WAEC 2024 Catering Craft Practice Alternative to Practical Work Questions and Answers
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WAEC 2024 Catering Craft Practice Alternative to Practical Work Answers
WAEC CATERING CRAFT PRACTICAL WORK
(1a)
(PICK ANY THREE)
(i) Butter
(ii) Whey
(iii) Yogurt
(iv) Casein
(v) Cheese
(vi) Cream
(1b)
(PICK ANY TWO)
(i) By Adding the lactase enzyme to milk can help break down the lactose, making it more digestible for individuals with lactose intolerance.
(ii) By Fermenting milk products, such as yogurt or kefir, can make them more digestible as the bacteria involved in fermentation help break down the lactose.
(iii) Milk can be processed to remove or reduce the lactose content, making it more suitable for individuals with lactose intolerance.
(iv) By Partially hydrolyzing the lactose in milk can also make it more digestible for those with lactose intolerance.
(1c)
(PICK ANY THREE)
(i) Soy Milk
(ii) Almond Milk
(iii) Oat Milk
(iv) Coconut Milk
(v) Rice milk
(2ai)
-SCOOPS-
(PICK ANY ONE)
(i) Portion control for ingredients like ice cream, rice, or baked goods.
(ii) Consistent serving of food items such as mashed potatoes, sauces, or dips.
(iii) Measurement and portioning of pre-cooked or pre-prepared items.
(2aii)
-PIE DISH-
(PICK ANY ONE)
(i) Portion control for baked goods like pies, quiches, or casseroles.
(ii) Presentation of individual-sized servings for desserts or savory dishes.
(iii) Portion control for ingredients during food preparation, such as measuring fillings or toppings.
(2aiii)
-BOWLS-
(PICK ANY ONE)
(i) Portion control for soups, stews, or other liquid-based dishes.
(ii) Presentation of individual-sized servings for salads, cereals, or desserts.
(iii) Measurement and portioning of ingredients during food preparation.
(2aiv)
-MEASURING SCALE-
(PICK ANY ONE)
(i) Accurate measurement of ingredients for precise recipe formulation.
(ii) Portion control for weight-sensitive items like proteins, grains, or portion-controlled meals.
(iii) Monitoring and recording of portion sizes for nutritional information or cost control.
(2b)
(i) Clear Soups: Includes broths, consommés, and consommé-based soups.
(ii) Cream Soups: Thickened with a roux or other thickening agent, often featuring pureed vegetables or dairy.
(iii) Puree Soups: Smooth, thick soups made by pureeing vegetables, legumes, or other ingredients.
(iv) Specialty Soups: Unique or regional soups, such as chowders, bisques, or ethnic-inspired soups.
(3a)
I – whisk
II – spatula
III – Butchers knife
IV – zester
(3bi)
I – Whisk
(PICK ANY ONE)
(i) Blending and incorporating ingredients, such as eggs, cream, or batters, to achieve a smooth, uniform consistency.
(ii) Aerating and whipping ingredients, like egg whites or cream, to create light and fluffy textures.
(iii) Mixing and emulsifying sauces, dressings, and gravies to prevent lumps and ensure a creamy texture.
(3bii)
II – Spatula
(PICK ANY ONE)
(i) Lifting, turning, and transferring delicate foods, such as fried eggs, pancakes, or fish fillets.
(ii) Scraping the sides of bowls and pans to ensure all ingredients are incorporated during mixing and cooking.
(iii) Spreading and smoothing toppings, frostings, or other coatings on baked goods or desserts.
(3biii)
III- Butcher’s knife
(PICK ANY ONE)
(i) Cutting and slicing meats, poultry, and fish into precise portions or desired shapes.
(ii) Mincing or chopping vegetables, herbs, and other solid ingredients for cooking or garnishing.
(iii) Trimming and shaping larger pieces of meat or produce for further processing or presentation.
(3biv)
IV – Zester
(PICK ANY ONE)
(i) Removing the thin, flavorful outer layer (zest) of citrus fruits, such as lemons, limes, or oranges, for use in cooking and baking.
(ii) Grating hard cheeses, chocolate, or other solid ingredients to create fine, decorative toppings or flavorful additions.
(iii) Producing small, delicate shavings of vegetables or fruits for garnishes or textural elements in dishes.
(5a)
(PICK ANY THREE)
(i) Milk
(ii) Sugar
(iii) Baking Flour
(iv) Egg
(v) Flavouring (e.g., vanilla or chocolate)
(5b)
(PICK ANY FIVE)
(i) Over-leavening, leading to a coarse or open texture
(ii) Unpleasant soapy or bitter taste
(iii) Collapse or sinking of the finished product
(iv) Unstable or fragile structure
(v) Unappealing appearance or presentation.
(vi) Excessive browning or burning
(vii) Unpleasant mouthfeel or aftertaste
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