Cameroon GCE o level June 2018 food and nutrition 2

(a) (i) State five guidelines in serving meals. (5 marks)
(ii)List any six materials needed for meal service. (3 marks)
(b) (i) Explain the differences between perishable and non-perishable foods. (2 marks)
(ii)Identify reasons why it is important to buy good quality food stuffs. (5 marks)
(c) (i) Give reasons for the importance of proper storage of food. (4 marks)
(ii)State six guidelines for using refrigerators. (6 marks)
Total= (25 marks)

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