WAEC SSCE - Catering Craft Practice - 2016 (Objective)

Stout, ale, larger and port are examples of

Which of the following gives the characteristic flavour in herbs?

An example of a large fixed equipment in the kitchen is 

Brunch is the meal consumed between

Which of the following is extracted by the hood on the cooking ranges?

 Cocktails are

Tea menu is a

Boiler is best used for

Carrying out customer check in and out of a hotel is the main duty of a

Event management connotes

Sweetened and flavoured spirits are known as

Knowledge of the sources of commodities is essential in menu because of

The term catering means

It is necessary to hang meat to

Which of the following is a system that emphasizes the use of utensils, waiters and chef?

Bread rolls are usually served with

In which of the following can excessive loss of blood be prevented by holding the points together?

Cream caramel is a type of

When serving beverages, carry tray

Which of the following is important in the maintenance of kitchen equipment?

Fresh fruits and nuts are generally known as

A Kitchen equipment that saves time and energy is referred to as

Hotel,brothel, motel and guest house are exampls of a 

Which of the following is a fruit-based spirit?

In menu structure, which of the following complements the image and purpose of the establishment?

Which of the following do children require more than adults?

Blanching means

The commercial catering establishments are traditionally known for

Which of the following is the best method for cooking bean pudding?

The correct service of coffee or tea is to

Accommodation in catering means

Which of the following can cause accident in the kitchen?

Which of the following should be avoided when planning menu?

Sea catering is an example of

Which of the following factors should be mainly considered when planning a balanced menu?

Windows in the kitchen should be screened to prevent

Portion control means

Which of the following must be considered prior to planning menu?

The use of gloves to remove cooking pots from the fire is to prevent

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