MAY-AUGUST 2023 TERM

ART AND SCIENCE OF FOOD

DIPLOMA IN CULINARY ARTS

TERM 1

STUDENT NUMBER:

CONTINOUS ASSESSMENT TEST 1

INSTRUCTIONS

● This is an Individual Open Based Examination.

● Download the question paper and save it on your computer.

● Read the questions carefully before you begin answering.

● Type your work and submit it through Google classroom

● You are required to submit your work within the allocated time.

● Your work will be assessed for plagiarism.

● Remember that you will be awarded an “F” and your studies at Boma

International Hospitality College be discontinued if you are caught

CHEATING in the examination.

ATTEMPT ALL THE QUESTIONS

1a) Identify the correct color of chopping board with the recommended food
item

Yellow

->Handling Raw poultry products

Green

->Handling of raw fruits and vegetables

White

->Handling of bakery and dairy products

Brown

->Handling of cooked or ready-to-eat foods

Red (5marks)

1b) List down TWO components of butcher’s meat (2 marks)

1) Muscle
2) Fat

2a) Mention TWO key reasons why Food Legislation is in place (2 marks)

1)Consumer protection

2)Food safety

2b) Identify SIX factors that enhance microbial growth (6 marks)

1)Temperature

2)Moisture

3)pH level

4)Nutrient availability

5)Time

6)Food
3) Indicate FIVE professional skills needed by a Chef (5 marks)

1)Creativity

2)Time management

3)Teamwork

4)Good hygiene

5)Adaptability