Catering craft practice Past Questions and Answers

State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.

(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.

(a) Expiain the term cocktail in catering.
(b) List four types of cocktails.
(c) State four factors that influence the quality of wine.

(a) List eight types of breakfast menu.
(b) List eight item found on a continental breakfats cover.

(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.