WAEC - Catering Craft Practice (2014)

• 1

  cyclical means menus that

  回答

  (A)

  are compiled to cover a given period of time
• 2

  Which of the following are essential considerations prior to planning a menu?

  回答

  (A)

  Cost factor, location, type of customers
• 3

  Hospitality industry is an example of

  回答

  (A)

  service industry
• 4

  Catering establishment is known for its service delivery along with the

  回答

  (C)

  customers
• 5

  What do you understand by the term "hospitality"?

  回答

  (C)

  Generous reception and entertainment of guests
• 6

  A sauce is a liquid which has been thickened by

  回答

  (A)

  roux
• 7

  Which of the following is very important for the successful operations in the hospitality industry?

  回答

  (D)

  environment
• 8

  What is a menu? it is a

  回答

  (C)

  list of available foods and their prices
• 9

  Which of the following reasons is regarded as a marketing tool for menu?

  回答

  (C)

  It is easy to read and understand
• 10

  The term "plat du jour" means

  回答

  (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

  回答

  (A)

  blanching
• 12

  Self-service is a form of service found mainly in

  回答

  (C)

  cafeteria
• 13

  A cruet set consists of

  回答

  (A)

  salt, pepper and mustard
• 14

  Red wines are served

  回答

  (C)

  room temperature
• 15

  Shery is a type of

  回答

  (B)

  fortified wine
• 16

  Which of the following relates to hospitality?

  回答

  (A)

  Cordial reception
• 17

  Which of the following is a component of hospitality industry

  回答

  (B)

  Entertainment
• 18

  Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to

  回答

  (D)

  stewing
• 19

  Menu presentation is very important because it can

  回答

  (D)

  cause distraction among customers
• 20

  Language used in menu should be simple to understand so that the guest can

  回答

  (B)

  fully comprehend it
• 21

  Catering trade emerges from the commonly practice of

  回答

  (A)

  cuisine
• 22

  Which of the following catering establishments subsidizes the price of food to staff for productivity?

  回答

  (D)

  Industrial catering
• 23

  All cuttings in the kitchen is usually done on the

  回答

  (C)

  chopping board
• 24

  When a family is invited into an inn, it is an act of

  回答

  (B)

  hospitality
• 25

  A la carte table laying consists of fish plate

  回答

  (C)

  fish knife and fish fork
• 26

  Which of the following is a type of commercial catering establishment?

  回答

  (B)

  Hotel catering
• 27

  An aesthetically appealing environment in a hotel is put in a place by

  回答

  (A)

  housekeeping department
• 28

  All catering utensils used in preparation and serving of food should be extremely

  回答

  (B)

  cleaned after use
• 29

  Someone who works in the front office of a hotel is called a

  回答

  (A)

  receptionist
• 30

  Suet means the

  回答

  (A)

  fat deposits in the kidney region of animals
• 31

  Flambe is an example of

  回答

  (C)

  gueridon cooking
• 32

  A la carte means

  回答

  (D)

  menu made to order and individually priced
• 33

  One of the points to consider when choosing small equipment is

  回答

  (A)

  quality
• 34

  An example of mechanical kitchen equipment that saves energy is

  回答

  (C)

  potato peeler
• 35

  An equipment that is used for toasting and baking in kitchen is

  回答

  (A)

  an oven