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ACK710S - CULINARY ARTS 3 ADVANCED COLD KITCHEN - 2ND OPP - JULY 2022 |
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n Am I BI A u n IVER s ITY
OF SCIEn CE RnD TECHn OLOGY
FacultyofManagemenSt ciences
Department of Hospitality and Tourism
BeethovenStreet
Private Bag13388
Windhoek
MAMIBIA
T: +264 61207 2093
F: +264 61 207 9093
E: rll1t@nust.ni1
W: www.nust.na
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: CULINARY ARTS 3: ADVANCED COLD KITCHEN
DATE: JULY 2022
DURATION: 3 Hours
LEVEL: 7
COURSE CODE: ACK 710S
SESSION: Paper 2
MARKS: 133
SECOND OPPORTUNITY/ SUPPLEMENTARY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. YANNIK SCHWEIGHARDT
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.
PERMISSABLE MATERIALS
1. n/a
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Question 1: (Understanding Meat/Game)
9 Marks
What are the three main components of meat? Name and explain the main components of meat in brief.
Question 2: (Understanding Meat/Game)
What are the two types of aging and what effect does it have on meat? Explain in detail.
8 Marks
Question 3: (Understanding Poultry and Game Birds)
How is fresh poultry properly stored? How is frozen poultry stored and handled?
6 Marks
Question 4: (Understanding fish and seafood)
List 3 salt water and 3 freshwater round fish commonly used in Namibia.
6 Marks
Question 5: (Understanding fish and seafood)
6 Marks
You have just received delivery of fresh whole red snapper and fresh cod fillets. What should you check
before accepting the shipment? Give at least 6 points.
Question 6: (Understanding fish and seafood)
Explain in brief on how to clean prawns before cooking to have them ready for service.
5 Marks
Question 7: (Dressings)
12 Marks
How do you make mayonnaise? Describe in detail and highlight important steps according to the guidelines
of making a mayonnaise.
Question 8: (Salads)
18 Marks
What are the main categories of salad ingredients? Name the six different categories and give two examples
of each.
Question 9: (Sandwiches)
6 Marks
What are some measures you can take to ensure that the bread in the sandwiches you serve is always fresh?
Explain.
Question 10: (Hors D 'Oeuvres)
What are canapes and what are the three components of canapes?
8 Marks
Question 11: (Hors D 'Oeuvres)
12 Marks
What do the following terms mean: antipasto; bruschetta; ta pas? Explain the terms give two examples of
each.
Question 12: (Hors D 'Oeuvres)
7 Marks
What does the term ~aviar, when used by itself, mean and what are the three types of sturgeon caviar?
Question 13: (Curing)
What are the two main types of cures? Name and describe them briefly.
8 Marks
Question 14: (Smoking)
What are the two-basic kind of smoking processes? Name and describe them.
8 Marks
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Question 15: (Terrines/Galantines)
What is a galantine and how is it made? Explain in brief.
8 Marks
Question 16: (Raw fish and seafood)
6 Marks
Name and describe two types of raw fish and seafood preparations commonly served in today's menus .
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TOTAL
133 Marks
3