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Describe an informal table setting
Rules for proper flatware placement in table setting
Discuss four meal service styles
State the advantages and disadvantages of using a microwave oven in cooking food
Describe the forms of dry heat cooking methods
Describe the forms of moist heat cooking methods
Advantages and disadvantages of soaking food
Advantages and disadvantages of cutting and grating food
Advantages and disadvantages of cleaning food
Describe four types of cooking pans
State four points to consider when choosing cooking pans
State the disadvantages of using a wick stove in cooking
Describe how a pressure stove is used
State the advantages and disadvantages of using a charcoal stove
Factors to consider when planning an institutional kitchen
List the characteristics of an improved kitchen
List the characteristics of a traditional kitchen
Factors to consider when planning a kitchen
Outline the meal planning steps
Points to consider when budgeting for food
Advantages of meal planning
List some factors to consider when planning a meal
Factors affecting the composition of foods
Distinguish between Tolerable Upper Intake Level (UL) and Tolerable Lower Intake Level
Define the term Adequate Intake (AI)
Define the term Estimated Average Requirement (EAR)/Estimated Energy Requirement (EER)
Define the term Recommended Dietary Allowance(RDA)
Define the term dietary reference intakes
Guidelines to diet planning
What is diet planning?