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Food Production Ii Question Paper

Food Production Ii

Course:Bachelor Of Science In Hospitality Management

Institution: Kenyatta University question papers

Exam Year:2009

KENYATTA UNIVERSITY
UNIVERSITY EXAMINATIONS 2008/2009
SECOND SEMESTER EXAMINATION FOR THE DEGREE OF BACHELOR
OF SCIENCE (HOSPITALITY AND TOURISM MANAGEMENT)
HTM 202: FOOD PRODUCTION II

DATE: Monday 30th March, 2009
TIME: 8.00 a.m. – 10.00 a.m.

INSTRUCTIONS
Section A is compulsory. Answer THREE questions from Section B.

SECTION A – (20 MARKS)
1.
As an executive chef of a 4 star hotel, you are expected to produce and serve food for Italian students coming to Kenyatta University for an exchange program.
a)
Plan a table d’hote dinner menu with a choice in each course. [10 marks]
b)
Describe two hygienic work practices you expect the staff to observe. [4 marks]
c)
Explain four ways of ensuring effective portion control in the production unit. n[6 marks]

SECTION B – (10 MARKS EACH)
2.
a)
Cold food is popular in food production and service operations. Explain three reasons. [6 marks]
b)
Distinguish between the following:
i)
Appetizers and Horsd’oeuvres [2 marks]
ii)
Marinating and coating [2 marks]
3.
a)
Define the following terms:
i)
Basting
ii)
Blind baking
iii)
Bouquet garni
iv)
Roux
[4 marks]
b)
Explain six reasons for preparing standard purchase specification. [6 marks]
4.
a)
Differentiate between the following cooking methods:
i)
Braising and stewing [2 marks]
ii)
Grilling and pan-frying [2 marks]
b)
Explain three quality points to consider when purchasing each of the following
i)
Fish [3 marks]
ii)
Green vegetables [3 marks]
5.
a)
As a pastry chef, explain four general rules to consider when baking. [4 marks]
b)
Describe three attributes of a professional chef. b[6 marks]

Food Production Ii Question Paper

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