Question 346:

• WAEC 2020

The diagram above is a flow chart for different stages of food processes. In a sequential order, complete the chart With the following processes; Holding, Mis-en-place, Reheating, Preparation, Storage, Presentation, Cooking and Purchasing.

Question 347:

• WAEC 2020

Vitoro restaurant made a sale of One hundred thousand naira (N100,000). The amount spent on ingredient for preparing the meal was Twenty-five thousand naira (N25,000), members of staff were paid Forty thousand naira (N40,000) and other expenses such as rent and utility bills was Fifteen thousand naira (15,000).
Use this information to answer questions 4(a),(b) and (c).
(a) Identify the overhead cost and labour cost.
(b) Calculate net profit.
(c) Calculate the percentage net profit.

Question 348:

• WAEC 2020

(a) State three reasons for using disposables in' catering industry.
(b) State three hygienic precautions taken in the use of refrigerator.
(c) List two items for serving cocktail in the bar.

Question 349:

• WAEC 2020

State two importance of each of the following factors in menu structure.
(a) length; (b) design; (c) language; (d) presentation.

Question 350:

• WAEC 2020

(a) Sequentially write five steps in making fried fish-in-batter.
(b) Write three steps in making batter.