Catering craft practice Past Questions and Answers

(a) State the six basic technical skills in food and beverage service.
(b) State two uses of serviettes.

(a) List four chief ingredients for making meat balls.
(b) State six procedures for making meat balls.

(a) List six equipment found in the still room.
(b) State five mis-en-place for a dispense bar service.

Sweet dishes served as a last course are called ____________

Fried and acidic foods are inappropriate for a person suffering from ____________