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.
A type of menu that has a fixed number of courses is referred to as
For durability, a kitchen sink should be made from
Unwanted particles in dry flour can be removed with a
One of the duties of a control clerk is to
The hood on a cooking range extracts
Riz pillaf aux champignons is a French dish which means
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
Which of the following is a table accompaniment?
The team of staff working in the dining room is called
Threats to the hospitality industry include
A stimulant served to customers to give a pause within a meal is referred to as
Le citron in English means
An ideal bar equipment for combining ingredients that will not blend by stirring is a
The application of moist heat on starch grains results in
A fo0d and beverage personnel responsible for serving alcohol is the
An example of a large fixed equipment in the kitchen is
A catering service where food and beverage provision is restricted to members only is called
In catering craft practice, hospitality entails