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CATERING CRAFT
01-10: CCDDCACAAA
11-20: DABDBACDBD
21-30: CCDCADCBBB
31-40: CBBBADACAC
COMPLETED
*WAEC CATERING CRAFT PRACTICE*
*NUMBER ONE*
(1a)
(i) Raw meat – Red
(ii) Raw fish – Blue
(iii) Cooked meat – Yellow
(iv) Salad and fruits – Green
(v) Vegetables – Brown
(vi) Bakery and dairy – White
(1b)
(PICK ANY TWO)
(i) To prevent cross-contamination between raw and cooked foods.
(ii) To promote hygiene and food safety in the kitchen.
(iii) To comply with food safety regulations and standards.
(iv) To help kitchen staff easily identify the correct board for each task.
(v) To reduce the risk of foodborne illnesses caused by bacteria transfer.
*WAEC CATERING CRAFT PRACTICE*
*NUMBER TWO*
(2a)
(PICK FOUR ONLY)
(i) Hydrogen peroxide
(ii) Methylated spirit
(iii) White vinegar
(iv) Lemon juice
(v) Baking soda
(vi) Glycerine
(vii) Ammonia solution
(viii) Detergent solution
(2b)
(PICK FOUR ONLY)
(i) Identify the stain: Determine the type of stain to select the appropriate cleaning method.
(ii) Act quickly: The sooner you treat the stain, the easier it is to remove.
(iii) Choose the right cleaner: Use a cleaner suitable for the specific stain type.
(iv) Test on a hidden area: Always test the cleaner on an inconspicuous part of the fabric to avoid damage.
(v) Follow fabric instructions: Check care labels for specific stain removal recommendations or warnings.
(vi) Avoid scrubbing: Rubbing the stain too hard can spread it or damage the fabric.
(vii) Rinse after treatment: Always rinse the fabric thoroughly to remove any residue from the cleaner.
*WAEC CATERING CRAFT PRACTICE*
*NUMBER THREE*
(3a)
(PICK FOUR ONLY)
(i) Whole milk
(ii) Skim milk
(iii) Evaporated milk
(iv) Condensed milk
(v) Powdered milk
(vi) Flavored milk
(vii) Lactose-free milk
(3bi)
Homogenization: This is a process in which milk is mechanically broken down to evenly distribute fat globules, preventing cream from separating.
(3bii)
Pasteurization: It is a heat treatment process that involves heating milk to a specific temperature for a set period to kill harmful bacteria without compromising its quality.
*WAEC CATERING CRAFT PRACTICE*
*NUMBER FOUR*
(4a)
(i) Pork roast: Apple sauce or mustard
(ii) White bait: Lemon wedges and brown bread with butter
(iii) Hot fish dish without a sauce: Parsley butter or lemon juice
(iv) Venison: Redcurrant jelly or game sauce
(4b)
(PICK ANY THREE)
(i) Self-service
(ii) Table service
(iii) Tray service
(iv) Counter service
(v) Specialized service
(vi) Buffet service
(4c)
Vinaigrette
*WAEC CATERING CRAFT PRACTICE*
*NUMBER FIVE*
(5a)
(i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets.
(ii) French dressing: A type of salad dressing typically made with oil, vinegar, mustard, and seasonings.
(iii) Gateau: A rich, fancy cake, especially one with layers and filling.
(iv) Mise en place: A French term meaning everything in its place, it refers to the preparation and arrangement of ingredients and tools before cooking begins.
(5b)
(i) Poisson – Fish
(ii) Couteau – Knife
(iii) Pomme de terre – Potato
(iv) Fromage – Cheese
*WAEC CATERING CRAFT*
*NUMBER SIX*
(6a)
A – À la carte menu
B – Table d’hôte menu
(6b)
Beverage (Mixed citrus juice)
(6c)
Starters/Appetizers
(6d)
(PICK ANY TWO)
(i) Each item is priced separately.
(ii) It offers a wide variety of individual dishes to choose from.
(iii) Customers have the freedom to choose each dish separately.
(iv) Food is usually freshly prepared to order.
(v) It often takes more time to serve since meals are cooked on request.
(vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.
Contents
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