(a) Itemise two types of shell fish (b) Explain the three classes of fish

(a) List two security risks in the catering industry (b) State four responsibilities of an employer regarding safety of workers (c) List two classes of fire

(a) Identify the type of menu illustrated in the diagram (b) State three characteristics of the type of menu (c) Highlight two methods of cooking used in the...

(a) List three types of fortified wine (b) State five factors that influence the taste and quality of wine

(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board (b) Give the meaning of the following French...

(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin (b)i List the two classes of table service (ii...