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WAEC - Catering Craft Practice (2014)

1
cyclical means menus that
Answer
(A)
are compiled to cover a given period of time
2
Which of the following are essential considerations prior to planning a menu?
Answer
(A)
Cost factor, location, type of customers
3
Hospitality industry is an example of
Answer
(A)
service industry
4
Catering establishment is known for its service delivery along with the
Answer
(C)
customers
5
What do you understand by the term "hospitality"?
Answer
(C)
Generous reception and entertainment of guests
6
A sauce is a liquid which has been thickened by
Answer
(A)
roux
7
Which of the following is very important for the successful operations in the hospitality industry?
Answer
(D)
environment
8
What is a menu? it is a
Answer
(C)
list of available foods and their prices
9
Which of the following reasons is regarded as a marketing tool for menu?
Answer
(C)
It is easy to read and understand
10
The term "plat du jour" means
Answer
(B)
special dish of the day
11
To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is
Answer
(A)
blanching
12
Self-service is a form of service found mainly in
Answer
(C)
cafeteria
13
A cruet set consists of
Answer
(A)
salt, pepper and mustard
14
Red wines are served
Answer
(C)
room temperature
15
Shery is a type of
Answer
(B)
fortified wine
16
Which of the following relates to hospitality?
Answer
(A)
Cordial reception
17
Which of the following is a component of hospitality industry
Answer
(B)
Entertainment
18
Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to
Answer
(D)
stewing
19
Menu presentation is very important because it can
Answer
(D)
cause distraction among customers
20
Language used in menu should be simple to understand so that the guest can
Answer
(B)
fully comprehend it
21
Catering trade emerges from the commonly practice of
Answer
(A)
cuisine
22
Which of the following catering establishments subsidizes the price of food to staff for productivity?
Answer
(D)
Industrial catering
23
All cuttings in the kitchen is usually done on the
Answer
(C)
chopping board
24
When a family is invited into an inn, it is an act of
Answer
(B)
hospitality
25
A la carte table laying consists of fish plate
Answer
(C)
fish knife and fish fork
26
Which of the following is a type of commercial catering establishment?
Answer
(B)
Hotel catering
27
An aesthetically appealing environment in a hotel is put in a place by
Answer
(A)
housekeeping department
28
All catering utensils used in preparation and serving of food should be extremely
Answer
(B)
cleaned after use
29
Someone who works in the front office of a hotel is called a
Answer
(A)
receptionist
30
Suet means the
Answer
(A)
fat deposits in the kidney region of animals
31
Flambe is an example of
Answer
(C)
gueridon cooking
32
A la carte means
Answer
(D)
menu made to order and individually priced
33
One of the points to consider when choosing small equipment is
Answer
(A)
quality
34
An example of mechanical kitchen equipment that saves energy is
Answer
(C)
potato peeler
35
An equipment that is used for toasting and baking in kitchen is
Answer
(A)
an oven