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    Catering Premises and Equipment

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    premises exams

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    Catering Premises and Equipment

    Uploaded by

    jaredongulo14
    228 views2 pages
    premises exams

    Original Title

    CATERING PREMISES AND EQUIPMENT

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    premises exams

    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    228 views2 pages

    Catering Premises and Equipment

    Uploaded by

    jaredongulo14
    premises exams

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    CATERING PREMISES AND EQUIPMENT

    THEORY

    July 2022

    Time: 3 hours

    ELGON VIEW COLLEGE TECHNICAL AND VOCATIONAL TRAINING COLLEGE

    CERTIFICATE IN FOOD AND BEVERAGE PRODUCTION AND SERVICE MODULE TWO,


    DIPLOMA IN FOOD AND BEVERAGE MANAGEMENT MODULE ONE.(KNEC)

    CATERING PREMISES AND EQUIPMENT

    3hours

    INSTRUCTIONS TO CANDIDATES

    1. This paper consists of two sections; section A and B, section A is compulsory while answer three questions in
    section B.

    2. Read the questions carefully before answering

    3. Phones are highly discouraged in the examination room and may cause DISQUALIFICATION.

    SECTION A (55MKS):

    (Answer all questions in this section)

    1. Define the following catering and accommodation:

    a) Restaurant (2mks)

    b) Resorts (2mks)

    c) Hotel (2mks)

    d) Motel (2mks)

    e) Club (2mks)

    2. a)Define the term Catering premise. (2mks)

    b) Explain four factors to consider when locating a suitable place for your catering premise. (8mks)

    3. State five the legal considerations that govern catering premises in Kenya. (5mks)
    4. Highlight four qualities of a good kitchen floor.(4mks)

    5. Explain any three floor finishes used in a catering premise (6mks)

    6. As a supervisor in a five star establishment, explain five safety rules to be observed by your staff to avoid
    accidents in the kitchen. (10mks)

    7. Explain three causes of deterioration of building fabrics in a catering establishment. (6mks)

    8. Highlight five ways of removing hardness in water.(4mks)

    SECTION B :

    (Answer question 9 and any other two questions)

    9. a) State three characteristics of commercial catering for restricted market .(3mks)

    b) Differentiate between captive and non captive service market (4mks)

    c) Highlight four advantages of terrazzo floor (4mks)

    d) Distinguish between garbage and refuse (4mks)

    10. a) Define the term main services. (2mks)

    b) Explain four main services in a catering establishment. (8mks)

    c) Identify five potential causes of fire in a catering establishment. (5mks)

    11. a)Enumerate five functions of the engineering department in a catering establishment .(5mks)

    b) State two importance of doors and windows in a production kitchen. (4mks)

    c) State one use of each of the following equipment:(4mks)

    i. bain-marie,
    ii. salamander,
    iii. oven,
    iv. blender.

    d) Identify two uses of a bratt pan .(2mks)

    12.a) Outline the procedure of cleaning an electric oven .(5mks)

    b) Explain three factors to consider when choosing floor covering for a kitchen (6mks)

    c) Explain two ways of conserving energy when using a refrigerator. (4mks)

    ………………………………………..Happy Election Holiday………………………………..

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