NATIONAL OPEN UNIVERSITY OF NIGERIA
14-16 AHMADU BELLO WAY, VICTORIA ISLAND LAGOS
SCHOOL OF MANAGEMENT SCIENCES
MARCH/APRIL 2015 EXAMINATION
COURSE CODE: HCM333 CREDIT UNIT: 2
COURSE TITLE: FOOD AND BEVERAGE SERVICES III
TIME ALLOWED: 2HRS
INSTRUCTIONS: 1. Attempt question number one (1) and any other (2) questions.
- Question number 1 carries 30 marks, while the other questions carry 20 marks each.
- Present all your points in coherent and orderly manner.
QUESTION ONE
- In 10 sentences, explain ‘convenience foods’.10 marks
- State 10 factors to consider when planning menu 10 marks
- Identify :
i. 2 advantages and 2 disadvantages of whole meal flour 4marks
ii. 3 advantages and 3 disadvantages of white flour 6marks
QUESTION TWO
- Outline the causes and remedies for the following faults in cake making:
i. Sunk cake 4 marks ii. Hard sugary crust 4 marks iii. Cracked cake 6 marks
B. Enumerate 6 types of pastries 6 marks
QUESTION THREE
Identify : i. 7 freezing processes 7 marks
ii.13 techniques of freezing 13 marks
QUESTION FOUR
A. Identify 6 ingredients for rubbed-in cake 3 marks
B. Suggest 4 reasons each for using the underlisted in cake making:
i. Eggs 4marks
ii. Sugar 4 marks
C. Write short notes on:
i. Weak or soft flour 3marks
ii. Types of fat for making cake 6marks
QUESTION FIVE
- Mention 2 uses of puff pastry 1 mark
- Describe fully how to make basic puff pastry 19 marks
You can get the exam summary answers for this course from 08039407882
Check the sample below
