…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

…ALL PAST QUESTIONS AND ANSWERS UP TO DATE

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

For quick transfer, pay to the account below. Once your payment it successful kindly send the “PAST QUESTION” you need, your “ACCOUNT NAME” and “EMAIL ADDRESS” to 07033897701 or click on the Green Support BUTTON above to send via WhatsApp.

GTBank [Current Account]

Peelex Tech Solutions
0641177696

Last Updated on February 22, 2021

Noun Past Questions For HCM339 – FOOD AND BEVERAGE PRODUCTION 11. Locate the download button below to download the Noun Past Questions for HCM339 – FOOD AND BEVERAGE PRODUCTION 11.


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)


Reviews

There are no reviews yet.

Be the first to review “HCM339 – FOOD AND BEVERAGE PRODUCTION 11I (october-2019)”

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Q & A

There are no questions yet

Ask a question

Your question will be answered by a store representative or other customers.

Thank you for the question!

Your question has been received and will be answered soon. Please do not submit the same question again.

Error

Warning

An error occurred when saving your question. Please report it to the website administrator. Additional information:

Add an answer

Thank you for the answer!

Your answer has been received and will be published soon. Please do not submit the same answer again.

Error

Warning

An error occurred when saving your answer. Please report it to the website administrator. Additional information:

Table of Contents

JAMB Past Questions
Free Jamb Past Questions

Join today!

Earn extra income online sell your materials here

Our agent programme allows you to post your Exam preparatory materials on our website and earn commissions on every sell.

.

Purchase Help

Payment Via Bank Transfer

Payment With Your Atm Card

MORE OPTIONS