Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.

Highlight the eight procedures for making bread.

(a) List six types of fish cut.

(b) State three reasons for coating fis for frying.

(c) List four ingredients for coating fish.

(a) State the six basic technical skills in food and beverage service. 

(b) State two uses of serviettes.

(a) List four chief ingredients for making meat balls.

(b) State six procedures for making meat balls.