WAEC - Catering Craft Practice (2022)
1
The type of menu that offers the same dishes everyday is
2
An area of study that specializes on provision of foods and drinks is
3
When a restaurant predicts its expected guest based on room, count, it is known as
4
A kitchen equipment that could be used for toasting and baking is a/an
6
Transferring bacteria from contaminated to uncontaminated foods via hands is known as .
7
The term that describes the thickness of flour mixture is
8
Sommelier is also referred to as
9
Відповідь(D)
floured, egged and crumbled
11
A burn is an accident that could be caused by hot
12
Another name for hot cupboard is hot
14
What is another name for hors d'oeuvre?
16
The unique features of à la carte menu include
Відповідь(C)
individual price and many choices
17
In food and beverage establishment, safety rules must be observed by
Відповідь(D)
barmen, chefs and stewards.
18
The difference between selling price and cost price of a dish is known as
19
In order to maintain a refrigerator at peak efficiency, it should be defrosted
20
The right procedure for making tea is to
Відповідь(B)
brew tea with boiling water
21
The meat obtained from old hens is usually
22
Cash discount is allowed in consideration of
23
A cover is incomplete without a
24
The key characteristics of table d'hôte menu is that
25
Kitchen windows should be screened to prevent
26
Languages used in menu should be simple so that guests can
27
The catering industry consists of tangible and intangible elements such as
Відповідь(A)
food, drinks and atmosphere
28
Fresh wounds must be covered with
29
A waiter should serve food to guests from the
Відповідь(D)
right side with the right hand
30
When planning menu for pregnant women, it is important to avoid the use of
31
For a hospitality industry to flourish, the most important operational combinations are
Відповідь(D)
skilled labour and capital
32
The major vitamin in citrus fruit is
33
As a cleaning and maintenance procedure, most kitchen equipment require
34
During cooking in a microwave oven, food is cooked
35
An accompaniment for mousses and pates is
