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Catering Craft Practice 2020 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
11

Sweet dishes served as a last course are called

  • A. desserts
  • B. appetizers
  • C. entreez
  • D. savouries
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12

Fried and acidic foods are inappropriate for a person suffering from

  • A. diabetes
  • B. ulcer
  • C. hypertension
  • D. anaemia
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13

Cream caramel is an example of

  • A. biscuits
  • B. cheese
  • C. savouries
  • D. sweets
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
14

One of the factors that influence the choice of cooking equipment is

  • A. hire purchase option
  • B. ease of disposal
  • C. ease of use
  • D. product flow
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15

In a catering establishment, accidents may be caused by

  • A. high demand
  • B. too much work
  • C. excessive haste
  • D. high temperature
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
Project Topics and Materials, Post-UTME past questions - Download now or upload yours to get paid