(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) Expiain the term cocktail in catering.
(b) List four types of cocktails.
(c) State four factors that influence the quality of wine.
(a) State four causes of accidents in the kitchen.
(b) List four items found in a first aid box.
(c)State two importance of kitchen hygiene.
State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.
(a) Mention four foods that are prepared and kept in the chill room
(b) List four conditions of fish.
(c) State four needs that customers seek to satisfy in catering industries.
Explain the following types of catering establishments: (a) Transport catering (b) Institutional catering; (c) Hospital catering; (d) Industrial catering.
The diagram above is a table accompaniment. Study it and answer question 1.
(a) identify the object in the diagram above. (b) State two places where.the object could be placed during food service. (c) List four food items that could be stored in the object. (d) State the use of the object in the diagram above. (é) List four materials for making the object in the diagram above.
In catering services, portion control means
- A. reduction of served food
- B. Small quantity served food
- C. Serving small portion of food
- D. serving with small spoon
The floor steward is the personnel responsible for
- A. maintenance procedure
- B. house keeping
- C. food service
- D. room service
The main objective of industrial catering is to
- A. satisfy workers
- B. maximize profit
- C. maintain staff health
- D. provide good service
Which of the following nuts is mostly used in pastries and confectionery?
- A. peanut
- B. cashew
- C. walnut
- D. almond
Julienne is a French term for a type of
- A. vegetable cut
- B. cream
- C. bread
- D. table wine
From the options below, the most important table accompaniment is
- A. cruet set
- B. roll basket
- C. tooth pick
- D. butter dish
A bain-marie is best used for
- A. washing vegetables
- B. keeping food hot
- C. basting meat
- D. keeping food fresh
In the kitchen, scald is caused by
- A. hot soup.
- B. hot saucepan
- C. heated oven.
- D. open fire
A broiler is best used for cooking
- A. small cuts of fish
- B. large quantity of cereal
- C. large quantity of meat
- D. small cuts of vegetable
Essential considerations prior to planning a menu include
- A. cost factor, location and customers.
- B. staff strength, publicity and location.
- C. customer and publicity
- D. staff strength and location