NABTEB Catering Craft Practice Questions 2022 Latest Update
– NABTEB Catering Craft Practice Questions –
NABTEB Catering Craft Practice Questions will guide you before taking part in the NABTEB exams. Catering Craft Practice NABTEB Expo Questions are out now on our website.
About NABTEB
The National Business and Technical Examinations Board was founded in 1992 to domesticate craft level examinations.
More so, it was previously conducted by City & Guilds, Pittman’s, and the Royal Society of Arts throughout the United Kingdom in conformity with the principles of the National Policy on Education.
Its formation was the culmination of a 15-year evolutionary process in which FOUR Government Panels were established at various periods to assess the place and structure of public examinations in our educational system.
Mission
Develop as a Globally Recognized Assessment Body for Craftsmen and Technicians.
Vision
NABTEB is a vision-led, mission-driven public institution with the following vision: To be a Globally Recognised Assessment and Certification Body Preparing Candidates for the Workplace and Academic/Professional Excellence.
The management of the National Business and Technical Examinations Board (NABTEB) is yet to release the 2021 November/December NBC/NTC and ANBC/ANTC examinations results.
Candidates who intend to take part in the 2021 NABTEB GCE can learn how to check their results online.
NABTEB is one of the examination bodies set up by the Federal Government in 1992 to reduce the burden of conducting examinations, which involves a lot of technical and trade-related practicals.
The board conducts the National Technical Examination (NTC), National Business Certificate (NBC) and their respective advance level examinations (ANBC and ANTC).
READ ALSO!!!
➢ NABTEB GCE Guide Nov/Dec 2021
➢ NABTEB GCE Registration Form
➢ NABTEB Portal www.nabteb.gov.ng/
NABTEB Catering Craft Practice Questions & Answers 2022
Catering Craft Practice Obj Answers:
1-10: AAAAACCBCC
11-20: ACDBABAADA
21-30: BCDDBDCCBA
31-40: BCCCAAAACB
Catering Craft Practice Theory Answers:
(1a) Colander
(i) It used to strain foods such as pasta or rice
(ii) to rinse vegetables
(1b) Pastry board:
(i) It is used in the mixing of bread and pastry dough
(ii) It is used in kneading and rolling of bread and pastry dough
(1c) Kitchen shears
(i) It is used for cutting open food packaging
(ii) cutting up chicken
(1d) Tongs
(i) for serving salad or spaghetti
(ii) Turn meat in a pan or on the grill.
(2a)
(i) Regularly Clean Up Right After Meals
(ii) Stock Your Pantry with Canned or Jarred Food Items. (iii) Use Your Fridge and Freezer More for Storage
(iv) Seal Holes and Cracks
(2b)
(i) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
(ii) Keep knives sharp and in good condition and out of reach of children
(iii) If you suspect a gas leak, open the windows, turn off the supply and call your gas supplier.
(iv) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
(6a)
The bouquet garni: This is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients but is removed prior to consumption.
(6b)
A rissole is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep-fried. It is filled with savoury ingredients, most often minced meat or fish, and is served as the main course, or side dish.
(6c)
Sauté means to cook a dish in a small amount of fat over high heat, making sure that the food doesn’t stick to the pan by making it “jump” in and out of the heat.
(6d)
Table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.
DISCLAIMER! These are not real NABTEB Catering Craft Practice Questions, but likely repeated questions over the years to help candidates understand the nature of their examinations. Ensure to note every question provided on this page.
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