(a) Define the term cover

(b) State three characteristics of a cover.

(c) List two table accompaniments necessary for every cover.

(d) List four examples of alcoholic beverage.

(c) List two table accompaniments.

(a) List ten types of flour used in catering.

(b) List six rising agents used in food preparation.

Mr A and Mrs B walked into a restaurant to eat fish and beef dishes respectively.

(a) List six accompaniments suitable for Mr A.

(b) Mention four table wares appropriate for serving Mrs B.

(c) List six milk desserts suitable for Mr A and Mrs B.

Outline eight procedures for the daily cleaning of an occupied hotel room.

(a) Mention the four parts of salad 

(b) List the four ingredients used in mayonnaise preparation.

(c) State four points to consider when making stock.