Q.1 Give the expansion of HACCP. (1 mark)
Q.2 What is the butcher’s block used for? (1 mark)
Q.3 How are games divided? (1 mark)
Q.4 what do you mean by the term fillet and goujons. (2 marks)
Q.5 What do you mean by critical control point? (2 marks)
Q.6 List three functions of the larder department. (2 marks)
Q.7 How does marbling affect the meat? (2 marks)
Q.8 List the two selection factors of chicken. (2 marks)
Q.9 State the various methods of cake making. (2 marks)
Q.10 List the various methods of folding (2 marks)
Q.11 Give two derivatives of choux pastry. (2 marks)
Q.12 Explain the following culinary terms- (5 marks)
- Abats offals
- Beurre manie
- Mirepoix
- Food Damager Zone
- Fermentation
Q.13 List three factors to be kept in mind while planning kitchen design. (3 marks)
Q.14 Explain the 3 distinct categories of shell fish. (3 marks)
Q.15 Explain meringue cookies and no bake coo (3 marks)
Q.16 Describe salad dressing. (3 marks)
Q.17 Explain flour batter method. (3 marks)
Q.18. Explain the parts of sandwich (3 marks)
Q.19 Explain 4 cut of fish. (4 marks)
Q.20 Draw the cuts of chicken and name the parts. (4 marks)
Q.21 Draw the layout for a small hotel kitchen. (5 marks)
Q.22 Give five types of offals. (5 marks)
Answer Key
Ans 1: Hazard Analysis Critical Control Point.
Ans 2: Butcher’s block is a thick wooden block which usually rests on a frame, into which drawers may be fitted to keep butcher tool. It is used for all butchery work like dissecting joints, cutting meat, choppingbones etc
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Ans 3: Games are divided into two types- feathered and furred.
Ans 4: Fillet are cuts of fish free from bone, round fish yields two fillet and a flat fish yields four filets. Goujons are fillet of fish cut into steps approximately 8cm x 0.5cm in length.
Ans 5: Critical control point is the steps taken to eliminate hazards or reduce it to the minimum as there are risks involved in these hazards.
Ans 6: Three functions of the larder department are-
i. To store perishables both raw and cooked.
ii. To process meat.
iii. To prepare salad, salad dressing, starters and cold meat.
Ans 7: It affects the juiciness, flavor and tenderness of the prepared meat. Marbling enhances the eating quality of meat.
Ans 8: The two selection factors of chicken are-
i. The breast should be plump
ii. The skin should be smooth and shiny
Ans 9: The various methods of cake making are-
i. Sugar batter method
ii. Flour batter method.
iii. Blending method
iv. Whipping method
Ans 10: The various methods of folding in puff pastry are as follows-
i. French method.
ii. English method.
iii. Scotch method.
iv. Commercial method
Ans 11: Two derivatives of choux pastry are-
i. Chocolate éclairs
ii. Croquemboche
Ans 12: i. Abats-offals- the internal organs of butchered animals are sweet bread- feet, brains, lungs, heart and liver.
ii. Beurre manie-butter mixed with an equal amount of flour used to thicken sauce.
iii. Mirepoix- Roughly cut aromatic vegetables like reek, celery onion and carrot added to stock, sauces soups and stews improve flavour.
iv. Food Damager Zone- The Temperature range of 41.4°C to 145.4° F (5 °C to 63 ° C)in which bacteria grows rapidly.
v. Fermentation- the process by which yeast acts on sugar and carbohydrates to change them into carbondioxide gas and alcohol.
Ans 13: Three factors to be kept in mind while planning a kitchen design are-
a. Space required or available
b.Type of outlet
c. Type of client or guest.
Ans 14: Three distinct categories of shellfish are-
a. Crustaceans- crabs, crawfish, crayfish, lobsters etc
b. Molluscs- cockles, mussels, oysters etc
c. Cephalopods- octopus, squids, cutlet fish etc.
Ans 15: Meringue cookies are made by beaten egg whites. These cookies can either be piped into fancy shapes or spooned onto a baking sheet. No bake cookies are simple ingredients that need to be chilled for a longer time to become firm. Many of these cookies are held together by melted chocolate.
Ans 16: Salad dressing is a seasoned liquid or semi-liquid that is added to the body of the salad to give it added flavor, spiciness and moistness. The dressing harmonizes the salad ingredients. These may be added at service time, served separately for the customer to add or mixed with the ingredients ahead of time.
Ans 17: Flour batter method-
i. In this method sieve flour and baking powder together. Cream fat and flour until resemble creamy texture.
ii. In a separate bowl beat egg, sugar and essence.
iii. Fold egg mixture into the creamed mixture.
Ans 18: The parts of sandwiches are-
i. Base- very often the bread which sandwiches anything in between eg. Sandwich bread, loaf breads.
ii. Spread- bread is usually coated either with butter or mayonnaise or mixture of both. It could be flavoured.
iii. Filling- It could be vegetarian or non-vegetarian. The main fillings are tomatoes, cucumber, lettuce, chicken and eggs.
iv. Garnish- this enhances visual appeal, used especially for open sandwiches and deckered sandwiches (eg. club sandwich).
v. Accompaniments- the usage of French fries, coleslaw in common.
Ans 19: Four cuts of fish are-
i. Steaks-thick slices of fish on or off the bone. Steaks of round fish may be called darnes. Steaks of flat fish on the bone may be called troncons.
ii. Fillets- cuts of fish free from bone. A round fish yields two fillets; a flat fish yields four fillets.
iii. Supreme- prime cuts of fish without bones and skin.
iv. Goujons- fillet fish cut into strips approximately 8 *0.5 cm (3*1/4 inch).
Ans 20: Diagram (Chapter 5, Meat cookery, page 25, ).
Ans 21: Diagram (Chapter 1, Kitchen Org., page 01, figure 1).
Ans 22: Five types of offals are-
i. Liver- this has a fine close texture and a pronounced flavor. Calf liver has finest texture a lightest flavor
ii. Kidney- all kidneys have a distinctive taste. Lamb kidney are small, tender and comparatively delicate in flavor.
iii. tongue- ox tongue is solid fresh or cured in brine.
iv. Bone marrow-found in hallow bones, this is pale, fatty substance that has full flavor.
v. Sweet breads- these are the thymus glands taken from the neck and heart of young animal such as calves and lambs. They are pale and delicate with a tender meaty texture.
