Explanation

(a) The accompaniments suitable for Mr A (fish dish); (i) Mayonnaise (ii) Tomato ketchup/sauce (iii) Pepper mill (iv) Banku (v) Kenkey (vi) Curry sauce (vii) Mustard sauce (viii) Cayenne (ix) Lemon segment (x) Yangi (xi) Tartar sauce (xii) Hollandaise sauce (xiii) Horse radish sauce

(b) Tablewares appropraite for serving Mrs B (beef dish); (i) Side plate (ii) Side knife (iii) Soup spoon (iv) Joint knife (v) Joint fork.

(c) Milk desserts suitable for Mr A and Mrs B (fish and beef dishes); (i) Egg custard (ii) Ice-cream (iii) Rice pudding (iv) Cream custard (v) Pan cake (vi) Milk pudding (vii) Milk candies (viii) Tiger nut mould (ix) Trifle (x) Fruit tool (xi) Cabinet pudding (xii) Souffle pudding (xiii) Bread and butter pudding (xiv) Milk and coconut jelly (xv) Bama pudding (xvi) Cream caramel/caramel custard (xvii) Bavarois

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