Past questions for Catering Craft Practice
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Practice JAMB CBT with real UTME past questions in CBT format.
CB-WASSCE styled past question practice.
SSCE & GCE styled past question practice.
Tea menu is a
Which of the following is important in the maintenance of kitchen equipment?
In calculating the total cost of a menu, it is necessary to analyze
When serving beverages, carry tray
The correct service of coffee or tea is to
Portion control means
The commercial catering establishments are traditionally known for
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
Boiler is best used for
Which of the following is extracted by the hood on the cooking ranges?
Knowledge of the sources of commodities is essential in menu because of
Which of the following factors should be mainly considered when planning a balanced menu?
In menu structure, which of the following complements the image and purpose of the establishment?
Blanching means
Which of the following is the best method for cooking bean pudding?
Bread rolls are usually served with
Which of the following gives the characteristic flavour in herbs?
Carrying out customer check in and out of a hotel is the main duty of a
In which of the following can excessive loss of blood be prevented by holding the points together?
The use of gloves to remove cooking pots from the fire is to prevent