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