Waec Catering Craft Practice 2020 Past Questions and Answers

Question 31:

• WAEC 2020

Vegetable salad is a suitable accompaniment for ____________

A. Fried rice
B. Coconut rice and vegetable sauce
C. Jollof rice
D. Braised rice and beans pottage

Question 32:

• WAEC 2020

Soft and juicy poultry meat is best obtained from ____________

A. Broiler
B. Old hen
C. Ostrich
D. Guinea fowl

Question 33:

• WAEC 2020

The main purpose ofa menu card is to serve as ____________

A. A means of communication
B. A means of selling the product
C. An invitation to the customer
D. A stimulant to customers' appetite

Question 34:

• WAEC 2020

The cooking method that is applicable to all the food items in Fig. 4 is ____________

A. Grilling
B. Tandoori
C. Frying
D. Roasting

Question 35:

• WAEC 2020

Which of the food items are suitable for steaming?

A. I and II only
B. I, II and III only
C. II and IV only
D. II, I and IV only