WAEC - Catering Craft Practice (2015)

• 1

  A person who mixes and serves alcoholic beverages at a bar is known as

  回答

  (D)

  Bar tender
• 2

  The bishop in the restaurant is a

  回答

  (C)

  napkin fold
• 3

  Buffet service is a

  回答

  (B)

  self service
• 4

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

  回答

  (C)

  lt is easy to read and understand
• 5

  Menu presentation is very important because it can

  回答

  (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

  回答

  (A)

  food allergies
• 7

  One distinctive feature that banquet menu has is

  回答

  (D)

  outdoor activities
• 8

  Accident may be caused by

  回答

  (A)

  excessive haste
• 9

  When holding the knife in the kitchen, it must always be pointed

  回答

  (B)

  downwards
• 10

  Safety rules must be observed by

  回答

  (D)

  everybody
• 11

  Exit signs are automatically activated during

  回答

  (C)

  emergency
• 12

  Burns and scalds are examples of accidents caused by

  回答

  (B)

  heat
• 13

  Water, foam, powder, carbon and wet chemicals are examples of

  回答

  (D)

  fire extinguishers
• 14

  Which of the following is a threat to hospitality industry operation?

  回答

  (B)

  Terrorism
• 15

  In case of electric shock, first

  回答

  (B)

  switch off the current
• 16

  Which of the following foods contains only one nutrient?

  回答

  (C)

  sugar
• 17

  Cellulose is the

  回答

  (D)

  coarser structure of vegetables
• 18

  One of the functions of carbohydrates is to provide the body with

  回答

  (B)

  energy
• 19

  Lamb is an example of

  回答

  (D)

  protein food
• 20

  Hospitality industry belongs to

  回答

  (A)

  service industry
• 21

  Welfare catering is found in

  回答

  (A)

  schools
• 22

  Julienne is a french term meaning

  回答

  (A)

  vegetable cutting
• 23

  When working with knives, keep them

  回答

  (A)

  downwards
• 24

  "Do not run in the kitchen", is a safety regulation to prevent

  回答

  (A)

  accident in the kitchen
• 25

  Which of the following describe croutons?

  回答

  (C)

  Cubes of fried bread
• 26

  Personal hygiene practices include

  回答

  (A)

  washing of hands before and after handling foods
• 27

  The best way to preserve vegetable is to

  回答

  (D)

  refrigerate
• 28

  Which of the following is a key food and beverage service personnel?

  回答

  (A)

  Chef de cuisine
• 29

  Which of the following officers receives guests at the entrance to the restaurant?

  回答

  (D)

  Station headwaiter
• 30

  A la carte is a popular menu term meaning

  回答

  (C)

  individual price, many choices
• 31

  To make a good tea,

  回答

  (B)

  brew it with boiling water
• 32

  Wine is a product of

  回答

  (A)

  fermentation of sugars
• 33

  A salamander is a/ an

  回答

  (B)

  grill that heats from above
• 34

  Bain marie is a kitchen equipment used for

  回答

  (A)

  keeping food warm
• 35

  Colander is an equipment used for

  回答

  (A)

  straining