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.
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
To make potato chips, the potatoes are best cut into
Organization of kitchen operations is mostly influenced by the