Waec Catering Craft Practice Past Questions
Question 26
In calculating the total cost of a menu, it is necessary to analyze
- A. food cost, labour cost and overhead cost
- B. material cost operational cost and overhead cost
- C. cost plus, food cost and material cost
- D. labour cost, operational cost and cost plus
Question 27
Cardiopulmonary resuscitation is a first aid treatment given to a person that is
- A. gasping
- B. bleeding
- C. vomiting
- D. coughing
Question 28
The dark-coloured meat from poultry is derived from the
- A. ribs and legs
- B. breast and ribs
- C. wings and legs
- D. breast and neck
Question 29
An overworked caterer is likely to suffer from
- A. stress
- B. dizziness
- C. fatigue
- D. drowsiness
Question 30
For proper care and maintenance of kitchen equipment , it is important to
- A. wipe with brine solution and dry
- B. clean with powdered abrasives
- C. leave then plugged in after every use
- D. use carefully and check periodically
