State two importance of each of the following factors in menu structure.
(a) length; (b) design; (c) language; (d) presentation.
(a) Sequentially write five steps in making fried fish-in-batter.
(b) Write three steps in making batter.
(a) Define Cocktail.
(b)(i) List five ingredients in making non-alcoholic cocktail
(ii) List two ingredients in garnishing cocktail.
(a) Write three ingredients in making clear soup (consomme).
(b) Write five steps in making clear soup (consomme).
(a) Match the foods with the type of wine - dry wine, red wine, white wine, sweet white wine.
| S/N | Food | Wine |
| (i) | Starter courses | |
| (ii) | Fish dishes | |
| (iii) | Game dishes | |
| (iv) | Desert |
(b) Write the methods in the preparation of the following ; (i) Bagel (ii) Fish cake (iii) Kebab (iv) Cream caramel
