(a) State five reasons for menu planning in catering.
(b) List six types of menu.
(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).