 |
FPT510S - FOOD PRODUCTION THEORY - 2ND OPP - JULY 2024 |
|
|
1 Page 1 |
▲back to top |
n Am I BI A u n IVER s ITY
OF SCIEn CE Ano TECHn 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: JULY 2024
COURSE NAME: FOOD PRODUCTION THEORY
PAPER: THEORY (PAPER 2)
DURATION: 2 HOURS
MARKS: 100
SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S} 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)
|
|
2 Page 2 |
▲back to top |
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 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&Bs provide to their customers? (3)
2.2 What does the term Hospitality mean? (3)
Question 3: (Planning the menu)
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)
12 marks
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 explain why it
should 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)
2
|
|
3 Page 3 |
▲back to top |
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.
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)
Convert the following:
5.450 kg =
?
g
750 ml =
?
I
0.001 kg =
?
g
6 marks
1560 ml
¼ kg
250 ml
=?
=
?
g
=?
I
Question 12: {Basic cooking methods)
9 marks
Explain the basic cooking method "braising 11 using the example of braised beef in easy-to-
follow logical steps.
TOTAL
100 MARKS
3