Waec Catering Craft Practice 2014 Past Questions and Answers

Question 36:

• WAEC 2014

Suet means the

A. Fat deposits in the kidney region of animals
B. Protein part of the sea foods
C. Carbohydrate deposits of green plant
D. Mineral salts deposits of crayfish

Question 37:

• WAEC 2014

Flambe is an example of

A. A cut of flat fish
B. A cut of young lamb
C. Gueridon cooking
D. Low cost cooking

Question 38:

• WAEC 2014

A la carte means

A. Menu on a large card with beautiful design
B. Menu ordered in advance
C. Set menu with a fixed price
D. Menu made to order and individually priced

Question 39:

• WAEC 2014

One of the points to consider when choosing small equipment is

A. Quality
B. Attraction
C. Appearance
D. Design

Question 40:

• WAEC 2014

The service staff are known as

A. Fire brigade
B. Boys brigade
C. Service brigade
D. Restaurant brigade