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Catering Craft Practice 2014 WAEC Past Questions

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31

Flambe is an example of

  • A. a cut of flat fish
  • B. a cut of young lamb
  • C. gueridon cooking
  • D. low cost cooking
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32

A la carte means

  • A. menu on a large card with beautiful design
  • B. menu ordered in advance
  • C. Set menu with a fixed price
  • D. menu made to order and individually priced
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33

One of the points to consider when choosing small equipment is

  • A. quality
  • B. attraction
  • C. appearance
  • D. design
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34

An example of mechanical kitchen equipment that saves energy is

  • A. rolling pin
  • B. kitchen knife
  • C. potato peeler
  • D. cake tin
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35

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

  • A. an oven
  • B. a salamander
  • C. a broiler
  • D. steamer
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