FOOD AND BEVERAGE PRODUCTION MANAGEMENT THEORY Date: July 2022

FOOD AND BEVERAGE PRODUCTION MANAGEMENT THEORY

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:
    1. Heat oil in a pan.
    2. Sauté onions and garlic.
    3. Add chicken pieces and brown them.
    4. Add stock or water.
    5. 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:
    1. Preheat the grill.
    2. Season the meat.
    3. Place meat on the grill and cook, turning occasionally.
    4. 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.