WAEC SSCE - Catering Craft Practice - 2022 (Objective)

Question 1 Report

The key characteristics of table d'hôte menu is that

The choice is unlimited

This choice is limited

The waiting time is long

Each dish is priced separately

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Question 2 Report

A kitchen equipment that could be used for toasting and baking is a/an

oven

salamander

broiler

steamer

Answer Details

An oven is a kitchen equipment that could be used for toasting and baking. An oven is a thermally insulated chamber used for heating, baking, or drying food. It has the ability to maintain a consistent temperature and evenly distribute heat, making it suitable for various cooking methods, including toasting and baking. Toasting involves heating bread to a point where the surface turns golden brown, and an oven can be used to achieve this by using the broil function. Baking, on the other hand, involves cooking food in an oven by applying dry heat, and ovens are specially designed to carry out this function.

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Question 3 Report

Which of the following is not a segment of the hospital industry?

Travel and Tourism

Entertainment

Food and Beverage

Accommodation

Answer Details

Travel and Tourism, Entertainment, and Food and Beverage are not segments of the hospital industry. The hospital industry specifically refers to institutions that provide medical care, treatment, and services to patients who require medical attention. Travel and Tourism are related to leisure, whereas entertainment is associated with providing amusement and enjoyment. Food and Beverage is typically related to restaurants and catering services, but not hospitals.

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Question 4 Report

In order to maintain a refrigerator at peak efficiency, it should be defrosted

daily

weekly

fortnightly

monthly

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Question 5 Report

The personnel who prepares and serves cocktail is known as

sommelier

wine butler

wine waiter

mixologist

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Question 6 Report

For a hospitality industry to flourish, the most important operational combinations are

manufacturing expertise and revenue

customer and capital

skilled and unskilled labour

skilled labour and capital

Answer Details

The operational combinations that are most important for the hospitality industry to flourish are skilled labour and capital. Skilled labour is important for providing excellent customer service, while capital is needed for investment in facilities, equipment, and technology to create a comfortable and enjoyable experience for customers. Without skilled labour, the quality of service provided may be low, leading to dissatisfied customers and a decline in revenue. Similarly, without sufficient capital, the industry may not be able to invest in necessary improvements or expansion, leading to stagnation and potential failure. Therefore, a combination of skilled labour and capital is critical for the success of the hospitality industry.

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Question 7 Report

A cover is incomplete without a

Fork

Knife

Spoon

Glass

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Question 8 Report

Which of the following should be observed in a fire outbreak

Do not use lifts

Collect all your belongings before leaving

Never attempt to fight the fire

Never attempt to leave the building

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Question 9 Report

A burn is an accident that could be caused by hot

iron

oil

water

food

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Question 10 Report

In food and beverage establishment, safety rules must be observed by

chefs and barmen

barmen and stewards

stewards and chefs

barmen, chefs and stewards.

Answer Details

In a food and beverage establishment, safety rules must be observed by barmen, chefs, and stewards. This is because all these employees have specific roles to play in ensuring that the food and drinks served are safe for consumption. Chefs prepare the food, barmen serve drinks, and stewards ensure that the utensils, tables, and surroundings are clean. All of them need to adhere to safety regulations, such as proper handling and storage of food, use of protective gear, and maintaining cleanliness to prevent contamination and the spread of diseases. Adherence to safety rules is crucial to ensure the safety and wellbeing of both the employees and customers in the establishment.

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Question 11 Report

During cooking in a microwave oven, food is cooked

quickly around the edges

wholly at the centre

only at the outmost part

partly from the center

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Question 12 Report

The term pane means

cheese sauce

hollandaise sause.

chopped, floured and sauted

floured, egged and crumbled

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Question 13 Report

The difference between selling price and cost price of a dish is known as

net profit

gross profit

total sales

cost plus

Answer Details

The difference between the selling price and cost price of a dish is known as "gross profit". This refers to the profit made before deducting expenses such as rent, utilities, and wages. Gross profit is an important metric in determining the profitability of a dish or menu item, and can be used to make pricing and menu decisions.

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Question 14 Report

The major vitamin in citrus fruit is

Vitamin K

Vitamin D

Vitamin C

Vitamin A

Answer Details

The major vitamin found in citrus fruit is Vitamin C. Citrus fruits like oranges, lemons, limes, grapefruit, and tangerines are an excellent source of Vitamin C, which is essential for healthy skin, bones, and connective tissues. Vitamin C is also an antioxidant that helps protect the body from harmful free radicals and plays a role in the absorption of iron from plant-based foods. A deficiency of Vitamin C can lead to scurvy, a disease characterized by weakness, anemia, and gum disease.

