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.
The main objective of industrial catering is to
Which of the following nuts is mostly used in pastries and confectionery?
Julienne is a French term for a type of
From the options below, the most important table accompaniment is
A bain-marie is best used for
In the kitchen, scald is caused by
A broiler is best used for cooking
Essential considerations prior to planning a menu include
When taking orders, a cover is identified with the
A menu card is displayed at
When planning menu for school children, nutrients that should be mostły considered include
The appropriate base for soup preparation is
In the process of taking a customer's order, the right thing to do is to
Kitchen profit refers to the difference between food cost and
in a restaurant, arretez is the term used to
The appropriate method for frying foods that are meant to have a ball shape is
The measurement 1m x 1m of linen is suitable for a
The degree of flavour and bitterness of coffee is a function of its
Burns and scalds are examples of accidents caused by
In catering establishments, wounds are best covered with