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CAK620S - CULINARY ARTS 2 ADVANCED HOT KITCHEN - 1ST OPP - NOVEMBER 2023 |
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nAmlBIA UnJVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE; HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOR OF CULINARY ARTS
QUALIFICATION CODE: 07BCNA
COURSE: CULINARY ARTS 2: ADVANCED HOT KITCHEN
DATE: NOVEMBER 2023
DURATION: 3 Hours
LEVEL: 6
COURSECODE: CAK620S
SESSION: Paper 1
MARKS: 139
FIRST OPPORTUNITY EXAMINATION PAPER
EXAMINER: MR. RALF HERRGOTT
MODERATOR: MR. SEAN STEVENSON
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: {Heat and Food)
9 marks
Describe the following terms in detail: -Caramelization, Coagulation, and the Maillard reaction
Question 2: {Heat Management)
6 marks
Why do we cover some foods and others we don't? Give two reasons and explain each reason with two
different examples from the kitchen.
Question 3: {Mis en place)
9 marks
What does "Mis en place" mean? What kind of tasks are included in this term? Explain with examples
from the Kitchen
Question 4: {Stocks)
What is a "mire poix" and how is it prepared and where is it used?
6 marks
Question 5: (Sauces)
12 Marks
Name 4 of the five leading sauces and also mention the liquid and thickening agent of each leading sauce
named.
Question 6: (Soups)
10 Marks
Describe the basic procedure on how to make a Consomme as done in the practical class in a step-by-step
approach.
Question 7: {Understanding Vegetables)
8 marks
What factors affect changes in color when vegetables are cooked? Describe factors specifically for white,
green, red, orange {yellow) vegetables with one specific example from the kitchen.
Question 8: {Legumes/Grains/Pasta)
What are the major types of legumes used in the kitchen? Give one example of each and one
dish/preparation for each type.
6 Marks
Question 9: (Legumes/Grains/Pasta)
Describe in detail on how to make a risotto in a step-by-step approach.
7 Marks
Question 10: (Cooking methods for meat/fish/poultry)
12 Marks
Describe in detail on how to roast a whole chicken in the oven including the process of making a sauce.
Question 11: {Understanding Meat/Game)
6 Marks
Name the most appropriate cooking methods for the following meat cuts and explain your choice
Beef liver
Tongue
Sirloin steak
Question 12: {Cooking Meat/Game)
6 Marks
Name the 3 main degree of doneness for beef/lamb and describe their changes in color/ appearance.
Question 13: {Understanding Poultry and Game Birds)
8 marks
How do the differences between light meat and dark meat affect how you cook different poultry parts?
Explain.
Question 14: {Understanding Poultry and Game Birds)
How is fresh poultry properly stored? Explain correct storage requirements for fresh poultry.
6 marks
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Question 15: (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 16: (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 17: (Cooking for vegetarian diets)
10 Marks
What are the main types of vegetarian diets? What kinds of food can be eaten in each of these diets?
Question 18: (Indigenous/Regional Cuisine)
Identify and explain 3 typically Namibian indigenous/traditional dishes found in Namibia .
6 Marks
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TOTAL
139 Marks
3