Date: 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) Identify four dishes that an executive prepares in the kitchen.
- Answer:
- Sauces
- Soups
- Roasted meats
- Desserts
(b) State six advantages of simmering as a method of cooking.
- Answer:
- It preserves the flavor.
- Requires less supervision.
- Retains nutrients.
- Cooks food gently.
- Saves fuel.
- Reduces shrinkage in meat.
(c) (i) Define the term ‘roux’.
- Answer: Roux is a mixture of fat (butter) and flour used to thicken sauces.
(ii) Outline the procedure for preparing and cooking sauté chicken.
- Answer:
- Heat oil in a pan.
- Sauté onions and garlic.
- Add chicken pieces and brown them.
- Add stock or water.
- Simmer until cooked.
2. (a) State four uses of pulses in cookery.
- Answer:
- Used in soups and stews.
- Ground to make flour.
- Added to salads.
- Used in vegetarian dishes.
(b) Explain the importance of the use of the following in relation to menu structure:
- (i) Length
- Answer: Determines the number of courses.
- (ii) Balance
- Answer: Ensures a variety of nutrients and flavors in a meal.
- (iii) Coherence
- Answer: Ensures dishes complement each other in flavor, texture, and appearance.
(c) Explain five reasons for using the centralized production units in a catering establishment.
- Answer:
- Consistency in food quality.
- Bulk production reduces costs.
- Efficient management of resources.
- Better inventory control.
- Easier to maintain hygiene standards.
3. (a) Define the term ‘standard recipe’.
- Answer: A standard recipe provides a precise list of ingredients and a method of preparation to ensure consistent results.
(b) State two merits of a recipe.
- Answer:
- Ensures consistency in taste and portion size.
- Reduces waste by specifying exact quantities.
(c) Highlight four benefits of using a standardized recipe.
- Answer:
- Cost control.
- Ensures uniformity.
- Simplifies staff training.
- Assists in maintaining quality.
(d) Explain six of the following types of processed milk used in cookery:
- (i) Homogenized milk
- Answer: Milk processed to prevent the separation of cream.
- (ii) Pasteurized milk
- Answer: Milk heated to destroy harmful bacteria.
- (iii) Evaporated milk
- Answer: Milk with 60% of water removed.
- (iv) Condensed milk
- Answer: Sweetened milk with water removed.
- (v) Skimmed milk
- Answer: Milk with all fat removed.
- (vi) Dried milk
- Answer: Milk that has been dehydrated to powder form.
4. (a) Identify four indicators of good-quality veal.
- Answer:
- Pale pink flesh.
- Firm texture.
- Minimal fat content.
- No strong odor.
(b) Explain each of the following methods as used in baking:
- (i) Dry baking
- Answer: Baking without adding any liquid or fat.
- (ii) Baking with increased humidity
- Answer: Baking in a humid environment to prevent the crust from hardening too quickly.
- (iii) Baking with lowered humidity
- Answer: Baking in a dry environment for a crisp crust.
(c) Explain the meaning of the term stock and its uses in catering.
- Answer: Stock is a flavored liquid made by simmering bones, meat, and vegetables. It is used as a base for soups, sauces, and stews.
(d) Differentiate between the effect of hard water and soft water in cooking cauliflower.
- Answer:
- Hard water toughens cauliflower, making it take longer to cook.
- Soft water helps the cauliflower cook faster and become tender.
5. (a) State three effects of heat on fish when cooking.
- Answer:
- Protein coagulates.
- Flesh becomes opaque.
- Moisture is lost, making it dry.
(b) Explain four factors that influence equipment selection in a commercial kitchen.
- Answer:
- The type of food served.
- The size of the establishment.
- The budget available.
- Energy efficiency of the equipment.
(c) Explain each of the following cuts of beef and the suitable method of cooking in each case:
- (i) Steak
- Answer: Best suited for grilling or frying.
- (ii) Rib
- Answer: Ideal for roasting.
- (iii) Shank
- Answer: Suited for braising or stewing.
6. (a) Distinguish between kneading and beating as used in food production.
- Answer:
- Kneading is the process of working dough to develop gluten.
- Beating involves vigorously mixing ingredients to incorporate air.
(b) Outline the procedure for grilling meat.
- Answer:
- Preheat the grill.
- Season the meat.
- Place meat on the grill and cook, turning occasionally.
- Rest before serving.
(c) Explain each of the following documents used in stock control in a catering establishment:
- (i) Delivery note
- Answer: A document detailing the items delivered to verify against an order.
- (ii) Invoice
- Answer: A bill sent to the purchaser for payment.
- (iii) Credit note
- Answer: Issued when goods are returned or not delivered as ordered.
- (iv) Order book
- Answer: A record of items requested from suppliers.