Waec Catering Craft Practice 2020 Past Questions and Answers

Question 41:

• WAEC 2020

Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:

Question 42:

• WAEC 2020

The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d).
(a) Give three reasons why the menu is suitable for the aged.
(b) Mention two methods of cooking used for preparing the menu.

(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient.
(d) Name the class of menu illustrated in the diagram.

Question 43:

• WAEC 2020

The diagram above is a flow chart for different stages of food processes. In a sequential order, complete the chart With the following processes; Holding, Mis-en-place, Reheating, Preparation, Storage, Presentation, Cooking and Purchasing.

Question 44:

• WAEC 2020

Vitoro restaurant made a sale of One hundred thousand naira (N100,000). The amount spent on ingredient for preparing the meal was Twenty-five thousand naira (N25,000), members of staff were paid Forty thousand naira (N40,000) and other expenses such as rent and utility bills was Fifteen thousand naira (15,000).
Use this information to answer questions 4(a),(b) and (c).
(a) Identify the overhead cost and labour cost.
(b) Calculate net profit.
(c) Calculate the percentage net profit.

Question 45:

• WAEC 2020

(a) State three reasons for using disposables in' catering industry.
(b) State three hygienic precautions taken in the use of refrigerator.
(c) List two items for serving cocktail in the bar.