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FPT510S - FOOD PRODUCTION THEORY - 1ST OPP - JUNE 2024 |
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n Am I BI A u n IVE RS ITY
OF SCI En CE Ano TECH n OLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION : BACHELOR OF HOSPITALITY MANAGEMENT/
CULINARY ARTS
QUALIFICATION CODE: 07BHOM/
07BCNA
LEVEL: 5
BACHELOR OF
COURSE CODE: FPT 510S
SESSION: JUNE 2024
COURSE NAME: FOOD PRODUCTION THEORY
PAPER: THEORY (PAPER 1)
DURATION: 2 HOURS
MARKS: 100
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION QUESTION PAPER
Mrs. K. TSHITUKENINA
MODERATOR: Mr. R. HERRGOTT
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS QUESTION PAPER CONSISTS OF _3_ PAGES (Including this front page)
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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
businesses? (4)
1.3 Give three examples for commercial and three examples for non-commercial
catering industries/businesses. (6)
Question 2: (Menu planning)
2.1 What do you understand under a balanced menu? (3)
2.2 Mention and briefly explain four aspects of a balanced menu. (8)
11 marks
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)
Explain the following terms in food costing:
4.1. Net Profit (2)
4.2. Break-even point (3)
5 marks
Question 5: (Storage)
9 Marks
5.1 At what temperature does one store dry goods in a dry store and explain why should
it be dark and dry in the storeroom? (5)
5.2 Give the different storage temperatures for a) fruits and vegetables, b) milk and
dairy products, c) meat and meat products and d) fish. (4)
Question 6 :( Kitchen Organization)
10 marks
6.1 Give the French name and duties of the Vegetable cook. (5)
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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)
What does the abbreviation HACCPstand for?
5 marks
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 of 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
3