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 2015

Hospitality industry belongs to

Aservice industry
Bheavy industry
Chospital industry
Dextractive industry
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Question 12
waec 2015

Lamb is an example of

Acarbohydrate food
Bfatty food
Cmineral salt
Dprotein food
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Question 13
waec 2015

One of the functions of carbohydrates is to provide the body with

Avitamins
Benergy
Cwater
Dprotection
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Question 14
waec 2015

Cellulose is the

Askin of fresh fish
Bsinew of meat
Cmost complex of all the vitamins
Dcoarser structure of vegetables
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Question 15
waec 2015

Which of the following foods contains only one nutrient?

Aegg
Bapple
Csugar
Dflour
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Question 16
waec 2015

In case of electric shock, first

Agive the person a glass of water
Bswitch off the current
Capply artificial respiration
Dsend for a doctor
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Question 17
waec 2015

Which of the following is a threat to hospitality industry operation?

ATeleconferencing
BTerrorism
CSeminar and workshop
DRacism
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Question 18
waec 2015

Water, foam, powder, carbon and wet chemicals are examples of

Ahospitality equipment
Brestaurant accessories
Chousekeeping materials
Dfire extinguishers
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Question 19
waec 2015

Burns and scalds are examples of accidents caused by

Achemicals
Bheat
Csharp objects
Dsuffocation
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Question 20
waec 2015

Exit signs are automatically activated during

Aevents
Bmeetings
Cemergency
Dfestival
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Question 21
waec 2015

Safety rules must be observed by

Achefs only
Bbarmen
Cstewards
Deverybody
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Question 22
waec 2015

When holding the knife in the kitchen, it must always be pointed

Aside ways
Bdownwards
Cupwards
Dlaterally
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Question 23
waec 2015

Accident may be caused by

Aexcessive haste
Btoo much work
Ctoo many customers
Dhigh efficiency
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Question 24
waec 2015

One distinctive feature that banquet menu has is

Ascanty number
Bprior arrangement
Cindoor activities
Doutdoor activities
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Question 25
waec 2015

One of the most important usefulness of the menu is for the guest to be aware if it contains

Afood allergies
Bfood boosters
Chealth impairers
Dhealth allergies
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Question 26
waec 2015

Menu presentation is very important because it can

Amake sales as a result of negative guest/staff interaction
Bmake sales as a result of positive guest/staff interaction.
Ccause unpleasantness if not carefully done
Dcause distraction among customers
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Question 27
waec 2015

Which of the following reasons can be regarded as a marketing tool for menu?

Alt enables interaction between the customers and management
BIt is always attractive and handy
Clt is easy to read
and understand
DIt allows for advance knowledge of price and number of items
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Question 28
waec 2015

Buffet service is a

Afamily service
Bself service
Csilver service
Dsingle point service
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Question 29
waec 2015

The bishop in the restaurant is a

Atable linen
Bhead waiter
Cnapkin fold
Dlinen fold
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Question 30
waec 2015

A person who mixes and serves alcoholic beverages at a bar is known as

ABar manager
BBar officer
CBar chief
DBar tender
View Explanation & Discuss
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