ECOLE TECHNIQUE SAINT

KIZITO MUSHA
B.P. : 113 RWAMAGANA
District: Rwamagana
Province: EST
Tél. 0788294626 / 0788550389
E-mail: etskmusha@gmail.com
 

THE NAME OF SECTOR: HOSPITALITY AND TOURISM

OPTION: FOOD AND BEVERAGES OPERATION

DURATION: 3 HOURS

RTQF LEVEL: 3

EXAM TITLE :FBOMP 303, MISE EN PLACE

TERM: I

Date:12/December/2022

MARKS: 100 marks

INSTRUCTION TO CANDIDATES:

Instructions: This Assessment paper is composed of Two (2) sections of compulsory

Questions.

(13) Questions in section A 60marks

(4) Questions in section B 40marks

Note:

Every candidate is required to carefully comply with the above instruction. Penalty measures
will be applied to their strict consideration.

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Q1. Choose the correct Answer (1mark for each)

I. Cooking equipment except are:

a. Oven
b. Grater
c. Refrigerator
d. Freezer
e. Deep fryers
II. Meaning of recipe is:
a. A long straight sided pan with a removable rack insert
b. A round bottomed steel pan with two short handles
c. A rectangular pan deep used for general baking food
d. Are small broilers used primarily for browning the tops of some items
e. A set of instruction on how to prepare a meal.
III. The contents of recipe except are:
a. Ingredients list
b. Recipe name
c. Preparation information
d. Timing
e. Appearance
IV. Measuring device except are:
a. Measuring cups
b. Ladles
c. Scales
d. Peeler
e. Thermometer
V. Identification of kitchen tools except are:
a. Cutting tools
b. Storage cabinet
c. Cooking utensils
d. Measuring tools
e. Pot and pans

Q2. Answer True (T) or False (F) (1mark for each)

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 a. Trimming is the removal of food parts not required for a particular dish
b. Marinating is sorting foods in a seasoned, often acidic, liquid before cooking
c. Stuffing is a mixture of food, such as bread, onions and spices that is used to fill something
d. Deboning is to remove the bones from meat or fish, usually before cooking
e. A condiment is a preparation that is added to food, typically before cooking to impart a specific
flavor.

Q3. By using flesh signs, match the following equipment and utensils or tools below with their
appropriate uses: (10marks)

a) Deep fryers i) Holding hot foods to be served

b) Grillers ii) Portioning soup
c) Weighing scales iii) Freezing items
d) Ovens iv) Cutting through bones
e) Refrigerators v) Grate cheese
f) Freezers vi) Measuring Ingredients
g) Bain- marie vii) Grilling meat
h) Soup Ladles viii) Baking cake
i) Cleaver knife ix) Keeping items at 0 oc up to 5oc
j) Grater x) Preparation chips

Q4. Identify any six (6) colors of cutting board? (3marks)

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Q5. Give at least five (5) functions of kitchen tools (5marks)

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Q6. State at least four (4) milk products used in food preparation? (4marks)

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Q7. List any four (4) factors to be considered during the selection of the cooking ingredients? (4marks)

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Q8. Enumerate five (5) categories of vegetables (5marks)

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Q9. Give three (3) examples of cereals food items? (3marks)

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Q10. Explain the cutting boards color coded with their tasks in food preparation? (5marks)

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Q11. Describe importance of storing food commodities? (3marks)

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Q12. Explain rules for dry storage in food commodities (5marks)

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Q13. What is five (5) information can be found on label of kitchen products? (3marks)

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Q14. Classify food grinder, mixer machine, slicer machine, Blender, Bain- Marie, freezer, Refrigerator,
oven, deep fryers, into Cooking equipment, food processing equipment, and storage and holding
equipment by using Table. (10marks)

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Q15. A dairy product or milk product is food produced from the milk of mammals dairy product are usually high
energy- yielding food product (10marks)

a) Milk is white and nutritious liquid food produced by all female mammals for feeding their young ones.
State five (5) types of milk (5marks)

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b) Cream is the lighter portion of milk which contains all the constituents of milk but in different
proportion. Describe any five (5) types of cream (5marks)

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Q16. Food commodities can be raw agricultural commodities or animal food commodities, (6marks)

Discuss three (3) classification of meat product?

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Q17. Describe advantages of purchasing fresh vegetables? (4marks)

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Q18. A. What do understand ‘’Buffet service’’? (2marks)

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B. List three (3) tools and two equipment used for buffet service? (5marks)

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C. Discuss four (4) types of buffets

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