Question 1: What is the importance of hygiene in the catering industry?
Question 2: Suggest preventive measures to control pests.
Question 3: Give an account of personal hygiene with regard to use of cosmetics and teeth.
Question 4: Describe the storage of perishable commodities according to the storage temperatures.
Question 5: Define the term balance diet. Design a 4-course diet menu for the diabetic patients.
Question 6: What are the main sources of proteins and minerals?
Question 7: State the functions of vitamins and carbohydrates.
Question 8: Bring out the safe and accurate methods of disposal of garbage.
Question 9: Describe the precautions that might be taken to prevent the contamination throughout receiving and cooking food.
Question 10: Describe the importance of cleaning premises and equipment hygienically.