WAEC SSCE - Catering Craft Practice - 2020 (Objective)

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

Breast and drumstick are obtained from the food labelled

The main purpose ofa menu card is to serve as

Vegetable salad is a suitable accompaniment for

Organization of kitchen operations is mostly influenced by the

The type of catering illustrated in Fig. 2 is

A steamer cools with

Sweet dishes served as a last course are called

In a catering establishment, accidents may be caused by

A fire blanket is an example of

The purpose of portioning in a catering establishment is to

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

To make potato chips, the potatoes are best cut into

A conical strainer is used for

Fried and acidic foods are inappropriate for a person suffering from

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

Cream caramel is an example of

Addition of syrup to fruit juice changes it to a

Which of the food items are suitable for steaming?

Which of the following factors affects menu planning?

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

While working, it is prohibited for food handlers to touch

An example of a non-alcoholic beverage is

In which of the following scenarios is a first aider mostly needed?

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

Welfare catering can be popularly found in

A suitable type of milk for an overweight person is

The diagram in Fig. 1 is an example of

The appropriate utensil for 'egg wash' is labelled

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

Fillet, plate, tail and leg are types of cut from the food item labelled

The fleshy sweet product of a plant is called

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

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

Which of the utensils is used for portioning mashed potatoes?

A restaurant staff responsible for clearing tables onto trolleys is

An advantage of using standardized recipes includes

Soft and juicy poultry meat is best obtained from

In bill presentation, a wine check is coloured

The purpose of stock taking is to