WAEC SSCE - Catering Craft Practice - 2019 (Objective)

Periwinkles can be described as small sea 

What is menu?

When serving beverages, tray should be carried 

The term burnishing refers to a method of cleaning

A means of extinguishing fire in a catering establishment is to

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

Herring is a type of 

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

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

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

An overworked caterer is likely to suffer from

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

Another name for cuisine is

A salamander is a kitchen equipment that heats from

The chief mineral salts in green vegetables are

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

In catering establishments, sales are most likely increased by

One distinctive features of banquet menu is

Bread rolls are accompaniments for

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

A la carte is a menu

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

The dark-coloured meat from poultry is derived from the

An appropriate knife for cutting vegetables into different shapes is a 

Orange and tangerine are examples of

Menu presentation is very important because it can

Hazardous materials in catering establishment includes

Distraction during food service can lead to

canapes are examples of

A catering staff with symptoms  of cold should avoid

An example of aperitif is 

The purpose of forecasting restaurant sales is to

The cured flesh of a pig is known as

Provin a yeast dough means

Cmmis de range acts on the instructions of the 

Which of the following options describes croutons?

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

A teenage that had diarrhea after eating contaminated food at a party was suffering from

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

Which of the following nutrients should be mostly considered when planning meals for adolescents?