Waec Catering Craft Practice Past Questions
Question 326
Lamb is a rich source of
- A. carbohydrate
- B. mineral
- C. vitamins
- D. protein
Question 327
The term pane means
- A. cheese sauce
- B. hollandaise sause.
- C. chopped, floured and sauted
- D. floured, egged and crumbled
Question 328
Sommelier is also referred to as
- A. apprentice waiter
- B. station waiter
- C. wine waiter
- D. head waiter
Question 329
The term that describes the thickness of flour mixture is
- A. Watery
- B. texture
- C. consistency
- D. droopy
Question 330
Transferring bacteria from contaminated to uncontaminated foods via hands is known as .
- A. food poisoning.
- B. cross contamination
- C. food infection
- D. self contamination
