(a) List four accompaniments that go with fish.
(b) State four points to note in making cocktail.
(a) List eight equipment used in a bar.
(b) State four important points in the maintenance and care of the kitchen equipment.
(a) State four causes of common accidents in the kitchen.
(b) Sate four personal hygeine practices in catering.
(a) State two reasons why green leafy vegetables should not be cooked in boiling water.
(b) List the six glasses that are used to serve wine.
(c) List the six main ingredients used in the preparation of scones.
(a) Mention three main ways that food can be contaminated.
(b) State five thickening agents for sauces.
(a) State four essential information required when booking in the food and beverage department.
(b) List four common accidents that could occur in the kitchen.
(c) State two ways of reducing wastage in the kitchen.
(a) List eight food and beverage service personnel.
(b) List eight items required for table setting.
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
Outline eight procedures for the daily cleaning of an occupied hotel room.
Mr A and Mrs B walked into a restaurant to eat fish and beef dishes respectively.
(a) List six accompaniments suitable for Mr A.
(b) Mention four table wares appropriate for serving Mrs B.
(c) List six milk desserts suitable for Mr A and Mrs B.
(a) List ten types of flour used in catering.
(b) List six rising agents used in food preparation.
(a) List eight types of vegetable cuts.
(b) List eight examples of herbs used in food preparation.
The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b)
(a) Name the equipment labelled I, II, III and IV.
(b) State one use each of the equipment labelled I, II, III and IV.
(c) List four points to note when correcting a crream soup.
(a) Itemize four types of pasta.
(b) List six types of sauces that could be served with pasta.
(c) List six methods of meat preservation.
(a) List six processes that are associated with cold preparation
(b) State three general rules for cold preparation.
(c) List two types of hors dóeuvres.
(a) List eight types of breakfast menu.
(b) List eight item found on a continental breakfats cover.
(a) List six equipment found in the still room.
(b) State five mis-en-place for a dispense bar service.
(a) List four chief ingredients for making meat balls.
(b) State six procedures for making meat balls.