WAEC - Catering Craft Practice (2019)
1
One distinctive features of banquet menu is
2
The term burnishing refers to a method of cleaning
3
Which of the following options describes croutons?
5
Hazardous materials in catering establishment includes
6
The type of menu that offers two or more dishes at a fixed price is known as
7
Provin a yeast dough means
答え(C)
allowing it to double in size
8
The cured flesh of a pig is known as
9
The catering service that provides pre-booked foods and drinks on a large scale is called
10
The type of service where food is served into a customer's plate from a trolley is called
11
Orange and tangerine are examples of
12
答え(C)
A list of available foods and their prices
13
Periwinkles can be described as small sea
14
The personnel in charge of a particular number of tables is the
15
Cmmis de range acts on the instructions of the
16
答え(B)
with individually priced dishes
17
A salamander is a kitchen equipment that heats from
18
Distraction during food service can lead to
19
Another name for cuisine is
20
Bread rolls are accompaniments for
21
A catering staff with symptoms of cold should avoid
答え(B)
working in food service area
22
An appropriate knife for cutting vegetables into different shapes is a
23
When the kitchen floor is wet and slippery, it is important to
答え(C)
place signs in appropriate places
24
Which of the following is one of the responsibilities of the head waiter?
25
Menu presentation is very important because it can
答え(B)
improve sales due to good staff-to-guest interaction
26
For proper care and maintenance of kitchen equipment , it is important to
答え(D)
use carefully and check periodically
27
An overworked caterer is likely to suffer from
28
The dark-coloured meat from poultry is derived from the
29
Cardiopulmonary resuscitation is a first aid treatment given to a person that is
30
In calculating the total cost of a menu, it is necessary to analyze
答え(A)
food cost, labour cost and overhead cost
31
A means of extinguishing fire in a catering establishment is to
32
The purpose of forecasting restaurant sales is to
答え(D)
calculate sales projection
34
What is the difference between an omelette pan and a frying pan?
35
When serving beverages, tray should be carried
答え(B)
above the shoulder with the right hand under
