Catering craft practice Past Questions and Answers

(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 poultry.
(b) State four points to consider when choosing poultry.
(c) List four methods that are suitable for cooking poultry.

(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) List four types of menu.
(b) State four uses of food accompaniment.
(c) Define the term menu card.

(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.