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Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
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371

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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372

Unwanted particles in dry flour can be removed with a

  • A. colander
  • B. hawthorn strainer
  • C. conical strainer
  • D. sieve
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373

For durability, a kitchen sink should be made from

  • A. Stainless steel
  • B. ceramic
  • C. wrought iron
  • D. aluminium
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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
Download WAEC May/June App - Get all past questions and answers, 100% offline - 43208
374

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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375

cafe complet involves the service of coffee with

  • A. continental breakfast menu
  • B. full breakfast menu
  • C. croissants only
  • D. bread rolls only
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WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
WAEC offline past questions - with all answers and explanations in one app - Download for free
Download WAEC May/June App - Get all past questions and answers, 100% offline - 43208
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts