Catering Craft Practice Questions and Answers

Test your understanding of the methods of cooking, dietary adequacies, hygienic practices in handling food and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals.

6.

An accompaniment for mousses and pates is

A.

Lemon segments with fish

B.

Buttered bread

C.

Tabasco sauce

D.

Buck wheat pancakes

Correct answer is B

No explanation has been provided for this answer.

7.

During cooking in a microwave oven, food is cooked

A.

Quickly around the edges

B.

Wholly at the centre

C.

Only at the outmost part

D.

Partly from the center

Correct answer is B

No explanation has been provided for this answer.

8.

The major vitamin in citrus fruit is

A.

Vitamin K

B.

Vitamin D

C.

Vitamin C

D.

Vitamin A

Correct answer is C

No explanation has been provided for this answer.

9.

For a hospitality industry to flourish, the most important operational combinations are

A.

Manufacturing expertise and revenue

B.

Customer and capital

C.

Skilled and unskilled labour

D.

Skilled labour and capital

Correct answer is D

No explanation has been provided for this answer.

10.

When planning menu for pregnant women, it is important to avoid the use of

A.

Honey

B.

Flour

C.

Meat

D.

Alcohol

Correct answer is D

No explanation has been provided for this answer.


Sub-categories

WAEC