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BHM 1104

The document outlines an exam for a food and beverage production theory course, providing instructions and 5 questions to answer with sub-questions. Question 1 covers definitions, uses of eggs, cooking methods, factors in kitchen planning, and factors determining food choices. Questions 2-5 cover topics like sous-vide cooking, cook-chill vs cook-freeze systems, food purchasing criteria, heat transfer methods, effects of heat on macronutrients, and duties of chef de parties and kitchen hygiene.

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danielnyongesa34
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21 views2 pages

BHM 1104

The document outlines an exam for a food and beverage production theory course, providing instructions and 5 questions to answer with sub-questions. Question 1 covers definitions, uses of eggs, cooking methods, factors in kitchen planning, and factors determining food choices. Questions 2-5 cover topics like sous-vide cooking, cook-chill vs cook-freeze systems, food purchasing criteria, heat transfer methods, effects of heat on macronutrients, and duties of chef de parties and kitchen hygiene.

Uploaded by

danielnyongesa34
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
Download as pdf or txt
Download as pdf or txt
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MAASAI MARA UNIVERSITY

REGULAR UNIVERSITY EXAMINATIONS


2018/2019 ACADEMIC YEAR
FIRST YEAR FIRST SEMESTER

SCHOOL OF TOURISM AND NATURAL


RESOURCE MANAGEMENT
BACHELOR OF HOTELS AND HOSPITALITY
MANAGEMENT

COURSE CODE: BHM 1104


COURSE TITLE: FOOD AND BEVERAGE
PRODUCTION THEORY
DATE: 7TH DECEMBER 2018 TIME: 0830 - 1030 HRS
INSTRUCTIONS TO CANDIDATES

Answer ALL questions in section A and any other THREE in section B.

This paper consists of 2 printed pages. Please turn over


SECTION A- 25 MARKS
QUESTION ONE
a) Define the following terms as used in food and beverage production
(2 marks)
i. Mirepoix
ii. Bouquet garni
iii. Roux
iv. Stock
b) State and explain THREE uses of eggs in cooking (3 marks)
c) Explain FIVE moist cooking methods and their advantages (5 marks)
d) Assess FIVE factors to be considered when planning a kitchen
(5 marks)
e) Elucidate FIVE factors to consider when selecting fuel to use in the
catering establishment (5 marks)
f) State and explain FIVE factors that determine what we eat (5 marks)

SECTION B-45 MARKS


QUESTION TWO
a) Outline FIVE advantages associated with the sous-vide process
(5 marks)
b) Compare and contrast the cook-chill production system with the cook-
freeze production system (10 marks)

QUESTION THREE
a) Explain the quality points to look for when purchasing the following
food commodities.
i. Fresh fish (whole) (3 marks)
ii. Root vegetables (3 marks)
iii. Chicken (3 marks)
iv. Soft fruits (3 marks)
v. Fresh beef (3 marks)
QUESTION FOUR
a) Describe three methods of heat transfer when cooking (6 marks)
b) Explain the effect of heat on
i. Protein (3 marks)
ii. Carbohydrates (3 marks)
iii. Fats (3 marks)

QUESTION FIVE
a) Examine the duties of five chef de parties in the kitchen (5 marks)
b) Hygiene in the kitchen is a legal requirement. Discuss (10 marks)

……………………………………………………..END………………………………………………………

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