NATIONAL OPEN UNIVERSITY OF NIGERIA
University Village, Nnamdi Azikwe Express Way, Jabi, Abuja
Faculty of Agricultural Sciences
June/July 2017 Examination
Course Code: HCM 339 Credit Unit: 2
Course Title: Food and Beverage Production III Time Allowed: 2 Hours
Instructions: 1. Answer Four Questions. Question One (1) Is Compulsory
2. Present All Your Points in A Coherent and Orderly Manner.
1. a. Explain the following methods of heat transfer
i. Conduction 5mks
ii. Convection 5mks
iii. Radiation 5mks
b. Briefly explain the effects of heat on the following food nutrients
I. Proteins 2 ½mks
II. Sugar 2 ½mks
III. Fat 2 ½mks
IV. Starch 2 ½mks
2. a. List eight (8)cooking methods 4mks
b. Differentiate between grilling, roasting and shallow frying 3mks
c. List the procedures in grilling 6mks
d. State the four (4) methods of shallow frying 2mk
3. a. List four (4) moist heat method of heat transfer and briefly explain any two (2) 8mks
b. State the four (4) main methods of steaming 2mks
c. Define stewing in one (1)sentence and state two (2) advantages of stewing 5mks
4. a. State the varieties of fish we have with two (2) examples of each 4mks
b. Identify four (4) factors to consider when buying fresh fish 4mks
c. Briefly explain the following methods in relation to cooking fish
I. Steaming 4mks
II. Poaching or simmering 3mks
5. a. State three(3) quality points to look out for ingood eggs 3mks
b. List six (6 )types of grain 3mks
c. Explain the basic classification of wheat 9mks
6. a. Briefly describe farinaceous dish 3mks
b. What is pastry 8mks
c. Briefly explain the following
I. Flaky pastry 2mks
II. 2 Choux pastry 2mks
You can get the exam summary answers for this course from 08039407882
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