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1. Explain five factors that influence the formation of food habits.

2. (a) State two differences between alcoholic and non-alcoholic beverages.

(b) State four functions of beverages in a diet.

(c) State the principle underlying tea preparation.

3. (a) Outline two uses of napkins at the table.

(b) Itemize two examples of flatware.

(c) Give three differences between cocktail and buffet services.

4. (a) Sketch and label two types of kitchen layout.

(b) State three rules for maintaining kitchen hygiene.

(c) State three advantages of a well-planned kitchen.

5. (a) Distinguish between food preparation and cooking.

(b) State three reasons for cooking food.

(c) State five factors to be considered when choosing a method of cooking.

6. (a) What are preservatives?

(b) State five ways of serving fruits.

(c) State three factors that can affect the drying of food items.