WAEC SSCE - Catering Craft Practice - 2020 (Objective)

The purpose of portioning in a catering establishment is to

The cooking method that is applicable to all the food items in Fig. 4 is

Vegetable salad is a suitable accompaniment for

To make potato chips, the potatoes are best cut into

Fried and acidic foods are inappropriate for a person suffering from

A suitable type of milk for an overweight person is

Sweet dishes served as a last course are called

One of the factors that influence the choice of cooking equipment is

Which of the food items are suitable for steaming?

Organization of kitchen operations is mostly influenced by the

Which of the following factors affects menu planning?

In a catering establishment, accidents may be caused by

Fillet, plate, tail and leg are types of cut from the food item labelled

When the word "assaisonner" is used in the kitchen, the chef wants the

The fleshy sweet product of a plant is called

Soft and juicy poultry meat is best obtained from

The type of catering illustrated in Fig. 2 is

The utensils in Fig. 3 are most useful in the preparation of

A steamer cools with

The appropriate utensil for 'egg wash' is labelled

In bill presentation, a wine check is coloured

As a health and safety precaution in a catering establishment, an open wound should always be

The diagram in Fig. 1 is an example of

A common characteristic of both types of catering in Figs.1 and 2 is that they

Which of the following reasons will make mayonnaise curdle during preparation?

An advantage of using standardized recipes includes

While working, it is prohibited for food handlers to touch

Cream caramel is an example of

Addition of syrup to fruit juice changes it to a

A conical strainer is used for

An example of a non-alcoholic beverage is

The purpose of stock taking is to

A restaurant staff responsible for clearing tables onto trolleys is

A fire blanket is an example of

Which of the utensils is used for portioning mashed potatoes?

Welfare catering can be popularly found in

In which of the following scenarios is a first aider mostly needed?

The main purpose ofa menu card is to serve as

Find the total cost of 17 plates of jollof rice at N550.00 per plate.

Breast and drumstick are obtained from the food labelled