Waec Catering Craft Practice Past Questions For Year 2018
Question 6
The cutlery used for fork buffet are fork and
- A. desert spoon
- B. soup spoon
- C. steak knife
- D. fish knife
Question 7
which of the following is a key food and beverages service personnel
- A. chef
- B. waiter
- C. bellman
- D. receptionist
Question 8
Cutting equipment should be washed and rinsed with
- A. soap and cold water
- B. soap and warm water
- C. detergent and warm water
- D. detergent and cold water
Question 9
Potato chips are blanched before frying in order to
- A. speed up frying
- B. make it crispy
- C. add flavour
- D. improve taste
Question 10
A five star hotel is an example of
- A. outdoor catering
- B. welfare catering
- C. industrial catering
- D. commercial catering
