WAEC Catering Craft Practice Essay and Objective

WAEC 2024 Catering Craft Practice (Essay and Objective) Questions and Answers – FASTANSWER TEAM

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WAEC 2024 Catering Craft Practice Objective Answers

CATERING OBJ
01-10: CDBDCADDCC
11-20: CAACDDCAAB
21-30: BDADADDBBA
31-40: CBCBACBDBD

COMPLETED

WAEC 2024 Catering Craft Practice Essay Answer 

COMPLETE WAEC 2024 SOLUTION

CATERING CRAFT PRACTICE

(1a)
(i)Eyes: Fresh fish have clear, shiny, and slightly protruding eyes. Cloudy, sunken, or dull eyes indicate spoilage.

(ii) Gills:Fresh fish have bright red or pink gills that are free of slime or mucus. Discolored, grayish, or soggy gills indicate spoilage.

(iii)Skin and Scales: Fresh fish have shiny, firm, and tightly adhered scales. Dull, loose, or flaking scales indicate spoilage.

(iv)Smell: Fresh fish have a mild, slightly sweet smell. Strong fishy or ammonia-like odors indicate spoilage.

(1b)
(PICK ANY FOUR)
(i)Fillet
(ii)Fish Steak
(iii)Lion
(iv)Butterfly Fillet
(v)Cutle

(2a)
Microwave oven

(2aii)
I: Control Panel
II: Door
III: Ventilation Grill
IV: Cooking Chamber

(2b)
The method of heat transfer utilized is radiation.

CATERING CRAFT PRACTICE

(3a)
Kitchen safety refers to the practices and precautions taken to prevent accidents, injuries, and hazards while working in a kitchen environment. This includes measures such as proper handling of knives and hot surfaces, maintaining cleanliness and organization, and being mindful of potential risks like slipping or electrical hazards.

(3b)
(i)Slips in the kitchen happen when floors get wet or greasy from spills or ingredients like oils, leading to loss of traction and accidents.

(ii)Trips happen in the kitchen when someone’s foot hits an object or uneven surface, causing them to lose balance and potentially fall.

(3c)

(PICK ANY TWO)

(i)Keep floors clean and dry by promptly wiping up spills.
(ii)Ensure that rugs and mats are securely fastened to the floor.
(iii)Store kitchen tools and equipment properly to prevent them from protruding into walkways.
(iv)Avoid leaving cords or cables trailing across the floor; use cord organizers if necessary.
(v)Encourage everyone to wear appropriate footwear with good traction.

(1a)
(i)Eyes: Fresh fish have clear, shiny, and slightly protruding eyes. Cloudy, sunken, or dull eyes indicate spoilage.

(ii) Gills:Fresh fish have bright red or pink gills that are free of slime or mucus. Discolored, grayish, or soggy gills indicate spoilage.

(iii)Skin and Scales: Fresh fish have shiny, firm, and tightly adhered scales. Dull, loose, or flaking scales indicate spoilage.

(iv)Smell: Fresh fish have a mild, slightly sweet smell. Strong fishy or ammonia-like odors indicate spoilage.

(1b)
(PICK ANY FOUR)
(i)Fillet
(ii)Fish Steak
(iii)Lion
(iv)Butterfly Fillet
(v)Cutlet
(vi)Darne

*NUMBER FOUR*

(4a)
(PICK ANY FOUR)
(i) Caramelization: Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) Concentration of flavors: The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Improved texture: Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) Versatility: A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Ease of preparation: Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) Health benefits: Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming.

(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds

*NUMBER SIX*

(6a)
(i) Food Cost (FC)
(ii) Labor Cost (LC)
(iii) Overhead Cost (OC)

(6bi)
Net Profit (NP) = Sales – (Food Cost + Labor Cost + Overhead Cost)
Given:
Sales = ₦5,000
Food Cost (FC) = ₦1,950
Labor Cost (LC) = ₦1,100
Overhead Cost (OC) = ₦900
Net Profit (NP) = ₦5,000 – (₦1,950 + ₦1,100 + ₦900)
NP = ₦5,000 – ₦3,950
NP = ₦1,050

(6bii)
Percentage = (Value / Sales) × 100
Net Profit (NP) percentage = (₦1,050 / ₦5,000) × 100 = 21%
Food Cost (FC) percentage = (₦1,950 / ₦5,000) × 100 = 39%
Labor Cost (LC) percentage = (₦1,100 / ₦5,000) × 100 = 22%
Overhead Cost (OC) percentage = (₦900 / ₦5,000) × 100 = 18%

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