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.