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Waec 2019 Catering Craft Practice Past QuestionsQuestion 46:Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte. 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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