 |
FPT510S - FOOD PRODUCTION THEORY - 2ND OPP - JULY 2023 |
|
|
1 Page 1 |
▲back to top |
nAm I BIA un IVE RS ITY
OF SCIEn CE Ano TECHn 0L0GY
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: FPT5105
SESSION: JULY 2023
COURSE NAME: FOOD PRODUCTIONTHEORY
PAPER: THEORY(PAPER1)
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 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)
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 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)
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
1560 ml
¼ kg
250 ml
6 marks
=
?
=
?
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
3