NATIONAL OPEN UNIVERSITY OF NIGERIA
14/16 AHMADU BELLO WAY, VICTORIA ISLAND, LAGOS
SCHOOL OF MANAGEMENT SCIENCES
MARCH, 2014 EXAMINATION
COURSE CODE: HCM 339 CREDIT UNIT: 2
COURSE TITLE: FOOD AND BEVERAGE PRODUCTION III
TIME ALLOWED: 2HRS
Instructions: 1. Attempt question number one (1) and any other (2) questions.
2. Question number 1 carries 30 marks, while the other questions carry
20 marks each.
3. Present all your points in coherent and orderly manner.
QUESTION ONE
(A) Identify 12 general cooking methods 12mks
(B)Compare and contrast between grilling and broiling 9mks
(C) Explain what you understand by the term ‘‘poaching medium’’ 1mk
(D) Analyse 4 different poaching media 8mks
QUESTION TWO
(A)Write short notes on:
i.The steaming method of cooking 8mks
ii. 4 main methods of steaming 12mks
QUESTION THREE
(A) List 4 best ways to store eggs 4mks
(B) Analyse how to store the following types of eggs:
i.Fresh eggs in the shelf
ii Fresh egg whites
iii.Fresh egg yolks
iv.Hard –cooked eggs
v.Deviled eggs
vi.Left over egg dishes 6mks
(C)Write short notes on the underlisted forms of grain:
i.Bran 5mks
ii.Germ 5mks
QUESTION FOUR
(A)Define sandwiches 5mks
(B) In 3 points each, briefly describe the following types of sandwiches:
i.Club 3mks
ii.Sharwama 3mks
iii.Pita 3mks
iv.Horse shoe 3mks
v.Gyro 3mks
QUESTION FIVE
(A).What are puddings? 5mks
(B).Analyse:
i.10 types of pastries 10mks
ii.5 ingredients for pastries 5mks
You can get the exam summary answers for this course from 08039407882
Check anoda sample below
