Catering craft practice Past Questions and Answers

In which of the following scenarios is a first aider mostly needed?

Organization of kitchen operations is mostly influenced by the ____________

To make potato chips, the potatoes are best cut into ____________

Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:

The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d).
(a) Give three reasons why the menu is suitable for the aged.
(b) Mention two methods of cooking used for preparing the menu.

(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient.
(d) Name the class of menu illustrated in the diagram.