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.

16.

Cash discount is allowed in consideration of

A.

Regular patronage

B.

Longtime patronage

C.

Credit patronage

D.

Prompt payment

Correct answer is C

No explanation has been provided for this answer.

17.

The meat obtained from old hens is usually

A.

Tough

B.

Soft

C.

Juicy

D.

Tender

Correct answer is A

No explanation has been provided for this answer.

18.

The right procedure for making tea is to

A.

Put tea and water in a jug and heat

B.

Brew tea with boiling water

C.

Pour warm water over tea

D.

Pour cold water over tea and top with hot water

Correct answer is B

No explanation has been provided for this answer.

19.

In order to maintain a refrigerator at peak efficiency, it should be defrosted

A.

Daily

B.

Weekly

C.

Fortnightly

D.

Monthly

Correct answer is B

No explanation has been provided for this answer.

20.

The difference between selling price and cost price of a dish is known as

A.

Net profit

B.

Gross profit

C.

Total sales

D.

Cost plus

Correct answer is B

No explanation has been provided for this answer.


Sub-categories

WAEC