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Waec Catering Craft Practice 2016 Past Questions and Answers

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Waec 2016 Catering Craft Practice Past Questions

Question 6:


Blanching means ____________

A. Cutting of vegetables
B. Quick dip in boiling water
C. Putting fresh beef on fire
D. Drying of vegetables


Question 7:


In menu structure, which of the following complements the image and purpose of the establishment?

A. Length
B. Language
C. Design
D. Presentation


Question 8:


Which of the following factors should be mainly considered when planning a balanced menu?

A. Foods in season
B. Ease of preparation
C. Equipment to use
D. Time of the meal


Question 9:


Knowledge of the sources of commodities is essential in menu because of ____________

A. Ethical influences
B. Economical influences
C. Individual influences
D. International influences


Question 10:


Which of the following is extracted by the hood on the cooking ranges?

A. Smoke, fumes and heat
B. Heat, flavour and smoke
C. Aroma, heat and flavour
D. Heat, smoke and aroma






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