Food And Beverage Control And Catering Premises And Equipment Theory

Explain three areas on which initial volume forecasting is based. (6 marks)June/July 2020

Highlight five safety precautions to be taken when using electric energy. © marks)June/July 2020

Outline the procedure of unblocking a bottle trap in a catering establishment.(8 marks)June/July 2020

Identify three methods of extinguishing a fire. (3 marks)June/July 2020

Explain the water purification process for distribution to the consumer. (8 marks)June/July 2020

State four commercial ways of treating hard water in catering establishments.(2 marks)June/July 2020

Identify five costs incurred during the ordering process in catering establishments.(5 marks)June/July 2020

Explain the meaning of the term ‘water hammer’. (2 marks)June/July 2020

Outline the procedure of dealing with breakages in catering establishments.(5 marks)June/July 2020

Differentiate between direct and indirect cold water systems. (4 marks)June/July 2020