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.