(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) Define the term cover
(b) State three characteristics of a cover.
(c) List two table accompaniments necessary for every cover.
(d) List four examples of alcoholic beverage.
(c) List two table accompaniments.
(a) State three factors that influence menu planning.
(b) State five rules to observe in food service.
(a) List four large kitchen equipment.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
(a) List and explain the three types of customers in catering industry.
(b) List two examples each of any two types listed in 3(a) above.
(a) The diagrams above illustrate different types of napkin folds.
Study them and name the napkin folds labelled I – IV
(b) State the two items required for polishing glasswares.
(c)(i) List four equipments used in gueridon service
(ii) State one use each, of any two of the equipment listed in 2(c)(i)above
(a) List four types of milk
(b) List four nutrients found in milk
(c) State four uses of milk in catering
When is the best time to send out invoice to customers?
- A. On the day the goods are sent out
- B. Five days after the goods are sent out
- C. A month after the goods are sent out
- D. Two months after the goods are sent out
Examples of catering services that rely on low margins but high volume of sales are
- A. hotel and canteen
- B. fast food and takeaway
- C. hotel and fast food
- D. motel and takeaway
Venison is suitable for a low cholesterol diet because its fat is mainly
- A. unsaturated
- B. polyunsaturated
- C. saturated
- D. polysaturated
The food and beverage personnel that takes food order in the dining area is called
- A. waiter
- B. commis de rang
- C. sommelier
- D. station head waiter
As a source of protein, fish is
- A. more valuable than meat
- B. equally valuable as meat
- C. more valuable than beans
- D. equally valuable as beans
Which of the following beverages are best served cold?
- A. Beer and gin
- B. milkshake and chapman
- C. spirit and milkshake
- D. cocktail and brandy
When floors are wet and slippery, it is important to
- A. make public announcement
- B. inform customers.
- C. place appropriate signs for users.
- D. inform the manager
In catering establishment, what does a statement show?
- A. State of the company at the half year
- B. details of the purchase and expenses of the quarter
- C. summaries of invoices and credit notes for the previous month
- D. amount of goods returned during the month