NATIONAL OPEN UNIVERSITY OF NIGERIA
PLOT 91 CADASTRAL ZONE, NNAMDI AZIKIWE EXPRESSWAY, JABI, ABUJA
FACULTY OF AGRICULTURAL SCIENCES
JULY, 2018
COURSE CODE: HCM 339 CREDIT UNITS: 2
COURSE TITLE: Food and beverage production 111
TIME ALLOWED: 2hrs
INSTRUCTIONS: 1. Attempt question one (1) and any other three (3) questions
2. Question number 1 is compulsory and carries 25 marks while the
other 3 questions carry 15 marks each
3. Present all your points in coherent and orderly manner
QUESTION ONE
Define the following terms:
i. Heat transfer 5mks
ii. Conduction 5mks
iii. Radiation 5mks
Describe 10 things you need to note when buying and storing fish 10mks
QUESTION TWO
A. State the three main cooking methods. 3mks
B. Analyse the effects of heat on the following nutrients:
i. Proteins 3mks
ii.Starches 3mks
iii.Sugars 3mks
iv.Fats 3mks
QUESTION THREE
A. Describe the three (3) different types of grilling 12mks
B.State three (3) advantages of grilling 3mks
QUESTION FOUR
A.Explain the following:
i.Shallow frying 5mks
ii.Effects of shallow frying 3mks
iii.3Advantages of shallow frying 3mks
B.Identify the smoking points of the underlisted :
a.coconut oil 1mk vegetable oil 1mk olive oil 1mk whole butter 1mk
QUESTION FIVE
What is steaming?5mks
Differentiate the main methods of steaming 10mks
QUESTION SIX
A.Identify five (5) ways to determine the tenderness of meat 5mks
B..Compare and contrast:
i.Pop corn 5mks
ii.Sweet corn 5mks
You can get the exam summary answers for this course from 08039407882
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