2024 WAEC Catering Craft Practice Questions and Answers
The West African Examination Council (WAEC) Has Scheduled The 2024 WAEC Catering Craft Practice Questions and Answers Paper To Kick of on 2nd May, 2024.
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2024 WAEC Catering Craft Practice Questions and Answers
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WAEC Catering Craft Practice 2024 Paper is Categorized in to 2 parts:
- WAEC Catering Craft Practice Theory 2024
- WAEC Catering Craft Practice Objective 2024
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WAEC Catering Craft Practice Expo 2024
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Past WAEC Catering Craft Practice Answer 2023
UP NEXT [FINAL PAPERS]
===========================
Friday, 23rd June 2023
Catering Craft Practice 2 (Essay)
09:30am – 10:20am
Catering Craft Practice 1 (Objective)
10:20am – 11:00am
===========================
Question 1 Answer
(1a)
(PICK ANY FOUR)
(i) It offers a quick and hassle-free way to enjoy a meal without the need for grocery shopping, meal preparation, or cleaning up afterward.
(ii) Dining out provides an opportunity to socialize and spend quality time with others in a relaxed setting.
(iii) It offers an opportunity to try new foods and expand culinary horizons beyond what one might typically cook at home.
(iv) Restaurants often provide a festive atmosphere and specialized menus for such events.
(v) It provides a neutral and professional setting where individuals can discuss work-related matters or build relationships over a meal.
(vi) Eating outside can be a way to unwind, relax, and enjoy a change of scenery.
(1bi)
(PICK ANY ONE)
Tasting menu refers to a type of menu offered by restaurants that provides a curated selection of smaller portions of dishes, usually in a sequence predetermined by the chef. It is designed to offer a gastronomic journey and allow diners to experience a wide range of flavors, textures, and techniques within a single meal.
OR
Tasting menu refers to a carefully curated selection of smaller portions of dishes that are presented in a predetermined sequence to provide a culinary experience for guests. It involves showcasing the chef’s skills, creativity, and the restaurant’s culinary offerings.
(1bii)
It is used for serving sweet wine.
Question 3 Answer
(3a)
(i) Batonnet
(ii) Chiffonade
(iii) Brunoise
(iv) Julienne
(3b)
(PICK ONLY 2)
(i) Julienne: Julienne cut involves cutting vegetables into thin, matchstick-like strips. This cut is commonly used for stir-fries, salads, and garnishes.
(ii) Brunoise: Brunoise is a fine dice cut, where vegetables are diced into small cubes measuring around 1/8 inch on each side. This cut is often used in soups, sauces, and fine culinary preparations.
(iii) Chiffonade: Chiffonade is a slicing technique used for leafy vegetables, especially herbs like basil or spinach. It involves stacking the leaves, rolling them tightly, and slicing into thin ribbons. Chiffonade is commonly used as a garnish or added to salads, pasta dishes, or soups.
(iv) Batonnet: Batonnet is a rectangular cut that results in long, thin sticks or batons. The vegetables are cut into sticks measuring about 1/4 inch on each side and can vary in length. Batonnet cut is often used for roasted or sautéed vegetables, as well as for creating uniform pieces for crudité platters.
Question 4 Answer
(4a)
(PICK ANY FOUR)
(i) Overheating during the clarification process
(ii) Not removing impurities and scum during the stock-making process
(iii) Using a dirty or impure water source
(iv) Adding too many vegetables and herbs which can create a cloudy broth
(v) Using too much meat or bones which can result in excess fat and collagen
(vi) Not allowing enough time for the consomme to clarify naturally
(vii) Using starchy vegetables such as potatoes or turnips during the stock-making process
(viii) Adding salt before the consomme has completely cleared
(ix) Using a stirring motion during the clarification process which can stir up impurities and cloud the consomme
(x) Using a too fine mesh or cloth during the straining process which can trap small particles and prevent clarity.
(4b)
(i) The choice of ingredients: Select quality ingredients such as bones meat and vegetables. Choose ingredients that are fresh and free from spoilage or contamination.
