by Sunday | May 7 | Catering Craft Practice WAEC
A. table d’hote B. plat du jour C. a la carte D. carte de jour Correct Answer: Option A – table d’hote
by Sunday | May 7 | Catering Craft Practice WAEC
A. keep record of customers coming into the hotel B. account for every dish leaving the kitchen C. give a cost of all the dishes D. regulate the recruitment of staff Correct Answer: Option B – account for every dish leaving the...
by Sunday | May 7 | Catering Craft Practice WAEC
A. heat, smoke and aroma B. perspiration, flavour and odour C. smoke, flavour and aroma D. heat, odour and perspiration Correct Answer: Option A – heat, smoke and aroma
by Sunday | May 7 | Catering Craft Practice WAEC
A. braised rice with cheese B. braised rice with mushroom C. fried rice with mushroom D. fried rice with cheese Correct Answer: Option B – braised rice with mushroom
by Sunday | May 7 | Catering Craft Practice WAEC
The diagram illustrates a cooking process. study it and answer the question below. A. dry cooking B. moist cooking C. radiation cooking D. microwave cooking Correct Answer: Option B – moist cooking
by Sunday | May 7 | Catering Craft Practice WAEC
The diagram illustrates a cooking process. study it and answer the question below. A. boiling B. steaming C. poaching D. sous vide Correct Answer: Option A – boiling
Download Business Administration Project Topic PDF - Effects of Job Stress on Employee’s Performance in Evans Nigeria
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