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WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
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
101

Which of the following is a table accompaniment?

  • A. Menu card
  • B. Silver ware
  • C. Croutons
  • D. Cayenne
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102

The cutlery used for buffet are

  • A. fork and dessert spoon.
  • B. knife and fork
  • C. dessert spoon and knife.
  • D. fork and teaspoon
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103

The purpose of forecasting restaurant sales is to

  • A. predict staffing recruitment
  • B. predict labour cost percentage
  • C. calculate food cost percentage
  • D. calculate sales projection
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WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
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104

The first and last courses of a classic menu sequence are

  • A. hors d'oeuvre & protein
  • B. soup & vegetables
  • C. hors d'oeuvre & sweets
  • D. soup & beverage
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105

The process of designing diets in which all the nutrients are present in the right proportion is called

  • A. meal planning
  • B. menu development
  • C. food preparation
  • D. experimental cookery
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709