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MARIANIST TECHNICAL INSTITUTE-UKUNDA
TERM ONE CAT ONE
FOOD AND BEVERAGE PRODUCTION
TIME 1HR
1. Define the following terms.
a. Conduction. (2marks)
b. Convection. (2marks)
c. Radiation. (2marks)
2. Enumerate four attributes of grilling food. (4marks)
3. Explain each of the following methods of cooking
a. Boiling. (2marks)
b. Stewing. (2marks)
c. Baking. (2marks)
d. Sauteing. (2marks)
4. Outline four instances when hands should be washed by food handlers. (4marks)
5. Highlight four disadvantages of using gas as a source of fuel in the kitchen. (4marks)
6. Explain each of the following cuts of vegetables
a. Paysanne. (2marks)
b. Julienne. (2marks)
MARIANIST TECHNICAL INSTITUTE-UKUNDA
TERM ONE CAT ONE
FOOD AND BEVERAGE PRODUCTION
TIME 1HR
Instruction: answer all questions provided in this paper.
1. Define the following terms.
a. Conduction. (2marks)
b. Convection. (2marks)
c. Radiation. (2marks)
2. Enumerate four attributes of grilling food. (4marks)
3. Explain each of the following methods of cooking
a. Boiling. (2marks)
b. Stewing. (2marks)
c. Baking. (2marks)
d. Sauteing. (2marks)
4. Outline four instances when hands should be washed by food handlers. (4marks)
5. Highlight four disadvantages of using gas as a source of fuel in the kitchen. (4marks)
6. Explain each of the following cuts of vegetables.
a. Paysanne. (2marks)
b. Julienne. (2marks)