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WAEC - Catering Craft Practice (2015)

1
A person who mixes and serves alcoholic beverages at a bar is known as
Answer
(D)
Bar tender
2
The bishop in the restaurant is a
Answer
(C)
napkin fold
3
Buffet service is a
Answer
(B)
self service
4
Which of the following reasons can be regarded as a marketing tool for menu?
Answer
(C)
lt is easy to read and understand
5
Menu presentation is very important because it can
Answer
(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
Answer
(A)
food allergies
7
One distinctive feature that banquet menu has is
Answer
(D)
outdoor activities
8
Accident may be caused by
Answer
(A)
excessive haste
9
When holding the knife in the kitchen, it must always be pointed
Answer
(B)
downwards
10
Safety rules must be observed by
Answer
(D)
everybody
11
Exit signs are automatically activated during
Answer
(C)
emergency
12
Burns and scalds are examples of accidents caused by
Answer
(B)
heat
13
Water, foam, powder, carbon and wet chemicals are examples of
Answer
(D)
fire extinguishers
14
Which of the following is a threat to hospitality industry operation?
Answer
(B)
Terrorism
15
In case of electric shock, first
Answer
(B)
switch off the current
16
Which of the following foods contains only one nutrient?
Answer
(C)
sugar
17
Cellulose is the
Answer
(D)
coarser structure of vegetables
18
One of the functions of carbohydrates is to provide the body with
Answer
(B)
energy
19
Lamb is an example of
Answer
(D)
protein food
20
Hospitality industry belongs to
Answer
(A)
service industry
21
Welfare catering is found in
Answer
(A)
schools
22
Julienne is a french term meaning
Answer
(A)
vegetable cutting
23
When working with knives, keep them
Answer
(A)
downwards
24
"Do not run in the kitchen", is a safety regulation to prevent
Answer
(A)
accident in the kitchen
25
Which of the following describe croutons?
Answer
(C)
Cubes of fried bread
26
Personal hygiene practices include
Answer
(A)
washing of hands before and after handling foods
27
The best way to preserve vegetable is to
Answer
(D)
refrigerate
28
Which of the following is a key food and beverage service personnel?
Answer
(A)
Chef de cuisine
29
Which of the following officers receives guests at the entrance to the restaurant?
Answer
(D)
Station headwaiter
30
A la carte is a popular menu term meaning
Answer
(C)
individual price, many choices
31
To make a good tea,
Answer
(B)
brew it with boiling water
32
Wine is a product of
Answer
(A)
fermentation of sugars
33
A salamander is a/ an
Answer
(B)
grill that heats from above
34
Bain marie is a kitchen equipment used for
Answer
(A)
keeping food warm
35
Colander is an equipment used for
Answer
(A)
straining