Question 336:

• WAEC 2020

The main purpose ofa menu card is to serve as ____________

A. A means of communication
B. A means of selling the product
C. An invitation to the customer
D. A stimulant to customers' appetite

Question 337:

• WAEC 2020

The cooking method that is applicable to all the food items in Fig. 4 is ____________

A. Grilling
B. Tandoori
C. Frying
D. Roasting

Question 338:

• WAEC 2020

Which of the food items are suitable for steaming?

A. I and II only
B. I, II and III only
C. II and IV only
D. II, I and IV only

Question 339:

• WAEC 2020

Fillet, plate, tail and leg are types of cut from the food item labelled ____________

A. I
B. II
C. III
D. IV

Question 340:

• WAEC 2020

Breast and drumstick are obtained from the food labelled ____________

A. IIII
B. II
C. IV
D. I