Waec Catering Craft Practice 2016 Past Questions and Answers

Question 16:

• WAEC 2016

When serving beverages, carry tray

A. At waist level with right hand under the tray
B. At shoulder level with left hand under the tray
C. By the side
D. To the front

Question 17:

• WAEC 2016

In calculating the total cost of a menu, it is necessary to analyze

A. Food cost, labour cost and overhead cost
B. Material cost, operation cost and labour cost
C. Food cost and food price
D. Gross cost and labour cost

Question 18:

• WAEC 2016

Which of the following is important in the maintenance of kitchen equipment?

A. Wipe with brine solution
B. Wipe with powdered abrasive
C. Clean once a month
D. Careful usage and periodic checks

Question 19:

• WAEC 2016

Tea menu is a ____________

A. Simple menu
B. Light menu
C. Heavy menu
D. Complex menu

Question 20:

• WAEC 2016

Sweetened and flavoured spirits are known as

A. Liquor
B. Gin
C. Liqueurs
D. Ale