Catering Craft Practice 2018 Waec Past Questions and Answers

Question 31 :

• WAEC 2018

A kitchen equipment that must be used in air tight condition is ____________

A. Cooking range.
B. Pressure cooker.
C. Deep fryer.
D. Brat pan

Question 32 :

• WAEC 2018

In menu planning, knowledge of the source of commodities is essential because of ____________

A. Ethical influences
B. Economical influences
C. Industrial influences.
D. Technological influences

Question 33 :

• WAEC 2018

A fruitarian is a type of vegetarian who eats

A. Fruits, bread, honey and nuts
B. Honey, egg. fruits and olive oil.
C. Fruits, honey, olive oil and nuts
D. Olive oil, nuts, egg and fruits.

Question 34 :

• WAEC 2018

The term appetizer means ____________

A. Small portions of food served as starter
B. Cold and hot soup on the menu.
C. Sweet dishes served with the main meal.
D. A side dish served as accompaniment.

Question 35 :

• WAEC 2018

In catering establishments, wounds are best covered with ____________

A. Gauze
B. Plaster of paris
C. Waterproof dressing
D. Cotton lint