©2024 TVET CDACCPage 2 of 3SECTION A: (40 MARKS)Answer all questions in this section
Skip the Culinary Question
1. A coffee bean undergoes various transformations while roasting in order to get various flavor profiles. Distinguish between light roast and medium roast grades of roasted coffee. [4 Marks]
2. As a chef state THREE strategies that you can employ to prioritize tasks in accordance with the overall goals of the day [3 Marks]
3. Beverages can be prepared using various methods according to the desired output. Give FOURof this preparation methods as used in kitchen [4 Marks]
4. Milkshake is a popular nutritive drink amongst the young generation. Identify THREE main ingredients used in its preparation [3 Marks]
5. It is the end of the month and performance results are out for your outlet. Identify THREE means of communicating these results to all stakeholders. [3 Marks]
6. Hygiene standards have to be maintained in any kitchen and emphasis are laid especially whenpreparing cold items like salads and juices that won’t be cooked. State FIVE hygiene rules toobserve when preparing mango juice. [5 Marks]
7. Tea can be a great way to relax and unwind after a long day. As a chef outline FOUR ways in which you will store it appropriately for best quality and output. [4 Marks]
8. Coffee preparation can be dated several years back but technological advancement has made the process more efficient and with consistent results. Highlight FOUR equipment that wouldmake coffee brewing a success. [4 Marks]
9. Beverages are drinks specifically prepared for human consumption. This does not include water as it is a natural resource. Highlight FIVE advantages of taking beverages.[5 Marks]
10. As a sous chef you set to a host a high tea event in your establishment. List FIVE factors you will consider while raising purchase requisition for your tea and coffee. [5 Marks]
©2024 TVET CDACCPage 3 of 3SECTION B: (60 MARKS)Answer any THREE questions in this section
11. Tea was originally drunk for its medicinal benefits but now consumed as a delicious beverage.a) Elaborate the difference between the two types; green tea and Black tea[4 Marks]b) Describe FIVE types of tea that can be prepared for guests who has patronized yourcafé. [10 Marks]c) Explain THREE benefits of tea to an individual’s health [6 Marks]
12. Coffee is a beloved beverage known for its ability to fine-tune your focus and boost yourenergy levels. In fact, many people depend on their daily cup when they wake up to get their day started on the right foot.a) In addition to freshly brewed coffee, liqueur or spirits are added to create specialty coffee. Name FIVE of these coffee with their base spirits [10 Marks]b) Outline SIX steps of how to make a perfect cup of coffee [6 Marks]c) In the process of making coffee, one could produce a weak cup of coffee. Identify Four reasons for such incidents [4 Marks]
13. Record-keeping is a core role of an executive chef for the sole reason of effective decision making.a) Explain FIVE roles of work records in monitoring and evaluating performance in food and beverage production establishments. [10 Marks]b) Describe FIVE potential risks associated with inadequate record-keeping practicesin the food and beverage production [10 Marks]
14. Cold beverages are quite refreshing on a sunny day and come with a nutritive value.a) Discuss the process of preparing fresh fruit juices, including the selection of fruits, the preparation methods, and the considerations for maintaining flavor and nutritionalvalue. [12 Marks]b) Compare and contrast milkshakes and lassi in terms of their ingredients, preparation methods, cultural significance, and variations.