CSEC Food and Nutrition · May/June 2009 · Paper 2 · Question 7(a)(iii)
Meal planning and service terminology.
Define the meal service term: Table d'hôte.
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Practise this questionOther parts of this question
- 7(a)(i)Define the meal service term: Brunch.[2 marks]
- 7(a)(ii)Define the meal service term: Cocktails.[2 marks]
- 7(b)(i)State TWO factors to consider when planning meals for elderly residents.[2 marks]
- 7(b)(ii)Outline a two-course low-budget lunch menu for senior citizens, incorporating ONE different local food item in the carbohydrate/starchy dish and dessert…[6 marks]
- 7(b)(iii)Suggest TWO fuel-saving techniques when preparing and cooking the planned meal.[2 marks]
More practice: the rest of this paper · more Principles of Meal Planning and Food Groups questions · all CSEC Food and Nutrition past papers