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Catering Craft Practice 2020 WAEC Past Questions

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1

A fire blanket is an example of

  • A. fire-fighting equipment.
  • B. lighting equipment
  • C. fire prevention
  • D. flambĂ©ing equipment.
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2

In bill presentation, a wine check is coloured

  • A. red
  • B. pink
  • C. white
  • D. green
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3

The fleshy sweet product of a plant is called

  • A. sprout
  • B. bulb
  • C. pod
  • D. fruit
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4

When the word "assaisonner" is used in the kitchen, the chef wants the

  • A. meat seasoned.
  • B. vegetables cut.
  • C. soup cooked.
  • D. food dished.
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5

An advantage of using standardized recipes includes

  • A. reduced cooking time.
  • B. availability of ingredients.
  • C. ease of cooking
  • D. conservation of knowledge.
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts