WAEC SSCE - Catering Craft Practice - 2014 (Objective)

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

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

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

Menu presentation is very important because it can

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

A la carte means

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

An example of mechanical kitchen equipment that saves energy is

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

Flambe is an example of

Which of the following relates to hospitality?

Shery is a type of

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

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

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

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

Maitre d'hotel is known as

Which of the following is a component of hospitality industry

A sauce is a liquid which has been thickened by

One of the points to consider when choosing small equipment is

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

All cuttings in the kitchen is usually done on the

What do you understand by the term "hospitality"?

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

A cruet set consists of

The term "plat du jour" means

Catering establishment is known for its service delivery along with the

A la carte table laying consists of fish plate

Self-service is a form of service found mainly in

Catering trade emerges from the commonly practice of

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

Red wines are served

What is a menu? it is a

cyclical means menus that

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

The wine waiter is known as

The service staff are known as

Suet means the

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

Hospitality industry is an example of