WAEC Catering Craft Practice Past Questions & Answers - Page 24

116.

Colander is an equipment used for

A.

Straining

B.

Dripping

C.

Cooling

D.

Sieving

Correct answer is A

No explanation has been provided for this answer.

117.

Bain marie is a kitchen equipment used for

A.

Keeping food warm

B.

Slicing and dicing

C.

Refrigerating

D.

Defrosting

Correct answer is A

No explanation has been provided for this answer.

118.

A salamander is a/ an

A.

Type of deep fryer

B.

Grill that heats from above

C.

Conical kitchen equipment

D.

Equipment that heats from below

Correct answer is B

No explanation has been provided for this answer.

119.

Wine is a product of

A.

Fermentation of sugars

B.

Brewing of sugars

C.

Cooking of sugars

D.

Infusion of sugars

Correct answer is A

No explanation has been provided for this answer.

120.

To make a good tea,

A.

Put in water and heat

B.

Brew it with boiling water

C.

Pour warm water on it

D.

Pour cold water and brew it

Correct answer is B

No explanation has been provided for this answer.