Waec Catering Craft Practice 2020 Past Questions and Answers

Question 21:

• WAEC 2020

WAEC 2020

When the word "assaisonner" is used in the kitchen, the chef wants the ____________

A. Meat seasoned.
B. Vegetables cut.
C. Soup cooked.
D. Food dished.

Question 22:

• WAEC 2020

An advantage of using standardized recipes includes ____________

A. Reduced cooking time.
B. Availability of ingredients.
C. Ease of cooking
D. Conservation of knowledge.

Question 23:

• WAEC 2020

A restaurant staff responsible for clearing tables onto trolleys is ____________

A. Table server
B. Table clearer
C. Buffer assistant
D. Station waiter

Question 24:

• WAEC 2020

While working, it is prohibited for food handlers to touch ____________

A. Their ear
B. Their nose
C. Equipment
D. Commodities

Question 25:

• WAEC 2020

The diagram in Fig. 1 is an example of ____________

A. Air catering
B. School catering
C. Hospital catering
D. Industrial catering