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Catering Craft Practice 2019 WAEC Past Questions

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31

A means of extinguishing fire in a catering establishment is to

  • A. remove the source
  • B. fight the fire
  • C. leave the fire area
  • D. call for help
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32

The purpose of forecasting restaurant sales is to

  • A. predict staffing need
  • B. predict labour cost percentage
  • C. calculate food cost percentage
  • D. calculate sales projection
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33

canapes are examples of

  • A. sweets
  • B. savouries
  • C. cheese
  • D. biscuits
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WAEC offline past questions - with all answers and explanations in one app - Download for free
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
34

What is the difference between an omelette pan and a frying pan?

  • A. size and width
  • B. length and shape
  • C. weight and non-stick surface
  • D. size and non-stick surface
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35

When serving beverages, tray should be carried 

  • A. at waist level with the left hand under
  • B. above the shoulder with the right hand under
  • C. at waist level with the right hand under
  • D. above the shoulder with the left hand under
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WAEC offline past questions - with all answers and explanations in one app - Download for free
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
Download WAEC May/June App - Get all past questions and answers, 100% offline - 43208