WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Flambe is an example of

A la carte table laying consists of fish plate

One of the points to consider when choosing small equipment is

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

Menu presentation is very important because it can

A cruet set consists of

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

The service staff are known as

Suet means the

What do you understand by the term "hospitality"?

Maitre d'hotel is known as

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

What is a menu? it is a

Self-service is a form of service found mainly in

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

The wine waiter is known as

An example of mechanical kitchen equipment that saves energy is

Hospitality industry is an example of

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

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

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

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

Which of the following is a component of 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

Which of the following relates to hospitality?

cyclical means menus that

Shery is a type of

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

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

Catering trade emerges from the commonly practice of

The term "plat du jour" means

Red wines are served

A la carte means

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

Catering establishment is known for its service delivery along with the

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

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

All cuttings in the kitchen is usually done on the