This paper concentrates on the primary theme of Sensible eating can be encouraged through regular broadcasts and advertising. in which you have to explain and evaluate its intricate aspects in detail. In addition to this, this paper has been reviewed and purchased by most of the students hence; it has been rated 4.8 points on the scale of 5 points. Besides, the price of this paper starts from £ 40. For more details and full access to the paper, please refer to the site.
CULINARY THEORY
Instructions to candidates:
a) Time allowed: Three
hours (plus an extra ten minutes’ reading time at the start – do not write
anything during this time)
b) any FIVE questions
c) All questions carry
equal marks. Marks for each question are shown in [ ]
1. Sensible eating can be encouraged through
regular broadcasts and advertising.
a) Examine guidelines that need to be considered
when compiling a menu for institutional or industrial
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catering
in order to provide a nutritionally balanced diet.
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[10]
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b)
Compare the duties of a dietician with those of a nutritionist.
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[10]
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2. For the body to
obtain maximum benefit from food it is essential that menus are written with
nutrition in mind.
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a)
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Explain how the process of digestion differs
from absorption.
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[6]
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b)
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Examine the main groups of fats,
clearly indicating their functions and food sources.
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[10]
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c) The
body requires certain mineral elements in the diet. Select FOUR minerals, and
identify their
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uses in the body, and the foods
from which they may be obtained.
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[4]
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3. The menu is primarily a selling aid.
a) Discuss FOUR aspects relating to the
structure that need to be considered during the publication
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of a menu.
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[8]
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b) Examine aspects that are
essential to consider prior to planning a menu.
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[12]
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4. An efficient food
store manager will ensure that an adequate supply of food is available for
immediate use at all times. Examine the storage requirements of EACH of the
following foods:
a) Bread rolls
b) Eggs
c) Frozen chicken
d) Fresh meat
5. Sales promotion does not necessarily occur at
the point of sale, although in many instances it does.
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a) Discuss how the caterer is able
to display services and products to their best advantage.
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[10]
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b) Evaluate the points that will need to be
considered when deciding upon the location of a
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merchandising display.
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[5]
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c) Outline the benefits to a
caterer in creating a successful merchandising display.
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[5]
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6. The cook-chill system is used in
volume catering establishments such as hospitals, schools and in social
services. Examine factors in EACH of the following stages that will ensure
customers are served food that is safe to eat using such a system:
a) Preparation and
cooking
b) Portioning and
packing
c) Labelling
d) Chilling
Continued overleaf
7. Information technology has advanced to the extent that numerous
tasks in the hospitality industry can be automated to support staff in the
efficient running of a food and beverage outlet.
a) Discuss aspects a manager in the hospitality
industry will need to consider when selecting
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computerised equipment for a
retail outlet.
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[14]
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b) Explain how the following applications may facilitate the role
of the manager in a hotel or restaurant:
i. Word-processing
ii. Spreadsheet
8. Every food business must identify and analyse
the food hazards that could arise from its activities.
a) Identify THREE causes of food poisoning, and,
in EACH case, discuss how such outbreaks may
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be prevented.
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[6]
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b)
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Discuss action a caterer may take
to stop vermin and insects from contaminating food.
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[8]
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c)
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Explain how food poisoning
bacteria can spread throughout a food production unit.
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[6] |