2015 WAEC SSCE Catering Craft Practice Past Questions

2015

(a) State five points to consider when selecting methods of cooking.(b) State three reasons for cooking foods.

2015

(a) List eight equipments in the bar.(b) State four important points in maintenance and care of kitchen equipments.

2015

(a) State four basic information required when recording accident at work.(b) State four steps to be taken when handling complaints.

2015

(a) List four accompaniments that go with fish.(b) State four points to note in making cocktail.

2015

State eight order of work preparation for service.

2015

(a) List four non-alcoholic beverages.(b) State four reasons for bitter taste in the making of coffee.(c) List four methods of making coffee.

2015

(a) State four factors to consider before planning menu.(b) List four types of menu.(c) State two reasons why people eat out.

2015

(a) List four small equipment used in pastry making.(b) State four ways of caring for a refrigerator.(c) List four materials used in making kitchen equipment.

2015

(a) Mention four kitchen staff.(b) State four factors that can make kitchen working area comfortable.(c) List four cleaning materials used in the kitchen.

2015

(a) Explain accommodation sector of the hospitality industry,(b) List four service staff.(c) (i) List four nutrients. (ii) Give two food sources each of any two nutrients listed in (c)(i) above.

2015

(a) Explain the term welfare catering(b) List four departments/sections in a hotel.(c) State four characteristics of the hospitality industry.

2015

The term appetizer means

2015

Menu for diabetic patients should have little quantity of

2015

'Carte du jour'means menu

2015

The main objective of menu planning is to

2015

Which of the following kitchen equipment is used for baking?

2015

Colander is an equipment used for

2015

Bain marie is a kitchen equipment used for

2015

A salamander is a/ an

2015

Wine is a product of

1 2 3