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Question 15 Report

The meat obtained from old hens is usually

Tough

Soft

Juicy

Tender

Answer Details

The meat obtained from old hens is usually tough. This is because older hens have less tender meat due to the accumulation of connective tissue and the loss of moisture in the meat. The muscles in older hens have been used for longer periods, making them tougher and less juicy. As a result, the meat requires longer cooking times or special cooking methods such as stewing to make it more tender.

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Question 16 Report

Anchovy is a type of

oily fish

lean fish

white fish

flat fish

Answer Details

Anchovy is a type of oily fish. Oily fish, also known as fatty fish, are fish species that contain high amounts of oils in their tissues, including omega-3 fatty acids. Examples of other oily fish include salmon, tuna, and sardines.

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Question 17 Report

The type of menu that offers the same dishes everyday is

table d'hote menu.

specialty menu

à la carte menu.

static menu.

Answer Details

The type of menu that offers the same dishes every day is called a "static menu." A static menu is a type of menu where the same dishes are offered every day, and customers can order any of the items on the menu at any time. This is in contrast to other types of menus, such as à la carte menus or table d'hote menus, which offer different dishes or combinations of dishes at different times or for different prices.

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Question 18 Report

When a restaurant predicts its expected guest based on room, count, it is known as

rate of return

marketing

guest forecast

servicing

Answer Details

When a restaurant predicts its expected guests based on room count, it is known as guest forecast. This involves analyzing data such as previous customer counts and trends, time of year, and other factors to estimate the number of guests expected at a particular time. This helps restaurant management plan accordingly for staffing, inventory, and other needs to ensure that they are able to provide quality service to their customers. By accurately forecasting the number of guests, restaurants can also help to minimize waste and increase profitability.

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Question 19 Report

Another name for hot cupboard is hot

pan

cubicle

plate

basin

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Question 20 Report

The right procedure for making tea is to

put tea and water in a jug and heat

brew tea with boiling water

pour warm water over tea

pour cold water over tea and top with hot water

Answer Details

The right procedure for making tea is to brew tea with boiling water. To make tea, first, boil some water in a kettle. Then, place a tea bag or loose tea leaves in a cup. Pour the boiling water over the tea bag or leaves and let it steep for 3-5 minutes. Remove the tea bag or strain the leaves, and add milk and sugar as desired. The key is to use boiling water as it helps to extract the flavor and aroma from the tea leaves.

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Question 21 Report

What is another name for hors d'oeuvre?

First course

Second course

Third course

fourth course

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Question 22 Report

Sommelier is also referred to as

apprentice waiter

station waiter

wine waiter

head waiter

Answer Details

A sommelier is a trained and knowledgeable wine professional who typically works in fine restaurants and specializes in all aspects of wine service, including wine selection, wine and food pairing, and wine storage. Therefore, a sommelier is also referred to as a "wine waiter" because of their expertise in wine service.

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Question 23 Report

The operation of hospitality industry in Nigeria began with the arrival of the

restaurant owners

slave traders

missionaries

educationist

Answer Details

The operation of hospitality industry in Nigeria began with the arrival of the missionaries. The missionaries established hospitality facilities to accommodate their members and other travelers. These facilities provided food and shelter, which were basic needs for survival. Over time, other people began to recognize the potential in the hospitality industry and established their own facilities to cater to the needs of travelers and tourists. Today, the hospitality industry in Nigeria has grown to become a major contributor to the economy, providing employment opportunities and attracting foreign investments.

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Question 24 Report

The term that describes the thickness of flour mixture is

Watery

texture

consistency

droopy

Answer Details

The term that describes the thickness of flour mixture is "consistency." Consistency refers to the texture or thickness of the mixture, which can be affected by the amount of liquid added to the flour. A mixture with a thin consistency will be runny, while a mixture with a thick consistency will be more like a paste or dough. It is important to achieve the right consistency in baking in order to get the desired texture and structure of the final product.

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Question 25 Report

Venison refers to

a type of meat

meat of a deer

a type of fish

meat of a rabbit

Answer Details

Venison refers to the meat of a deer. It is a type of lean red meat that is low in fat and high in protein. Venison is often used as a culinary term to refer to meat from any species of deer, including elk, moose, and caribou. It is a popular meat in many cuisines around the world, and is often prepared by roasting, grilling, or stewing.

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Question 26 Report

Formation of blisters at the site of scalds and burns can be arrested by the application of

gentian violet

antiseptic cream

iodine solution

petroleum jelly

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Question 27 Report

Languages used in menu should be simple so that guests can

Seek assistance

Comprehend it

Eat quickly

Pay in full

Answer Details

The languages used in a menu should be simple so that guests can comprehend it easily. When designing a menu, it is important to use clear and concise language that guests can easily understand. The menu should be easy to read and provide all the necessary information about the dishes being offered, such as the name, description, and price. By using simple language, guests can easily understand what they are ordering, which can help to avoid any confusion or misunderstandings.

