Waec Catering Craft Practice 2017 Past Questions and Answers

Question 1:

• WAEC 2017

The first and last courses of a classic menu sequence are ____________

A. Hors d'oeuvre & protein
B. Soup & vegetables
C. Hors d'oeuvre & sweets
D. Soup & beverage

Question 2:

• WAEC 2017

The process of designing diets in which all the nutrients are present in the right proportion is called ____________

A. Meal planning
B. Menu development
C. Food preparation
D. Experimental cookery

Question 3:

• WAEC 2017

The waiter that oversees services in the lounge is called ____________

A. Chef d'etage
B. Chef de sale
C. Maitre d'hotel
D. Commis de range

Question 4:

• WAEC 2017

In menu planning, some of the objectives are to ensure

A. Customer satisfaction, profit making and continuity
B. Customer welfare, high profit and good environment
C. Staff happiness and good environment
D. Customer satisfaction and staff happiness

Question 5:

• WAEC 2017

The function of food accompaniment is to ____________

A. Improve the flavour of the food
B. Show the standard of the establishment.
C. Serve as hors d'oeuvre
D. Attract more customers