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WAEC - Catering Craft Practice (2016)

1
Fresh fruits and nuts are generally known as
Answer
(A)
appetizers
2
The term catering means
Answer
(D)
the business of providing foods and drinks for people
3
Hotel,brothel, motel and guest house are exampls of a 
Answer
(B)
lodging sector
4
Sea catering is an example of
Answer
(C)
transport catering
5
Accommodation in catering means
Answer
(A)
paid room for lodging.
6
Cream caramel is a type of
Answer
(A)
Sweet
7
It is necessary to hang meat to
Answer
(C)
increase flavour and tenderness
8
Which of the following is a fruit-based spirit?
Answer
(C)
Schnapps
9
Stout, ale, larger and port are examples of
Answer
(B)
Beer
10
Event management connotes
Answer
(A)
prior fixed arrangement
11
Which of the following can cause accident in the kitchen?
Answer
(A)
Disorderliness
12
Which of the following should be avoided when planning menu?
Answer
(D)
Repetition of ingredient
13
Which of the following must be considered prior to planning menu?
Answer
(A)
Location of the establishment
14
Brunch is the meal consumed between
Answer
(D)
breakfast and lunch
15
Which of the following do children require more than adults?
Answer
(D)
Body building foods
16
An example of a large fixed equipment in the kitchen is 
Answer
(C)
hot cupboard
17
A Kitchen equipment that saves time and energy is referred to as
Answer
(B)
labour saving device
18
Windows in the kitchen should be screened to prevent
Answer
(B)
entry of insects
19
The use of gloves to remove cooking pots from the fire is to prevent
Answer
(A)
burns
20
In which of the following can excessive loss of blood be prevented by holding the points together?
Answer
(C)
cuts
21
Carrying out customer check in and out of a hotel is the main duty of a
Answer
(A)
receptionist
22
Which of the following gives the characteristic flavour in herbs?
Answer
(D)
Essential oils
23
Bread rolls are usually served with
Answer
(D)
soups
24
Which of the following is the best method for cooking bean pudding?
Answer
(C)
Steaming
25
Blanching means
Answer
(B)
quick dip in boiling water
26
In menu structure, which of the following complements the image and purpose of the establishment?
Answer
(D)
Presentation
27
Which of the following factors should be mainly considered when planning a balanced menu?
Answer
(A)
Foods in season
28
Knowledge of the sources of commodities is essential in menu because of
Answer
(C)
individual influences
29
Which of the following is extracted by the hood on the cooking ranges?
Answer
(A)
Smoke, fumes and heat
30
Boiler is best used for
Answer
(D)
small cuts of meat
31
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
Answer
(B)
Catering
32
The commercial catering establishments are traditionally known for
Answer
(A)
profit operations
33
Portion control means
Answer
(B)
equal quantity of food served
34
The correct service of coffee or tea is to
Answer
(A)
warm mug before serving
35
When serving beverages, carry tray
Answer
(B)
at shoulder level with left hand under the tray