FOOD PRODUCTION MANAGEMENT THEORY Oct./Nov. 2023

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FOOD PRODUCTION MANAGEMENT THEORY
Oct./Nov. 2023
Time: 3 hours

THE KENYA NATIONAL EXAMINATIONS COUNCIL
DIPLOMA IN FOOD AND BEVERAGE MANAGEMENT
DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT
MODULE II
FOOD PRODUCTION MANAGEMENT THEORY

INSTRUCTIONS TO CANDIDATES:
This paper consists of SIX questions.
Answer ANY FIVE of the questions provided.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in English.

This paper consists of 3 printed pages.
Candidates should check the question paper to ascertain that all the pages are printed as indicated and that no questions are missing.

Question 1

a) Identify four responsibilities of a sous chef. (4 marks)
ANSWER:

  1. Supervising kitchen staff.
  2. Overseeing food preparation and ensuring consistency.
  3. Managing inventory and ordering supplies.
  4. Assisting the head chef in menu planning.

b) Explain each of the following terms as used in cookery: (12 marks)
(i) Marinating
ANSWER: Soaking food in a seasoned liquid before cooking to enhance flavor and tenderness.

(ii) Blanching
ANSWER: Quickly boiling food and then cooling it in ice water to halt the cooking process and preserve color and texture.

(iii) Braising
ANSWER: Slow-cooking food in a small amount of liquid, typically after browning it first.

(iv) Sautéing
ANSWER: Cooking food quickly in a small amount of oil or butter over high heat.

Question 2

a) Explain four factors to consider when planning menus. (8 marks)
ANSWER:

  1. Nutritional balance.
  2. Seasonality of ingredients.
  3. Budget constraints.
  4. Customer preferences.

b) Highlight four rules for cooking fats in food production. (4 marks)
ANSWER:

  1. Avoid overheating fats to prevent smoking and burning.
  2. Use the right type of fat for each dish.
  3. Store fats in a cool, dark place to prevent rancidity.
  4. Change fats regularly when frying to avoid contamination.

c) Explain the meaning of the term ‘microwave cooking.’ (2 marks)
ANSWER: Cooking food using microwave radiation to heat water molecules within the food quickly.

d) Identify four advantages of microwave cooking. (4 marks)
ANSWER:

  1. Fast cooking time.
  2. Retains nutrients better.
  3. Uses less energy than conventional methods.
  4. Suitable for reheating and defrosting food.

Question 3

a) Discuss three reasons why appropriate timing is important in function catering. (6 marks)
ANSWER:

  1. Ensures food is served hot and fresh.
  2. Avoids unnecessary delays, enhancing customer satisfaction.
  3. Prevents wastage of resources by optimizing staff workflow.

b) Highlight five points to consider when purchasing whole fresh fish. (5 marks)
ANSWER:

  1. Clear, bulging eyes.
  2. Firm flesh that bounces back when pressed.
  3. Bright red gills.
  4. A fresh sea smell without any foul odor.
  5. Scales that are intact and shiny.

c) Outline three points a supervisor should emphasize on when instructing new kitchen staff. (9 marks)
ANSWER:

  1. Hygiene and sanitation practices.
  2. Time management and prioritizing tasks.
  3. Proper use and maintenance of kitchen equipment.

Question 4

a) Describe each of the following methods of cooking: (12 marks)
(i) Boiling
ANSWER: Cooking food in water or other liquid at 100°C until fully cooked.

(ii) Grilling
ANSWER: Cooking food using direct heat, often from below or above, giving it a charred flavor.

(iii) Roasting
ANSWER: Cooking food in an oven or over an open flame, typically resulting in a browned, crispy surface.

(iv) Baking
ANSWER: Cooking food in dry heat inside an oven, usually for items like bread, pastries, or casseroles.

b) Identify four listening skills of good kitchen personnel. (4 marks)
ANSWER:

  1. Attentiveness to instructions.
  2. Active feedback to clarify tasks.
  3. Patience in dealing with others.
  4. Non-verbal communication cues, such as nodding.

c) Describe three ways of preparing milk drinks for service in a catering establishment. (9 marks)
ANSWER:

  1. Steaming: Heating milk to create foam for beverages like lattes or cappuccinos.
  2. Shaking: Blending milk with other ingredients to create milkshakes.
  3. Blending: Combining milk with fruits or syrups for smoothies.

Question 5

a) Outline the procedure for preparing and cooking Risotto rice. (8 marks)
ANSWER:

  1. Sauté onions in butter or oil.
  2. Add rice and stir to coat in the fat.
  3. Gradually add warm stock, stirring continuously.
  4. Cook until the rice is al dente and creamy.
  5. Season with salt and pepper, and finish with Parmesan cheese or butter.

b) State two reasons why control is important in a catering establishment. (2 marks)
ANSWER:

  1. Ensures consistent quality and portion sizes.
  2. Helps to manage food costs and reduce wastage.

Question 6

a) Discuss four factors that determine the tenderness of meat. (8 marks)
ANSWER:

  1. Age of the animal.
  2. Cut of meat (location on the animal).
  3. Marbling (fat content).
  4. Cooking method used.

b) Compile a weekly cleaning schedule for seven kitchen employees with one day off per week. (10 marks)
ANSWER:

  • Monday: Employee 1 off, the rest clean prep stations.
  • Tuesday: Employee 2 off, the rest clean refrigerators and freezers.
  • Wednesday: Employee 3 off, the rest clean ovens and stoves.
  • Thursday: Employee 4 off, the rest clean storage areas.
  • Friday: Employee 5 off, the rest clean floors and surfaces.
  • Saturday: Employee 6 off, the rest clean dishwashing area.
  • Sunday: Employee 7 off, the rest deep clean entire kitchen.

c) Highlight three uses of yoghurt in the diet. (3 marks)
ANSWER:

  1. A source of probiotics for gut health.
  2. A high-protein snack.
  3. Used as a cooking ingredient in marinades or sauces.

d) Analyse three types of skills required for effective kitchen supervision. (6 marks)
ANSWER:

  1. Leadership skills to motivate and direct staff.
  2. Time management skills to ensure efficient workflow.
  3. Problem-solving skills to handle kitchen issues quickly.

e) Outline the procedure for cutting chicken for sauté, fricassée, and joints. (8 marks)
ANSWER:

  1. Remove the wings and legs.
  2. Separate the breast and back.
  3. Cut the thighs and drumsticks apart.
  4. Divide the breast into two portions.