(ii) Time and temperature: Simmer the ingredients gently and for an appropriate amount of time generally 3-4 hours for chicken stock and up to 8 hours for beef stock.
(iii) Skimming and straining: Skim impurities and fat from the top and strain the stock through a fine mesh or cheesecloth to remove any remaining impurities.
(iv) Storage: Once stock is made cool it as quickly as possible and store it in airtight containers in the refrigerator or freezer. Use or freeze within 3-4 days to maintain freshness and prevent spoilage.
Question 5
(5a)
(PICK ANY FOUR)
(i) To create a comfortable and supportive sleeping surface
(ii) To protect your mattress from wear and tear
(iii) To provide insulation and regulate temperature during sleep
(iv) To prevent allergens and bacteria from accumulating in the mattress
(v) To reduce noise and movement transfer during sleep
(vi) To enhance the overall look and feel of your bedroom decor.
(5bi)
TOP SHEET
(PICK ANY ONE)
(i) Provide a decorative touch to the bedding ensemble.
(ii) Prevent the duvet or comforter from getting dirty or stained.
(iii) Help regulate body temperature by adding an extra layer of warmth or coolness.
(iv) Add a layer of cushioning between the body and the mattress.
(iv) Help protect the mattress from wear and tear.
(5ii)
BOTTOM SHEET
(PICK ANY ONE)
(i) Bottom sheets provide an extra layer of protection for your mattress.
(ii) A bottom sheet can help maintain good hygiene by acting as a barrier between you and your mattress.
(iii) A high-quality bottom sheet can add to the overall comfort of your bed by providing a smoother surface to lie on.
(iv) Bottom sheets come in a variety of colors patterns and materials allowing you to personalize your bedding and express your personal style.
(v) Bottom sheets are typically made from durable materials that can withstand frequent washing and drying
(5iii)
BED COVER
(PICK ANY ONE)
(i) Bed covers protect the mattress and pillows from dust dirt and spills
(ii) Bed covers come in a range of colors styles and textures allowing you to customize your bedding to suit your personal taste and home decor.
(iii) In colder months or climates bed covers provide extra warmth and insulation helping to keep you cozy and comfortable throughout the night.
(iv) Most bed covers are machine washable making them easy to clean and maintain.
(v) Bed covers can be used in a variety of settings and situations from camping trips and overnight stays to guest rooms and everyday use
(5ci)
Top sheet
(5cii)
(PICK ANY ONE)
(i) The top sheet should be laid face-down to ensure that the seams are on the top side and do not cause any discomfort to the sleeper.
(ii) It is easier to tuck in the sides of the top sheet when it is laid face-down.
(iii) The side with the label or seam tag is typically laid face-down to avoid any irritation to the sleeper’s skin.
(iv) The bottom sheet is always laid with the right side facing up to ensure a smooth and comfortable surface for the sleeper.
(v) The bed cover or comforter is laid with the patterned or decorative side facing up for aesthetic reasons.
(vi) Laying the bed cover or comforter with the patterned or decorative side facing up also ensures that the sleeper can appreciate and enjoy the design.
Question 6 Answer
(6a)
(PICK ANY FOUR)
(i) Moisture
(ii) Temperature
(iii) Nutrients
(iv) Oxygen
(v) pH Level
(vi) Time
(6b)
(PICK ANY THREE)
(i) To ensure the pastry holds its shape during baking
(ii) To create a crisp and crumbly texture
(iii) To prevent the pastry from becoming soggy when filled with wet ingredients
(iv) To increase the shelf life of the pastry
(v) To provide a strong base for the addition of sweet or savory toppings
(vi) To add an extra layer of texture and flavor to your baked goods.
(6c)
(PICK ANY TWO)
(i) Fresh fruit slices or berries
(ii) Edible flowers or petals
(iii) Crushed nuts or seeds
(iv) Sprinkles or confetti shapes
(v) Chocolate shavings or curls
(vi) Piped icing or whipped cream swirls.
WAEC Catering Craft Practice Objective Answer 2023
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