Explanation

(a) Reasons why green leafy vegetables should not be cooked in boiling water; (i) To avoid loss of colour (ii) To avoid loss of nutritive value (iii) To prevent it from being too soft.

(b) Glasses that are used to serve wine;  (i) Paris goblet (ii) Carafe (iii) The tulip (iv) The flute (v) Bordeaux (vi) Port (vii) Franconia (viii) Champagne glass (ix) Sherry glass/Copita (x) Chianti (xi) Jura (xii) Anjou

(c) Main Ingredients used in the preparation of scones; (i) Wheat flour (ii) Castor sugar/salt (iii) Fat/margarine/butter/lard (iv) Baking powder (v) Nutmeg/essence/flavouring (vi) Egg/milk

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