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HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019)- PDF Download

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HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019)RAGE PRODUCTION 11 (october-2019) past questions and answers all compiled in PDF format, All individuals who have participated in the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) are advised to get a copy of the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) past questions and answers. These past questions and answers is a complete guide for the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) Course . However, you are advised to follow the instructions below to get your copy.

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HCM339 – FOOD AND BEVERAGE PRODUCTION 11

HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019)RAGE PRODUCTION 11 (october-2019) past questions and answers all compiled in PDF format,  All individuals who have participated in the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) are advised to get a copy of the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) past questions and answers. These past questions and answers is a complete guide for the HCM339 – FOOD AND BEVERAGE PRODUCTION 11 (october-2019) Course .

Question One
a. What is Coagulation? (3 marks)
b. State four (4) importance of mixing in cake making (4 marks)
c. State two main benefits of Chlorination of cake flour. (4 marks)
d. Enumerate any three (3) conditions to ensure successful cake making (6 marks)
e. Describe two (2) main method of roasting (4marks)
f. List and explain any two (2) methods of grilling foods (4 mks)

Question Two
a. State four (4) importance of creaming in cake production. (6marks)
b. Describe four (4) function or importance of the action of dairy (milk) in cake baking.(6 marks)
c. What is a sandwich? (3 marks)

Question Three
a. Give 5 examples of pudding (5 Marks)
b. List four (4) different types of cake (4 mks)
c. Mention four (4) different shapes of cake (2 mks)
d. Describe the different functions of butter and sugar in caking making (4 marks)

Question Four
a. What is blanching? (3 Marks)
b. State two advantages of blanching.(4 marks)
c. Describe the four major methods of steaming.(8 marks)

Question Five
a. Describe two (2) methods of how to test the freshness of an egg (4 marks)
b. Describe the steps in grilling fish. (8 mks)
c. Itemize two (2) purpose of shallow frying of food (3 mks)

Question Six
a. What is heat transfer? (2 mks)
b. Write short notes on any two (2) of the following:
(i) Convection (ii) Conduction (iii) Radiation (3 mks each )
c. Outline the procedure for making the Spaghetti with a Vegetable and meat Sauce. (7 mks)

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