(a) Mention the four parts of salad 

(b) List the four ingredients used in mayonnaise preparation.

(c) State four points to consider when making stock.

(a) Mention the four parts of salad 

(b) List the four ingredients used in mayonnaise preparation.

(c) State four points to consider when making stock.

(a) Mention the four parts of salad 

(b) List the four ingredients used in mayonnaise preparation.

(c) State four points to consider when making stock.

(a) List eight food and beverage service personnel.

(b) List eight items required for table setting.

(a) State four essential information required when booking in the food and beverage department.

(b) List four common accidents that could occur in the kitchen.

(c) State two ways of reducing wastage in the kitchen.