WAEC SSCE - Catering Craft Practice - 2018 (Objective)

A bain-marie is best used for

In the process of taking a customer's order, the right thing to do is to

The term appetizer means

The cutlery used for fork buffet are fork and 

Kitchen profit refers to the difference between food cost and

A menu card is displayed at

From the options below, the most important table accompaniment is

The main objective of industrial catering is to

Which of the following nuts is mostly used in pastries and confectionery?

In catering services, portion control means

The floor steward is the personnel responsible for

in a restaurant, arretez is the term used to

Burns and scalds are examples of accidents caused by

The measurement 1m x 1m of linen is suitable for a

The fundamental difference between prison and hotel catering is that

Coarsely chopped vegetables used for stock making is known as

The most suitable type of hospitality industry for tourist in transit is

In catering establishments, wounds are best covered with

The appropriate base for soup preparation is

In the kitchen, scald is caused by

Water, foam, powder, carbon and wet chemicals are examples of

A kitchen equipment that must be used in air tight condition is

A broiler is best used for cooking

Cutting equipment should be washed and rinsed with

Cube of fried or toasted bread served with soup is called 

In menu planning, knowledge of the source of commodities is essential because of

A first aid box should contain

A chance guest in a hotel is a customer who has come to lodge

The last meal of the day is known as

The degree of flavour and bitterness of coffee is a function of its

Julienne is a French term for a type of

Potato chips are blanched before frying in order to

An essential factor for prompt delivery of catering services is the

A fruitarian is a type of vegetarian who eats

When taking orders, a cover is identified with the

A five star hotel is an example of

Essential considerations prior to planning a menu include

which of the following is a key food and beverages service personnel 

When planning menu for school children, nutrients that should be mostły considered include

The appropriate method for frying foods that are meant to have a ball shape is