Waec Catering Craft Practice Past Questions
Question 11
Cmmis de range acts on the instructions of the
- A. restaurant manager
- B. head waiter
- C. chef de sale
- D. station waiter
Question 12
The personnel in charge of a particular number of tables is the
- A. head waiter
- B. waiter/waitress
- C. station waiter
- D. restaurant manager
Question 13
Periwinkles can be described as small sea
- A. clamps
- B. turtles
- C. snails
- D. fish
Question 14
What is menu?
- A. The food ordered by a customer
- B. A list of delicacies in a restaurant
- C. A list of available foods and their prices
- D. The special delicacy of the day
Question 15
Orange and tangerine are examples of
- A. citrus fruits
- B. acidic fruits
- C. stone fruits
- D. soft fruits
