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FPT510S - FOOD PRODUCTION THEORY - 1ST OPP - JUNE 2022 |
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nAm I BI A un IVE RSITY
OF SCIEnCE AnDTECHnOLOGY
Facultyof ManagemenSt ciences
Departmentof HospitalityandTourism
BeethovenStreet
Private Bag13388
Windhoek
NAMIBIA
T: +264 61207 2093
F: +264 61207 9093
E: dht@nust.na
W: www.nust.na
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGEMENT/ BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BHOM/ 07BCNA
LEVEL: 5
COURSE: FOOD PRODUCTION THEORY
DATE: JUNE 2022
COURSE CODE: FPT 510S
SESSION: Paper 1
DURATION: 2 Hours
MARKS: 100
FIRSTOPPORTUNITY PAPER
EXAMINER: MRS. K. TSHITUKENINA
MODERATOR: MR. R. HERRGOTT
THIS EXAMINATION PAPER CONSISTS OF 3 PAGES
(INCLUDING THIS FRONT PAGE}
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.
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Question 1: (The catering industry)
13 marks
1.1 What does the term catering mean? (3)
1.2 What is the fundamental difference between a commercial and a non-commercial catering
business? (4)
1.3 Give/state three examples for commercial and three examples for non-commercial catering
industries/businesses. (6)
Question 2: (Menu planning)
11 marks
2.1 What do you understand under a balanced menu? (3)
2.2 Mention and explain briefly four (4) aspects of a balanced menu (8)
Question 3: (Portion control)
9 marks
There are certain items of equipment which can assist in maintaining control of the size of the portions. Give
three examples of
3.1 Utensils (3)
3.2 Pre-portioned commodities (3)
3.3 Purchase specifications (3)
Question 4: (Food costing)
5 marks
Explain the following terms in food costing:
4.1. Net Profit (2)
4.2. Break-even point (3)
Question 5: (Storage)
9 Marks
5.1 At what temperature does one store dry goods in a dry store and why should it be dark and dry in
the storeroom? Explain. (5)
5.2 Give the different storage temperatures for fruits and vegetables, milk and dairy products, meat and
meat products and fish. (4)
Question 6 :( Kitchen Organization)
10 marks
6.1 Give the French name and duties of the Vegetable cook. (5)
6.2 Put this kitchen diagram (Hierarchy) into the right order.
Commis de Cuisine, Sous-Chef, Chef de partie, Kitchen Assistant, Head Chef (5)
Question 7: (Convenience food)
9 marks
7.1 What is the definition of convenience food? (3)
7.2 What are the advantages and the disadvantages of using convenience foods? (6)
Question 8: (Hygiene)
5 marks
What does the abbreviation HACCPstand for?
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Question 9: (Sanitation /Hygiene)
10 marks
Name and explain 5 common general sanitation practices followed in a commercial kitchen?
Question 10: (Safety)
8 marks
How can burns and scalds be prevented in the kitchen? Name and explain at least 4 examples.
Question 11: (Basic preparations)
4 marks
The sauces are divided into different groups. Give the correct group to the following sauces:
11.1 Fish Veloute
11.2 Green peppercorn sauce
11.3 Cocktail sauce
11.4 Bearnaise sauce
Question 12: (Basic cooking methods)
7 marks
Explain the basic cooking method "blanching" using the example of blanching Broccoli in easy-to-follow
logical steps.
TOTAL
100 marks
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