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.
Distraction during food service can lead to
A salamander is a kitchen equipment that heats from
A la carte is a menu
Cmmis de range acts on the instructions of the
The personnel in charge of a particular number of tables is the
Periwinkles can be described as small sea
What is menu?
Orange and tangerine are examples of
The type of service where food is served into a customer's plate from a trolley is called
The catering service that provides pre-booked foods and drinks on a large scale is called
The cured flesh of a pig is known as
Provin a yeast dough means
The type of menu that offers two or more dishes at a fixed price is known as
Hazardous materials in catering establishment includes
Herring is a type of
Which of the following options describes croutons?
The term burnishing refers to a method of cleaning
One distinctive features of banquet menu is
In catering services, portion control means
The floor steward is the personnel responsible for