Catering craft practice Past Questions and Answers

(a) Mention three main ways that food can be contaminated.
(b) State five thickening agents for sauces.

(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) State four causes of common accidents in the kitchen.
(b) Sate four personal hygeine practices in catering.

(a) List eight equipment used in a bar.
(b) State four important points in the maintenance and care of the kitchen equipment.

The first and last courses of a classic menu sequence are ____________