Question 81:

• WAEC 2015

Bain marie is a kitchen equipment used for ____________

A. Keeping food warm
B. Slicing and dicing
C. Refrigerating
D. Defrosting

Question 82:

• WAEC 2015

Colander is an equipment used for ____________

A. Straining
B. Dripping
C. Cooling
D. Sieving

Question 83:

• WAEC 2015

Which of the following kitchen equipment is used for baking?

A. Salamander
B. Oven
C. Steamer
D. Boiler

Question 84:

• WAEC 2015

The main objective of menu planning is to ____________

A. Deliver quality service to the customers
B. Increase profit for the owner
C. Attract customers
D. Encourage staff

Question 85:

• WAEC 2015

'Carte du jour' means menu

A. With a cart
B. Of the day
C. For the party
D. With juice