The diagram in Fig. 1 is an example of
Air catering
School catering
Hospital catering
Industrial catering
Correct answer is C
No explanation has been provided for this answer.
While working, it is prohibited for food handlers to touch
Their ear
Their nose
Equipment
Commodities
Correct answer is B
No explanation has been provided for this answer.
A restaurant staff responsible for clearing tables onto trolleys is
Table server
Table clearer
Buffer assistant
Station waiter
Correct answer is D
No explanation has been provided for this answer.
An advantage of using standardized recipes includes
Reduced cooking time
Availability of ingredients
Ease of cooking
Conservation of knowledge
Correct answer is C
No explanation has been provided for this answer.
When the word "assaisonner" is used in the kitchen, the chef wants the
Meat seasoned
Vegetables cut
Soup cooked
Food dished
Correct answer is A
No explanation has been provided for this answer.
WAEC Subjects
Aptitude Tests