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Catering Craft Practice Past Questions

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26

For proper care and maintenance of kitchen equipment , it is important to

  • A. wipe with brine solution and dry
  • B. clean with powdered abrasives
  • C. leave then plugged in after every use
  • D. use carefully and check periodically
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27

An overworked caterer is likely to suffer from

  • A. stress
  • B. dizziness
  • C. fatigue
  • D. drowsiness
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28

The dark-coloured meat from poultry is derived from the

  • A. ribs and legs
  • B. breast and ribs
  • C. wings and legs
  • D. breast and neck
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Myschool's prices for products & services are going up again in February - Buy what you need now
29

Cardiopulmonary resuscitation is a first aid treatment given to a person that is 

  • A. gasping
  • B. bleeding
  • C. vomiting
  • D. coughing
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30

In calculating the total cost of a menu, it is necessary to analyze

  • A. food cost, labour cost and overhead cost
  • B. material cost operational cost and overhead cost
  • C. cost plus, food cost and material cost
  • D. labour cost, operational cost and cost plus
View Answer & Discuss WAEC 2019
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