Past questions for Catering Craft Practice
Create and set up a CBT environment with your preferred subjects.
Practice JAMB CBT with real UTME past questions in CBT format.
CB-WASSCE styled past question practice.
SSCE & GCE styled past question practice.
In catering services, portion control means
The floor steward is the personnel responsible for
The main objective of industrial catering is to
Which of the following nuts is mostly used in pastries and confectionery?
Julienne is a French term for a type of
From the options below, the most important table accompaniment is
A bain-marie is best used for
In the kitchen, scald is caused by
A broiler is best used for cooking
Essential considerations prior to planning a menu include
When taking orders, a cover is identified with the
A menu card is displayed at
When planning menu for school children, nutrients that should be mostły considered include
The appropriate base for soup preparation is
In the process of taking a customer's order, the right thing to do is to
Kitchen profit refers to the difference between food cost and
in a restaurant, arretez is the term used to
The appropriate method for frying foods that are meant to have a ball shape is
The measurement 1m x 1m of linen is suitable for a
The degree of flavour and bitterness of coffee is a function of its