Waec Catering Craft Practice Past Questions
Question 346
When planning menu for pregnant women, it is important to avoid the use of
- A. Honey
- B. Flour
- C. Meat
- D. Alcohol
Question 347
A waiter should serve food to guests from the
- A. left side with the left hand
- B. right side with the left hand
- C. left side with the right hand
- D. right side with the right hand
Question 348
Fresh wounds must be covered with
- A. Bandage
- B. Cotton wool
- C. Fresh lint
- D. Water proof dressing
Question 349
The catering industry consists of tangible and intangible elements such as
- A. food, drinks and atmosphere
- B. food, drinks and production
- C. food, atmosphere and customer
- D. food, customer and production
Question 350
Languages used in menu should be simple so that guests can
- A. Seek assistance
- B. Comprehend it
- C. Eat quickly
- D. Pay in full
