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CAK620S - CULINARY ARTS 2 ADVANCED HOT KITCHEN - 1ST OPP - NOV 2024 |
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nAmlBIA UnlVERSITY
OF SCIEn CE TECHno LOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOROF CULINARYARTS
QUALIFICATION CODE: 07BCNA
COURSE CODE: CAK 6205
LEVEL: 6
. COURSE NAME: CULINARYARTS2:
ADVANCED HOT KITCHEN
SESSION: NOVEMBER 2024
PAPER: THEORY(PAPER1)
DURATION: 3 HOURS
MARKS: 142
FIRST 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)
What are the 3 ways in which foods are heated in the kitchen, explain the processes.
9 Marks
Question 2: (Cooking methods)
10 Marks
What are the advantages of the cooking method steaming? Explain with some examples from the
kitchen.
Question 3 (Mis en place)
9 Marks
Give 3 examples of food that can be blanched or par-cooked and give a reason for it.
Question 4: (Stocks)
Describe in detail on how to make a brown beef stock in a step-to-step approach.
9 Marks
Question S: (Soups)
10 Marks
In what order would you add the following ingredients into a vegetable soup. Explain your answers.
Carrots, barley, shredded cabbage, diced cooked beef, tomatoes cubes
Question 6: (Understanding Vegetables)
Cooking affects vegetables in four ways. Name these four characteristics (4)
4 Marks
Question 7: (Understanding Vegetables/Potatoes)
How do we store potatoes properly? Explain
5 Marks
Question 8: (Cooking Vegetables/Potatoes)
7 Marks
Describe the procedure off how to prepare French Fries in a step-by-step approach.
Question 9: (Legumes/Grains/Pasta)
What is couscous and how is it prepared?
6 Marks
Question 10: (Cooking methods for meat/fish/poultry)
9 Marks
How would you shallow poach a fish fillet? Describe the steps including the preparation of making a
sauce with the fish in step-by-step approach.
Question 11: (Understanding Meat/Game)
What are the primal cuts of beef? Explain and give 5 examples.
8 Marks
Question 12: (Cooking Meat/Game)
What is the difference between Veal blanquette and Veal fricassee? Explain
6 Marks
Question 13: (Understanding Poultry and Game Birds)
8 Marks
How is doneness of poultry determined and to what degree of doneness is poultry cooked? Explain.
Question 14: (Cooking Poultry and Game Birds)
12 Marks
Describe in detail how to roast a whole chicken and make its accompanying sauce in easy-to-follow
steps.
Question 15: (Understanding fish and seafood)
8 Marks
What are the four main kinds of saltwater flatfish used in food service and what typical
characteristics do they have?
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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)
8 Marks
What are complete proteins? What are complementary proteins? How can complementary
proteins be included in the diet?
Question 18: (Indigenous/Regional Cuisine)
8 Marks
Describe 4 typical popular Southern African dishes found on menus around the region .
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TOTAL
142 Marks
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