Instruction: You are to use your recommended Catering and craft practice textbook by IGBOANUSI JOSPHINE NGOZI
Topic: BASIC TECHNICAL SKILLS
Page – 351-356
Answer questions inside your CCP note book and submit for marking.
1a. Outline three uses of a tray
b. what is a service plate
c. using poodle response mention 3 uses of service plate
2. Critical thinking question
Explain how to handle your cutlery during a meal