WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Which of the following relates to hospitality?

Maitre d'hotel is known as

Catering trade emerges from the commonly practice of

All cuttings in the kitchen is usually done on the

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

The wine waiter is known as

Which of the following is a component of hospitality industry

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

Red wines are served

Shery is a type of

What do you understand by the term "hospitality"?

Hospitality industry is an example of

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

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 very important for the successful operations in the hospitality industry?

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

A la carte table laying consists of fish plate

Suet means the

What is a menu? it is a

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

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

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

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 are essential considerations prior to planning a menu?

The term "plat du jour" means

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

A la carte means

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

A cruet set consists of

One of the points to consider when choosing small equipment is

Menu presentation is very important because it can

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

An example of mechanical kitchen equipment that saves energy is

A sauce is a liquid which has been thickened by

cyclical means menus that

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

The service staff are known as

Catering establishment is known for its service delivery along with the

Flambe is an example of