WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Suet means the

cyclical means menus that

A la carte means

The term "plat du jour" means

An example of mechanical kitchen equipment that saves energy is

All cuttings in the kitchen is usually done on the

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

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

Red wines are served

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

Shery is a type of

Maitre d'hotel is known as

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

A cruet set consists of

Which of the following relates to hospitality?

Menu presentation is very important because it can

The wine waiter is known as

Hospitality industry is an example of

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

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

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

A sauce is a liquid which has been thickened by

Flambe is an example of

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

A la carte table laying consists of fish plate

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

Catering establishment is known for its service delivery along with the

The service staff are known as

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

Which of the following is a component of hospitality industry

What do you understand by the term "hospitality"?

One of the points to consider when choosing small equipment is

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

Self-service is a form of service found mainly in

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

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

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

Catering trade emerges from the commonly practice of

What is a menu? it is a

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