FOOD PRODUCTION MANAGEMENT THEORY March/July 2022

FOOD PRODUCTION MANAGEMENT THEORY

Date: March/July 2022
Time: 3 hours

INSTRUCTIONS TO CANDIDATES:

  • Answer any FIVE questions in the answer booklet provided.
  • Marks awarded are shown in brackets.
  • Do not remove any paper from this question booklet.
  • Candidates should answer the questions in English.

Questions and Answers

1. (a) State six uses of butter in food production.

  • Answer:
    • Adds flavor to dishes.
    • Used as a cooking fat.
    • For baking and pastry production.
    • As a spread on bread or toast.
    • Used in sauces and emulsions.
    • Adds moisture to baked goods.

(b) Explain the meaning of each of the following culinary terms:

  • (i) Poêle
    • Answer: A method of cooking food in its own juices, usually in a pan with butter.
  • (ii) Dipping
    • Answer: Coating food in liquid (such as batter) before frying.
  • (iii) Grilling
    • Answer: Cooking food by applying direct heat from below or above.

(c) Explain four reasons for centralizing food production units in a catering establishment.

  • Answer:
    • Cost savings through bulk buying.
    • Ensures consistency in food quality.
    • Easier inventory and resource management.
    • Efficient use of labor and equipment.

2. (a) Identify four advantages of quick service.

  • Answer:
    • Reduces customer wait time.
    • Increases table turnover in restaurants.
    • Enhances customer satisfaction.
    • Helps handle a high volume of customers efficiently.

(b) Highlight four uses of vegetables in food preparation, giving one example in each case.

  • Answer:
    • (i) As a side dish: E.g., sautéed spinach.
    • (ii) As a garnish: E.g., carrot curls on a dish.
    • (iii) In soups: E.g., pumpkin soup.
    • (iv) In salads: E.g., cucumber in a garden salad.

(c) Describe each of the following methods of cooking:

  • (i) Stewing
    • Answer: Cooking food slowly in liquid over low heat.
  • (ii) Pan roasting
    • Answer: Browning food in a pan then finishing it in the oven.
  • (iii) Braising
    • Answer: Searing food then cooking it slowly in a covered pot with a small amount of liquid.
  • (iv) Trussing
    • Answer: Tying meat or poultry to hold its shape during cooking.

3. (a) Identify eight drinks you would expect to find on a non-alcoholic beverage menu.

  • Answer:
    • Fruit juice
    • Coffee
    • Tea
    • Soft drinks
    • Milkshakes
    • Smoothies
    • Lemonade
    • Sparkling water

(b) Explain the points to consider when washing table linen.

  • Answer:
    • Sort linens by color and fabric type.
    • Use appropriate water temperature.
    • Pre-treat stains.
    • Ensure linens are rinsed thoroughly to remove detergent.
    • Iron while slightly damp for a crisp finish.

(c) Identify four food products that can be prepared or finished using each of the following ingredients:

  • (i) Mayonnaise
    • Answer: Coleslaw, sandwiches, potato salad, deviled eggs.
  • (ii) Demi-glace
    • Answer: Steak, lamb chops, grilled chicken, veal.
  • (iii) Brown stock
    • Answer: Beef stew, French onion soup, casseroles, sauces.
  • (iv) Avocado
    • Answer: Guacamole, salads, sandwiches, smoothies.

(a) Highlight five reasons for spending money on corporate hospitality.

  • Answer:
    • Strengthens business relationships.
    • Helps attract and retain clients.
    • Provides a platform for networking.
    • Builds brand loyalty.
    • Enhances the company’s image.

(b) Outline the procedure for preparing Brown Beef Stew.

  • Answer:
    1. Heat oil in a pan and brown the beef.
    2. Remove beef and sauté onions, garlic, and carrots.
    3. Stir in flour to make a roux.
    4. Gradually add stock, stirring constantly.
    5. Return beef to the pan, cover, and simmer until tender.
    6. Season and serve.

5. (a) Highlight four factors that influence kitchen planning and design.

  • Answer:
    • The size of the operation.
    • The type of menu offered.
    • Budget available for equipment.
    • The flow of staff and food during service.

(b) Explain the function of a pass in a catering environment.

  • Answer: A pass is the area where finished dishes are placed for servers to pick up and deliver to guests. It serves as a communication point between the kitchen and waitstaff.

(c) Describe the use of food tongs in a catering establishment.

  • Answer:
    • Used to handle food hygienically.
    • Prevents direct hand contact with food.
    • Ideal for serving buffet-style dishes.

6. (a) State one preparation method of making garnishes from each of the following commodities:

  • (i) Parsley
    • Answer: Chopped finely and sprinkled over dishes.
  • (ii) Lettuce
    • Answer: Shredded and used as a bed for salads.
  • (iii) Cucumber
    • Answer: Sliced into ribbons for garnishing.
  • (iv) Eggs
    • Answer: Hard-boiled and sliced for garnish on salads.

(b) Describe three methods of baking foods in the oven.

  • Answer:
    • Conventional baking: Using dry heat to cook food.
    • Convection baking: Utilizing fans to circulate heat for even cooking.
    • Steam baking: Adding moisture to prevent foods from drying out.

(c) Explain five techniques in the kitchen that are associated with cold preparations.

  • Answer:
    • Chilling: Keeping food cold to preserve freshness.
    • Blanching: Partially cooking food before chilling to retain color.
    • Marinating: Soaking food in a mixture for flavor infusion.
    • Smoking: Preserving and flavoring food through exposure to smoke.
    • Pickling: Preserving food in an acidic solution to enhance flavor.