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Prepare Main Meal

This document is an end-of-semester written assessment for the Alpha Radii Training Institute focused on food production and preparation of main meals. It consists of two sections, with Section A requiring candidates to answer ten questions related to food safety, cooking techniques, and culinary arts, while Section B allows candidates to choose three questions from various topics including kitchen uniform sourcing, cooking methods, and breakfast service. The assessment emphasizes practical knowledge and application in the culinary field.

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152 views4 pages

Prepare Main Meal

This document is an end-of-semester written assessment for the Alpha Radii Training Institute focused on food production and preparation of main meals. It consists of two sections, with Section A requiring candidates to answer ten questions related to food safety, cooking techniques, and culinary arts, while Section B allows candidates to choose three questions from various topics including kitchen uniform sourcing, cooking methods, and breakfast service. The assessment emphasizes practical knowledge and application in the culinary field.

Uploaded by

meckytech5
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FOOD PRODUCTION

PREPARE MAIN MEAL (PROTEINS, STARCHES AND VEGETABLES)


APRIL 2025

ALPHA RADII TRAINING INSTITUTE


END OF SEMISTER
WRITTEN ASSESSMENT

TIME:2 HOURS

INSTRUCTIONS TO CANDIDATES:
1. This paper consists of TWO sections A and B.
2. Answer ALL questions in the answer booklet provided.
3. Marks for each question are as indicated.
4. Do not write on the question paper
5. Answer all questions in English.
SECTION A (40 MARKS)
Candidate to answer ALL questions from this section.

1. List FOUR factors to consider when purchasing beef (4 Marks)

2. Identify FOUR conditions that are favorable for bacteria growth (4 Marks)

3. List FOUR advantages of continuous roasting meat at a low temperature. (4 Marks)

4. Highlight FOUR tests for checking the doneness of fish (4 Marks)

5. Identify TWO reasons why it is advisable to wear oven gloves during roasting of potatoes
in an oven (4 Marks)

6. State FOUR functions of eggs in culinary arts (4 Marks)

7. Identify FOUR reasons for ensuring food temperatures are maintained before, during and
after service (4 Marks)

8. State FOUR components of a standard recipe (4 Marks)

9. Outline FOUR reasons why it is crucial for catering establishment to use fruits and salad
wash (4 Marks)

10. State FOUR food hygiene rules to be observed in entremetier section (4 Marks)
SECTION B (60 MARKS)
Candidate to answer any THREE questions from this section.

11. As the head chef of Nairobi eateries, you are tasked with the role of sourcing quality kitchen
uniforms
a) Discuss FIVE factors to consider when buying kitchen
uniform
(10 Marks)
b) Enumerate FIVE instances when a chef would be required to use kitchen gloves (10
Marks)

12. Hotel Quinter’s a four star rated has requested you to hold a conference for a group of staff
composed of chefs to advise them on different methods of cooking meat.
a) Discuss procedure of making deep fried fish fillet with bread crumbs (10 Marks)
b) Explain FIVE disadvantages of stewing chicken (10 Marks)

13. Equity bank is celebrating 50 years’ anniversary and they are to visit your establishment as a
breakfast chef you are tasked to,
a) Explain FIVE beverages that can be provided in the breakfast items (10 Marks)
b) Discuss THREE functions of preserves (6 Marks)
c) Highlight FOUR types of nuts that can be served for breakfast (4 Marks)

14. You work in Serena Hotel a five-star hotel and Nairobi School of Catering has come with a
decision to be posting graduates for attachment in your hotel, one of the graduates have
approached and asked the following questions
a) Discuss FIVE classification of vegetables (10 Marks)
b) Enumerate FIVE ways of retaining nutrients in vegetables (10 Marks)

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