NECO offline past questions - All questions, answers & explanations in one app 25712
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts

Catering Craft Practice 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
NECO offline past questions - All questions, answers & explanations in one app 25712
96

The term canape indicates

  • A. specific garnish for pastry.
  • B. pieces of toasted garnished bread.
  • C. sliced sausage on a rack.
  • D. Russian cake with fruits.
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97

The process of inhibiting harmful bacteria from growing in food is

  • A. preparation
  • B. storage
  • C. preservation
  • D. hygiene.
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98

To avoid touching nose when handling food is an aspect of

  • A. personal hygiene
  • B. kitchen hygiene.
  • C. infection control
  • D. safe handling
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NECO offline past questions - All questions, answers & explanations in one app 25712
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
99

A tea urn is mainly used for serving

  • A. a large number of people.
  • B. a small number of people.
  • C. a section of kitchen staff.
  • D. at children's party
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100

Fillet of fish cut in strips are called

  • A. darnes
  • B. suprêmes
  • C. goujons.
  • D. steaks.
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts