(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin
(b)i List the two classes of table service (ii) Give one example of any one of the classes listed in 2(b)(i).
(c) List two types of spoons used in the service area.

(a) List two security risks in the catering industry
(b) State four responsibilities of an employer regarding safety of workers
(c) List two classes of fire

(a) Itemise two types of shell fish
(b) Explain the three classes of fish

(a) List three types of fortified wine
(b) State five factors that influence the taste and quality of wine

(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons