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ACK710S - CULINARY ARTS 3 ADVANCED COLD KITCHEN - 1ST OPP - JUNE 2022 |
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n Am I BI A u n IVER s ITY
0 F SCIEn CE Ano TECHno LOGY
Facultyof ManagemenStciences
Department of Hospitality and Tourism
BeethovenStreet
Private Bag13388
Windhoek
NAMIBIA
T: +264 612072093
F: +264 61 207 9093
E: clht@nust.nc1
W: www.nust.na
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: CULINARY ARTS 3: ADVANCED COLD KITCHEN
DATE: JUNE 2022
DURATION: 3 Hours
LEVEL: 7
COURSE CODE: ACK 7105
SESSION: Paper 1
MARKS: 139
FIRST OPPORTUNITY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. YAN NIK 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 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.
Question 14: (Terrines/Galantines)
9 Marks
What are the three basic types of forcemeat? Describe them and name their primary ingredients?
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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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