Waec Catering Craft Practice 2015 Past Questions and Answers

Question 6:

• WAEC 2015

Julienne is a french term meaning

A. Vegetable cutting
B. Food made with Julie
C. A type of bread made with sausage
D. A table wine

Question 7:

• WAEC 2015

When working with knives, keep them

A. Downwards
B. Upwards
C. Very sharp
D. Very blunt

Question 8:

• WAEC 2015

"Do not run in the kitchen", is a safety regulation to prevent

A. Accident in the kitchen
B. Fighting among staff
C. Cooking food being split
D. Distraction of the kitchen

Question 9:

• WAEC 2015

Which of the following describe croutons?

A. Cuts of chicken
B. Cubes of cakes in wine
C. Cubes of fried bread
D. Cuts of fish

Question 10:

• WAEC 2015

Personal hygiene practices include ____________

A. Washing of hands before and after handling foods
B. Wearing fashionable clothes with neck chain
C. Using expensive deodorants and perfumes
D. Wearing of gold teeth and tattooing