Waec Catering Craft Practice Past Questions For Year 2018
Question 1
An essential factor for prompt delivery of catering services is the
- A. production
- B. customer
- C. season
- D. economy
Question 2
The last meal of the day is known as
- A. dinner
- B. luncheon
- C. supper
- D. brunch
Question 3
Coarsely chopped vegetables used for stock making is known as
- A. julienne
- B. jardiniere
- C. concasse
- D. mire poix
Question 4
The most suitable type of hospitality industry for tourist in transit is
- A. motel
- B. hotel
- C. guest house
- D. public house
Question 5
Cube of fried or toasted bread served with soup is called
- A. brioche
- B. croutons
- C. croissants
- D. marzipan
