WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Language used in menu should be simple to understand so that the guest can

Which of the following is very important for the successful operations in the hospitality industry?

When a family is invited into an inn, it is an act of

What do you understand by the term "hospitality"?

An equipment that is used for toasting and baking in kitchen is

cyclical means menus that

Menu presentation is very important because it can

Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to

Hospitality industry is an example of

What is a menu? it is a

Which of the following are essential considerations prior to planning a menu?

The term "plat du jour" means

Red wines are served

Which of the following catering establishments subsidizes the price of food to staff for productivity?

Someone who works in the front office of a hotel is called a

For proper maintenance and cleaning, most equipment in the kitchen require

Flambe is an example of

A la carte table laying consists of fish plate

An aesthetically appealing environment in a hotel is put in a place by

Catering establishment is known for its service delivery along with the

Which of the following relates to hospitality?

Which of the following reasons is regarded as a marketing tool for menu?

Catering trade emerges from the commonly practice of

The service staff are known as

Self-service is a form of service found mainly in

An example of mechanical kitchen equipment that saves energy is

Shery is a type of

Suet means the

Which of the following is a type of commercial catering establishment?

A la carte means

A sauce is a liquid which has been thickened by

Which of the following is a component of hospitality industry

A cruet set consists of

Maitre d'hotel is known as

The wine waiter is known as

One of the points to consider when choosing small equipment is

The menu where two or more dishes are given at a fixed price is known as

All catering utensils used in preparation and serving of food should be extremely

To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is

All cuttings in the kitchen is usually done on the