(a) List four types of milk (b) List four nutrients found in milk (c) State four uses of milk in catering

(a) List and explain the three types of customers in catering industry. (b) List two examples each of any two types listed in 3(a) above.

(a) List four large kitchen equipment. (b) State four points to consider when buying kitchen equipment. (c) Mention four types of kitchen knives.

(a) State three factors that influence menu planning. (b) State five rules to observe in food service.

(a) The diagrams above illustrate different types of napkin folds. Study them and name the napkin folds labelled I - IV (b) State the two items required for ...

(a) Define the term cover (b) State three characteristics of a cover. (c) List two table accompaniments necessary for every cover. (d) List four examples of ...