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Catering Craft Practice 2016 WAEC Past Questions

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36

In calculating the total cost of a menu, it is necessary to analyze

  • A. food cost, labour cost and overhead cost
  • B. material cost, operation cost and labour cost
  • C. food cost and food price
  • D. gross cost and labour cost
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37

Which of the following is important in the maintenance of kitchen equipment?

  • A. Wipe with brine solution
  • B. Wipe with powdered abrasive
  • C. Clean once a month
  • D. Careful usage and periodic checks
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38

Tea menu is a

  • A. simple menu
  • B. light menu
  • C. heavy menu
  • D. complex menu
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39

Sweetened and flavoured spirits are known as

  • A. liquor
  • B. gin
  • C. liqueurs
  • D. ale
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40

 Cocktails are

  • A. mixed or long drinks
  • B. mixed or short drinks
  • C. sharp or hot drinks
  • D. mellow or cool drinks
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WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts