Waec 2018 Catering Craft Practice Past Questions with Answers

Waec 2018 Catering Craft Practice Past Questions

Question 16:

WAEC 2018

Cube of fried or toasted bread served with soup is called ____________

A. Brioche
B. Croutons
C. Croissants
D. Marzipan

View Answer & Explanation

Question 17:

WAEC 2018

Cube of fried or toasted bread served with soup is called ____________

A. Brioche
B. Croutons
C. Croissants
D. Marzipan

View Answer & Explanation

Question 18:

WAEC 2018

The most suitable type of hospitality industry for tourist in transit is ____________

A. Motel
B. Hotel
C. Guest house
D. Public house

View Answer & Explanation

Question 19:

WAEC 2018

Coarsely chopped vegetables used for stock making is known as ____________

A. Julienne
B. Jardiniere
C. Concasse
D. Mire poix

View Answer & Explanation

Question 20:

WAEC 2018

The last meal of the day is known as ____________

A. Dinner
B. Luncheon
C. Supper
D. Brunch

View Answer & Explanation

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Waec Catering Craft Practice 2018 Past Questions and Answers

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