The process of designing diets in which all the nutrients are present in the right proportion is called

The first and last courses of a classic menu sequence are

The purpose of forecasting restaurant sales is to

Which of the following is a table accompaniment?

Fillet of fish cut in strips are called

A tea urn is mainly used for serving

To avoid touching nose when handling food is an aspect of

The process of inhibiting harmful bacteria from growing infood is

The term canape indicates

An example of a back-of-the-house staff is a

The provision of food, drinks and fuel for travellers in transit is an example o

2017 WAEC SSCE Catering Craft Practice Past Questions