Waec Catering Craft Practice 2019 Past Questions and Answers

Question 11:

• WAEC 2019

For proper care and maintenance of kitchen equipment , it is important to ____________

A. Wipe with brine solution and dry
B. Clean with powdered abrasives
C. Leave then plugged in after every use
D. Use carefully and check periodically

Question 12:

• WAEC 2019

One distinctive features of banquet menu is ____________

A. Large crowd
B. Prior arrangement
C. Indoor activity
D. Outdoor activity

Question 13:

• WAEC 2019

The term burnishing refers to a method of cleaning ____________

A. Glasses
B. Cutlery
C. Plates
D. Cruets

Question 14:

• WAEC 2019

Which of the following options describes croutons? ____________

A. Dice of chicken
B. Cubes of cake in wine
C. Cubes of toasted bread
D. Cuts of fish

Question 15:

• WAEC 2019

Herring is a type of ____________

A. Oily fish
B. Shell fish
C. White fish
D. Lean fish