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MATHEMATICS-OBJ 01-10: BBABBDDCBA 11-20: CBADCDCCBB 21-30: AABCCDCABC 31-40: BDADADABDC 41-40: BCCBBBBDDB Solved by MR FEMI SOLUTIONS Completed!!! Nabteb

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CATERING OBJ 01-10: DADCCCBABC 11-20: BDCCCDABCC 21-30: BCDDACAADD 31-40: BADACBAACA COMPLETED Nabteb

(7c) (i) Raise the alarm and alert others in the vicinity (ii) Evacuate the area immediately and move to a safe location (iii) Call the fire department or emergency services and follow their instructions

*NABTEB 2024 CATERING ANSWERS* PART I; ANSWER THREE(3) QUESTIONS FROM THIS PART (1a) Alcoholic beverages: - Beer - Whiskey Non-alcoholic beverages: - Juice - Soda (1b) (i) Triangle fold (ii) Waterfall fold (iii) Fan fold (iv) Bunny ear fold (1c) (i) To add an extra layer of elegance to the table setting (ii) To serve as a base for a soup bowl or dessert dish (iii) To provide a surface for placing a napkin or utensils (1d) (i) Pinot Grigio (ii) Chardonnay (iii) Merlot (iv) Cabernet Sauvignon ==================== (2a) (i) Complementary flavors: pairing foods and drinks with complementary flavor profiles. (ii) Contrasting textures: pairing crunchy, smooth, or creamy textures to create a harmonious combination. (iii) Balancing intensity: pairing strong flavors with milder ones to achieve balance. (2b) (i) Table d'hote cover (ii) A la carte cover (iii) Buffet cover (iv) Coffee shop cover (2c) (i) Dinner plate (ii) Water glass (iii) Wine glass (iv) Napkin (v) Table knife (vi) Table fork (vii) Table spoon (viii) Teaspoon (ix) Table mat or placemat (x) Bread and butter plate (2d) Portion control: Portion control refers to the practice of measuring and serving specific amounts of food and drinks to ensure consistent quality, presentation, and cost control. It involves measuring ingredients, cooking yields, and serving sizes to maintain consistency and minimize waste. ==================== (3a) - 2 cups of warm water - 2 teaspoons of active dry yeast - 3 tablespoons of sugar - 4 cups of all-purpose flour - 1 teaspoon of salt - 2 tablespoons of butter, melted - 1 egg, beaten (optional) (3b) (i) Activate yeast in warm water, then add sugar and let it dissolve. (ii) Add flour, salt, and melted butter to the yeast mixture. (iii) Mix and knead the dough for 10 minutes until smooth and elastic. (iv) Place dough in a greased bowl, cover, and let it rise in a warm place for 1 hour. (v) Punch down the dough and divide it into 8-10 equal pieces. (vi) Shape each piece into a ball and then flatten into a roll. (vii) Place rolls on a baking sheet, leaving space for rising. (viii) Brush with beaten egg (if using) and bake in a preheated oven at 375°F for 15-20 minutes or until golden brown. (3c) (i) Enhancing flavor: Accompaniments like sauces, gravies, and chutneys add flavor and depth to dishes. (ii) Adding texture: Accompaniments like nuts, seeds, and croutons provide crunch and texture contrast. (iii) Balancing flavors: Accompaniments like yogurt or sour cream can balance spicy or rich flavors. (iv) Visual appeal: Accompaniments like garnishes, sprinkles, or edible flowers add color and visual appeal to dishes. ==================== PART II; ANSWER TWO(2) QUESTIONS ONLY (5a) (i) Checking in and out guests (ii) Handling room assignments and key cards (iii) Managing reservations and cancellations (iv) Answering phone calls and responding to guest inquiries (v) Handling payment transactions and billing (5b) (i) Cleaning and sanitizing guest rooms and bathrooms (ii) Changing linens and restocking towels and amenities (iii) Dusting and polishing furniture and fixtures (iv) Vacuuming and mopping floors (v) Replenishing mini-bar and room supplies (5c) (i) Attentiveness: Anticipating and meeting guests' needs (ii) Communication skills: Clear and friendly interaction with guests (iii) Product knowledge: Familiarity with menu items and ingredients (iv) Efficiency: Prompt and organized service delivery (v) Friendliness: Warm and welcoming demeanor towards guests ==================== (7a) (i) Bacteria (e.g., Salmonella, E. coli) (ii) Viruses (e.g., Norovirus) (iii) Parasites (e.g., tapeworms) (iv) Chemical contamination (e.g., food additives, pesticides) (7b) (i) Proper handwashing and hygiene practices (ii) Safe storage and handling of food (e.g., refrigeration, separation) (iii) Thorough cooking and reheating of food (iv) Regular cleaning and sanitizing of food preparation areas

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F/maths Obj 01-10: BBABBDDCBA 11-20: CBADCDCCBB 21-30: AABCCDCABC 31-40: BDADADABDC 41-50: BCCBBBBDDB

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