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.

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

1. In 10 sentences, explain ‘convenience foods’.10 marks
2. State 10 factors to consider when planning menu 10 marks
3. Identify :

i. 2 advantages and 2 disadvantages of whole meal flour 4marks
ii. 3 advantages and 3 disadvantages of white flour 6marks
QUESTION TWO

1. 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

1. Mention 2 uses of puff pastry 1 mark
2. 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