(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 four types of menu.
(b) State four uses of food accompaniment.
(c) Define the term menu card.
(a) List four methods of food and beverage services.
(b) State four information that is usually found on a wine bottle.
(c) List four types of alcoholic wine.
(a) Define the term poultry.
(b) State four points to consider when choosing poultry.
(c) List four methods that are suitable for cooking poultry.
(a) State one use of each of the following kitchen equipment (i) brain marie, (ii) wooden spoon.
(b) State two ways each in which the following kitchen equipment can be cared for: (i) oven cloth (ii) baking tray (iii) sauce pan.
(a)Define the term food poisoning.
(b) Mention four instances when food handlers should thoroughly wash their hands.
(c) List four parts of the body through which food can be contaminated.
(a) State three duties of the head chef in a hotel.
(b) State five responsibilities of members in a catering team.
Cocktails are
- A. mixed or long drinks
- B. mixed or short drinks
- C. sharp or hot drinks
- D. mellow or cool drinks
Sweetened and flavoured spirits are known as
- A. liquor
- B. gin
- C. liqueurs
- D. ale
Tea menu is a
- A. simple menu
- B. light menu
- C. heavy menu
- D. complex menu
Which of the following is important in the maintenance of kitchen equipment?
- A. Wipe with brine solution
- B. Wipe with powdered abrasive
- C. Clean once a month
- D. Careful usage and periodic checks
In calculating the total cost of a menu, it is necessary to analyze
- A. food cost, labour cost and overhead cost
- B. material cost, operation cost and labour cost
- C. food cost and food price
- D. gross cost and labour cost
When serving beverages, carry tray
- A. at waist level with right hand under the tray
- B. at shoulder level with left hand under the tray
- C. by the side
- D. to the front
The correct service of coffee or tea is to
- A. warm mug before serving
- B. warm the tea or coffee into cold cup
- C. serve tea and coffee cold
- D. serve tea and coffee hot
Portion control means
- A. to reduce food given out
- B. equal quantity of food served
- C. to increase profit
- D. using spoon to dish food
The commercial catering establishments are traditionally known for
- A. profit operations
- B. Food preparations
- C. Training people
- D. Satisfying guests
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
- A. Hotel
- B. Catering
- C. Hospitality
- D. School