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HCM339 - FOOD AND BEVERAGE PRODUCTION 11I (october-2019)

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NATIONAL OPEN UNIVERSITY OF NIGERIA
University Village, Nnamdi Azikiwe Expressway,
Plot 91, Cadastral Zone, Jabi, Abuja
Faculty of Agricultural SciencesDept. of Agricultural Economics and Extension
PoP Exam Question October/November, 2019

Course Code HCM 339
Course Title: — FOOD AND BEVERAGE PRODUCTION 11I
Credit Unit: 2
Total Score 70 Marks
Time Allowed: – 2 Hrs
Instruction: Answer compulsory question 1 (25 mks) and any three (3) questions (15 mks each)

FOOD AND BEVERAGE PRODUCTION

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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