WAEC - Catering Craft Practice (2018)

• 1

  Cube of fried or toasted bread served with soup is called 

  回答

  (B)

  croutons
• 2

  The most suitable type of hospitality industry for tourist in transit is

  回答

  (B)

  hotel
• 3

  Coarsely chopped vegetables used for stock making is known as

  回答

  (A)

  julienne
• 4

  The last meal of the day is known as

  回答

  (C)

  supper
• 5

  An essential factor for prompt delivery of catering services is the

  回答

  (A)

  production
• 6

  A five star hotel is an example of

  回答

  (D)

  commercial catering
• 7

  Potato chips are blanched before frying in order to

  回答

  (A)

  speed up frying
• 8

  Cutting equipment should be washed and rinsed with

  回答

  (C)

  detergent and warm water
• 9

  which of the following is a key food and beverages service personnel 

  回答

  (A)

  chef
• 10

  The cutlery used for fork buffet are fork and 

  回答

  (A)

  desert spoon
• 11

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

  回答

  (D)

  fire extinguishers.
• 12

  A first aid box should contain

  回答

  (C)

  cotton wool, bandage and dressings.
• 13

  A chance guest in a hotel is a customer who has come to lodge

  回答

  (A)

  without prior booking.
• 14

  The fundamental difference between prison and hotel catering is that

  回答

  (A)

  hotels are run to make profit while prisons are not
• 15

  A kitchen equipment that must be used in air tight condition is

  回答

  (B)

  pressure cooker.
• 16

  In menu planning, knowledge of the source of commodities is essential because of

  回答

  (B)

  economical influences
• 17

  A fruitarian is a type of vegetarian who eats

  回答

  (C)

  fruits, honey, olive oil and nuts
• 18

  The term appetizer means

  回答

  (A)

  small portions of food served as starter
• 19

  In catering establishments, wounds are best covered with

  回答

  (B)

  plaster of paris
• 20

  Burns and scalds are examples of accidents caused by

  回答

  (B)

  heat
• 21

  The degree of flavour and bitterness of coffee is a function of its

  回答

  (A)

  roasting.
• 22

  The measurement 1m x 1m of linen is suitable for a

  回答

  (D)

  service cloth
• 23

  The appropriate method for frying foods that are meant to have a ball shape is

  回答

  (C)

  deep frying
• 24

  in a restaurant, arretez is the term used to

  回答

  (A)

  cancel an order
• 25

  Kitchen profit refers to the difference between food cost and

  回答

  (B)

  selling price
• 26

  In the process of taking a customer's order, the right thing to do is to

  回答

  (D)

  repeat orders to the customer
• 27

  The appropriate base for soup preparation is

  回答

  (B)

  stock
• 28

  When planning menu for school children, nutrients that should be mostły considered include

  回答

  (A)

  carbohydrate, protein and calcium
• 29

  A menu card is displayed at

  回答

  (A)

  dining hall and restaurant tables
• 30

  When taking orders, a cover is identified with the

  回答

  (D)

  table number
• 31

  Essential considerations prior to planning a menu include

  回答

  (A)

  cost factor, location and customers.
• 32

  A broiler is best used for cooking

  回答

  (A)

  small cuts of fish
• 33

  In the kitchen, scald is caused by

  回答

  (A)

  hot soup.
• 34

  A bain-marie is best used for

  回答

  (B)

  keeping food hot
• 35

  From the options below, the most important table accompaniment is

  回答

  (A)

  cruet set