WAEC Catering Craft Practice Past Questions & Answers - Page 64

316.

Cardiopulmonary resuscitation is a first aid treatment given to a person that is 

A.

Gasping

B.

Bleeding

C.

Vomiting

D.

Coughing

Correct answer is A

No explanation has been provided for this answer.

317.

The dark-coloured meat from poultry is derived from the

A.

Ribs and legs

B.

Breast and ribs

C.

Wings and legs

D.

Breast and neck

Correct answer is A

No explanation has been provided for this answer.

318.

An overworked caterer is likely to suffer from

A.

Stress

B.

Dizziness

C.

Fatigue

D.

Drowsiness

Correct answer is C

No explanation has been provided for this answer.

319.

For proper care and maintenance of kitchen equipment, it is important to

A.

Wipe with brine solution and dry

B.

Clean with powdered abrasives

C.

Leave then plugged in after every use

D.

Use carefully and check periodically

Correct answer is D

No explanation has been provided for this answer.

320.

Menu presentation is very important because it can

A.

Improve sales due to good staff-to-staff interaction

B.

Improve sales due to good staff-to-guest interaction

C.

Reduce fatigue for the chefs

D.

Reduce distractions among staff

Correct answer is B

No explanation has been provided for this answer.