(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons

(a) List three moist methods of cooking. (b) State five general rules to observe while frying.

(a) List five varieties of dishes offered in a full breakfast menu
(b) State three steps in the process of crumbling down in Catering.

(a) Give two examples of water boilers for tea and coffee making.
(b) State six uses of a service salver.

(a) State two first aid treatment each for burns and knife cut.
(b) State the class of fire that results from each of the following materials: (i) Gas: (ii) Metal: (iii) Wood: (iv) Cooking oil: