WAEC - Catering Craft Practice (2016)
1
Fresh fruits and nuts are generally known as
2
პასუხი(D)
the business of providing foods and drinks for people
3
Hotel,brothel, motel and guest house are exampls of a
4
Sea catering is an example of
5
Accommodation in catering means
6
Cream caramel is a type of
7
It is necessary to hang meat to
პასუხი(C)
increase flavour and tenderness
8
Which of the following is a fruit-based spirit?
9
Stout, ale, larger and port are examples of
10
Event management connotes
11
Which of the following can cause accident in the kitchen?
12
Which of the following should be avoided when planning menu?
13
Which of the following must be considered prior to planning menu?
პასუხი(A)
Location of the establishment
14
Brunch is the meal consumed between
15
Which of the following do children require more than adults?
16
An example of a large fixed equipment in the kitchen is
17
A Kitchen equipment that saves time and energy is referred to as
18
Windows in the kitchen should be screened to prevent
19
The use of gloves to remove cooking pots from the fire is to prevent
20
In which of the following can excessive loss of blood be prevented by holding the points together?
21
Carrying out customer check in and out of a hotel is the main duty of a
22
Which of the following gives the characteristic flavour in herbs?
23
Bread rolls are usually served with
24
Which of the following is the best method for cooking bean pudding?
25
პასუხი(B)
quick dip in boiling water
26
In menu structure, which of the following complements the image and purpose of the establishment?
27
Which of the following factors should be mainly considered when planning a balanced menu?
28
Knowledge of the sources of commodities is essential in menu because of
29
Which of the following is extracted by the hood on the cooking ranges?
31
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
32
The commercial catering establishments are traditionally known for
33
პასუხი(B)
equal quantity of food served
34
The correct service of coffee or tea is to
35
When serving beverages, carry tray
პასუხი(B)
at shoulder level with left hand under the tray
