HM / APR2008 / HTF165 UNIVERSITI TEKNOLOGI MARA FINAL examination COURSE COURSE CODE APRIL 2008 : 3 HOURS INSTRUCTIONS TO CANDIDATES 1. This Question Paper consists of five (5) parts : PART A (20 Questions), PART B (20 Questions) PART C (13 questions) PART D (6 Questions) and one (1) question only from part E.
HM / APR2008 / HTF165 UNIVERSITI TEKNOLOGI MARA FINAL examination COURSE COURSE CODE APRIL 2008 : 3 HOURS INSTRUCTIONS TO CANDIDATES 1. This Question Paper consists of five (5) parts : PART A (20 Questions), PART B (20 Questions) PART C (13 questions) PART D (6 Questions) and one (1) question only from part E.
HM / APR2008 / HTF165 UNIVERSITI TEKNOLOGI MARA FINAL examination COURSE COURSE CODE APRIL 2008 : 3 HOURS INSTRUCTIONS TO CANDIDATES 1. This Question Paper consists of five (5) parts : PART A (20 Questions), PART B (20 Questions) PART C (13 questions) PART D (6 Questions) and one (1) question only from part E.
FINAL EXAMINATION COURSE COURSE CODE EXAMINATION TIME : FOOD STUDIES : HTF165 : APRIL 2008 : 3 HOURS INSTRUCTIONS TO CANDIDATES 1. This question paper consists of five (5) parts : PART A (20 Questions) PART B (20 Questions) PART C (13 Questions) PART D (6 Questions) PART E (2 Questions) 2. Answer ALL questions PART A, B, C, D and ONE (1) question only from PART E. i) Answer PART A in the Objective Answer Sheet. ii) Answer PART B in the True/False Answer Sheet. iii) Answer PART C, D and E in the Answer Booklet. Start each answer on a new page. 3. Do not bring any material into the examination room unless permission is given by the invigilator. 4. Please check to make sure that this examination pack consists of: i) the Question Paper ii) an Answer Booklet - provided by the Faculty iii) a True/False Answer Sheet - provided by the Faculty iv) an Objective Answer Sheet - provided by the Faculty DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO This examination paper consists of 11 printed pages Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 2 HM/APR 2008/HTF165 PART A MULTIPLE CHOICE Answer ALL questions. Choose the most appropriate answer for each question. Shade your choice on the Objective Answer Sheet. 1. Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when browns, and gelatinization occurs when absorbs water and swells. a) sugar, starch b) starch, sugar c) protein, carbohydrate d) carbohydrate, protein 2. Which of the following types of edible compounds has a smoke point? a) b) c) d) Fat Sugar Starch Protein 3. Conduction occurs when heat is transferred a) by means of air, steam, or liquid b) directly from one item to something touching it c) from one part of an item to an adjacent part of the same item d) both b and c 4. Dried beans cannot be successfully cooked in a microwave because they a) are too small b) contain almost no water c) explode before they finish cooking d) consist of all carbohydrates and no proteins 5. Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid? a) boil - simmer -> poach b) simmer - poach -> boil c) poach boil simmer d) none of the above Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 3 HM/APR 2008/HTF165 6. Which of the following is a combination of both moist and dry heat cooking? a) Braising b) Roasting c) Blanching d) En papillote 7. Which of the following sets of words completes this sentence correctly? To means to cook with heat from . a) grill, above b) broil, below c) both of the above d) none of the above 8. Which of the following statements about roasting is correct? a) It is essential that you never cover the meat while it is roasting. b) Roasting and baking are two entirely different cooking processes. c) Never change the position of the roast in the oven once it has started cooking. d) Roasts cooked in the back of the oven cook more slowly because the back of the oven is not as hot as the front. 9. When food is sauteed, it is important a) to sear the food quickly b) not to overcrowd the pan c) to preheat the pan before sauteing d) all of the above 10. Which of the following is not a guideline for deep-frying? a) Don't overload the baskets. b) Fry as close to service as possible. c) Most foods are fried at 350 to 375F. d) Fry both strong and mild flavored items in the same fat. 1 1 . Most written recipes calling for fresh shell eggs are based on what size egg? a) Jumbo b) Extra large c) Large d) Medium Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 4 HM/APR 2008/HTF165 12. Green egg yolks in hard-cooked eggs can be prevented by a) adding a little vinegar to the cooking water. b) boiling in salted water. c) using low temperatures and short cooking time. d) adding baking soda to the cooking water. 13. Chicken stock should be simmered for about: a) 30-60 minutes. b) 1-2 hours. c) 3-4 hours. d) 6-8 hours. 14. Recommended simmering time for beef and veal stock is: a) 1-3 hours. b) 3-4 hours. c) 6-8 hours. d) 10-12 hours. 