WAEC - Catering Craft Practice (2018)
1
Cube of fried or toasted bread served with soup is called
2
The most suitable type of hospitality industry for tourist in transit is
3
Coarsely chopped vegetables used for stock making is known as
4
The last meal of the day is known as
5
An essential factor for prompt delivery of catering services is the
6
A five star hotel is an example of
7
Potato chips are blanched before frying in order to
8
Cutting equipment should be washed and rinsed with
9
which of the following is a key food and beverages service personnel
10
The cutlery used for fork buffet are fork and
11
Water, foam, powder, carbon and wet chemicals are examples of
12
A first aid box should contain
إجابة(C)
cotton wool, bandage and dressings.
13
A chance guest in a hotel is a customer who has come to lodge
14
The fundamental difference between prison and hotel catering is that
إجابة(A)
hotels are run to make profit while
prisons are not
15
A kitchen equipment that must be used in air tight condition is
16
In menu planning, knowledge of the source of commodities is essential because of
17
A fruitarian is a type of vegetarian who eats
إجابة(C)
fruits, honey, olive oil and nuts
18
إجابة(A)
small portions of food served as starter
19
In catering establishments, wounds are best covered with
20
Burns and scalds are examples of accidents caused by
21
The degree of flavour and bitterness of coffee is a function of its
22
The measurement 1m x 1m of linen is suitable for a
23
The appropriate method for frying foods that are meant to have a ball shape is
24
in a restaurant, arretez is the term used to
25
Kitchen profit refers to the difference between food cost and
26
In the process of taking a customer's order, the right thing to do is to
إجابة(D)
repeat orders to the customer
27
The appropriate base for soup preparation is
28
When planning menu for school children, nutrients that should be mostły considered include
إجابة(A)
carbohydrate, protein and calcium
29
A menu card is displayed at
إجابة(A)
dining hall and restaurant tables
30
When taking orders, a cover is identified with the
31
Essential considerations prior to planning a menu include
إجابة(A)
cost factor, location and customers.
32
A broiler is best used for cooking
33
In the kitchen, scald is caused by
34
A bain-marie is best used for
35
From the options below, the most important table accompaniment is
