Waec Catering Craft Practice Past Questions
Question 1
Hazardous materials in catering establishment includes
- A. chemical substance
- B. food waste
- C. kitchen waste
- D. alcoholic beverages
Question 2
Herring is a type of
- A. oily fish
- B. shell fish
- C. white fish
- D. lean fish
Question 3
Which of the following options describes croutons?
- A. Dice of chicken
- B. Cubes of cake in wine
- C. Cubes of toasted bread
- D. Cuts of fish
Question 4
The term burnishing refers to a method of cleaning
- A. glasses
- B. cutlery
- C. plates
- D. cruets
Question 5
One distinctive features of banquet menu is
- A. Large crowd
- B. prior arrangement
- C. indoor activity
- D. outdoor activity
