(a) List four types of menu.

(b) State four uses of food accompaniment.

(c) Define the term menu card.

(a) State four essential information required when booking in the food and beverage department.

(b) List four common accidents that could occur in the kitchen.

(c) State two ways of reducing wastage in the kitchen.

(a) Mention three main ways that food can be contaminated.

(b) State five thickening agents for sauces.

(a) State two reasons why green leafy vegetables should not be cooked in boiling water.

(b) List the six glasses that are used to serve wine.

(c) List the six main ingredients used in the preparation of scones.

(a) State four causes of common accidents in the kitchen.

(b) Sate four personal hygeine practices in catering.