FOOD PRODUCTION MANAGEMENT THEORY Oct./Nov. 2022

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FOOD PRODUCTION MANAGEMENT THEORY
Oct./Nov. 2022
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 questions in the answer booklet provided.
Maximum marks for each question are 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.

© 2022 The Kenya National Examinations Council.
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1. (a) Identify four responsibilities of a sous chef. (8 marks)
(b) Explain each of the following terms as used in cookery: (12 marks)
(i) roasting,
(ii) blanching,
(iii) sautéing,
(iv) simmering.

ANSWERS:
(a) The responsibilities of a sous chef include:

  1. Assisting the head chef in managing kitchen operations.
  2. Supervising kitchen staff and ensuring tasks are completed efficiently.
  3. Overseeing food preparation and ensuring it adheres to quality standards.
  4. Handling inventory and ordering supplies when necessary.

(b)
(i) Roasting: Cooking food in an oven or over an open flame using dry heat.
(ii) Blanching: A method where food is briefly boiled and then immediately plunged into ice water to stop the cooking process.
(iii) Sautéing: Cooking food quickly in a small amount of oil or fat over medium-high heat.
(iv) Simmering: Cooking food gently just below boiling point, where small bubbles form and rise slowly.

2. (a) Explain four factors to consider when planning menus. (8 marks)
(b) Highlight four rules for cooking fruits in food production. (12 marks)

ANSWERS:
(a) Factors to consider when planning menus include:

  1. Nutritional balance: Ensuring meals provide essential nutrients.
  2. Seasonal availability: Choosing ingredients that are in season for freshness and cost-effectiveness.
  3. Variety: Offering a range of dishes to avoid repetition and satisfy diverse tastes.
  4. Dietary restrictions: Catering to specific needs such as allergies, religious restrictions, or preferences like vegetarianism.

(b) Rules for cooking fruits include:

  1. Use gentle heat to prevent breaking down the structure of the fruit.
  2. Avoid overcooking to retain flavor and texture.
  3. Add sugar only after the fruit has started softening to maintain shape.
  4. Cook in minimal liquid to preserve nutrients and flavor.

3. (a) Identify four advantages of microwave cooking. (8 marks)
(b) Discuss four reasons why appropriate timing is important in function catering. (12 marks)

ANSWERS:
(a) Advantages of microwave cooking:

  1. Fast cooking times, saving energy and time.
  2. Minimal nutrient loss due to shorter cooking periods.
  3. Even cooking, especially for smaller portions.
  4. Retains moisture, preventing dishes from drying out.

(b) Reasons for appropriate timing in function catering:

  1. Ensures food is served at the optimal temperature.
  2. Aligns with the event schedule, avoiding delays.
  3. Minimizes waste by preparing food just in time.
  4. Enhances guest satisfaction by providing freshly cooked meals.

4. (a) Highlight the points to consider when purchasing fresh fish. (8 marks)
(b) Outline three points a supervisor should emphasize on when instructing new kitchen staff. (12 marks)

ANSWERS:
(a) Points to consider when purchasing fresh fish:

  1. Bright, clear eyes indicating freshness.
  2. Firm, elastic flesh that bounces back when pressed.
  3. A mild, fresh odor (not fishy).
  4. Gills that are bright red or pink and free from slime.

(b) Points to emphasize to new kitchen staff:

  1. Kitchen hygiene and sanitation standards.
  2. Proper handling and storage of ingredients.
  3. Following recipes and instructions accurately to maintain consistency.

5. (a) Identify four listening traits of good kitchen personnel. (4 marks)
(b) Describe three steps of preparing milk drinks for service in a catering establishment. (12 marks)

ANSWERS:
(a) Listening traits of good kitchen personnel:

  1. Attentive to instructions.
  2. Able to ask clarifying questions when in doubt.
  3. Responding promptly to feedback or directives.
  4. Focusing on tasks without distraction.

(b) Steps for preparing milk drinks:

  1. Properly heating milk to the required temperature.
  2. Adding the appropriate flavorings or ingredients, like cocoa or vanilla, depending on the drink.
  3. Ensuring the presentation is appealing, such as frothing milk for lattes or topping with whipped cream.

6. (a) Outline the procedures for preparing and cooking Risotto rice. (8 marks)
(b) State two reasons why control is important in a catering establishment. (2 marks)

ANSWERS:
(a) Procedures for preparing and cooking Risotto rice:

  1. Heat oil in a pan and sauté onions until translucent.
  2. Add risotto rice and cook until lightly toasted.
  3. Gradually add broth while continuously stirring until the rice absorbs the liquid.
  4. Stir in butter and cheese to give the dish a creamy consistency before serving.

(b) Reasons for control in a catering establishment:

  1. To minimize wastage and ensure cost-effectiveness.
  2. To maintain consistency and quality in food production.

7. (a) Discuss four factors that determine the tenderness of meat. (8 marks)
(b) Compile a weekly cleaning schedule for seven kitchen employees with one day off per week. (10 marks)

ANSWERS:
(a) Factors that determine meat tenderness:

  1. The age of the animal – younger animals tend to have more tender meat.
  2. The cut of meat – some parts like the tenderloin are naturally more tender.
  3. The cooking method – slow, moist cooking methods like braising can tenderize tougher cuts.
  4. The animal’s diet and exercise – animals that are raised free-range and on a healthy diet generally produce more tender meat.

(b) Weekly cleaning schedule:
A schedule should rotate employees to cover all kitchen areas, with assignments spread evenly throughout the week, allowing each employee one day off. Areas such as counters, ovens, refrigerators, and floors should be cleaned daily or as needed.

8. (a) Highlight three uses of yoghurt in the diet. (3 marks)
(b) Analyse three types of skills required for effective kitchen supervision. (9 marks)
(c) Outline the procedure for cutting chicken for stews, fillets, and joints. (8 marks)

ANSWERS:
(a) Uses of yoghurt in the diet:

  1. Yoghurt can be eaten as a snack or breakfast option, rich in probiotics.
  2. It can be used as a base for sauces and marinades.
  3. Yoghurt can substitute cream in various dishes to lower fat content.

(b) Skills for kitchen supervision:

  1. Leadership skills to guide and motivate the team.
  2. Time management skills to ensure that tasks are completed on schedule.
  3. Communication skills to clearly instruct and provide feedback to staff.

(c) Procedure for cutting chicken:

  1. Remove the legs by cutting through the joints.
  2. Separate the wings and cut the breast into fillets.
  3. Break down the carcass into smaller joints suitable for stews or soups.

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