CONFIDENTIAL HM/APR2008/HTF165

UNIVERSITI TEKNOLOGI MARA

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
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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
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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
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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
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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)
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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.
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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)
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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)
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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)
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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)
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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
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