Waec Catering Craft Practice 2018 Past Questions and Answers

Question 6:

• WAEC 2018

Essential considerations prior to planning a menu include ____________

A. Cost factor, location and customers.
B. Staff strength, publicity and location.
C. Customer and publicity
D. Staff strength and location

Question 7:

• WAEC 2018

A broiler is best used for cooking ____________

A. Small cuts of fish
B. Large quantity of cereal
C. Large quantity of meat
D. Small cuts of vegetable

Question 8:

• WAEC 2018

In the kitchen, scald is caused by ____________

A. Hot soup.
B. Hot saucepan
C. Heated oven.
D. Open fire

Question 9:

• WAEC 2018

A bain-marie is best used for ____________

A. Washing vegetables
B. Keeping food hot
C. Basting meat
D. Keeping food fresh

Question 10:

• WAEC 2018

From the options below, the most important table accompaniment is ____________

A. Cruet set
B. Roll basket
C. Tooth pick
D. Butter dish