WAEC Catering Craft Practice Past Questions & Answers - Page 46

226.

A fire blanket is an example of

A.

Fire-fighting equipment

B.

Lighting equipment

C.

Fire prevention

D.

Flambéing equipment

Correct answer is C

No explanation has been provided for this answer.

227.

When is the best time to send out invoice to customers?

A.

On the day the goods are sent out

B.

Five days after the goods are sent out

C.

A month after the goods are sent out

D.

Two months after the goods are sent out

Correct answer is A

No explanation has been provided for this answer.

228.

Examples of catering services that rely on low margins but high volume of sales are

A.

Hotel and canteen

B.

Fast food and takeaway

C.

Hotel and fast food

D.

Motel and takeaway

Correct answer is B

No explanation has been provided for this answer.

229.

Venison is suitable for a low cholesterol diet because its fat is mainly

A.

Unsaturated

B.

Polyunsaturated

C.

Saturated

D.

Polysaturated

Correct answer is A

No explanation has been provided for this answer.

230.

The food and beverage personnel that takes food order in the dining area is called

A.

Waiter

B.

Commis de rang

C.

Sommelier

D.

Station head waiter

Correct answer is B

No explanation has been provided for this answer.