Catering Craft Practice Past Questions

Past questions for Catering Craft Practice

40 questions WAEC 358
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Past Questions

40 questions
Question 1 of 20 40 total questions
Question 11
waec 2016

In which of the following can excessive loss of blood be prevented by holding the points together?

Aburns
Bscalds
Ccuts
Dfalls
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Question 12
waec 2016

The use of gloves to remove cooking pots from the fire is to prevent

Aburns
Bpuncture
Ccut
DScalds
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Question 13
waec 2016

Windows in the kitchen should be screened to prevent

Asmoke from escaping
Bentry of insects
Cbad odour
Daroma from getting out
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Question 14
waec 2016

A Kitchen equipment that saves time and energy is referred to as

Aelectrical cooking device
Blabour saving device
Ccooking range
Dfood processor
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Question 15
waec 2016

An example of a large fixed equipment in the kitchen is 

Agas cylinder
Bmicrowave oven
Chot cupboard
Dwork table
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Question 16
waec 2016

Which of the following do children require more than adults?

AEnergy-giving foods
BRegulatory foods
CProtective foods
DBody building foods
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Question 17
waec 2016

Brunch is the meal consumed between

Alunch and dinner
Bbreakfast and supper
Clunch and supper
Dbreakfast and lunch
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Question 18
waec 2016

Which of the following must be considered prior to planning menu?

ALocation of the establishment
BTask in formal menu preparation
CWriting menu
DExcellent cooks
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Question 19
waec 2016

Which of the following should be avoided when planning menu?

ASpecial days
BPrice range
CSize of establishment
DRepetition of ingredient
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Question 20
waec 2016

Which of the following can cause accident in the kitchen?

ADisorderliness
BHigh concentration
CFlat floor
DBright light bulbs
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Question 21
waec 2016

Event management connotes

Aprior fixed arrangement
Bfood and beverage arrangement
Carrangement without conclusion
Darrangement to be concluded after the events
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Question 22
waec 2016

Stout, ale, larger and port are examples of

Aliquor
BBeer
CLiqueur
DSpirit
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Question 23
waec 2016

Which of the following is a fruit-based spirit?

AChampagne
BBrandy
CSchnapps
DGin
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Question 24
waec 2016

It is necessary to hang meat to

AIncrease leanness.
Benable blood-to congeal
Cincrease flavour and tenderness
Dfacilitate jointing
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Question 25
waec 2016

Cream caramel is a type of

ASweet
Bfruit salad
Cbraised beef
Dscones
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Question 26
waec 2016

Accommodation in catering means

Apaid room for lodging.
Bto make space available for others.
Cto make people sleep without disturbance
Da good place for resting
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Question 27
waec 2016

Sea catering is an example of

Aindoor catering
Boutdoor catering
Ctransport catering
Dindustrial catering
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Question 28
waec 2016

Hotel,brothel, motel and guest house are exampls of a 

Asleeping sector
Blodging sector
Cdancing sector
Dlobbying sector
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Question 29
waec 2016

The term catering means

Athe business of providing all services
Bthe activities of people who cater
Cthe issue around those who provide services
Dthe business of providing foods and drinks for people
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Question 30
waec 2016

Fresh fruits and nuts are generally known as

Aappetizers
Bsavory
Cdessert
Dbrunch
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