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CAK620S - CULINARY ARTS 2 ADVANCED HOT KITCHEN - 2ND OPP - JAN 2025 |
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nAm I BI A u n IVE RS ITY
OF SCIEn CE
TECHn OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOROF CULINARYARTS
QUALIFICATION CODE: 07BCNA
COURSE CODE: CAK 620S
LEVEL: 6
COURSE NAME: CULINARYARTS2:
ADVANCED HOT KITCHEN
SESSION: JANUARY 2025
PAPER: THEORY(PAPER2)
DURATION: 3 HOURS
MARKS: 139
SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) Mr. RALFHERRGOTT
MODERATOR: MRS. KUTEMBA TSHITUKENINA
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.
PERMISSABLE MATERIALS
N/A
THIS QUESTION PAPER CONSISTS OF._3_ PAGES (Including this front page)
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Question 1: (Heat and Food)
9 Marks
Describe the following terms in detail: -Caramelization, Coagulation, and the Maillard reaction
Question 2: (Heat Management)
6 Marks
Why do we cover some foods and others we don't? Give two reasons and explain each reason with
two different examples from the kitchen.
Question 3: (Mis en place)
9 Marks
What does "Mis en place" mean? What kind of tasks are included in this term? Explain with
examples from the Kitchen
Question 4: {Stocks)
What is a "mire poix" and how is it prepared and where is it used?
6 Marks
Question 5: {Sauces)
12 Marks
Name 4 of the five leading sauces and also mention the liquid and thickening agent of each leading
sauce named.
Question 6: {Soups)
10 Marks
Describe the basic procedure of how to make a Consomme as done in the practical class in a step-
by-step approach.
Question 7: {Understanding Vegetables)
8 Marks
What factors affect changes in color when vegetables are cooked? Describe factors specifically for
white, green, red, orange (yellow) vegetables with one specific example from the kitchen.
Question 8: (Legumes/Grains/Pasta)
6 Marks
What are the major types of legumes used in the kitchen? Give one example of each and one
dish/preparation for each type.
Question 9: {Legumes/Grains/Pasta)
Describe in detail of how to make a risotto in a step-by-step approach.
7 Marks
Question 10: {Cooking methods for meat/fish/poultry)
12 Marks
Describe in detail of how to roast a whole chicken in the oven including the process of making a
sauce.
Question 11: {Understanding Meat/Game)
6 Marks
Name the most appropriate cooking methods for the following meat cuts and explain your choice
Beef liver
Tongue
Sirloin steak
Question 12: {Cooking Meat/Game)
6 Marks
Name the 3 main degree of doneness for beef/lamb and describe their changes in color/
appearance.
Question 13: {Understanding Poultry and Game Birds)
8 Marks
How do the differences between light meat and dark meat affect how you cook different poultry
parts? Explain.
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Question 14: (Understanding Poultry and Game Birds)
6 Marks
How is fresh poultry properly stored? Explain correct storage requirements for fresh poultry.
Question 15: (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 16: (Understanding fish and seafood)
6 Marks
Name 3 types of different mollusks and 3 types of different types of crustaceans available in the
market.
Question 17: (Cooking for vegetarian diets)
10 Marks
What are the main types of vegetarian diets? What kinds of food can be eaten in each of these
diets?
Question 18: (Indigenous/Regional Cuisine)
6 Marks
Identify and explain 3 typically Namibian indigenous/traditional dishes found in Namibia .
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TOTAL
139 Marks
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