REVISION QUESTIONS

1.a State five kitchen hygiene

c List labour saving kitchen equipment

b. State general care to be given to heavy electrical kitchen equipment

c. Mention local herbs used in cooking

2. a. State responsibilities of a receptionist

b. List types of napkin fold

1. a. State ways of reducing wastage in the kitchen

b. Give reasons why green leafy vegetables should not be cooked in

boiling water.

c. State five thickening agent for sauces

Study the menu below and answer question 4

THE grace RESTAURANT
YOU ARE WELCOME
DISHES PRICE
FRESH ORANGE JUICE N300.00
POACHED EGG N250.00
BRASIED LIVER N500.00
GRILLED FILLED STEAK N400.00
PORRIDGE N350.00
TEA OR COFFEE N200.00

30mins Cooking Time

Bon Appetit!

2. a. identify the type of menu illustrated in the diagram

 b. State three characteristics of this type of men

c. Highlight two methods of cooking used in the menu.

d. Itemise two food nutrients that can be sourced from the menu.

5. a. list two security risks in Catering industry .

b. State four responsibilities of an employer regarding safety of the workers

c. State four classes of fire and how each can be extinguished

INSTRUCTION: ANSWER ALL QUESTIONS

1. state methods of cake making

a. List four types of pastry.

b. State four rules in pastry making.

c. Outline two faults in pastry making and suggest possible remedies.

Fault 1………………………………………………………………………

Remedy………………………………………………………………………

Fault 2………………………………………………………………………..

Remedy………………………………………………………………………

2. a. State the two main classes of soup with two examples each.

b. List four types of liaison used for soup

c. Give four reasons for including sauces in diet

d. State four methods of cake icing