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<=Diploma in Catering and Accommodation Management Module II: Food and Beverage Production Management Theory past paper November 2022
Explain four factors to consider when planing menus.
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Questions List:
1. Identify four responsibilities of a sous chef.
2. Explain each of the following terms as used in cookery; (i) marinating: (ii) blanching: (iii) caramelizing: (iv) emulsion.
3. Explain four factors to consider when planing menus.
4. Highlight four rules for cooking fruits in food production.
5. Explain the meaning of the term 'microwave cooking'.
6. Identify four advantages of microwave cooking.
7. Discuss five reasons why appropriate timing is important in function catering.
8. Highlight five points to consider when purchasing a whole fresh fish.
9. Outline five points a supervisor should emphasize on when inducting new kitchen staff.
10. Describe each of the following methods of cooking: (i) baking: (ii) grilling: (iii) stewing: (iv) braising; (v) tandoori.
11. Identify four listening traits of good kitchen personnel.
12. Describe four ways of preparing milk drinks for service in a catering establishment.
13. Outline the procedure for preparing and cooking Risotto rice.
14. State two reasons why control is important in a catering establishment.
15. Discuss four factors that determine the tenderness of meat.
16. Highlight three uses of yoghurt in the diet.
17. Analyse three types of skills required for effective kitchen supervision.
18. Outline the procedure for cutting chicken for saute, fricassée, and pies.
19. Outline the procedure for cutting chicken for saute, fricassée, and pies.
1. Identify four responsibilities of a sous chef.
2. Explain each of the following terms as used in cookery; (i) marinating: (ii) blanching: (iii) caramelizing: (iv) emulsion.
3. Explain four factors to consider when planing menus.
4. Highlight four rules for cooking fruits in food production.
5. Explain the meaning of the term 'microwave cooking'.
6. Identify four advantages of microwave cooking.
7. Discuss five reasons why appropriate timing is important in function catering.
8. Highlight five points to consider when purchasing a whole fresh fish.
9. Outline five points a supervisor should emphasize on when inducting new kitchen staff.
10. Describe each of the following methods of cooking: (i) baking: (ii) grilling: (iii) stewing: (iv) braising; (v) tandoori.
11. Identify four listening traits of good kitchen personnel.
12. Describe four ways of preparing milk drinks for service in a catering establishment.
13. Outline the procedure for preparing and cooking Risotto rice.
14. State two reasons why control is important in a catering establishment.
15. Discuss four factors that determine the tenderness of meat.
16. Highlight three uses of yoghurt in the diet.
17. Analyse three types of skills required for effective kitchen supervision.
18. Outline the procedure for cutting chicken for saute, fricassée, and pies.
19. Outline the procedure for cutting chicken for saute, fricassée, and pies.
