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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