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problem 1: What is the importance of hygiene in the catering industry?

problem 2: Suggest preventive measures to control pests.

problem 3: Give an account of personal hygiene with regard to use of cosmetics and teeth.

problem 4: Describe the storage of perishable commodities according to the storage temperatures.

problem 5: Define the term balance diet. Design a 4-course diet menu for the diabetic patients.

problem 6: What are the main sources of proteins and minerals?

problem 7: State the functions of vitamins and carbohydrates.

problem 8: Bring out the safe and accurate methods of disposal of garbage.

problem 9: Describe the precautions that might be taken to prevent the contamination throughout receiving and cooking food.

problem 10: Describe the importance of cleaning premises and equipment hygienically.

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  • Category:- Biology
  • Reference No.:- M94933

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