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Catering Craft Practice 2018 WAEC Past Questions

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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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16

In menu planning, knowledge of the source of commodities is essential because of

  • A. ethical influences
  • B. economical influences
  • C. industrial influences.
  • D. technological influences
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17

A fruitarian is a type of vegetarian who eats

  • A. fruits, bread, honey and nuts
  • B. honey, egg. fruits and olive oil.
  • C. fruits, honey, olive oil and nuts
  • D. olive oil, nuts, egg and fruits.
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18

The term appetizer means

  • A. small portions of food served as starter
  • B. cold and hot soup on the menu.
  • C. sweet dishes served with the main meal.
  • D. a side dish served as accompaniment.
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19

In catering establishments, wounds are best covered with

  • A. gauze
  • B. plaster of paris
  • C. waterproof dressing
  • D. cotton lint
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20

Burns and scalds are examples of accidents caused by

  • A. chemicals.
  • B. heat
  • C. sharp objects
  • D. suffocation
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
Your School's Whatsapp Group - Join Us now
WAEC and NECO CBT App for Mobile Devices - Candidates, Schools, Centres, Resellers - 100% Offline -Download Now
WAEC and NECO CBT Software for Computers and Laptops - Candidates, Schools, Centres, Resellers - 100% Offline -Download Now