WAEC - Catering Craft Practice (2019)

• 1

  One distinctive features of banquet menu is

  回答

  (A)

  Large crowd
• 2

  The term burnishing refers to a method of cleaning

  回答

  (B)

  cutlery
• 3

  Which of the following options describes croutons?

  回答

  (C)

  Cubes of toasted bread
• 4

  Herring is a type of 

  回答

  (A)

  oily fish
• 5

  Hazardous materials in catering establishment includes

  回答

  (A)

  chemical substance
• 6

  The type of menu that offers two or more dishes at a fixed price is known as

  回答

  (C)

  table d' hote
• 7

  Provin a yeast dough means

  回答

  (C)

  allowing it to double in size
• 8

  The cured flesh of a pig is known as

  回答

  (C)

  bacon
• 9

  The catering service that provides pre-booked foods and drinks on a large scale is called

  回答

  (C)

  restaurant catering
• 10

  The type of service where food is served into a customer's plate from a trolley is called

  回答

  (D)

  gueridon service
• 11

  Orange and tangerine are examples of

  回答

  (A)

  citrus fruits
• 12

  What is menu?

  回答

  (C)

  A list of available foods and their prices
• 13

  Periwinkles can be described as small sea 

  回答

  (C)

  snails
• 14

  The personnel in charge of a particular number of tables is the

  回答

  (C)

  station waiter
• 15

  Cmmis de range acts on the instructions of the 

  回答

  (D)

  station waiter
• 16

  A la carte is a menu

  回答

  (B)

  with individually priced dishes
• 17

  A salamander is a kitchen equipment that heats from

  回答

  (A)

  above
• 18

  Distraction during food service can lead to

  回答

  (C)

  accidents in work area
• 19

  Another name for cuisine is

  回答

  (D)

  cooking
• 20

  Bread rolls are accompaniments for

  回答

  (D)

  soups
• 21

  A catering staff with symptoms  of cold should avoid

  回答

  (B)

  working in food service area
• 22

  An appropriate knife for cutting vegetables into different shapes is a 

  回答

  (C)

  chopping knife
• 23

  When the kitchen floor is wet and slippery, it is important to

  回答

  (C)

  place signs in appropriate places
• 24

  Which of the following is one of the responsibilities of the head waiter?

  回答

  (D)

  receiving guests
• 25

  Menu presentation is very important because it can

  回答

  (B)

  improve sales due to good staff-to-guest interaction
• 26

  For proper care and maintenance of kitchen equipment , it is important to

  回答

  (D)

  use carefully and check periodically
• 27

  An overworked caterer is likely to suffer from

  回答

  (C)

  fatigue
• 28

  The dark-coloured meat from poultry is derived from the

  回答

  (A)

  ribs and legs
• 29

  Cardiopulmonary resuscitation is a first aid treatment given to a person that is 

  回答

  (A)

  gasping
• 30

  In calculating the total cost of a menu, it is necessary to analyze

  回答

  (A)

  food cost, labour cost and overhead cost
• 31

  A means of extinguishing fire in a catering establishment is to

  回答

  (A)

  remove the source
• 32

  The purpose of forecasting restaurant sales is to

  回答

  (D)

  calculate sales projection
• 33

  canapes are examples of

  回答

  (B)

  savouries
• 34

  What is the difference between an omelette pan and a frying pan?

  回答

  (A)

  size and width
• 35

  When serving beverages, tray should be carried 

  回答

  (B)

  above the shoulder with the right hand under