(a) State five reasons for menu planning in catering.

(b) List six types of menu.

List and explain four types of catering establishmen.

(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).