WAEC Catering Craft Practice Past Questions & Answers - Page 17

81.

Flambe is an example of

A.

A cut of flat fish

B.

A cut of young lamb

C.

Gueridon cooking

D.

Low cost cooking

Correct answer is C

No explanation has been provided for this answer.

82.

Suet means the

 

A.

Fat deposits in the kidney region of animals

B.

Protein part of the sea foods

C.

Carbohydrate deposits of green plant

D.

Mineral salts deposits of crayfish

Correct answer is A

No explanation has been provided for this answer.

83.

Someone who works in the front office of a hotel is called a

A.

Receptionist

B.

Manager

C.

House keeper

D.

Security man

Correct answer is A

No explanation has been provided for this answer.

84.

All catering utensils used in preparation and serving of food should be extremely

A.

Attractive to use

B.

Cleaned after use

C.

Available to use

D.

Observed when using them

Correct answer is B

No explanation has been provided for this answer.

85.

An aesthetically appealing environment in a hotel is put in a place by

A.

Housekeeping department

B.

Restaurant department

C.

Kitchen department

D.

Bar department

Correct answer is A

No explanation has been provided for this answer.