Question 41:

• WAEC 2014

(a) Define the term hospilality
(b) List six methods of food preparation
(c) State five functions of cafering establishnient

Question 42:

• WAEC 2014

(a) Define the term "paper bag" in cooking.
(b) List six methods of food preparation.
(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.

Question 43:

• WAEC 2014

(a) List eight personnel in the food and beverage area.
(b) State two functions each of any two personnel listed in 3{a).

Question 44:

• WAEC 2014

(a) State five points to consider when choosing cooker.
(b) List six measuring equipment used in the catering establishment.

Question 45:

• WAEC 2014

(a) State five reasons for menu planning in catering.
(b) List six types of menu.