In catering services, portion control means
The diagram above is a table accompaniment. Study it and answer question 1.
(a) identify the object in the diagram above. (b) State two places where.the object could be placed during food service. (c) List four food items that could be stored in the object. (d) State the use of the object in the diagram above. (é) List four materials for making the object in the diagram above.
Explain the following types of catering establishments: (a) Transport catering (b) Institutional catering; (c) Hospital catering; (d) Industrial catering.
(a) Mention four foods that are prepared and kept in the chill room
(b) List four conditions of fish.
(c) State four needs that customers seek to satisfy in catering industries.
State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.
