WAEC 2024 Catering Craft Practice Essay and Objective Questions and Answers
WAEC 2023 CONFIRM AND ACCURATE CATERING CRAFT
1.
(a) The three basic ingredients for velouté are white stock (chicken, veal, or fish), blonde roux (equal parts flour and fat cooked together), and seasonings.
(b) The first five procedures for making velouté are:
1. Heat the white stock in a saucepan until it reaches a simmer.
2. In a separate saucepan, melt the fat (butter or oil) and add the flour to create the roux.
3. Cook the roux over medium heat, stirring constantly, until it turns a light golden color (blonde roux).
4. Slowly add the hot stock to the roux, whisking constantly to create a smooth mixture.
5. Continue to cook and stir the velouté over low heat until it thickens to the desired consistency. Season with salt, pepper, and any other desired seasonings.
2.
(a) The appropriate strength of flour used for making:
(i) Choux paste is strong flour or bread flour, as it needs a high protein content to create structure when baked.
(ii) Suet paste typically uses self-rising flour, as the suet and baking powder provide the necessary leavening agents.
(iii) Sugar paste uses icing sugar (powdered sugar) as it is finer and dissolves more easily into the mixture.
(iv) Short paste can use plain flour, as it doesn’t require the same protein content as choux paste, but still needs some structure.
(2a)
(i) Choux Paste: Medium flour
(ii) Suet Paste: Strong flour
(iii) Sugar Paste: Weak flour
(iv) Short Paste: Medium flour
(2b)
(PICK FOUR ONLY)
(i) Laminating: It involves rolling out a portion of the dough into a rectangle and then placing a thin layer of chilled butter on top.
(ii) Folding: After placing the butter on the dough, the dough is folded in a specific manner to encase the butter completely.
(iii) Resting: It allows the gluten in the dough to relax and the butter to solidify, making it easier to handle and preventing the layers from melting together.
(iv) Chilling: The dough is often chilled in the refrigerator between folding stages to maintain the desired temperature.
(v) Turning: It involves rolling out the dough into a rectangle, folding it in a specific manner, and then rolling it out again to create more layers and develop the flaky texture.
(3a)
(3ai) Garnishes.
(3aii)
(I) it Enhances presentation
(II) it adds flavor/aroma
(III) one,from the garnishes can signify the type of cocktail.
(3b)
(i) Shaken- ingredients are combined in a shaker with ice and strained into a glass.
(ii) Stirred- ingredients are stirred with ice in a mixing glass and strained into a glass.
(iii) Blended- ingredients are blended with ice in a blender.
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