WAEC Catering Craft Practice Past Questions & Answers - Page 34

166.

Which of the following gives the characteristic flavour in herbs?

A.

Pollen grains

B.

Flower buds

C.

Macerated oils

D.

Essential oils

Correct answer is D

No explanation has been provided for this answer.

167.

Carrying out customer check in and out of a hotel is the main duty of a

A.

Receptionist

B.

House keeper

C.

Attendant

D.

House porter

Correct answer is A

No explanation has been provided for this answer.

168.

In which of the following can excessive loss of blood be prevented by holding the points together?

A.

Burns

B.

Scalds

C.

Cuts

D.

Falls

Correct answer is C

No explanation has been provided for this answer.

169.

The use of gloves to remove cooking pots from the fire is to prevent

A.

Burns

B.

Puncture

C.

Cut

D.

Scalds

Correct answer is A

No explanation has been provided for this answer.

170.

Windows in the kitchen should be screened to prevent

A.

Smoke from escaping

B.

Entry of insects

C.

Bad odour

D.

Aroma from getting out

Correct answer is B

No explanation has been provided for this answer.