WAEC - Catering Craft Practice (2016)

• 1

  Fresh fruits and nuts are generally known as

  回答

  (A)

  appetizers
• 2

  The term catering means

  回答

  (D)

  the business of providing foods and drinks for people
• 3

  Hotel,brothel, motel and guest house are exampls of a 

  回答

  (B)

  lodging sector
• 4

  Sea catering is an example of

  回答

  (C)

  transport catering
• 5

  Accommodation in catering means

  回答

  (A)

  paid room for lodging.
• 6

  Cream caramel is a type of

  回答

  (A)

  Sweet
• 7

  It is necessary to hang meat to

  回答

  (C)

  increase flavour and tenderness
• 8

  Which of the following is a fruit-based spirit?

  回答

  (C)

  Schnapps
• 9

  Stout, ale, larger and port are examples of

  回答

  (B)

  Beer
• 10

  Event management connotes

  回答

  (A)

  prior fixed arrangement
• 11

  Which of the following can cause accident in the kitchen?

  回答

  (A)

  Disorderliness
• 12

  Which of the following should be avoided when planning menu?

  回答

  (D)

  Repetition of ingredient
• 13

  Which of the following must be considered prior to planning menu?

  回答

  (A)

  Location of the establishment
• 14

  Brunch is the meal consumed between

  回答

  (D)

  breakfast and lunch
• 15

  Which of the following do children require more than adults?

  回答

  (D)

  Body building foods
• 16

  An example of a large fixed equipment in the kitchen is 

  回答

  (C)

  hot cupboard
• 17

  A Kitchen equipment that saves time and energy is referred to as

  回答

  (B)

  labour saving device
• 18

  Windows in the kitchen should be screened to prevent

  回答

  (B)

  entry of insects
• 19

  The use of gloves to remove cooking pots from the fire is to prevent

  回答

  (A)

  burns
• 20

  In which of the following can excessive loss of blood be prevented by holding the points together?

  回答

  (C)

  cuts
• 21

  Carrying out customer check in and out of a hotel is the main duty of a

  回答

  (A)

  receptionist
• 22

  Which of the following gives the characteristic flavour in herbs?

  回答

  (D)

  Essential oils
• 23

  Bread rolls are usually served with

  回答

  (D)

  soups
• 24

  Which of the following is the best method for cooking bean pudding?

  回答

  (C)

  Steaming
• 25

  Blanching means

  回答

  (B)

  quick dip in boiling water
• 26

  In menu structure, which of the following complements the image and purpose of the establishment?

  回答

  (D)

  Presentation
• 27

  Which of the following factors should be mainly considered when planning a balanced menu?

  回答

  (A)

  Foods in season
• 28

  Knowledge of the sources of commodities is essential in menu because of

  回答

  (C)

  individual influences
• 29

  Which of the following is extracted by the hood on the cooking ranges?

  回答

  (A)

  Smoke, fumes and heat
• 30

  Boiler is best used for

  回答

  (D)

  small cuts of meat
• 31

  Which of the following is a system that emphasizes the use of utensils, waiters and chef?

  回答

  (B)

  Catering
• 32

  The commercial catering establishments are traditionally known for

  回答

  (A)

  profit operations
• 33

  Portion control means

  回答

  (B)

  equal quantity of food served
• 34

  The correct service of coffee or tea is to

  回答

  (A)

  warm mug before serving
• 35

  When serving beverages, carry tray

  回答

  (B)

  at shoulder level with left hand under the tray