Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
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Catering Craft Practice Past Questions

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266

Which of the following kitchen equipment is used for baking?

  • A. salamander
  • B. oven
  • C. steamer
  • D. boiler
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267

The main objective of menu planning is to

  • A. deliver quality service to the customers
  • B. increase profit for the owner
  • C. attract customers
  • D. encourage staff
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268

'Carte du jour' means menu

  • A. with a cart
  • B. of the day
  • C. for the party
  • D. with juice
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269

Menu for diabetic patients should have little quantity of

  • A. vitamins
  • B. minerals
  • C. fat and oil
  • D. carbohydrates
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270

The term appetizer means

  • A. a small portion of food that stimulate appetite
  • B. cold and hot soup on the menu
  • C. dishes made from various ingredients
  • D. a side dish that stimulate appetite.
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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts