Question 1
In this question, candidates were required to
- State the general procedures for taking cash payment in a catering establishment.
- State qualities of a supervisor in a catering establishment.
Observation
In question 1, candidates were to state the uses of colander, pastry board, kitchen shears and tongs.
Candidates only made a weak attempt at answering these questions, many of them got the answers mixed up. For the uses of colander, which include draining fried foods, candidates used the term sieving instead of draining and also for pastry board which is meant for pastries and dough, candidates stated its use as for cutting vegetables, which is wrong