WAEC - Catering Craft Practice (2015)
1
A person who mixes and serves alcoholic beverages at a bar is known as
2
The bishop in the restaurant is a
4
Which of the following reasons can be regarded as a marketing tool for menu?
Vastaus(C)
lt is easy to read
and understand
5
Menu presentation is very important because it can
Vastaus(D)
cause distraction among customers
6
One of the most important usefulness of the menu is for the guest to be aware if it contains
7
One distinctive feature that banquet menu has is
8
Accident may be caused by
9
When holding the knife in the kitchen, it must always be pointed
10
Safety rules must be observed by
11
Exit signs are automatically activated during
12
Burns and scalds are examples of accidents caused by
13
Water, foam, powder, carbon and wet chemicals are examples of
14
Which of the following is a threat to hospitality industry operation?
15
In case of electric shock, first
16
Which of the following foods contains only one nutrient?
17
Vastaus(D)
coarser structure of vegetables
18
One of the functions of carbohydrates is to provide the body with
20
Hospitality industry belongs to
21
Welfare catering is found in
22
Julienne is a french term meaning
23
When working with knives, keep them
24
"Do not run in the kitchen", is a safety regulation to prevent
25
Which of the following describe croutons?
26
Personal hygiene practices include
Vastaus(A)
washing of hands before and after handling foods
27
The best way to preserve vegetable is to
28
Which of the following is a key food and beverage service personnel?
29
Which of the following officers receives guests at the entrance to the restaurant?
30
A la carte is a popular menu term meaning
Vastaus(C)
individual price, many choices
31
Vastaus(B)
brew it with boiling water
33
Vastaus(B)
grill that heats from above
34
Bain marie is a kitchen equipment used for
35
Colander is an equipment used for
