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<=Diploma in Catering and Accommodation Management Module II: Food and Beverage Production Management Theory past paper July 2023
Define the term 'sauté'.
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Questions List:
1. Identify four dishes that an entremetier prepares in the kitchen.
2. State six advantages of steaming as a method of cooking.
3. Define the term 'sauté'.
4. Outline the procedure for preparing and cooking sauté chicken
5. State four uses of pulses in cookery.
6. Explain one requirement of each of the following, in relation to menu structure: (i) length: (ii) design; (iii) language.
7. Explain five reasons for using the centralised production units in a catering establishment.
8. Define the term 'standard recipe'.
9. State two main parts of recipe
10. Highlight four benefits of using a standardized recipe.
11. Explain each of the following types of processed milk used in cookery: (i) pasteurised milk; (ii) sterilised milk; (iii) homogenized milk; (iv) evaporated milk; (v) condensed milk; (vi) dried milk.
12. Identify four indicators of good quality veal.
13. Explain each of the following methods as used in baking: (i) dry baking: (ii) baking with increased humidity; (ii) baking with heat modification.
14. Explain the meaning of the term cook chill as used in catering.
15. Highlight the eight benefits of cook chill to a catering establishment owner.
16. State three effects of heat on fish when cooking.
17. Explain four elements of supervision applied in a commercial kitchen.
18. Explain each of the following cuts of beef giving a suitable method of cooking in each case: (i) fillet; (ii) topside; (iii) flank.
19. Distinguish between kneading and blending as used in food production.
20. Outline the procedure for grilling meat.
21. Explain each of the following documents used in stock control in a catering establishment: (i) delivery note; (ii) invoice; (iii) credit note; (iv) order book.
1. Identify four dishes that an entremetier prepares in the kitchen.
2. State six advantages of steaming as a method of cooking.
3. Define the term 'sauté'.
4. Outline the procedure for preparing and cooking sauté chicken
5. State four uses of pulses in cookery.
6. Explain one requirement of each of the following, in relation to menu structure: (i) length: (ii) design; (iii) language.
7. Explain five reasons for using the centralised production units in a catering establishment.
8. Define the term 'standard recipe'.
9. State two main parts of recipe
10. Highlight four benefits of using a standardized recipe.
11. Explain each of the following types of processed milk used in cookery: (i) pasteurised milk; (ii) sterilised milk; (iii) homogenized milk; (iv) evaporated milk; (v) condensed milk; (vi) dried milk.
12. Identify four indicators of good quality veal.
13. Explain each of the following methods as used in baking: (i) dry baking: (ii) baking with increased humidity; (ii) baking with heat modification.
14. Explain the meaning of the term cook chill as used in catering.
15. Highlight the eight benefits of cook chill to a catering establishment owner.
16. State three effects of heat on fish when cooking.
17. Explain four elements of supervision applied in a commercial kitchen.
18. Explain each of the following cuts of beef giving a suitable method of cooking in each case: (i) fillet; (ii) topside; (iii) flank.
19. Distinguish between kneading and blending as used in food production.
20. Outline the procedure for grilling meat.
21. Explain each of the following documents used in stock control in a catering establishment: (i) delivery note; (ii) invoice; (iii) credit note; (iv) order book.
