Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
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Catering Craft Practice 2015 WAEC Past Questions

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6

One of the most important usefulness of the menu is for the guest to be aware if it contains

  • A. food allergies
  • B. food boosters
  • C. health impairers
  • D. health allergies
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7

One distinctive feature that banquet menu has is

  • A. scanty number
  • B. prior arrangement
  • C. indoor activities
  • D. outdoor activities
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8

Accident may be caused by

  • A. excessive haste
  • B. too much work
  • C. too many customers
  • D. high efficiency
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
9

When holding the knife in the kitchen, it must always be pointed

  • A. side ways
  • B. downwards
  • C. upwards
  • D. laterally
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10

Safety rules must be observed by

  • A. chefs only
  • B. barmen
  • C. stewards
  • D. everybody
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
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