NATIONAL OPEN UNIVERSITY OF NIGERIA
14-16 AHMADU BELLO WAY, VICTORIA ISLAND LAGOS
SCHOOL OF MANAGEMENT SCIENCES
MARCH/APRIL 2015 EXAMINATION
COURSE CODE: HCM339 CREDIT UNIT: 2
COURSE TITLE: FOOD AND BEVRAGE PRODUCTION 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
A. In 5 sentences, explain what you understand by heat transfer. 5marks
B. Describe 3 ways through which heat can be transferred to food.15marks
C. Write short notes on the following
i Stew 1mark ii. Stewing 2marks iii. Casserole 1Mark iv. Braising 6marks
QUESTION TWO
A. Mention 2 combination cooking methods 2marks
B. Enumerate 3 purposes of stewing 3marks
C. Analyse :
i. 5 advantages of stewing 5marks
ii. 10 different types of grains 5 marks
iii. 5 baking tips 5 marks
QUESTION THREE
A. Define the following terms
i. Farinaceous dish 3marks
ii. Sandwiches 5 marks
B. Discuss the following bakery ingredients:
i. Wheat 6 marks
ii. Sweeteners 6 marks
QUESTION FOUR
A. Identify 5 dry heat methods of cooking.5marks
B. What do you understand by poaching method of cooking? 3marks
C. Suggest 4 examples of poaching media.2marks
D. Describe 10 points in the storage of eggs 10 marks
QUESTION FIVE
A. The method chosen to cook a certain cut of meat should relate directly to the inherent tenderness of that cut. Bearing the above in mind, outline 5 ways the tenderness of a meat is determined. 5marks
B. Describe the steps involved in :
i.Roasting meat 6 marks ii. Pan-broiling meat 5 marks
C. Giving 3 examples of each, identify the 2 major types of fish 4 marks
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