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FPT510S - FOOD PRODUCTION THEORY - 2ND OPP - JULY 2022 |
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'I
n Am I BI A u n IVE Rs ITY
0 F SCIEnCE Ano TECHnOLOGY
Facultyof ManagemenSt ciences
Departmentof HospitalityandTourism
BeethovenStreet
Private Bag13388
Windhoek
NAMIBIA
T: +264 61207 2093
F: +264 61207 9093
E: dllt@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 2
DURATION: 2 Hours
MARKS: 100
SECOND OPPORTUNITY/ SUPPLEMENTARY PAPER
EXAMINER: MRS. K. TSHITUKENINA
MODERATOR: MR. RALFHERRGOTT
THIS 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: (Influence of ethnic cultures)
7 marks
1.1 Religion also affects what people eat. How do we call meat or food that has been slaughtered or
prepared for the following religious groups?
a) Muslims (1)
b) Jewish (1)
1.2 Which foods are forbidden to be served together by Jewish religion and how many hours should pass
before the other food type is served? (3)
1.3 What animal is forbidden to be eaten in the Hindu culture and why do they not eat such an animal? (2)
Question 2: (The catering industry)
6 marks
2.1 What kind of service do Hotels, lodges and B&B's provide to their customers? (3)
2.2 What does the term Hospitality means? (3)
Question 3: (Planning the menu)
12 marks
Explain the following terms listed below used in menu planning in detail:
a) staff capability (3)
b) clientele/type of institution (3)
c) facilities for cooking (3)
d) balance (3)
Question 4: (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
4.1 Utensils (3)
4.2 Pre-portioned commodities (3)
4.3 Purchase specifications (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: (Stock Cycle)
13 marks
Describe in logical steps the stock cycle in a commercial hotel kitchen from the chefs needing the food
supplies, to the payment of the Invoice.
Question 7 :( Kitchen Organization)
6 marks
Put this kitchen diagram (Hierarchy) into the right order.
Commis de Cuisine, Sous-Chef, Chef de partie, Kitchen Assistant, Head Chef, Demi- chef de partie
Question 8: (Preservation Procedures)
9 marks
Different procedures are used to preserve food. Name these three main procedures and give two examples
of each.
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Question 9: (Sanitation/Hygiene)
6 marks
Name the most important aspects of personal Hygiene and explain the reasons why we must maintain a high
level of personal hygiene in the kitchen?
Question 10: (Sanitation/Hygiene)
8 marks
Name and explain 4 different critical control points used in the HACCPsystem in a commercial kitchen.
Question 11: (Measuring)
6 marks
Convert the following:
5,450 kg
=
?
g
750 ml
=
?
I
0,001 kg =
?
g
1560 ml
¼ kg
250 ml
=
?
=
?
g
=
?
I
Question 12: (Basic cooking methods)
9 marks
Explain the basic cooking method "braising" using the example of braised beef in easy to follow logical steps.
TOTAL
100 marks
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