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.
Flatware for à la carte table laying include
An appropriate tool for tasting food while cooking is a
The function of food accompaniment is to
In menu planning, some of the objectives are to ensure
The waiter that oversees services in the lounge is called
The process of designing diets in which all the nutrients are present in the right proportion is called
The first and last courses of a classic menu sequence are
The purpose of forecasting restaurant sales is to
The cutlery used for buffet are
Which of the following is a table accompaniment?
Fillet of fish cut in strips are called
A tea urn is mainly used for serving
To avoid touching nose when handling food is an aspect of
The process of inhibiting harmful bacteria from growing in food is
The term canape indicates
An example of a back-of-the-house staff is a
Proving a yeast dough means
The provision of food, drinks and fuel for travellers in transit is an example o
Cocktails are
Sweetened and flavoured spirits are known as