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Waec 2016 Catering Craft Practice Past QuestionsQuestion 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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