BHM-201 ESSENTIALS OF MENU KNOWLEDGE, PLANNING AND COSTING (1)

Page 1: Exam Structure and Instructions

  • University: Machakos University

  • Academic Year: 2022/2023

  • School: School of Business, Economics and Hospitality and Tourism Management

  • Department: Department of Hospitality Management

  • Course: BHM-201 Essentials of Menu Knowledge, Planning and Costing

  • Exam Instructions:

    • Answer Question ONE (compulsory) and any TWO other questions

Question One (30 Marks)

  • Definitions (6 Marks):

    1. Mirepoix

    2. Sauté

    3. Sweat

    4. Blanch

    5. Stock

    6. Cross contamination

  • Cuts of Vegetables and Chicken (4 Marks):

    • Vegetables: List four cuts

    • Chicken: List four cuts

  • Uses of Eggs in Cookery (10 Marks): Describe five uses

  • Objectives of Kitchen Department (4 Marks): Explain two

  • Safety Rules for Handling Knives (6 Marks): Explain three

Question Two (20 Marks)

  • Factors in Choosing Kitchen Equipment (10 Marks): Explain five factors

  • Beef Cuts and Their Usage (10 Marks): Pair cuts with recommended usage:

    • Shoulder

    • Leg

    • Breast

    • Middle neck

    • Best-end

    • Saddle

Page 2: Continued Examination Questions

Question Three (20 Marks)

  • Lunch Menu Planning (10 Marks): Plan a three course lunch menu for a STTI workshop in Mombasa

  • Buying Fresh Fish (10 Marks): Explain five factors to consider

Question Four (20 Marks)

  • Herbs vs. Spices (10 Marks): Differentiate with examples

  • Primary Food Flavors (10 Marks): Explain the primary food flavors in the flavor profile

Question Five (20 Marks)

  • Types of Vegetables (15 Marks): List five types with two examples each

  • Causes of Kitchen Accidents (5 Marks): Explain the causes