WAEC - Catering Craft Practice (2020)

• 1

  A fire blanket is an example of

  回答

  (C)

  fire prevention
• 2

  In bill presentation, a wine check is coloured

  回答

  (B)

  pink
• 3

  The fleshy sweet product of a plant is called

  回答

  (D)

  fruit
• 4

  When the word "assaisonner" is used in the kitchen, the chef wants the

  回答

  (A)

  meat seasoned.
• 5

  An advantage of using standardized recipes includes

  回答

  (C)

  ease of cooking
• 6

  A restaurant staff responsible for clearing tables onto trolleys is

  回答

  (D)

  station waiter
• 7

  While working, it is prohibited for food handlers to touch

  回答

  (B)

  their nose
• 8

  

  The diagram in Fig. 1 is an example of

  回答

  (C)

  hospital catering
• 9

  

  The type of catering illustrated in Fig. 2 is

  回答

  (A)

  school catering
• 10

  

  A common characteristic of both types of catering in Figs.1 and 2 is that they

   

  回答

  (B)

  are profit- making catering
• 11

  Sweet dishes served as a last course are called

  回答

  (A)

  desserts
• 12

  Fried and acidic foods are inappropriate for a person suffering from

  回答

  (A)

  diabetes
• 13

  Cream caramel is an example of

  回答

  (D)

  sweets
• 14

  One of the factors that influence the choice of cooking equipment is

  回答

  (C)

  ease of use
• 15

  In a catering establishment, accidents may be caused by

  回答

  (C)

  excessive haste
• 16

  A suitable type of milk for an overweight person is

  回答

  (B)

  skimmed milk
• 17

  The purpose of portioning in a catering establishment is to

  回答

  (C)

  control the quantity of food served
• 18

  An example of a non-alcoholic beverage is

  回答

  (B)

  grenadine
• 19

  A steamer cools with

  回答

  (A)

  dry heat
• 20

  Which of the following factors affects menu planning?

  回答

  (D)

  cooking method
• 21

  Welfare catering can be popularly found in

  回答

  (D)

  airlines
• 22

  The purpose of stock taking is to

  回答

  (A)

  prevent spoilage
• 23

  A conical strainer is used for

  回答

  (D)

  sieving cereals
• 24

  

  The utensils in Fig. 3 are most useful in the preparation of

  回答

  (D)

  pastries
• 25

  

  The appropriate utensil for 'egg wash' is labelled

  回答

  (A)

  I
• 26

  Which of the utensils is used for portioning mashed potatoes?

  回答

  (B)

  II
• 27

  Addition of syrup to fruit juice changes it to a

  回答

  (C)

  sorbet
• 28

  As a health and safety precaution in a catering establishment, an open wound should always be

  回答

  (B)

  covered
• 29

  Which of the following reasons will make mayonnaise curdle during preparation?

  回答

  (C)

  insufficient whisking
• 30

  Find the total cost of 17 plates of jollof rice at N550.00 per plate.

  回答

  (A)

  ₦9,350.00
• 31

  Vegetable salad is a suitable accompaniment for

  回答

  (C)

  jollof rice
• 32

  Soft and juicy poultry meat is best obtained from

  回答

  (A)

  broiler
• 33

  The main purpose ofa menu card is to serve as

  回答

  (D)

  a stimulant to customers' appetite
• 34

  

  The cooking method that is applicable to all the food items in Fig. 4 is

  回答

  (C)

  frying
• 35

  

  Which of the food items are suitable for steaming?

  回答

  (A)

  I and II only