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:
- Heat oil in a pan and brown the beef.
- Remove beef and sauté onions, garlic, and carrots.
- Stir in flour to make a roux.
- Gradually add stock, stirring constantly.
- Return beef to the pan, cover, and simmer until tender.
- 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.