(a) List three moist methods of cooking. (b) State five general rules to observe while frying.

(a) List five varieties of dishes offered in a full breakfast menu
(b) State three steps in the process of crumbling down in Catering.

(a) Give two examples of water boilers for tea and coffee making.
(b) State six uses of a service salver.

(a) State two first aid treatment each for burns and knife cut.
(b) State the class of fire that results from each of the following materials: (i) Gas: (ii) Metal: (iii) Wood: (iv) Cooking oil:

(a) The table below is a four-day three-course menu plan. Use the listed dishes to complete the table. Egg custard, Cream caramel, Escalope of beef with fried rice, Cream of onion soup, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, Pineapple turnover, Consomme royale, Tomato salad, Chicken soup, Fruit salad, Fish stew with boiled rice and plantain. 

 (b) State the other names for first course and third course.
  First Course:...............
  Third Course:..............