<p>Sweet dishes served as a last course are called</p>


<div><img src="https://data.ulearngo.com/assets/47742287-8d25-4601-b554-dfceb349df60"/><p>A common characteristic of both types of catering in Figs.1 and 2 is that they</p></div>


<div><img src="https://data.ulearngo.com/assets/5d77db66-62b4-449d-936a-cf905cec3d25"/><p>The type of catering illustrated in Fig. 2 is</p></div>


<div><img src="https://data.ulearngo.com/assets/780e3886-2865-479d-b12b-8d1643b93050"/><p>The diagram in Fig. 1 is an example of</p></div>


<p>While working, it is prohibited for food handlers to touch</p>


<p>A restaurant staff responsible for clearing tables onto trolleys is</p>


<p>An advantage of using standardized recipes includes</p>


<p>When the word <em>"assaisonner"</em> is used in the kitchen, the chef wants the</p>


<p>The fleshy sweet product of a plant is called</p>


<p>In bill presentation, a wine check is coloured</p>


2020 WAEC SSCE Catering Craft Practice Past Questions

Sweet dishes served as a last course are called

A common characteristic of both types of catering in Figs.1 and 2 is that they

The type of catering illustrated in Fig. 2 is

The diagram in Fig. 1 is an example of

While working, it is prohibited for food handlers to touch

A restaurant staff responsible for clearing tables onto trolleys is

An advantage of using standardized recipes includes

When the word "assaisonner" is used in the kitchen, the chef wants the

The fleshy sweet product of a plant is called

In bill presentation, a wine check is coloured

A fire blanket is an example of