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Catering Craft Practice Past Questions

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1

One distinctive features of banquet menu is

  • A. Large crowd
  • B. prior arrangement
  • C. indoor activity
  • D. outdoor activity
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2

The term burnishing refers to a method of cleaning

  • A. glasses
  • B. cutlery
  • C. plates
  • D. cruets
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3

Which of the following options describes croutons?

  • A. Dice of chicken
  • B. Cubes of cake in wine
  • C. Cubes of toasted bread
  • D. Cuts of fish
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WAEC offline past questions - with all answers and explanations in one app - Download for free
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
4

Herring is a type of 

  • A. oily fish
  • B. shell fish
  • C. white fish
  • D. lean fish
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5

Hazardous materials in catering establishment includes

  • A. chemical substance
  • B. food waste
  • C. kitchen waste
  • D. alcoholic beverages
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Download WAEC May/June App - Get all past questions and answers, 100% offline - 43208
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
WAEC offline past questions - with all answers and explanations in one app - Download for free