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.
The service staff are known as
The menu where two or more dishes are given at a fixed price is known as
Maitre d'hotel is known as
For proper maintenance and cleaning, most equipment in the kitchen require
The wine waiter is known as
An equipment that is used for toasting and baking in kitchen is
An example of mechanical kitchen equipment that saves energy is
One of the points to consider when choosing small equipment is
A la carte means
Flambe is an example of
Suet means the
Someone who works in the front office of a hotel is called a
All catering utensils used in preparation and serving of food should be extremely
An aesthetically appealing environment in a hotel is put in a place by
Which of the following is a type of commercial catering establishment?
A la carte table laying consists of fish plate
When a family is invited into an inn, it is an act of
All cuttings in the kitchen is usually done on the
Which of the following catering establishments subsidizes the price of food to staff for productivity?
Catering trade emerges from the commonly practice of