Catering Craft Practice Questions and Answers

Test your understanding of the methods of cooking, dietary adequacies, hygienic practices in handling food and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals.

41.

The best cuts of meat for preparing meals for a malnourished child are

A.

Brisket and neck

B.

Chuck and neck

C.

Kidney and liver

D.

Brisket and liver

Correct answer is C

No explanation has been provided for this answer.

42.

The diagram is a type of signage. Study it and answer the question below.

The purpose of displaying the sign in public places is to

A.

Curb criminal activities

B.

Prevent public nuisance

C.

Create health awareness

D.

Protect public places

Correct answer is D

No explanation has been provided for this answer.

43.

The diagram is a type of signage. Study it and answer the question below.

What is the appropriate colour for the part marked Y in the diagram?

A.

Blue

B.

Red

C.

Yellow

D.

Green

Correct answer is B

No explanation has been provided for this answer.

44.

The diagram is a type of signage. Study it and answer the question below.

The diagram is an example of

A.

Prohibition sign

B.

Safety Sign

C.

Mandatory sign

D.

Emergency sign

Correct answer is B

No explanation has been provided for this answer.

45.

The diagram is a type of signage. Study it and answer the question below.

The sign indicates no

A.

Road

B.

Smoking

C.

Entry

D.

Exit

Correct answer is B

No explanation has been provided for this answer.

46.

The function of vegetable salad in a main dish is as

A.

A garnish

B.

A filler

C.

An appetizer

D.

A dessert

Correct answer is A

No explanation has been provided for this answer.

47.

If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at

A.

₦480

B.

₦720

C.

₦1,680

D.

₦2,600

Correct answer is C

No explanation has been provided for this answer.

48.

An importance of the menu is for the guests to be aware of

A.

Food allergies

B.

Food boosters

C.

Cooking methods

D.

Serving methods

Correct answer is A

No explanation has been provided for this answer.

49.

In order to retain the colour of vegetables before freezing, they should be 

A.

Blanched

B.

Pickled

C.

Stewed

D.

Steamed

Correct answer is A

No explanation has been provided for this answer.

50.

Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called

A.

Specialized service

B.

Gueridon service

C.

Assisted service

D.

Silver service

Correct answer is D

No explanation has been provided for this answer.