Waec Catering Craft Practice 2017 Past Questions and Answers

Question 6:

• WAEC 2017

An appropriate tool for tasting food while cooking is a ____________

A. Teaspoon
B. Wooden spoon
C. Tablespoon
D. Dessert spoon

Question 7:

• WAEC 2017

Flatware for à la carte table laying include ____________

A. Joint fork, joint knife and fish fork
B. Joint fork, side knife and fish knife
C. Fish fork, fish knife and side knife
D. Fish fork, joint knife and fish knife

Question 8:

• WAEC 2017

A general convention in the service of wine is that ____________

A. Sweet wine is served before dry wine
B. Light wine is served before heavy wine
C. Red wine is served before white wine
D. Rose wine is served before white wine

Question 9:

• WAEC 2017

The process of receiving and storing items in the kitchen is achieved by ____________

A. Maximum use of space
B. Maximum movement
C. Minimal use of equipment
D. Minimal use of space

Question 10:

• WAEC 2017

An appropriate method of cooking suya is ____________

A. Roasting
B. Grilling
C. Braising
D. Tandoori