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Waec Catering Craft Practice 2019 Past Questions and Answers

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Waec 2019 Catering Craft Practice Past Questions

Question 46:


Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.



Question 47:


Highlight the eight procedures for making bread.



Question 48:


(a) List six types of fish cut.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.



Question 49:


(a) State the six basic technical skills in food and beverage service.
(b) State two uses of serviettes.



Question 50:


(a) List four chief ingredients for making meat balls.
(b) State six procedures for making meat balls.







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