WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Catering establishment is known for its service delivery along with the

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

All cuttings in the kitchen is usually done on the

The term "plat du jour" means

A la carte means

Maitre d'hotel is known as

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

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

A la carte table laying consists of fish plate

Which of the following relates to hospitality?

One of the points to consider when choosing small equipment is

Red wines are served

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

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

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

Self-service is a form of service found mainly in

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

Flambe is an example of

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

A cruet set consists of

What do you understand by the term "hospitality"?

Which of the following is a component of hospitality industry

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

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

The wine waiter is known as

An example of mechanical kitchen equipment that saves energy is

Suet means the

The service staff are known as

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

Hospitality industry is an example of

Catering trade emerges from the commonly practice of

What is a menu? it is a

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

cyclical means menus that

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

Shery is a type of

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

A sauce is a liquid which has been thickened by

Menu presentation is very important because it can

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