2017 WAEC SSCE Catering Craft Practice Past Questions

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2017

(a) List eight food and beverage service personnel.(b) List eight items required for table setting.

2017

(a) Mention the four parts of salad (b) List the four ingredients used in mayonnaise preparation.(c) State four points to consider when making stock.

2017

(a) Mention the four parts of salad (b) List the four ingredients used in mayonnaise preparation.(c) State four points to consider when making stock.

2017

(a) Mention the four parts of salad (b) List the four ingredients used in mayonnaise preparation.(c) State four points to consider when making stock.

2017

Outline eight procedures for the daily cleaning of an occupied hotel room.

2017

Mr A and Mrs B walked into a restaurant to eat fish and beef dishes respectively.(a) List six accompaniments suitable for Mr A.(b) Mention four table wares appropriate for serving Mrs B.(c) List six milk desserts suitabl…

2017

(a) List ten types of flour used in catering.(b) List six rising agents used in food preparation.

2017

(a) Define the term cover(b) State three characteristics of a cover.(c) List two table accompaniments necessary for every cover.(d) List four examples of alcoholic beverage.(c) List two table accompaniments.

2017

(a) State three factors that influence menu planning.(b) State five rules to observe in food service.

2017

(a) List four large kitchen equipment.(b) State four points to consider when buying kitchen equipment.(c) Mention four types of kitchen knives.

2017

(a) List and explain the three types of customers in catering industry.(b) List two examples each of any two types listed in 3(a) above.

2017

(a) The diagrams above illustrate different types of napkin folds.Study them and name the napkin folds labelled I - IV(b) State the two items required for polishing glasswares.(c)(i) List four equipments used in gueridon…

2017

(a) List four types of milk (b) List four nutrients found in milk (c) State four uses of milk in catering

2017

When is the best time to send out invoice to customers?

2017

Examples of catering services that rely on low margins but high volume of sales are

2017

Venison is suitable for a low cholesterol diet because its fat is mainly

2017

The food and beverage personnel that takes food order in the dining area is called

2017

As a source of protein, fish is

2017

Which of the following beverages are best served cold?

2017

When floors are wet and slippery, it is important to

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