(a) State five points to consider when selecting methods of cooking.
(b) State three reasons for cooking foods.
(a) List eight equipments in the bar.
(b) State four important points in maintenance and care of kitchen equipments.
(a) State four basic information required when recording accident at work.
(b) State four steps to be taken when handling complaints.
(a) List four accompaniments that go with fish.
(b) State four points to note in making cocktail.
(a) List four non-alcoholic beverages.
(b) State four reasons for bitter taste in the making of coffee.
(c) List four methods of making coffee.
(a) State four factors to consider before planning menu.
(b) List four types of menu.
(c) State two reasons why people eat out.
(a) List four small equipment used in pastry making.
(b) State four ways of caring for a refrigerator.
(c) List four materials used in making kitchen equipment.
(a) Mention four kitchen staff.
(b) State four factors that can make kitchen working area comfortable.
(c) List four cleaning materials used in the kitchen.
(a) Explain accommodation sector of the hospitality industry,
(b) List four service staff.
(c) (i) List four nutrients. (ii) Give two food sources each of any two nutrients listed in (c)(i) above.
(a) Explain the term welfare catering
(b) List four departments/sections in a hotel.
(c) State four characteristics of the hospitality industry.
The term appetizer means
- A. a small portion of food that stimulate appetite
- B. cold and hot soup on the menu
- C. dishes made from various ingredients
- D. a side dish that stimulate appetite.
Menu for diabetic patients should have little quantity of
- A. vitamins
- B. minerals
- C. fat and oil
- D. carbohydrates
‘Carte du jour’ means menu
- A. with a cart
- B. of the day
- C. for the party
- D. with juice
The main objective of menu planning is to
- A. deliver quality service to the customers
- B. increase profit for the owner
- C. attract customers
- D. encourage staff
Which of the following kitchen equipment is used for baking?
- A. salamander
- B. oven
- C. steamer
- D. boiler
Colander is an equipment used for
- A. straining
- B. dripping
- C. cooling
- D. sieving
Bain marie is a kitchen equipment used for
- A. keeping food warm
- B. slicing and dicing
- C. refrigerating
- D. defrosting
A salamander is a/ an
- A. type of deep fryer
- B. grill that heats from above
- C. conical kitchen equipment
- D. equipment that heats from below
Wine is a product of
- A. fermentation of sugars
- B. brewing of sugars
- C. cooking of sugars
- D. infusion of sugars
To make a good tea,
- A. put in water and heat
- B. brew it with boiling water
- C. pour warm water on it.
- D. pour cold water and brew it