(a) List four chief ingredients for making meat balls.

(b) State six procedures for making meat balls.

(a) List six equipment found in the still room. 

(b) State five mis-en-place for a dispense bar service.

(a) List eight types of breakfast menu.

(b) List eight item found on a continental breakfats cover.

(a) List six processes that are associated with cold preparation 

(b) State three general rules for cold preparation.

(c) List two types of hors dóeuvres.

(a) Itemize four types of pasta.

(b) List six types of sauces that could be served with pasta.

(c) List six methods of meat preservation.