WAEC SSCE - Catering Craft Practice - 2021 (Objective)

Threats to the hospitality industry include

A catering service where food and beverage provision is restricted to members only is called

The function of vegetable salad in a main dish is as

Riz pillaf aux champignons is a French dish which means

A fo0d and beverage personnel responsible for serving alcohol is the

One of the duties of a control clerk is to

In which of the following services would cutlery be laid at the beginning of each course ?

The diagram is a type of signage. Study it and answer the question below.

The diagram is an example of

An example of a large fixed equipment in the kitchen is

The best cuts of meat for preparing meals for a malnourished child are

The first place a guest enters in a hotel is the

Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called

In order to retain the colour of vegetables before freezing, they should be 

The main purpose of a thermostat in a refrigerator is to

For durability, a kitchen sink should be made from

A type of menu that has a fixed number of courses is referred to as

The reason food handlers should keep their hair covered is to 

The team of staff working in the dining room is called 

Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans 
III. Cheese stew with spaghetti
IV. Beans cake with porridge

Which of the following combinations is suitable for a lacto- ovo-vegetarian?

If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at

The diagram illustrates a cooking process. study it and answer the question below.

The method of cooking illustrated in the diagram is

An ideal bar equipment for combining ingredients that will not blend by stirring is a

Le citron in English means

cafe complet involves the service of coffee with

The application of moist heat on starch grains results in

The breakfast menu in which the service of fish and beef is most appropriate is

An importance of the menu is for the guests to be aware of

Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans 
III. Cheese stew with spaghetti
IV. Beans cake with porridge

The appropriate combination for a vegan is

Multiplication of kitchen pests is encouraged by

The diagram is a type of signage. Study it and answer the question below.

What is the appropriate colour for the part marked Y in the diagram?

In catering craft practice, hospitality entails

The diagram is a type of signage. Study it and answer the question below.

The purpose of displaying the sign in public places is to

Unwanted particles in dry flour can be removed with a

The diagram illustrates a cooking process. study it and answer the question below.

The method can be classified as

The diagram is a type of signage. Study it and answer the question below.

The sign indicates no 

The hood on a cooking range extracts

A stimulant served to customers to give a pause within a meal is referred to as

What is the main function of a bain marie?

A concentrated sweet fruit flavoring beverage that is not used as a drink is called

Which of the following is a table accompaniment?