WAEC Catering Craft Practice Past Questions & Answers - Page 4

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16.

Cash discount is allowed in consideration of

A.

Regular patronage

B.

Longtime patronage

C.

Credit patronage

D.

Prompt payment

Correct answer is C

No explanation has been provided for this answer.

17.

The meat obtained from old hens is usually

A.

Tough

B.

Soft

C.

Juicy

D.

Tender

Correct answer is A

No explanation has been provided for this answer.

18.

The right procedure for making tea is to

A.

Put tea and water in a jug and heat

B.

Brew tea with boiling water

C.

Pour warm water over tea

D.

Pour cold water over tea and top with hot water

Correct answer is B

No explanation has been provided for this answer.

19.

In order to maintain a refrigerator at peak efficiency, it should be defrosted

A.

Daily

B.

Weekly

C.

Fortnightly

D.

Monthly

Correct answer is B

No explanation has been provided for this answer.

20.

The difference between selling price and cost price of a dish is known as

A.

Net profit

B.

Gross profit

C.

Total sales

D.

Cost plus

Correct answer is B

No explanation has been provided for this answer.