Catering craft practice Past Questions and Answers

(a) List ten types of flour used in catering.
(b) List six rising agents used in food preparation.

Question 197:

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.

Question 198:

Outline eight procedures for the daily cleaning of an occupied hotel room.

Question 199:

(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.

Question 200:

(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.