Question 1(a) — Equipment in Fig. 1

The equipment illustrated in Fig. 1 is a sideboard (service cabinet).

Question 1(b) — Items Stored in a Sideboard (Pick Four)

• Plates.
• Cutlery (spoons, forks and knives).
• Table napkins.
• Glassware.
• Cruets (salt and pepper containers).
• Table mats.
• Serving dishes.
• Condiment containers.

Question 1(c) — Factors Determining Size of a Sideboard (Pick Three)

• Size of the catering establishment.
• Available space in the dining area.
• Type of service provided.
• Quantity of equipment and items to be stored.
• Number of customers served.
• Cost and availability of materials.

Question 2(a) — Equipment for Sharpening Knives (Pick Three)

• Sharpening stone (whetstone).
• Sharpening steel (steel rod).
• Electric knife sharpener.
• Grinding wheel.
• Oil stone.

Question 2(b) — Rules for Using Knives Safely (Pick Five)

• Always use the correct knife for the task.
• Keep knives sharp and clean.
• Cut away from the body.
• Use a stable chopping board when cutting.
• Do not leave knives in sinks filled with water.
• Carry knives with the blade pointing downward.
• Store knives properly after use.
• Do not attempt to catch a falling knife.

Question 3(a) — Types of Kitchen Linen (Pick Four)

• Tea towels.
• Glass cloths.
• Oven cloths.
• Kitchen towels.
• Aprons.
• Tablecloths.
• Napkins.
• Service cloths.

Question 3(b) — Sections of the Housekeeping Department (Pick Two)

• Laundry section.
• Linen room section.
• Housekeeping office.
• Public area section.
• Guest room section.

Question 3(c) — Equipment Used in Housekeeping (Pick Two)

• Vacuum cleaner.
• Floor polishing machine.
• Carpet shampooing machine.
• Washing machine.
• Tumble dryer.

Question 6(a) — Importance of Signage in a Catering Establishment (Pick Three)

• To provide safety information and warnings.
• To direct customers and staff to specific locations.
• To prevent accidents and hazards.
• To communicate important instructions.
• To identify facilities and services within the establishment.
• To improve orderliness and efficiency.

Question 6(b) — Types of Signage with Examples

• Permanent signage: EXIT.
• Prohibition signage: NO SMOKING.
• Occasional signage: WET FLOOR or FUNCTION IN PROGRESS.

Question 6(c) — Types of Fire Extinguishers (Pick Two)

• Water fire extinguisher.
• Foam fire extinguisher.
• Carbon dioxide (CO₂) fire extinguisher.
• Dry powder fire extinguisher.
• Wet chemical fire extinguisher.

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