2020
(a) Write three uses of salad. (b) Write five steps in making vegetable salad.
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2020 WAEC SSCE Catering Craft Practice Past Questions
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2020
(a) Match the foods with the type of wine - dry wine, red wine, white wine, sweet white wine.S/NFoodWine(i)Starter courses (ii)Fish dishes (iii)Game dishes (iv)Desert (b) Write the methods in the preparation of the fol…
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2020
(a) Write three ingredients in making clear soup (consomme).(b) Write five steps in making clear soup (consomme).
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2020
(a) Define Cocktail.(b)(i) List five ingredients in making non-alcoholic cocktail (ii) List two ingredients in garnishing cocktail.
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2020
(a) Sequentially write five steps in making fried fish-in-batter.(b) Write three steps in making batter.
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2020
State two importance of each of the following factors in menu structure.(a) length; (b) design; (c) language; (d) presentation.
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2020
(a) State three reasons for using disposables in the catering industry.(b) State three hygienic precautions taken in the use of refrigerator.(c) List two items for serving cocktail in the bar.
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2020
Vitoro restaurant made a sale of One hundred thousand naira (N100,000). The amount spent on ingredient for preparing the meal was Twenty-five thousand naira (N25,000), members of staff were paid Forty thousand naira (N40…
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2020
The diagram above is a flow chart for different stages of food processes. In a sequential order, complete the chart With the following processes; Holding, Mis-en-place, Reheating, Preparation, Storage, Presentation, Cook…
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2020
The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d).(a) Give three reasons why the menu is suitable for the aged.(b) Mention two methods of cooking used for prepar…
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2020
Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:
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2020
To make potato chips, the potatoes are best cut into
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2020
Organization of kitchen operations is mostly influenced by the
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2020
In which of the following scenarios is a first aider mostly needed?
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2020
Breast and drumstick are obtained from the food labelled
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2020
Fillet, plate, tail and leg are types of cut from the food item labelled
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2020
Which of the food items are suitable for steaming?
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2020
The cooking method that is applicable to all the food items in Fig. 4 is
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2020
The main purpose of a menu card is to serve as
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2020
Soft and juicy poultry meat is best obtained from
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