Waec Catering Craft Practice Past Questions
Question 296
A type of menu that has a fixed number of courses is referred to as
- A. table d'hote
- B. plat du jour
- C. a la carte
- D. carte de jour
Question 297
For durability, a kitchen sink should be made from
- A. Stainless steel
- B. ceramic
- C. wrought iron
- D. aluminium
Question 298
Unwanted particles in dry flour can be removed with a
- A. colander
- B. hawthorn strainer
- C. conical strainer
- D. sieve
Question 299
One of the duties of a control clerk is to
- A. keep record of customers coming into the hotel
- B. account for every dish leaving the kitchen
- C. give a cost of all the dishes
- D. regulate the recruitment of staff
Question 300
The hood on a cooking range extracts
- A. heat, smoke and aroma
- B. perspiration, flavour and odour
- C. smoke, flavour and aroma
- D. heat, odour and perspiration
