CONFIDENTIAL

HM/APR2007/HTF412

UNIVERSITI TEKNOLOGI MARA FINAL EXAMINATION

COURSE COURSE CODE EXAMINATION TIME

: : : :

FOOD CONCEPTS AND APPLICATION HTF412 APRIL 2007 3 HOURS

INSTRUCTIONS TO CANDIDATES 1. This question paper consists of four (4) parts : PART A (15 Questions) PART B (15 Questions) PART C (3 Questions) PART D (3 Questions)

2.

Answer ALL questions from PART A, B, C and only TWO (2) questions from PART D. i) ii) iii) Answer PART A in the Objective Answer Sheet. Answer PART B in the True/False Answer Sheet. Answer PART C and D 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. Please check to make sure that this examination pack consists of: i) ii) iii) iv) the Question Paper an Answer Booklet - provided by the Faculty an Objective Answer Sheet - provided by the Faculty a True/False Answer Sheet - provided by the Faculty

4.

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

CONFIDENTIAL

CONFIDENTIAL

HM/APR 2007/HTF412

PART A Choose the best answer. 1. Pathogens are most a) b) c) d) 2. harmless beneficial undesirable disease causing bacteria

Which of the following is a disease classified as both anaerobic and an intoxication? a) b) c) d) botulism hepatitis trichninosis salmonella

3.

Adding an acid to meat during the cooking process a) b) c) d) speeds up the gelatinization process tends to slow the coagulation of its protein helps to dissolve some of its connective tissue All the above

4.

Heat can be transferred by_ a) radiation b) convection c) conduction d) all of the above

5.

Which of the following is a combination of both moist and dry heat cooking? a) b) c) d) braising roasting blancing en papillote

Hak Cipta Universiti Teknologi MARA

CONFIDENTIAL

CONFIDENTIAL

HM/APR 2007/HTF412

6.

The definition of a stock contains all of the following components except a) b) c) d) liquid thickened clear and thin flavored by soluble substances

7.

To prevent curdling in cream soup, avoid. a) b) c) d) adding cold milk or cream to simmering soup boiling soups after milk or cream has been added combining milk and simmering soups stock without the presence of starch all of the above

8.

There will be more connective tissue in a piece of poultry that comes from a) b) c) d) a younger animal a muscle that has been used or exercised extensively a water fowl than a land bird all of the above

9.

All of the following are saltwater fish excer a) b) c) d) cod sole pike flounder

10.

Fish fillet to be baked on a sheet pan, should first be lightly coated with fat a) b) c) d) on the top side on the bottom side on both side neither, they should be brushed with butter after baking

11.

When cooking vegetables, flavor loss can be minimized by a) b) c) d) steaming whenever possible cooking for a long period of time at low heat. cooking in large amounts of water without salt or oil starting the vegetables in cold water and slowly increasing the temperature to boiling

Hak Cipta Universiti Teknologi MARA

CONFIDENTIAL

CONFIDENTIAL

HM/APR2007/HTF412

12.

When making mayonnaise, it is essential to_ a) b) c) d) add the oil all at once use highly flavored ingredients. have all the ingredients as cold as possible. beat the egg yolks well in a bowl.

13.

Milk that has been heat-treated to kill disease-causing organisms is called a) b) c) d) certified homogenized pasteurized fortified

14.

There are three problems associated with cooking milk and cream products. Which of the following is NOT one of them? a) b) c) d) curdling scorching evaporation formation of scum or skin

15.

The collagen in meat can be broken down by a) b) c) d) acid enzymes long,slow cooking in the presence of moisture all of the above

(Total: 15 marks)

Hak Cipta Universiti Teknologi MARA

CONFIDENTIAL

CONFIDENTIAL

HM/APR 2007/HTF412

PARTB

TRUE OR FALSE Answer ALL questions. 1. Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperature. Copper is a good material for pots and pans because it is a good heat conductor, but its disadvantages are that it is heavy and expensive. Espagnole is made by combining equal parts demi-glaze and brown stock and reducing it by half. Marinating in a seasoned liquid can be done only for meats to be cooked by a moistheat method. The main advantage of using mirepoix when roasting meats is to add flavor to the gravy. Poultry often carries Salmonella bacteria, so careful sanitation procedures are required when handling poultry. Good quality fresh whole fish should have red or pink gills The best way to wash spinach is to put it in a colander and rinse it under cold, running water. If lemon juice is added to a gelatin salad, the amount of gelatin may have to be increased. Vinaigrette is a type of emulsified dressing. Chicken and fish bones must be blanched before being used to make stock. Baked potatoes to be held for more than 30 minutes should be wrapped, breaded and fried. Risotto is an Italian dish made by adding parmesan cheese and mushrooms to basic rice pilaf. Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order. Sour cream, buttermilk and yogurt are three examples of fermented or cultured dairy product. (Total: 15 marks)
Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

2.

3.

4.

5.

6.

7. 8.

9.

10. 11. 12.

13.

14.

15.

CONFIDENTIAL

HM/APR 2007/HTF412

PARTC
Answer ALL questions.

QUESTION 1 a) Name five (5) functions of carbohydrates in food. (5 marks) b) What is Vitamin? List four (4) types of soluble vitamins and list down their main function. (5 marks)

QUESTION 2 a) Explain how you would determine the doneness in cooked meat (3 marks) b) Explain the following terms. i) ii) iii) iv) v) vi) vii) Broth or bouillon Marinade Fermentation Gravy China cap Salamander Convection oven (7 marks)

QUESTION 3 a) Explain four (4) rules for achieving a good quality of a deep-fried food. (4 marks) b) Describe six (6) major methods for cooking vegetables. (6 marks)

(Total: 30 marks)

Hak Cipta Universiti Teknologi MARA

CONFIDENTIAL

CONFIDENTIAL

HM/APR 2007/HTF412

PARTD
Choose Only TWO (2) Questions.

QUESTION 1 Explain the differences of a) b) c) moist-heat cooking method dry-heat cooking method dry-heat method using fat (20 marks)

QUESTION 2 Explain the best way to prevent food poisoning and food-borne illness from the following prospectives. a) b) c) d) hygiene food handling storage techniques sanitation procedure. (20 marks)

QUESTION 3 Define the term "milk", list down the various types of milk and their properties. (20 marks) (Total: 40 marks)

END OF QUESTION PAPER

Hak Cipta Universiti Teknologi MARA

CONFIDENTIAL