Instruction: You are to use your recommended Catering and craft practice textbook by IGBOANUSI JOSPHINE NGOZI
Topic: Classification of food according to nutrients, functions and food groups
Page – 310-311
Answer questions inside your CCP note book and submit for marking.
Questions
1. Outline the uses of tray
2. What is a service plate
3. Using poodle response, mention the uses of a service plate
4. Discuss the position of cutlery in your hand when eating eg knife, spoon or fork