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Catering Craft Practice 2021 WAEC Past Questions

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16

The hood on a cooking range extracts

  • A. heat, smoke and aroma
  • B. perspiration, flavour and odour
  • C. smoke, flavour and aroma
  • D. heat, odour and perspiration
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17

One of the duties of a control clerk is to

  • A. keep record of customers coming into the hotel
  • B. account for every dish leaving the kitchen
  • C. give a cost of all the dishes
  • D. regulate the recruitment of staff
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18

Unwanted particles in dry flour can be removed with a

  • A. colander
  • B. hawthorn strainer
  • C. conical strainer
  • D. sieve
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19

For durability, a kitchen sink should be made from

  • A. Stainless steel
  • B. ceramic
  • C. wrought iron
  • D. aluminium
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20

A type of menu that has a fixed number of courses is referred to as

  • A. table d'hote
  • B. plat du jour
  • C. a la carte
  • D. carte de jour
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