WAEC SSCE - Catering Craft Practice - 2020 (Objective)

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

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

A suitable type of milk for an overweight person is

Cream caramel is an example of

The diagram in Fig. 1 is an example of

An example of a non-alcoholic beverage is

Fried and acidic foods are inappropriate for a person suffering from

The purpose of portioning in a catering establishment is to

Which of the food items are suitable for steaming?

An advantage of using standardized recipes includes

The purpose of stock taking is to

In a catering establishment, accidents may be caused by

In bill presentation, a wine check is coloured

A conical strainer is used for

Which of the following factors affects menu planning?

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

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

Vegetable salad is a suitable accompaniment for

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

The type of catering illustrated in Fig. 2 is

A restaurant staff responsible for clearing tables onto trolleys is

A steamer cools with

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

The main purpose ofa menu card is to serve as

The appropriate utensil for 'egg wash' is labelled

Welfare catering can be popularly found in

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

Soft and juicy poultry meat is best obtained from

A fire blanket is an example of

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

Addition of syrup to fruit juice changes it to a

Which of the utensils is used for portioning mashed potatoes?

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

Organization of kitchen operations is mostly influenced by the

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

To make potato chips, the potatoes are best cut into

The fleshy sweet product of a plant is called

Sweet dishes served as a last course are called

While working, it is prohibited for food handlers to touch