WAEC - Catering Craft Practice (2022)

• 1

  The type of menu that offers the same dishes everyday is 

  回答

  (D)

  static menu.
• 2

  An area of study that specializes on provision of foods and drinks is 

  回答

  (C)

  catering
• 3

  When a restaurant predicts its expected guest based on room, count, it is known as

  回答

  (C)

  guest forecast
• 4

  A kitchen equipment that could be used for toasting and baking is a/an 

  回答

  (A)

  oven
• 5

  Anchovy is a type of

  回答

  (A)

  oily fish
• 6

  Transferring bacteria from contaminated to uncontaminated foods via hands is known as .

  回答

  (A)

  food poisoning.
• 7

  The term that describes the thickness of flour mixture is

  回答

  (C)

  consistency
• 8

  Sommelier is also referred to as

  回答

  (C)

  wine waiter
• 9

  The term pane means

  回答

  (D)

  floured, egged and crumbled
• 10

  Lamb is a rich source of

  回答

  (D)

  protein
• 11

  A burn is an accident that could be caused by hot

  回答

  (A)

  iron
• 12

  Another name for hot cupboard is hot

  回答

  (C)

  plate
• 13

  Venison refers to

  回答

  (B)

  meat of a deer
• 14

  What is another name for hors d'oeuvre?

  回答

  (A)

  First course
• 15

  Caviar is obtained from

  回答

  (C)

  sturgeon
• 16

  The unique features of à la carte menu include

  回答

  (C)

  individual price and many choices
• 17

  In food and beverage establishment, safety rules must be observed by

  回答

  (D)

  barmen, chefs and stewards.
• 18

  The difference between selling price and cost price of a dish is known as

  回答

  (B)

  gross profit
• 19

   In order to maintain a refrigerator at peak efficiency, it should be defrosted

  回答

  (B)

  weekly
• 20

  The right procedure for making tea is to

  回答

  (B)

  brew tea with boiling water
• 21

  The meat obtained from old hens is usually

  回答

  (A)

  Tough
• 22

  Cash discount is allowed in consideration of

  回答

  (C)

  Credit patronage
• 23

  A cover is incomplete without a

  回答

  (C)

  Spoon
• 24

  The key characteristics of table d'hôte menu is that 

  回答

  (A)

  The choice is unlimited
• 25

  Kitchen windows should be screened to prevent

  回答

  (B)

  Entry of insects
• 26

  Languages used in menu should be simple so that guests can

  回答

  (B)

  Comprehend it
• 27

  The catering industry consists of tangible and intangible elements such as

  回答

  (A)

  food, drinks and atmosphere
• 28

  Fresh wounds must be covered with

  回答

  (A)

  Bandage
• 29

  A waiter should serve food to guests from the

  回答

  (D)

  right side with the right hand
• 30

  When planning menu for pregnant women, it is important to avoid the use of

  回答

  (D)

  Alcohol
• 31

  For a hospitality industry to flourish, the most important operational combinations are

  回答

  (D)

  skilled labour and capital
• 32

  The major vitamin in citrus fruit is

  回答

  (C)

  Vitamin C
• 33

  As a cleaning and maintenance procedure, most kitchen equipment require

  回答

  (A)

  brushing and polishing
• 34

  During cooking in a microwave oven, food is cooked 

  回答

  (B)

  wholly at the centre
• 35

  An accompaniment for mousses and pates is 

  回答

  (D)

  buck wheat pancakes