WAEC - Catering Craft Practice (2020)
1
A fire blanket is an example of
2
In bill presentation, a wine check is coloured
3
The fleshy sweet product of a plant is called
4
When the word "assaisonner" is used in the kitchen, the chef wants the
5
An advantage of using standardized recipes includes
6
A restaurant staff responsible for clearing tables onto trolleys is
7
While working, it is prohibited for food handlers to touch
8
The diagram in Fig. 1 is an example of
9
The type of catering illustrated in Fig. 2 is
10
A common characteristic of both types of catering in Figs.1 and 2 is that they
Respondre(B)
are profit- making catering
11
Sweet dishes served as a last course are called
12
Fried and acidic foods are inappropriate for a person suffering from
13
Cream caramel is an example of
14
One of the factors that influence the choice of cooking equipment is
15
In a catering establishment, accidents may be caused by
16
A suitable type of milk for an overweight person is
17
The purpose of portioning in a catering establishment is to
Respondre(C)
control the quantity of food served
18
An example of a non-alcoholic beverage is
20
Which of the following factors affects menu planning?
21
Welfare catering can be popularly found in
22
The purpose of stock taking is to
23
A conical strainer is used for
24
The utensils in Fig. 3 are most useful in the preparation of
25
The appropriate utensil for 'egg wash' is labelled
26
Which of the utensils is used for portioning mashed potatoes?
27
Addition of syrup to fruit juice changes it to a
28
As a health and safety precaution in a catering establishment, an open wound should always be
29
Which of the following reasons will make mayonnaise curdle during preparation?
30
Find the total cost of 17 plates of jollof rice at N550.00 per plate.
31
Vegetable salad is a suitable accompaniment for
32
Soft and juicy poultry meat is best obtained from
33
The main purpose ofa menu card is to serve as
Respondre(D)
a stimulant to customers' appetite
34
The cooking method that is applicable to all the food items in Fig. 4 is
35
Which of the food items are suitable for steaming?
