
example
for
each.
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_________________________________________________________________

[2mark]
c)
Name 2 starchy foods and 2 cereals that are used a lot in African diets. Outline 3
reasons why this is so.
i)
Starchy
foods:________________________________________________
___________________________________________________________
____________________________________________________________
ii) Cereals:____________________________________________________
____________________________________________________________
____________________________________________________________

[3marks]
d)
Suggest 4 ways fruits are used in the diet.
i)________________________________________________________________
ii)_______________________________________________________________
iii)_______________________________________________________________
iv)_______________________________________________________________

[2marks]
Total 40marks

Page 5 of 6
SECTION B
13.
a)
Equipment in the kitchen need to be used and cared for properly. Discuss

[5marks]

b)
State 4 factors to consider when buying kitchen equipment.

[4marks]
c)
Explain how you can improvise an oven in places without gas or
electricity.

[3marks]
d)
A kitchen is planned before being equipped. Name and explain 3
important points to consider for its layout.

[3marks]
Total 15
marks

14.
Safety and hygiene measures must be observed while working in the kitchen.
a) Explain two (2) safety measures to be observed in the kitchen.

[2marks]
b) Explain food contamination and food poisoning as they relate to hygiene
in
the
kitchen.
[4marks]
c) Explain 2 ways of garbage disposal.

[2marks]
d) Name 2 precautions that the management of food institutions would take
to ensure hygiene is maintained in the kitchen.

[4marks]
e) Proper food storage is important in food preparation. Discuss.
[3marks]
Total 15 marks

Page 6 of 6

Hfn 202: Foundations Of Food Preparation Question Paper

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