WAEC - Catering Craft Practice (2017)

• 1

  The provision of food, drinks and fuel for travellers in transit is an example o

  回答

  (C)

  motorway catering
• 2

  Proving a yeast dough means

  回答

  (C)

  allowing it to double in size
• 3

  An example of a back-of-the-house staff is a

  回答

  (A)

  server
• 4

  The term canape indicates

  回答

  (B)

  pieces of toasted garnished bread.
• 5

  The process of inhibiting harmful bacteria from growing in food is

  回答

  (C)

  preservation
• 6

  To avoid touching nose when handling food is an aspect of

  回答

  (A)

  personal hygiene
• 7

  A tea urn is mainly used for serving

  回答

  (A)

  a large number of people.
• 8

  Fillet of fish cut in strips are called

  回答

  (D)

  steaks.
• 9

  Which of the following is a table accompaniment?

  回答

  (A)

  Menu card
• 10

  The cutlery used for buffet are

  回答

  (A)

  fork and dessert spoon.
• 11

  The purpose of forecasting restaurant sales is to

  回答

  (D)

  calculate sales projection
• 12

  The first and last courses of a classic menu sequence are

  回答

  (C)

  hors d'oeuvre & sweets
• 13

  The process of designing diets in which all the nutrients are present in the right proportion is called

  回答

  (D)

  experimental cookery
• 14

  The waiter that oversees services in the lounge is called

  回答

  (D)

  commis de range
• 15

  In menu planning, some of the objectives are to ensure

  回答

  (A)

  customer satisfaction, profit making and continuity
• 16

  The function of food accompaniment is to

  回答

  (A)

  improve the flavour of the food
• 17

  An appropriate tool for tasting food while cooking is a

  回答

  (A)

  teaspoon
• 18

  Flatware for à la carte table laying include

  回答

  (C)

  fish fork, fish knife and side knife
• 19

  A general convention in the service of wine is that

  回答

  (C)

  red wine is served before white wine
• 20

  The process of receiving and storing items in the kitchen is achieved by

  回答

  (A)

  maximum use of space
• 21

  An appropriate method of cooking suya is

  回答

  (B)

  grilling
• 22

  Class A fire outbreak involves

  回答

  (A)

  gas
• 23

  An improper first aid treatment of burns is to

  回答

  (B)

  burst the blister
• 24

  Catering operations require a combination of

  回答

  (C)

  skilled and unskilled labour
• 25

  The act of placing a "No smoking" sign in public areas is to

  回答

  (D)

  reduce public smoking
• 26

  In the food and beverage service, a waiter's docket is a tool for

  回答

  (B)

  placing order
• 27

  n the restaurant, a table accompaniment that is always available is

  回答

  (C)

  cruet set
• 28

  A suitable accompaniment for grilled fish is

  回答

  (A)

  lemon
• 29

  If 5kg of beef is used to prepare beef stroganoff for 40 customers, how many kilograms of beef will be used to prepare same for 6 customers?

  回答

  (B)

  3/4 kg
• 30

  Bicarbonate of soda is used to clean salamander because it

  回答

  (D)

  gives it luster
• 31

  A suitable cleaning agent for kitchen floor is

  回答

  (D)

  detergents
• 32

  A suitable equipment for microwave cooking should be made of

  回答

  (A)

  copper
• 33

  In catering establishment, what does a statement show?

  回答

  (C)

  summaries of invoices and credit notes for the previous month
• 34

  When floors are wet and slippery, it is important to

  回答

  (C)

  place appropriate signs for users.
• 35

  Which of the following beverages are best served cold?

  回答

  (B)

  milkshake and chapman