Catering Craft Practice JAMB, WAEC, NECO AND NABTEB Official Past Questions

(a) List six equipment found in the still room. 

(b) State five mis-en-place for a dispense bar service.

(a) List four chief ingredients for making meat balls.

(b) State six procedures for making meat balls.

(a) State the six basic technical skills in food and beverage service. 

(b) State two uses of serviettes.

(a) List six types of fish cut.

(b) State three reasons for coating fis for frying.

(c) List four ingredients for coating fish.

Highlight the eight procedures for making bread.

Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d’ hôte.

(a) State four advantages of a well planned kitchen.

(b) Mention four categories of kitchen equipment

(i)___________(ii)__________(iii)__________(iv)_________

(a) List four cuts of beef.

(b) State four factors to consider when purchasing fresh fish.

(c) Give four methods of cooking fish.

(a) State four rules to observe when making coffee. (b) Give two reasons each for the following bad results in coffee: (i) Weak coffee (ii) Bitter coffee.

(a) State four measures to prevent kitchen pests.

(b) State four precautions to take against accidents in the kitchen

state two uses each of the following kitchen equipment: (a) Colander, (b) Pastry board, (c)kitchen shears (d) Tongs.

In catering establishments, sales are most likely increased by

The chief mineral salts in green vegetables are

Which of the following nutrients should be mostly considered when planning meals for adolescents?

A teenage that had diarrhea after eating contaminated food at a party was suffering from

An example of aperitif is 

When serving beverages, tray should be carried 

What is the difference between an omelette pan and a frying pan?

canapes are examples of

The purpose of forecasting restaurant sales is to

A means of extinguishing fire in a catering establishment is to