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<=Diploma in Catering and Accommodation module 1: Food and Beverage Production, Nutrition and Mathematics past paper November 2022
State three advantages of using convenience foods.
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Questions List:
1. Highlight three symptoms of pellagra.
2. Enumerate three suitable materials for freezing food.
3. Identify three bacteria that cause food poisoning.
4. Highlight three modern methods of food preservation.
5. State three advantages of using convenience foods.
6. Highlight three uses of microorganisms in food.
7. State three advantages of eating a well-balanced diet.
8. Highlight three characteristics of spoilt food.
9. Identify three ways of preventing food contamination during food preparation.
10. State three functions of proteins in the body.
11. Highlight three reasons for preparing work timetables for staff in the kitchen.
12. State four points to note when selecting beef for cooking.
13. Describe three types of soup.
14. Discuss three reasons for marinating foods.
15. State three advantages of each of the following cooking methods. (i) Braising: (ii) Baking:
16. Explain three reasons for cooking food.
17. Explain three rules for cooking pastas.
18. Describe each of the following methods of food preservation (i) Smoking: (ii) Freezing: (iii) Salting:
19. Enumerate six precautions taken when loading a refrigerator.
20. Outline the procedure for treating a staff member who sustains a burn or a scald in the kitchen.
1. Highlight three symptoms of pellagra.
2. Enumerate three suitable materials for freezing food.
3. Identify three bacteria that cause food poisoning.
4. Highlight three modern methods of food preservation.
5. State three advantages of using convenience foods.
6. Highlight three uses of microorganisms in food.
7. State three advantages of eating a well-balanced diet.
8. Highlight three characteristics of spoilt food.
9. Identify three ways of preventing food contamination during food preparation.
10. State three functions of proteins in the body.
11. Highlight three reasons for preparing work timetables for staff in the kitchen.
12. State four points to note when selecting beef for cooking.
13. Describe three types of soup.
14. Discuss three reasons for marinating foods.
15. State three advantages of each of the following cooking methods. (i) Braising: (ii) Baking:
16. Explain three reasons for cooking food.
17. Explain three rules for cooking pastas.
18. Describe each of the following methods of food preservation (i) Smoking: (ii) Freezing: (iii) Salting:
19. Enumerate six precautions taken when loading a refrigerator.
20. Outline the procedure for treating a staff member who sustains a burn or a scald in the kitchen.
