Quelpr

Other parts of this question

  1. 7(a)(i)Define the term 'cover/place setting'.[2 marks]
  2. 7(a)(ii)State TWO ways of enhancing a tray for tray service.[2 marks]
  3. 7(b)(i)State TWO points to be considered to ensure proper storage of non-perishable foods in the food cupboard illustrated in Figure 1.[2 marks]
  4. 7(b)(ii)Give THREE reasons why the layout of the kitchen illustrated in Figure 1 will ensure maximum efficiency.[3 marks]
  5. 7(c)(i)Plan a lunch menu for a preschool child.[4 marks]
  6. 7(d)Suggest the quantities of flour and fat required to produce 48 biscuits.[2 marks]

More practice: the rest of this paper · more Catering for Special Needs, Budgets, and Table Service questions · all CSEC Food and Nutrition past papers