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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
31

Vegetable salad is a suitable accompaniment for

  • A. fried rice
  • B. coconut rice and vegetable sauce
  • C. jollof rice
  • D. braised rice and beans pottage
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32

Soft and juicy poultry meat is best obtained from

  • A. broiler
  • B. old hen
  • C. ostrich
  • D. guinea fowl
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33

The main purpose ofa menu card is to serve as

  • A. a means of communication
  • B. a means of selling the product
  • C. an invitation to the customer
  • D. a stimulant to customers' appetite
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34

The cooking method that is applicable to all the food items in Fig. 4 is

  • A. grilling
  • B. tandoori
  • C. frying
  • D. roasting
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35

Which of the food items are suitable for steaming?

  • A. I and II only
  • B. I, II and III only
  • C. II and IV only
  • D. II, I and IV only
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Project Topics and Materials, Post-UTME past questions - Download now or upload yours to get paid
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts