(a) Define the term hospilality

(b) List six methods of food preparation

(c) State five functions of cafering establishnient

(a) Define the term "paper bag" in cooking.  

(b) List six methods of food preparation.

(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.

(a) List eight personnel in the food and beverage area.

(b) State two functions each of any two personnel listed in 3{a).

(a) State five points to consider when choosing cooker.

(b) List six measuring equipment used in the catering establishment.

(a) State five reasons for menu planning in catering.

(b) List six types of menu.