(a) State three duties of the head chef in a hotel.

(b) State five responsibilities of members in a catering team.

(a)Define the term food poisoning.

(b) Mention four instances when food handlers should thoroughly wash their hands.

(c) List four parts of the body through which food can be contaminated.

(a) State one use of each of the following kitchen equipment (i) brain marie, (ii) wooden spoon.

(b) State two ways each in which the following kitchen equipment can be cared for: (i) oven cloth (ii) baking tray (iii) sauce pan.

(a) Define the term poultry.

(b) State four points to consider when choosing poultry.

(c) List four methods that are suitable for cooking poultry.

(a) List four methods of food and beverage services.

(b) State four information that is usually found on a wine bottle.

(c) List four types of alcoholic wine.