(a) Expiain the term cocktail in catering.

(b) List four types of cocktails.

(c) State four factors that influence the quality of wine.

(a) List eight types of breakfast menu.

(b) List eight item found on a continental breakfats cover.

(a) List six processes that are associated with cold preparation 

(b) State three general rules for cold preparation.

(c) List two types of hors dóeuvres.

(a) Itemize four types of pasta.

(b) List six types of sauces that could be served with pasta.

(c) List six methods of meat preservation.

The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b)

(a) Name the equipment labelled I, II, III and IV.

(b) State one use each of the equipment labelled I, II, III and IV. 

(c) List four points to note when correcting a crream soup.