Waec Catering Craft Practice Past Questions For Year 2019
Question 36
In catering establishments, sales are most likely increased by
- A. achieving balance of demand patterns
- B. offering good services
- C. boosting staff morale
- D. good customer-to-staff relationship
Question 37
The chief mineral salts in green vegetables are
- A. iron and calcium
- B. phosphorus and chlorine
- C. zinc and manganese
- D. iodine and sodium
Question 38
Which of the following nutrients should be mostly considered when planning meals for adolescents?
- A. protein, vitamins, carbohydrate and minerals
- B. dietary fibre, vitamins and fat and oil
- C. protein, vitamins and fat and oil
- D. dietary fibre, carbohydrates, vitamins and minerals
Question 39
A teenage that had diarrhea after eating contaminated food at a party was suffering from
- A. stomach disorder
- B. pathogenic disease
- C. food infection
- D. food poisoning
Question 40
An example of aperitif is
- A. vodka
- B. madeira
- C. cider
- D. run
