(a) List four types of milk

(b) List four nutrients found in milk

(c) State four uses of milk in catering

(a) The diagrams above illustrate different types of napkin folds.

Study them and name the napkin folds labelled I - IV

(b) State the two items required for polishing glasswares.

(c)(i) List four equipments used in gueridon service

    (ii) State one use each, of any two of the equipment listed in 2(c)(i)above

(a) List and explain the three types of customers in catering industry.

(b) List two examples each of any two types listed in 3(a) above.

(a) List four large kitchen equipment.

(b) State four points to consider when buying kitchen equipment.

(c) Mention four types of kitchen knives.

(a) State three factors that influence menu planning.

(b) State five rules to observe in food service.