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    Afa 2101 Food and Beverage Production I

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    Afa 2101 Food and Beverage Production I

    Uploaded by

    y mugambi
    39 views3 pages

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    AFA-2101-FOOD-AND-BEVERAGE-PRODUCTION-I

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    39 views3 pages

    Afa 2101 Food and Beverage Production I

    Uploaded by

    y mugambi

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    © All Rights Reserved
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    You are on page 1of 3

    FOOD AND BEVERAGE PRODUCTION I

    AFA 2101

    MARCH/APRIL 2024

    TVET CURRICULUM DEVELOPMENT, ASSESSMENT AND CERTIFICATION


    COUNCIL MAIN EXAMINATION (CBET)

    WRITTEN ASSESSMENT

    TIME: 3 HOURS

    INSTRUCTIONS TO CANDIDATES

    1. This paper has two sections A and B


    2. You are provided with a separate answer booklet.
    3. Marks for each question are as indicated.
    4. Do not write on the question paper.

    This paper consists of 3 printed pages

    Candidate should check the question paper to ascertain that all

    pages are printed as indicated and that no questions are missing.

    1
    SECTION A (40Marks)

    Answer all questions in this section

    1. Explain the following terms (2mk)


    a. Kitchen
    b. Kitchen design
    2. Outline some of the factors to consider when selecting fruits (5mks)
    3. State the importance of recipes in food production (5mks)
    4. Equipment’s are essential in production areas. Classify kitchen equipment and give examples
    in each case. (6mks)
    5. Working in the kitchen needs allot of qualities for better performance. Identify the qualities
    of kitchen personnel. (5mks)
    6. Describe the methods of heat transfer (3mks)
    7. Cooking is one of the essential in food commodities. Discuss the reasons for cooking food
    items. (4mks)
    8. Name the types of herbs, spices, and condiments (5mks)
    9. Explain two qualities of a good sauce (2mks)
    10. Discuss any 3-firefighting equipment in an establishment (3mks)

    SECTION B (60MKS)

    Answer any three questions in this section

    11. a. Explain the layout of a given production area (kitchen) in different establishments
    (8mk)
    b. Discuss the various sources of fuel and energy used in catering establishments (7mks)
    c. Discus any five methods of disposing of waste. (5mks)

    12. a. Discuss any eight factors to consider when selecting kitchen equipment’s. (8mks)
    b. State some of the personal and food hygiene requirements in the kitchen. (7mks)
    c. Discuss the classification of fruits and give example in each case. (5mks)

    2
    13. a. Cooking methods are important in food production. Discus the cooking methods of food
    items? (10mks)
    b. Each food item has its unique way of preparing and producing it. Explain factors to
    consider when selecting cooking methods (5mks)
    c. Explain the preparation methods for food commodities (5mks)

    14. a. Outline safety precautions necessary when operating kitchen equipment (7mks)
    b. Explain five qualities to observe when preparing cold starters (5mks)
    c. Discus methods of preparing fruits (5mks)

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