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ACK710S - CULINARY ARTS 3 ADVANCED KITCHEN - 1ST OPP - JUNE 2024 |
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n Am I BI A u n IVE RS ITV
OF SCIEn CE Ano TECHn OLOGY
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: JUNE 2024
DURATION: 3 HOURS
COURSE NAME: CULINARY ARTS 3:
ADVANCED COLD KITCHEN
PAPER: THEORY (PAPER 1)
MARKS: 139
FIRST 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 is connective tissue and what can be done in the kitchen to break them down and make them
more tender?
Question 2: (Understanding Meat/Game)
9 Marks
What are the primal cuts of beef? Name 3 primal cuts of beef and 2 common fabricated cuts of
each primal cut mentioned.
Question 3: {Understanding Poultry and Game Birds)
Name 5 kind of farm raised poultry.
5 Marks
Question 4: (Understanding fish and seafood)
What are the basic market forms of fish? Name four of them and explain in brief.
8 Marks
Question 5: {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 6: (Dressings)
9 Marks
Salad dressings are divided into 3 main categories. Name these 3 main categories/types of
dressings and describe in brief each category/type.
Question 7: {Salads)
What are the four parts of a salad? Name the four parts and describe them briefly.
8 Marks
Question 8: {Sandwiches)
10 Marks
Name the 5 major types/categories of cold sandwiches prepared in the kitchen and describe each
of them briefly.
Question 9: (Hors D 'Oeuvres)
What are canapes and what are the three components of canapes?
8 Marks
Question 10: {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 11: {Curing)
12 Marks
What are the main ingredients in curing? Name them and explain the purpose for each of them in
brief.
Question 12: (Sausages)
Name and describe the 3 basic sausage categories.
9 Marks
Question 13: (Sausages)
12 Marks
What are the steps in the procedure for making basic grind sausages? You can use the example of
making fresh Bratwurst as in the Training Kitchen.
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Question 14: (Terrines/Galantines)
9 Marks
What are the three basic types of forcemeat? Describe them and name their primary ingredients?
Question 15: (Raw fish and seafood)
What are five safety guidelines for serving raw fish items?
10 Marks
Question 16: (Cold food presentation)
8 Marks
When planning a buffet, how do you create the impression of lavishness and what guidelines would
you follow to achieve this .
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TOTAL
139 Marks
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