Catering craft practice Past Questions and Answers

(a) List four cuts of beef.
(b) State four factors to consider when purchasing fresh fish.
(c) Give four methods of cooking fish.

(a) State four advantages of a well planned kitchen.
(b) Mention four categories of kitchen equipment
(i)___________(ii)__________(iii)__________(iv)_________

Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.

Highlight the eight procedures for making bread.

(a) List six types of fish cut.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.