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

(a) Write three uses of salad. 

(b) Write five steps in making vegetable salad.

 (a) Match the foods with the type of wine – dry wine, red wine, white wine, sweet white wine.

(b) Write the methods in the preparation of the following ; (i) Bagel (ii) Fish cake (iii) Kebab (iv)  Cream caramel

(a) Write three ingredients in making clear soup (consomme).

(b) Write five steps in making clear soup (consomme).

(a) Define Cocktail.

(b)(i) List five ingredients in making non-alcoholic cocktail 

(ii) List two ingredients in garnishing cocktail. 

(a) Sequentially write five steps in making fried fish-in-batter.

(b) Write three steps in making batter.

State two importance of each of the following factors in menu structure.

(a) length; (b) design; (c) language; (d) presentation.

(a) State three reasons for using disposables in’ catering industry.

(b) State three hygienic precautions taken in the use of refrigerator.

(c) List two items for serving cocktail in the bar.

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 (N40,000) and other expenses such as rent and utility bills was Fifteen thousand naira (15,000).

Use this information to answer questions 4(a),(b) and (c).

(a) Identify the overhead cost and labour cost.

(b) Calculate net profit.

(c) Calculate the percentage net profit.

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, Cooking and Purchasing.

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 preparing the menu.

(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient.

(d) Name the class of menu illustrated in the diagram.

Explain the following culinary terms: (a) Hors d’oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:

To make potato chips, the potatoes are best cut into

Organization of kitchen operations is mostly influenced by the

In which of the following scenarios is a first aider mostly needed?

Breast and drumstick are obtained from the food labelled

Fillet, plate, tail and leg are types of cut from the food item labelled

Which of the food items are suitable for steaming?

The cooking method that is applicable to all the food items in Fig. 4 is

The main purpose ofa menu card is to serve as

Soft and juicy poultry meat is best obtained from

Vegetable salad is a suitable accompaniment for