(a) Four accompaniments that go with fish; (i) Lemon, hollandaise sauce (ii) Mayonnaise on another mayonnaise based sauce (iii Banku (iv) Cayenne pepper (v) Pepper mill, chopped onions and capers, tartar sauce.
(b) Four points to note in making cocktails; (i) Use fresh ingredients (ii) Match the drink and glass temperature (iii) Use garnishs when ppropraite (iv) Measure all the cocktail ingredients (v) Get quality liquor.