2015
(a) State five points to consider when selecting methods of cooking.(b) State three reasons for cooking foods.
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2015 WAEC SSCE Catering Craft Practice Past Questions
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2015
(a) List eight equipments in the bar.(b) State four important points in maintenance and care of kitchen equipments.
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2015
(a) State four basic information required when recording accident at work.(b) State four steps to be taken when handling complaints.
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2015
(a) List four accompaniments that go with fish.(b) State four points to note in making cocktail.
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2015
State eight order of work preparation for service.
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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.
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2015
(a) State four factors to consider before planning menu.(b) List four types of menu.(c) State two reasons why people eat out.
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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.
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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.
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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.
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2015
(a) Explain the term welfare catering(b) List four departments/sections in a hotel.(c) State four characteristics of the hospitality industry.
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2015
The term appetizer means
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2015
Menu for diabetic patients should have little quantity of
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2015
'Carte du jour'means menu
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2015
The main objective of menu planning is to
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2015
Which of the following kitchen equipment is used for baking?
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2015
Colander is an equipment used for
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2015
Bain marie is a kitchen equipment used for
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2015
A salamander is a/ an
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2015
Wine is a product of
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