Waec Catering Craft Practice Past Questions
Question 336
The right procedure for making tea is to
- A. put tea and water in a jug and heat
- B. brew tea with boiling water
- C. pour warm water over tea
- D. pour cold water over tea and top with hot water
Question 337
In order to maintain a refrigerator at peak efficiency, it should be defrosted
- A. daily
- B. weekly
- C. fortnightly
- D. monthly
Question 338
The difference between selling price and cost price of a dish is known as
- A. net profit
- B. gross profit
- C. total sales
- D. cost plus
Question 339
In food and beverage establishment, safety rules must be observed by
- A. chefs and barmen
- B. barmen and stewards
- C. stewards and chefs
- D. barmen, chefs and stewards.
Question 340
The unique features of à la carte menu include
- A. fixed price and good food
- B. joint price and good food
- C. individual price and many choices
- D. unfixed price and limited choices
