Waec Catering Craft Practice Past Questions
Question 31
When serving beverages, tray should be carried
- A. at waist level with the left hand under
- B. above the shoulder with the right hand under
- C. at waist level with the right hand under
- D. above the shoulder with the left hand under
Question 32
What is the difference between an omelette pan and a frying pan?
- A. size and width
- B. length and shape
- C. weight and non-stick surface
- D. size and non-stick surface
Question 33
canapes are examples of
- A. sweets
- B. savouries
- C. cheese
- D. biscuits
Question 34
The purpose of forecasting restaurant sales is to
- A. predict staffing need
- B. predict labour cost percentage
- C. calculate food cost percentage
- D. calculate sales projection
Question 35
A means of extinguishing fire in a catering establishment is to
- A. remove the source
- B. fight the fire
- C. leave the fire area
- D. call for help
