Catering Craft Practice Past Questions and Answers

Question 6 :

• WAEC 2014

A sauce is a liquid which has been thickened by

A. Roux
B. Stock
C. Broth
D. Vegetable

Question 7 :

• WAEC 2014

Which of the following is very important for the successful operations in the hospitality industry?

A. Goods
B. Weather
C. Climate
D. Environment

Question 8 :

• WAEC 2014

What is a menu? it is a

A. Food taken by customers
B. List of delicious and attractive foods
C. List of available foods and their prices
D. Food taken by the rich and their families

Question 9 :

• WAEC 2014

Which of the following reasons is regarded as a marketing tool for menu?

A. It enables interaction between the waiter and the customers
B. It is always attractive and handy
C. It is easy to read and understand
D. It allows for advance knowledge of price and list of items

Question 10 :

• WAEC 2014

The term "plat du jour" means

A. A meal at a fixed price
B. Special dish of the day
C. Cooked to order
D. Food on a plate