WAEC Catering Craft Practice Past Questions & Answers - Page 13

61.

Riz pillaf aux champignons is a French dish which means

A.

Braised rice with cheese

B.

Braised rice with mushroom

C.

Fried rice with mushroom

D.

Fried rice with cheese

Correct answer is B

No explanation has been provided for this answer.

62.

The diagram illustrates a cooking process. study it and answer the question below.

The method can be classified as

A.

Dry cooking

B.

Moist cooking

C.

Radiation cooking

D.

Microwave cooking

Correct answer is B

No explanation has been provided for this answer.

63.

The diagram illustrates a cooking process. study it and answer the question below.

The method of cooking illustrated in the diagram is

A.

Boiling

B.

Steaming

C.

Poaching

D.

Sous vide

Correct answer is A

No explanation has been provided for this answer.

64.

A concentrated sweet fruit flavoring beverage that is not used as a drink is called

A.

Juice

B.

Squash

C.

Punch

D.

Syrup

Correct answer is D

No explanation has been provided for this answer.

65.

The team of staff working in the dining room is called

A.

Restaurant brigade

B.

Station waiter

C.

Waiting team

D.

Restaurant team

Correct answer is C

No explanation has been provided for this answer.