Waec Catering Craft Practice 2018 Past Questions and Answers

Question 1:

• WAEC 2018

In the process of taking a customer's order, the right thing to do is to ____________

A. Collect money from the customer
B. Offer the customer water
C. Tell the cook to see the customer
D. Repeat orders to the customer

Question 2:

• WAEC 2018

The appropriate base for soup preparation is ____________

A. Salsa
B. Stock
C. Corn flour
D. White roux

Question 3:

• WAEC 2018

When planning menu for school children, nutrients that should be mostły considered include

A. Carbohydrate, protein and calcium
B. Carbohydrate, sodium and fat
C. Iron, potassium and protein
D. Iron, calcium and potassium

Question 4:

• WAEC 2018

A menu card is displayed at ____________

A. Dining hall and restaurant tables
B. Hotel rooms and kitchen.
C. Motel rooms and bars
D. Event halls and reception.

Question 5:

• WAEC 2018

When taking orders, a cover is identified with the ____________

A. Menu card
B. Centre piece
C. Napkin fold
D. Table number