Candidates' Strengths

Candidates demonstrated their strength by

• Adhering to rubrics;
• Answering questions within the spaces provided;
• Identify the type of menu illustrated in the diagram;
• State characteristics of the type of menu;
• Highlight methods of cooking used in the menu;
• Itemise food nutrients that can be sourced from the menu and types of shell fish;
• Stating the uses of each of the following terms on a dining table: place card, wine list, napkin;
• Listing the classes of table service;
• Giving example of any one of the classes listed;
• Listingthe types of spoons used in the service area and types of fortified wine;
• Stating factors that influence the taste and quality of wine;
• Explain the classes of fish;
• Stating the use of the following kitchen utensils: sieve, colander, egg slicer, chopping board.