(a) List four large kitchen equipment.

(b) State four points to consider when buying kitchen equipment.

(c) Mention four types of kitchen knives.

(a) State three factors that influence menu planning.

(b) State five rules to observe in food service.

(a) Define the term cover

(b) State three characteristics of a cover.

(c) List two table accompaniments necessary for every cover.

(d) List four examples of alcoholic beverage.

(c) List two table accompaniments.

A fire blanket is an example of

In bill presentation, a wine check is coloured