HCM339 – FOOD AND BEVRAGE PRODUCTION III

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.

  1. Question number 1 carries 30 marks, while the other questions carry 20          marks each.
  2. 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

 

You can get the exam summary answers for this course from 08039407882

Check the sample below

 

 

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