15. Pureed soups are a) relatively difficult to prepare b) often made with high-starch vegetables c) smoother and more refined than cream soups d) all of the above 16. Minestrone, Gazpacho, and Borscht are examples of soups. a) b) c) d) clear low fat national vegetarian 17. Russet or Idaho potatoes are a) ideal for boiling b) best for deep-frying c) high in moisture and sugar d) best for salads, soups, and hash browns Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 5 HM/APR 2008/HTF165 18. Potatoes should be stored a) frozen b) refrigerated c) in a cool, dry, dark place d) at temperatures below 7C 19. Milk that has been heat-treated to kill disease-causing organisms is called a) b) c) d) certified. homogenized. pasteurized. fortified. 20. Which of the following causes milk to curdle? a) b) c) d) Acids Tannins Heat All of the above. (20 marks) Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 6 HM/APR 2008/HTF165 PART B TRUE AND FALSE Answer ALL questions. Shade the letter T if the statement is True and 'F' if the statement is False on the True/False Answer Sheet. 1. Vinaigrette is a type of emulsified dressing. 2. A uniform mixture of two unmixable liquids is known as an emulsion. 3. Grade A eggs are the best to use for poaching and frying. 4. Properly cooked fried eggs have crisp, well-browned edges. 5. Parboiled rice takes less time to cook than regular long grain white rice. 6. Arborio, jasmine, and basmati are all types of long-grain rice. 7. Frozen French fries should not be thawed before frying. 8. Mashed potatoes, duchesse potatoes, and potato croquettes all start out as potato puree. 9. Vegetables to be pureed must be cooked al dente. 10. If vegetables must be cooked ahead of time, they should be undercooked. 11. Good quality fresh whole fish should have red or pink gills. 12. A mollusk is an animal with a segmented shell and jointed legs. 13. To test doneness of a roast chicken, insert a meat thermometer into the thickest part of the breast. Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 7 HM/APR 2008/HTF165 14. A rooster is a castrated chicken. 15. Meat containing elastin can be tenderized by grinding. 16. Fat is the main source of flavor in meat. 17. About 75% of muscle tissue, or meat is fat. 18. When making consomme, you must stir it very thoroughly and carefully after the raft forms. 19. Stock to be clarified should be cold, not hot. 20. Purees are soups that are thickened with roux or other added starch and contain milk and/or cream. (20 marks) Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL HM/APR2008/HTF165 PART C Choose the most appropriate answer for each of following statement. marbling gelatin flour stock richness fat convenience carrots moistness squab battered onions sauce uniform aging breaded broth carbohydrates celery connective tissue flavor 1. 2. 3. 4. 6. 7. 8. 9. 10. 11. 12. 13. gives body to a stock. If a stock is flavored with meat instead of bones, it is known as a A sauce adds , , and to foods. Cutting food into cooking. shapes and sizes is important because it ensures even 5. With the exception of potatoes, most items to be deep fried are first or are the most important source of food energy. Very young pigeon with light, tender meat is known as is fat that is deposited within the muscle tissue. Muscle fibers are bound together in a network of proteins called Holding meats in coolers under controlled conditions to provide time for this natural tenderizing is referred to as . Roux is a cooked mixture of equal parts by weight of Demi-glace is defined as half brown plus half brown Mirepoix is a combination of , , and and (20 marks) Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 9 HM/APR 2008/HTF165 PARTD Answer ALL questions. QUESTION 1 In the following diagram, fill in the blanks with appropriate leading sauces, the liquid on which the sauce is based, and the thickening agent. Leading Sauce Espagnole Tomato sauce Liquid White stock Milk Clarified butter Tomato and stock Thickening Agent White or blond roux Egg yolks None or roux (6 marks) QUESTION 2 What are the four (4) basic ingredients of a clearmeat or clarification used to make consomme? (4 marks) QUESTION 3 Salads can be classified into five (5) types. What are they? (5 marks) QUESTION 4 Most of the basic salad dressings used today can be divided into three categories. List all three (3). (3 marks) Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 10 HM/APR2008/HTF165 QUESTION 5 Give six (6) signs of high-quality potatoes. (6 marks) QUESTION 6 Briefly explain the meaning of the cooking terms given below: Larding Court Buillon Al dente (6 marks) (Total: 30 marks) Hak Cipta Universiti Teknologi MARA CONFIDENTIAL CONFIDENTIAL 11 HM/APR2008/HTF165 PART E ESSAY Answer ONE (1) question only. QUESTION 1 a) Trussing means tying the legs and wings against the body to make a compact, solid unit. Discuss the importance of trussing poultry. (2 marks) b) A major problem in roasting poultry is cooking the legs doneness without over cooking the breast. Discuss on the techniques that can help solve this problem. (8 marks) QUESTION 2 Dry-heat cooking methods are those in which heat is conducted without moisture that is by hot air, hot metal, radiation, or hot fat. Identify and define all ten (10) dry-heat cooking methods without fat. (10 marks) (Total: 30 marks) END OF QUESTION PAPER Hak Cipta Universiti Teknologi MARA CONFIDENTIAL