CSEC Food and Nutrition · May/June 2013 · Paper 2 · Question 7(c)(i)
Suggest FOUR other ways that can be used by caterers to save time.
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Practise this questionOther parts of this question
- 7(a)State TWO guidelines to be considered when organizing a buffet service.[2 marks]
- 7(b)State the position of the dinner fork and the soup spoon in setting a 'cover' or 'place'.[4 marks]
- 7(c)(ii)Lydia is asked to prepare 1000 slices of cake for a function. Normally a pound of cake yields 24 slices. How many pounds of cake (to the nearest whole number)…[2 marks]
- 7(c)(iii)Write a menu for a TWO-course lunch, ensuring that an indigenous food is used in ONE of the courses.[4 marks]
More practice: the rest of this paper · more Kitchen Design, Efficiency, and Safety questions · all CSEC Food and Nutrition past papers