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<=Diploma in Catering and Accommodation module 1: Food and Beverage Production, Nutrition and Mathematics past paper July 2022
Differentiate between a bisque and a bouillabaisse:
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Questions List:
1. Explain the meaning of each of the following terms used in Nutrition: (a) Food: (b) Vitamins: (c) Under nutrition:
2. Identify the three types of carbohydrates present in food:
3. State three properties of acids:
4. State three symptoms of a person suffering from scurvy:
5. Identify three roles that water plays in the body:
6. Using an arrow, match the following pH levels with their respective state. PH state 7 neutral 0 alkaline 14 high level of acidity
7. Highlight three characteristics of enzymes:
8. Identify one role of each of the following parts of the mouth in digestion: (a) Teeth: (b) Tongue: (c) Salivary Glands:
9. Identify two functions of each of the following food additives: (a) Emulsifiers: (b) Stabilizers: (c) Thickeners:
10. Explain three requirements for prevention of food poisoning when handling food:
11. Differentiate between each of the following terms as used in cooking: (i) Roux and Sabayon: (ii) Macedoine and Mirepoix
12. Highlight six rules to observe when preparing and cooking vegetables to prevent loss of nutrients:
13. Highlight three healthy eating options to observe when preparing and cooking fish:
14. Outline the procedure for preparing and cooking scotch eggs:
15. Differentiate between a bisque and a bouillabaisse:
16. Identify five features to look for when buying a chopping board:
17. Explain three ways of presenting egg mayonnaise for service in food production:
18. Identify four basic condiments used in catering establishments:
19. Highlight five advantages of using stewing as a method of cooking:
20. Outline the procedure for preparing a basic white sauce:
1. Explain the meaning of each of the following terms used in Nutrition: (a) Food: (b) Vitamins: (c) Under nutrition:
2. Identify the three types of carbohydrates present in food:
3. State three properties of acids:
4. State three symptoms of a person suffering from scurvy:
5. Identify three roles that water plays in the body:
6. Using an arrow, match the following pH levels with their respective state. PH state 7 neutral 0 alkaline 14 high level of acidity
7. Highlight three characteristics of enzymes:
8. Identify one role of each of the following parts of the mouth in digestion: (a) Teeth: (b) Tongue: (c) Salivary Glands:
9. Identify two functions of each of the following food additives: (a) Emulsifiers: (b) Stabilizers: (c) Thickeners:
10. Explain three requirements for prevention of food poisoning when handling food:
11. Differentiate between each of the following terms as used in cooking: (i) Roux and Sabayon: (ii) Macedoine and Mirepoix
12. Highlight six rules to observe when preparing and cooking vegetables to prevent loss of nutrients:
13. Highlight three healthy eating options to observe when preparing and cooking fish:
14. Outline the procedure for preparing and cooking scotch eggs:
15. Differentiate between a bisque and a bouillabaisse:
16. Identify five features to look for when buying a chopping board:
17. Explain three ways of presenting egg mayonnaise for service in food production:
18. Identify four basic condiments used in catering establishments:
19. Highlight five advantages of using stewing as a method of cooking:
20. Outline the procedure for preparing a basic white sauce:
