The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b)

(a) Name the equipment labelled I, II, III and IV.

(b) State one use each of the equipment labelled I, II, III and IV. 

(c) List four points to note when correcting a crream soup.

(a) List eight types of vegetable cuts.

(b) List eight examples of herbs used in food preparation.

(a) List ten types of flour used in catering.

(b) List six rising agents used in food preparation.

Mr A and Mrs B walked into a restaurant to eat fish and beef dishes respectively.

(a) List six accompaniments suitable for Mr A.

(b) Mention four table wares appropriate for serving Mrs B.

(c) List six milk desserts suitable for Mr A and Mrs B.

Outline eight procedures for the daily cleaning of an occupied hotel room.