2014 WAEC SSCE Catering Craft Practice Past Questions

2014

List and explain four types of catering establishmen.

2014

(a) State five reasons for menu planning in catering.(b) List six types of menu.

2014

(a) State five points to consider when choosing cooker.(b) List six measuring equipment used in the catering establishment.

2014

(a) List eight personnel in the food and beverage area.(b) State two functions each of any two personnel listed in 3{a).

2014

(a) Define the term "paper bag" in cooking. (b) List six methods of food preparation.(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.

2014

(a) Define the term hospilality(b) List six methods of food preparation(c) State five functions of cafering establishnient

2014

The service staff are known as

2014

The menu where two or more dishes are given at a fixed price is known as

2014

Maitre d'hotelis known as

2014

For proper maintenance and cleaning, most equipment in the kitchen require

2014

The wine waiter is known as

2014

An equipment that is used for toasting and baking in kitchen is

2014

An example of mechanicalkitchen equipment that saves energy is

2014

One of the points to consider when choosing small equipment is

2014

A la carte means

2014

Flambe is an example of

2014

Suet means the

2014

Someone who works in the front office of a hotel is called a

2014

2014 WAEC SSCE Catering Craft Practice Past Questions

List and explain four types of catering establishmen.

(a) State five reasons for menu planning in catering.(b) List six types of menu.

(a) State five points to consider when choosing cooker.(b) List six measuring equipment used in the catering establishment.

(a) List eight personnel in the food and beverage area.(b) State two functions each of any two personnel listed in 3{a).

(a) Define the term "paper bag" in cooking. (b) List six methods of food preparation.(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.

(a) Define the term hospilality(b) List six methods of food preparation(c) State five functions of cafering establishnient

The service staff are known as

The menu where two or more dishes are given at a fixed price is known as

Maitre d'hotelis known as

For proper maintenance and cleaning, most equipment in the kitchen require

The wine waiter is known as

An equipment that is used for toasting and baking in kitchen is

An example of mechanicalkitchen equipment that saves energy is

One of the points to consider when choosing small equipment is

A la carte means

Flambe is an example of

Suet means the

Someone who works in the front office of a hotel is called a

All catering utensils used in preparation and serving of food should be extremely

An aesthetically appealing environment in a hotel is put in a place by