1a.Explain one way by which food can be contaminated in the kitchen.

(b) State eight hygienic practices in the kitchen.

2.Mention four occasions when it becomes necessary for meals to be packed.

(b) State two points to consider when planning packed meals.

(c) List and give the use of four equipment required for packed meals.

3.List and explain five factors which influence the choice and preparation of

food for the family.

4.a. What is the difference between a pouring and a coating batter?

(a)(i) Name the main raising agent in batters

(ii) List the basic ingredients for a coating batter