(a) Mention four foods that are prepared and kept in the chill room (b) List four conditions of fish. (c) State four needs that customers seek to satisfy in...

(a) Four foods that are prepared and kept in the chill room

1. Meat and poultry
2. Fish and other seafood
3. Dairy products such as milk, butter and cheese
4. Prepared cold dishes such as salads, hors d'oeuvres and cream sweets

Fresh vegetables and fruit are also stored in the chill room.

(b) Four conditions of fish (signs of freshness)

1. Bright, clear and slightly bulging eyes.
2. Bright red gills and a fresh sea smell.
3. Firm, elastic flesh that springs back when pressed.
4. Moist, tightly attached scales and shiny skin.

(c) Four needs that customers seek to satisfy in the catering industry

1. Physiological need: the need for food and drink to satisfy hunger and thirst.
2. Need for comfort and a pleasant environment: clean, attractive and relaxing surroundings.
3. Social need: a place to meet, entertain and socialise with others.
4. Need for good, prompt and courteous service: value for money and satisfaction of feeling welcome and important.