MAASAI MARA UNIVERSITY
REGULAR UNIVERSITY EXAMINATIONS 2013/2014 ACADEMIC YEAR
SECOND YEAR SECOND SEMESTER
SCHOOL OF BUSINESS AND ECONOMICS
BACHELOR OF HOTEL AND HOSPITALITY MANAGEMENT
COURSE CODE: BHM 201
COURSE TITLE: FOOD AND BEVERAGE PRODUCTION
DATE:15TH APRIL 2014 TIME: 2.00PM – 5.00PM
INSTRUCTIONS TO CANDIDATES
SECTION A is compulsory
Answer any TWO questions in SECTION B
This paper consists of 2 printed pages. Please turn over.
Section A. Attempt all the questions from this section. 30 Marks.
Describe terms as used in the food and beverage production sector.
a) Cookery (3 Marks)
b) Food Production (3 Marks)
c) Cuisine (2 Marks)
d) Beverage (2 Marks)
Outline the features of the following food production areas
a) The Larder (5 Marks)
b) The souse section (5 Marks)
Outline the functions of the following the functions of the following members of the kitchen brigade.
a) Chef de partie’ (5 Marks)
b) Chef de saucier (5 Marks)
Section B. Attempt any TWO questions from this section. 40 Marks
Meat is a major component of food cost accounting for between 40 and 60 percent of the total food cost in any menu. Describe meat.
a) Identify the key points to consider while storing and processing fish (10 Marks)
b) Describe the word TEXTURE as used to describe the characteristic of finished food products (10 Marks)
a) List and explain the general considerations made in menu planning (10 Marks)
b) As a food production professional, why would you recommend food to be cooked by steaming as opposed to any other cooking method? (5 Marks)
c) Identify the rules that must be followed while using steaming as a method of cooking (5 Marks)