(a) State the six basic technical skills in food and beverage service.
(b) State two uses of serviettes.
(a) List six types of fish cut.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.
(a) Write three uses of salad.
(b) Write five steps in making vegetable salad.
(a) Match the foods with the type of wine – dry wine, red wine, white wine, sweet white wine.
| S/N | Food | Wine |
| (i) | Starter courses | |
| (ii) | Fish dishes | |
| (iii) | Game dishes | |
| (iv) | Desert |
(b) Write the methods in the preparation of the following ; (i) Bagel (ii) Fish cake (iii) Kebab (iv) Cream caramel
(a) Write three ingredients in making clear soup (consomme).
(b) Write five steps in making clear soup (consomme).
(a) Define Cocktail.
(b)(i) List five ingredients in making non-alcoholic cocktail
(ii) List two ingredients in garnishing cocktail.
(a) Sequentially write five steps in making fried fish-in-batter.
(b) Write three steps in making batter.
(a) State five reasons for menu planning in catering.
(b) List six types of menu.
(a) State five points to consider when choosing cooker.
(b) List six measuring equipment used in the catering establishment.
(a) List eight personnel in the food and beverage area.
(b) State two functions each of any two personnel listed in 3{a).
(a) Define the term “paper bag” in cooking.
(b) List six methods of food preparation.
(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.
(a) Define the term hospilality
(b) List six methods of food preparation
(c) State five functions of cafering establishnient
The service staff are known as
- A. fire brigade
- B. boys brigade
- C. service brigade
- D. restaurant brigade
The menu where two or more dishes are given at a fixed price is known as
- A. a la carte
- B. carte du juor
- C. table d'hote
- D. plat du jour
Maitre d’hotel is known as
- A. station headwaiter
- B. reception headwaiter
- C. station waiter
- D. head waiter
For proper maintenance and cleaning, most equipment in the kitchen require
- A. brushing and polishing
- B. wipping and mopping
- C. greasing
- D. oiling
The wine waiter is known as
- A. sombre
- B. Sommelier
- C. summerian
- D. summer
An equipment that is used for toasting and baking in kitchen is
- A. an oven
- B. a salamander
- C. a broiler
- D. steamer
An example of mechanical kitchen equipment that saves energy is
- A. rolling pin
- B. kitchen knife
- C. potato peeler
- D. cake tin