2016 WAEC SSCE Catering Craft Practice Past Questions

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2016

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

2016

(a) State four causes of common accidents in the kitchen.(b) Sate four personal hygeine practices in catering.

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(a) State two reasons why green leafy vegetables should not be cooked in boiling water.(b) List the six glasses that are used to serve wine.(c) List the six main ingredients used in the preparation of scones.

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(a) Mention three main ways that food can be contaminated.(b) State five thickening agents for sauces.

2016

(a) State four essential information required when booking in the food and beverage department.(b) List four common accidents that could occur in the kitchen.(c) State two ways of reducing wastage in the kitchen.

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(a) List four types of menu.(b) State four uses of food accompaniment.(c) Define the term menu card.

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(a) List four methods of food and beverage services.(b) State four information that is usually found on a wine bottle.(c) List four types of alcoholic wine.

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(a) Define the term poultry.(b) State four points to consider when choosing poultry.(c) List four methods that are suitable for cooking poultry.

2016

(a) State one use of each of the following kitchen equipment (i) brain marie, (ii) wooden spoon.(b) State two ways each in which the following kitchen equipment can be cared for: (i) oven cloth (ii) baking tray (iii) sau…

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(a) Define the term food poisoning.(b) Mention four instances when food handlers should thoroughly wash their hands.(c) List four parts of the body through which food can be contaminated.

2016

(a) State three duties of the head chef in a hotel.(b) State five responsibilities of members in a catering team.

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Cocktails are

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Sweetened and flavoured spirits are known as

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Tea menu isa

2016

Which of the following is important in the maintenance of kitchen equipment?

2016

In calculating the total cost of a menu, it is necessary to analyze

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When serving beverages, carry tray

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The correct service of coffee or tea is to

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Portion control means

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The commercial catering establishments are traditionally known for

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