Question 366:

• WAEC 2021

The hood on a cooking range extracts

A. Heat, smoke and aroma
B. Perspiration, flavour and odour
C. Smoke, flavour and aroma
D. Heat, odour and perspiration

Question 367:

• WAEC 2021

One of the duties of a control clerk is to ____________

A. Keep record of customers coming into the hotel
B. Account for every dish leaving the kitchen
C. Give a cost of all the dishes
D. Regulate the recruitment of staff

Question 368:

• WAEC 2021

Unwanted particles in dry flour can be removed with a ____________

A. Colander
B. Hawthorn strainer
C. Conical strainer
D. Sieve

Question 369:

• WAEC 2021

For durability, a kitchen sink should be made from ____________

A. Stainless steel
B. Ceramic
C. Wrought iron
D. Aluminium

Question 370:

• WAEC 2021

A type of menu that has a fixed number of courses is referred to as ____________

A. Table d'hote
B. Plat du jour
C. A la carte
D. Carte de jour