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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NATIONAL OPEN UNIVERSITY OF NIGERIA

FACULTY OF AGRICULTURAL SCIENCES

SECOND SEMESTER EXAMINATION

JANUARY/FEBRUARY, 2018

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 three (3) questions.
2. Question number 1 carries 25 marks, while the other questions carry
15 marks each.
3. Present all your points in a coherent and orderly manner.
QUESTION ONE
 
A).Identify and explain the three (3) methods of heat transfer.     15mks
(B). State three (3) purposes and 4 advantages of stewing. 7mks
(C). Identify three (3) aims of mixing in baking. 3mks
 
QUESTION TWO
A. In two(2) points each, describe the effects of heat on the following:
(i) Protein 2mks   (ii) Starch 2mks (iii) Sugar 2mks (iv) Water 2mks
B. Describe the method of poaching fish. 4mks
C. Write short notes on fishes suitable for poaching. 3mks
QUESTION THREE
(A) Identify ten (10) things that should be in place in preparation for cake making.5mks
(B)  Outline ten(10) functions of fat in cake making. 10mks
QUESTION FOUR
(A) List three (3) functions of eggs in cake making 3mks.
(B)  Describe farinaceous dish in 3 points.3mks
(C)  Classify wheat into three.9mks
QUESTION FIVE
(A) Enumerate five (5) examples each of the under listed methods of heat transfer:
(i) Moist heat 5mks (ii) Dry heat 5mks
(B)  State three(3)good qualities of egg3mks.
(C)  With examples,List two (2) varieties of fish and give four (4) examples of each. 2mks
QUESTION SIX
(A) Itemize five (5) points that should be borne in mind for successful cake making. 5mks
(B)  Mention ten(10) types of sandwiches. 5mks
(C)  Describe the recipe for the following:
i. Soft-boiled eggs. 3mks (ii) Medium-soft egg. 2mks
You can get the exam summary answers for this course from 08039407882

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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

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