MODULE CODE: HPM2602
SEP-NOV FINAL EXAMS
2021
, QUESTION ONE
1.1 Standardized recipes are key to the success of centralized ingredient assembly where
accuracy in weights and measures is essential. A recipe format is important in this regard
and it provides all information needed for production of a recipe. Describe all the essential
information required for the recipe content.
1. Format. A recipe format that contains all of the information required to create a menu item
should be chosen. The ingredients in the majority of recipes are listed in the order in which
they are used. A block arrangement, in which materials to be blended are clustered
together, is advantageous.
2. Recipe Title. The title should be bold and centred on the page, or slightly to the left of the
top of the page.
3. Yield and Portion Size. The total yield of the recipe may be specified in metric, weight,
pans, or parts.
4. Cooking Time and Temperature. This information is frequently presented at the top of
the page, making it possible to calculate the temperature of the oven and the timing of
cooking without reading the full recipe.
5. Ingredients and Quantities. The components are usually listed alphabetically on the left
side of the recipe, with the quantities stated in one or more columns to allow varying yields.
6. Procedures. Directions for preparing the product should be organized logically and should
be displayed directly across from the ingredients to be blended. Procedures should be
concise and easy to read and understood by personnel.
7. Recipe Yield. The yield of a recipe is simply the total amount produced by the recipe. The
yield of a recipe can be stated in terms of weight, volume, or count.
8. Quality Standards. Quality standards are quantifiable descriptions of food products' visual
attributes that serve as the foundation for sensory analysis of the prepared product. The
appearance, colour, flavour, texture, consistency, and temperature all contribute to the
product's quality.
1.2 A successful menu planning process begins with clear objectives that reflect desired
outcomes. Understanding the customer is one of the factors to consider in this process.
Explain the aspects that you need about customers during the menu planning process.
Knowledge of the customers: Population demographics or statistics. Demographics is a term
that refers to population statistics. Consideration should be given to specific factors such as age,
gender, health status, ethnic origin, and degree of education. Economic data such as personal
income, in addition to the demographics indicated, may be considered when preparing a menu.
Sociocultural Influences: The term sociocultural refers to the synthesis of a population's social
and cultural characteristics. Among these influences include marital status, lifestyle, cultural
Page 2 of 11
SEP-NOV FINAL EXAMS
2021
, QUESTION ONE
1.1 Standardized recipes are key to the success of centralized ingredient assembly where
accuracy in weights and measures is essential. A recipe format is important in this regard
and it provides all information needed for production of a recipe. Describe all the essential
information required for the recipe content.
1. Format. A recipe format that contains all of the information required to create a menu item
should be chosen. The ingredients in the majority of recipes are listed in the order in which
they are used. A block arrangement, in which materials to be blended are clustered
together, is advantageous.
2. Recipe Title. The title should be bold and centred on the page, or slightly to the left of the
top of the page.
3. Yield and Portion Size. The total yield of the recipe may be specified in metric, weight,
pans, or parts.
4. Cooking Time and Temperature. This information is frequently presented at the top of
the page, making it possible to calculate the temperature of the oven and the timing of
cooking without reading the full recipe.
5. Ingredients and Quantities. The components are usually listed alphabetically on the left
side of the recipe, with the quantities stated in one or more columns to allow varying yields.
6. Procedures. Directions for preparing the product should be organized logically and should
be displayed directly across from the ingredients to be blended. Procedures should be
concise and easy to read and understood by personnel.
7. Recipe Yield. The yield of a recipe is simply the total amount produced by the recipe. The
yield of a recipe can be stated in terms of weight, volume, or count.
8. Quality Standards. Quality standards are quantifiable descriptions of food products' visual
attributes that serve as the foundation for sensory analysis of the prepared product. The
appearance, colour, flavour, texture, consistency, and temperature all contribute to the
product's quality.
1.2 A successful menu planning process begins with clear objectives that reflect desired
outcomes. Understanding the customer is one of the factors to consider in this process.
Explain the aspects that you need about customers during the menu planning process.
Knowledge of the customers: Population demographics or statistics. Demographics is a term
that refers to population statistics. Consideration should be given to specific factors such as age,
gender, health status, ethnic origin, and degree of education. Economic data such as personal
income, in addition to the demographics indicated, may be considered when preparing a menu.
Sociocultural Influences: The term sociocultural refers to the synthesis of a population's social
and cultural characteristics. Among these influences include marital status, lifestyle, cultural
Page 2 of 11
