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ACK710S - CULINARY ARTS 3 ADVANCED KITCHEN - 2ND OPP - JULY 2024 |
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n Am I BI A u n IVE RS ITV
OF SCIEnCE
TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
LEVEL: 7
COURSE CODE: ACK 7105
SESSION: JULY 2024
DURATION: 3 HOURS
COURSE NAME: CULINARY ARTS 3:
ADVANCED COLD KITCHEN
PAPER: THEORY (PAPER 2)
MARKS: 133
SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) Mr. RALF HERRGOTT
MODERATOR: MR. YANNIK SCHWEIGHARDT
INSTRUCTIONS
1. Answer all questions.
2. Read all the questions carefully before answering.
3. Marks for each question are indicated at the end of each
question.
4. Please ensure that your writing is legible, neat, and
presentable.
THIS QUESTION PAPER CONSISTS OF _3_ PAGES {Including this front page)
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Question 1: (Understanding Meat/Game)
9 Marks
What are the three main components of meat? Name and explain the main components of meat in
brief.
Question 2: (Understanding Meat/Game)
8 Marks
What are the two types of aging and what effect does it have on meat? Explain in detail.
Question 3: (Understanding Poultry and Game Birds)
How is fresh poultry properly stored? How is frozen poultry stored and handled?
6 Marks
Question 4: (Understanding fish and seafood)
List 3 salt water and 3 freshwater round fish commonly used in Namibia.
6 Marks
Question 5: (Understanding fish and seafood)
6 Marks
You have just received delivery of fresh whole red snapper and fresh cod fillets. What should you
check before accepting the shipment? Give at least 6 points.
Question 6: (Understanding fish and seafood)
5 Marks
Explain in brief on how to clean prawns before cooking to have them ready for service.
Question 7: (Dressings)
12 Marks
How do you make mayonnaise? Describe in detail and highlight important steps according to the
guidelines of making a mayonnaise.
Question 8: (Salads)
18 Marks
What are the main categories of salad ingredients? Name the six different categories and give two
examples of each.
Question 9: (Sandwiches)
6 Marks
What are some measures you can take to ensure that the bread in the sandwiches you serve is
always fresh? Explain.
Question 10: (Hors D 'Oeuvres)
What are canapes and what are the three components of canapes?
8 Marks
Question 11: (Hors D 'Oeuvres)
12 Marks
What do the following terms mean: antipasto; bruschetta; tapas? Explain the terms give two
examples of each.
Question 12: (Hors D 'Oeuvres)
7 Marks
What does the term caviar, when used by itself, mean and what are the three types of sturgeon
caviar?
Question 13: (Curing)
What are the two main types of cures? Name and describe them briefly.
8 Marks
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Question 14: (Smoking)
What are the two-basic kind of smoking processes? Name and describe them.
8 Marks
Question 15: (Terrines/Galantines)
What is a galantine and how is it made? Explain in brief.
8 Marks
Question 16: (Raw fish and seafood)
6 Marks
Name and describe two types of raw fish and seafood preparations commonly served in today's
menus .
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TOTAL
133 Marks
3