Waec Catering Craft Practice Past Questions
Question 306
The function of vegetable salad in a main dish is as
- A. a garnish
- B. a filler
- C. an appetizer
- D. a dessert
Question 307
If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at
- A. ₦480
- B. ₦720
- C. ₦1,680
- D. ₦2,600
Question 308
An importance of the menu is for the guests to be aware of
- A. food allergies
- B. food boosters
- C. cooking methods
- D. serving methods
Question 309
In order to retain the colour of vegetables before freezing, they should be
- A. blanched
- B. pickled
- C. stewed
- D. steamed
Question 310
Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called
- A. specialised service
- B. gueridon service
- C. assisted service
- D. silver service
