Question 106:

• WAEC 2016

Which of the following factors should be mainly considered when planning a balanced menu?

A. Foods in season
B. Ease of preparation
C. Equipment to use
D. Time of the meal

Question 107:

• WAEC 2016

Knowledge of the sources of commodities is essential in menu because of ____________

A. Ethical influences
B. Economical influences
C. Individual influences
D. International influences

Question 108:

• WAEC 2016

Which of the following is extracted by the hood on the cooking ranges?

A. Smoke, fumes and heat
B. Heat, flavour and smoke
C. Aroma, heat and flavour
D. Heat, smoke and aroma

Question 109:

• WAEC 2016

Boiler is best used for ____________

A. Small cuts. of vegetable
B. Large quantity of fruits
C. Large quantity of food items
D. Small cuts of meat

Question 110:

• WAEC 2016

Which of the following is a system that emphasizes the use of utensils, waiters and chef?

A. Hotel
B. Catering
C. Hospitality
D. School