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Question 28 Report

Fresh wounds must be covered with

Bandage

Cotton wool

Fresh lint

Water proof dressing

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Question 29 Report

Kitchen windows should be screened to prevent

Smoke from escaping

Entry of insects

Hot air from escaping

Heavy ray of light

Answer Details

Kitchen windows should be screened to prevent the entry of insects. Screens on kitchen windows can help prevent insects like flies, mosquitoes, and cockroaches from entering the kitchen area. These insects can contaminate food, cause foodborne illnesses, and create an unhygienic environment. Screening the windows can help prevent these problems and maintain a clean and healthy kitchen.

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Question 30 Report

Cash discount is allowed in consideration of

Regular patronage

Longtime patronage

Credit patronage

Prompt payment

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Question 31 Report

Lamb is a rich source of

carbohydrate

mineral

vitamins

protein

Answer Details

Lamb is a rich source of protein. Protein is an essential macronutrient that is required for growth, repair and maintenance of tissues in the body. Lamb contains all the essential amino acids required by the body, making it a complete protein source. Additionally, lamb is also a good source of other nutrients such as vitamin B12, zinc, and iron. These nutrients are important for maintaining a healthy immune system and supporting various metabolic processes in the body. However, lamb is not a significant source of carbohydrates or vitamins.

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Question 32 Report

Transferring bacteria from contaminated to uncontaminated foods via hands is known as .

food poisoning.

cross contamination

food infection

self contamination

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Question 33 Report

An accompaniment for mousses and pates is

lemon segments with fish

buttered bread

tabasco sauce

buck wheat pancakes

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Question 34 Report

As a cleaning and maintenance procedure, most kitchen equipment require

brushing and polishing

wiping and stacking

greasing

oiling

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Question 35 Report

The catering industry consists of tangible and intangible elements such as

food, drinks and atmosphere

food, drinks and production

food, atmosphere and customer

food, customer and production

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Question 36 Report

When planning menu for pregnant women, it is important to avoid the use of

Honey

Flour

Meat

Alcohol

Answer Details

When planning a menu for pregnant women, it is important to avoid the use of alcohol. Alcohol consumption during pregnancy can harm the developing fetus and cause a range of physical, behavioral, and intellectual disabilities known as fetal alcohol spectrum disorders (FASDs). Therefore, pregnant women are advised to abstain from alcohol completely to avoid any potential harm to their babies. Honey, flour, and meat are safe to consume during pregnancy, provided they are handled and prepared properly.

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Question 37 Report

An area of study that specializes on provision of foods and drinks is

hospitality

tourism

catering

leisure

Answer Details

The area of study that specializes in the provision of foods and drinks is called "catering." This field involves the preparation, presentation, and service of food and beverages, both in commercial and non-commercial settings. It includes various aspects such as menu planning, food production, service, and management of resources. Catering can be applied to different industries including hotels, restaurants, event planning, and institutional settings such as hospitals, schools, and prisons.

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Question 38 Report

Caviar is obtained from

salmon

skate

sturgeon

sole

Answer Details

Caviar is a delicacy consisting of salt-cured fish eggs or roe, and it is most commonly obtained from the sturgeon fish. The eggs are harvested from the female fish, then cleaned and lightly salted before being packaged and sold as caviar. While some other fish like salmon, skate, and sole also produce roe that can be eaten, the term caviar is typically used to refer specifically to the roe of sturgeon.

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Question 39 Report

The unique features of à la carte menu include

fixed price and good food

joint price and good food

individual price and many choices

unfixed price and limited choices

Answer Details

The unique features of an à la carte menu are that it offers individual prices and many choices. In an à la carte menu, each dish is priced separately, unlike a fixed price menu where the dishes are sold as a package deal. Additionally, à la carte menus offer a wide variety of choices, allowing diners to select and pay for only the dishes they wish to eat. This makes à la carte menus more flexible and customizable, as diners can tailor their meals to their personal preferences and budgets.

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Question 40 Report

A waiter should serve food to guests from the

left side with the left hand

right side with the left hand

left side with the right hand

right side with the right hand

Answer Details

A waiter should serve food to guests from the left side with the left hand. This is because it is the standard etiquette in the food service industry. It is believed to have originated from the French court where it was customary for servers to serve from the left side of guests. This is also consistent with the sequence of service in a multi-course meal, where food is served and cleared from the left side. Serving with the left hand also allows the waiter to hold and adjust the plate with the right hand if needed.

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