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Course Name:  Catering and Accommodation Management
Also Done By:
na
Course Level:  Diploma
Sub Level:       Module I
Course Unit:   Food And Beverage Production, Nutrition And Mathematics
Exam body:    KNEC
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1. Explain the meaning of each of the following terms used in Nutrition: (a) Food: (b) Vitamins: (c) Under nutrition: ()
2. Identify the three types of carbohydrates present in food: ()
3. State three properties of acids: ()
4. State three symptoms of a person suffering from scurvy: ()
5. Identify three roles that water plays in the body: ()
6. Using an arrow, match the following pH levels with their respective state. PH state 7 neutral 0 alkaline 14 high level of acidity ()
7. Highlight three characteristics of enzymes: ()
8. Identify one role of each of the following parts of the mouth in digestion: (a) Teeth: (b) Tongue: (c) Salivary Glands: ()
9. Identify two functions of each of the following food additives: (a) Emulsifiers: (b) Stabilizers: (c) Thickeners: ()
10. Explain three requirements for prevention of food poisoning when handling food: ()
11. Differentiate between each of the following terms as used in cooking: (i) Roux and Sabayon: (ii) Macedoine and Mirepoix ()
12. Highlight six rules to observe when preparing and cooking vegetables to prevent loss of nutrients: ()
13. Highlight three healthy eating options to observe when preparing and cooking fish: ()
14. Outline the procedure for preparing and cooking scotch eggs: ()
15. Differentiate between a bisque and a bouillabaisse: ()
16. Identify five features to look for when buying a chopping board: ()
17. Explain three ways of presenting egg mayonnaise for service in food production: ()
18. Identify four basic condiments used in catering establishments: ()
19. Highlight five advantages of using stewing as a method of cooking: ()
20. Outline the procedure for preparing a basic white sauce: ()

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