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Quantity Food Production and Service
Exam prep

Know what's coming

Paper pattern
A · answer 10 of 12 · 2 marks each · about 30 words20
B · answer 5 of 7 · 5 marks each · about 200 words25
C · answer 3 of 5 · 10 marks each · about 500 words30
External total75
Usual 75-mark UG pattern (10 × 2, 5 × 5, 3 × 10). Confirm against your own college's question paper.

Mock paper

Make a full practice paper in the same shape as the exam, picked from our question bank. Write your answers on paper, timed, then check them against the sheets.

Likely questions

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Section A · 2 marks · define or list
Define menu.Unit IWhat is a table d'hôte menu?Unit IWhat is a table tent?Unit IDefine a standardised recipe.Unit IWhat is a conversion factor?Unit IWhat are market forms of food? Give two examples.Unit IIDefine purchasing.Unit IIWhat is a purchase order?Unit IIWhat is blind receiving?Unit IIWhat is FIFO?Unit IIWhat is forecasting in food production?Unit IIIDefine yield.Unit IIIDefine portion control.Unit IIIWhat is a bain-marie?Unit IIIGive two ways of using leftover rice.Unit IIIDistinguish between mise-en-place and mise-en-scène.Unit IVWhat is a cover?Unit IVName the three types of non-alcoholic beverages.Unit IVWhat is gueridon service?Unit IVWhat is echelon service?Unit IVDefine sanitation.Unit VName the three sinks used in manual dish washing.Unit VExpand HACCP and define a critical control point.Unit VName two stored-grain pests.Unit VWhat is meant by segregation of waste at source?Unit V
Section B · 5 marks · explain
Differentiate between à la carte and table d'hôte menus.Unit IList the features of a good menu card.Unit IWrite the classical French menu sequence.Unit IExplain the factor method of stepping up a recipe with an example.Unit IExplain the types of markets.Unit IICompare formal and informal methods of purchasing.Unit IIList the features of a good dry store.Unit IIDifferentiate between physical and perpetual inventory.Unit IIExplain the factors affecting yield.Unit IIIList the aids used for portion control.Unit IIIWhat are the rules for safe holding of food?Unit IIIHow can leftover food be used effectively?Unit IIIDraw and explain a table d'hôte cover.Unit IVList the rules for serving food and beverages.Unit IVDescribe the attributes of food and beverage service personnel.Unit IVCompare buffet and cafeteria service.Unit IVWhat are the principles of food hygiene?Unit VDescribe the steps in manual dish washing.Unit VList the personal hygiene guidelines for food handlers.Unit VExplain the methods of garbage disposal.Unit V
Section C · 10 marks · describe with diagram
Discuss the factors to be considered in planning menus for a food service institution.Unit IExplain the steps in menu construction and compilation.Unit IDefine a standardised recipe. Explain its advantages and the steps in standardisation.Unit IExplain the steps in the purchasing process and the different methods of purchasing.Unit IIExplain the receiving process and the standard practices for inspecting food supplies.Unit IIDescribe the types of storage in a food service unit with their ideal temperatures and operating procedures.Unit IIExplain the food production process in a quantity food service unit.Unit IIIDefine portion control. Explain its importance and the aids used to control portion size.Unit IIIDefine yield. Discuss the factors affecting yield and the importance of portion control in food costing.Unit IIIExplain the duties of a waiter before guests arrive, when they arrive, during the meal and after they leave.Unit IVDescribe the different styles of table service.Unit IVDescribe the assisted, self-service and single-point styles of food service with examples.Unit IVExplain the principles of HACCP and the FSSAI guidelines for a food service unit.Unit VDescribe the types of pests found in food service units and the methods of pest control.Unit VExplain the sanitary procedures while preparing, holding, serving, displaying and clearing food.Unit V

Answer frames

How to lay out a long answer, with a write-up check. 29 frames so far.

10-MARK ANSWER FRAME · UNIT IDefine menu. Explain its functions and the different types of menus.5-MARK ANSWER FRAME · UNIT IDescribe the menu formats and the features of a good menu card.10-MARK ANSWER FRAME · UNIT IDiscuss the factors to be considered in planning menus for a food service institution.10-MARK ANSWER FRAME · UNIT IExplain the steps in menu construction and compilation.10-MARK ANSWER FRAME · UNIT IDefine a standardised recipe. Explain its objectives, advantages and the steps in standardising a recipe.10-MARK ANSWER FRAME · UNIT IDescribe the methods of stepping up a recipe with a worked example. Add the precautions.10-MARK ANSWER FRAME · UNIT IIDescribe the quality factors to be considered in procuring raw ingredients and the market forms of food.10-MARK ANSWER FRAME · UNIT IIDefine food purchasing. Explain the types of markets and the principles of purchasing.10-MARK ANSWER FRAME · UNIT IIExplain the purchasing process and the different methods of purchasing.10-MARK ANSWER FRAME · UNIT IIExplain the receiving process and the standard practices for receiving and inspecting food supplies.10-MARK ANSWER FRAME · UNIT IIDescribe the types of storage in a food service unit with their ideal temperatures, features and operating procedures.10-MARK ANSWER FRAME · UNIT IIWhat records are maintained in a food store? Explain physical and perpetual inventory.10-MARK ANSWER FRAME · UNIT IIIExplain the food production process in a quantity food service unit.5-MARK ANSWER FRAME · UNIT IIIDefine yield. Explain the factors affecting yield, with an example of yield calculation.10-MARK ANSWER FRAME · UNIT IIIDefine portion control. Explain its importance and the aids used to control portion size.5-MARK ANSWER FRAME · UNIT IIIDescribe the holding equipment used in quantity food service and the rules for safe holding.5-MARK ANSWER FRAME · UNIT IIIHow can leftover food be used effectively and safely in a food service unit?10-MARK ANSWER FRAME · UNIT IVExplain the basic rules for laying a table and describe à la carte and table d'hôte covers.10-MARK ANSWER FRAME · UNIT IVClassify beverages. Describe the glassware used and the rules for serving food and beverages.10-MARK ANSWER FRAME · UNIT IVDescribe the technical skills, interpersonal skills and attributes required of food and beverage service personnel.10-MARK ANSWER FRAME · UNIT IVExplain the duties of a waiter before guests arrive, when they arrive, during the meal and after they leave. Add the rules for waiting at table.10-MARK ANSWER FRAME · UNIT IVDescribe the different styles of table service.10-MARK ANSWER FRAME · UNIT IVDescribe the assisted, self-service and single-point styles of food service.10-MARK ANSWER FRAME · UNIT VExplain the principles of food hygiene and the sanitary procedures while preparing, holding, serving, displaying and clearing food.10-MARK ANSWER FRAME · UNIT VExplain the methods of dish washing used in quantity food service.10-MARK ANSWER FRAME · UNIT VExplain the principles of HACCP and the FSSAI guidelines for a food service unit.10-MARK ANSWER FRAME · UNIT VDiscuss the guidelines for grooming and personal hygiene of food service staff.10-MARK ANSWER FRAME · UNIT VDescribe the types of pests found in food service units and the methods of pest control.10-MARK ANSWER FRAME · UNIT VDiscuss garbage disposal methods and waste management in a food service unit.