WAEC Catering Craft Practice Past Questions & Answers - Page 10

The function of vegetable salad in a main dish is as

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

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

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

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