2024 WAEC Catering Craft Practice Questions & Answers | Objective & Essay Guide- The West African Examinations Council (WAEC) has made valuable resources available to help students prepare for the 2024 Catering Craft Practice exam.
The exam is scheduled to begin on Thursday, May 2nd, 2024, and will include two sections: Catering Craft Practice 2 (Essay) and Catering Craft Practice 1 (Objective). These resources are designed to help students understand the exam’s expectations and equip them to perform their best in the Senior School Certificate Examination (SSCE).
WAEC 2024 Catering Craft Practice Questions and Answers:
2024 WAEC Catering Craft Practice Alternative Answers
For more answers and updates, click the link below to get full answers on telegram.
WAEC Catering Practical Answers
Question 1
(1a) List of Milk Derivatives: (Pick any three)
(i) Whey
(ii) Buttermilk
(iii) Lactose
(iv) Casein
(v) Ghee (Clarified Butter)
(vi) Curd/Yogurt
(1b) Methods for Making Milk More Digestible: (Pick any two)
(i) Adding the lactase enzyme to milk helps break down lactose, making it more digestible for those with lactose intolerance.
(ii) Fermenting milk products, like yogurt or kefir, makes them more digestible, as fermentation bacteria help break down lactose.
(iii) Processing milk to remove or reduce lactose content makes it suitable for lactose-intolerant individuals.
(iv) Partially hydrolyzing the lactose in milk aids in easier digestion for those with lactose intolerance.
(1c) Alternatives to Milk: (Pick any three)
(i) Soy Milk
(ii) Almond Milk
(iii) Oat Milk
(iv) Coconut Milk
Question 2
Solving/Typing…
Question 3
Solving/Typing…
Question 4
(4a) Types of Fish for Cooking: (Pick any five)
(i) Cod
(ii) Haddock
(iii) Halibut
(iv) Sea Bass
(v) Snapper
(vi) Sole
(vii) Trout
(4b) Examples of Fish Dishes: (Pick any three)
(i) Fish and chips made with cod or haddock, served with tartar sauce and mushy peas.
(ii) Grilled sea bass with a citrus glaze, served with roasted vegetables and quinoa.
(iii) Baked halibut with a garlic herb crust, served with mashed potatoes and green beans.
(iv) Snapper ceviche marinated in lime juice, mixed with diced tomatoes, onions, and cilantro, served with tortilla chips.
(v) Pan-fried trout fillets topped with almond slivers and a lemon butter sauce, served with wild rice and asparagus.
Question 5
(5a) Ingredients for Custard: (Pick any three)
(i) Milk or cream
(ii) Sugar
(iii) Thickening agent (such as cornstarch, flour, or eggs)
(5b) Effects of Using Excess Raising Agent in Baking: (Pick any four)
(i) Overexpansion – Excess raising agent can cause the mixture to rise too much during baking, leading to an uneven or cracked surface.
(ii) Collapsing – After initial overexpansion, the structure may not support itself, causing the product to collapse.
(iii) Altered Texture – The crumb of the baked goods can become coarse and airy rather than fine and tender.
(iv) Unpleasant Taste – An excess of raising agent, especially baking powder or soda, can leave a bitter or metallic taste in the finished product.
(v) Poor Coloration – Chemical reactions from too much raising agent can affect the Maillard reaction (browning of the product), resulting in pale or unevenly colored baked goods.
Answers Loading…
2024 WAEC Catering Craft Practice Objectives (OBJ) Answers
11-20: CAACDDCAAB
21-30: BDADADDBBA
31-40:
WAEC 2024 Catering Craft Practice Theory (ESSAY) Answers
WAEC Catering Craft Practice: Questions & Answers
Question 1
(1a) Characteristics of Fresh Fish: (Pick any four)
(i) Bright, Clear Eyes: Fresh fish should have bright, clear, and bulging eyes.
(ii) Firm, Elastic Flesh: The flesh should feel firm and spring back quickly when pressed.
(iii) Bright, Shiny Skin: Fresh fish skin should be bright, lustrous, and free of discoloration.
(iv) Bright, Red Gills: The gills of a fresh fish should be bright red or pink in color.
(v) Minimal or No Odor: Fresh fish should have a mild, sweet, or briny aroma without an unpleasant or fishy smell.
(vi) Firmly Attached Scales: The scales of fresh fish should be firmly attached to the skin.
(1b) Common Fish Cuts: (Pick any four)
(i) Fillets
(ii) Steaks
(iii) Cutlets
(iv) Whole Fish
(v) Loins
(vi) Nuggets
Question 2
(2a) Example of a Kitchen Appliance:
(i) Microwave
(2aii) Parts of a Microwave:
I – Door
II – Display Panel
III – Timer Control
IV – Power Level Control
(2b) Method of Heat Transfer: (Pick any one)
(i) Radiation
(ii) Conduction
(2c) Uses of a Microwave: (Pick any two)
(i) It is used for heating food.
(ii) It is used for defrosting frozen foods.
(iii) It is used for cooking.
(iv) It is used for reheating.
(v) It is used for steaming.
Question 3
(3a) Definition of Kitchen Safety:
Kitchen safety involves practices and measures taken to prevent accidents, injuries, and health hazards in a kitchen environment. It includes identifying and mitigating potential risks associated with using kitchen equipment, tools, and handling food.
(3b) Common Kitchen Accidents:
(i) Slips: Occur when there is a loss of traction between a person’s feet and the walking surface, often due to wet, slippery, or oily floors.
(ii) Trips: Happen when a foot or leg hits an object, causing the person to lose balance and potentially fall.
(3c) Tips to Prevent Slips and Trips: (Pick any two)
(i) Maintain a clean and organized work environment by keeping walkways clear of clutter, equipment, and obstructions.
(ii) Secure and tidy electrical cords and cables to prevent them from creating tripping hazards.
(iii) Ensure proper lighting throughout the kitchen to improve visibility and identify potential trip hazards.
(iv) Use proper signage or markings to indicate uneven surfaces, steps, or other areas that may pose a tripping risk.
Subscription Information
| Subscription Type | Cost | Description |
|---|---|---|
| Direct Mobile Payment (Per Subject) | N800 | Get answers on time |
| Direct Mobile Payment (Per Practical) | N700 | Get answers on time |
How to Subscribe:
- Buy MTN Cards worth N800 (e.g., 400 + 400 = 800).
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- Relax: Wait for your answers 30 minutes before the exam starts or shortly after it begins.
For more answers and updates, click the link below to get full answers on telegram.
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Scheme of Examination
Detailed Catering Syllabus
| Topic | Description |
|---|---|
| Types of Catering Establishments | Hotel, restaurant, hospitality catering, outdoor catering, school, mobile catering, etc. |
| Functions of Catering Establishments | Understand the functions of different catering establishments |
| Culinary Terms | Learn commonly used culinary terms |
| Glossary of Culinary Terms | Understand the meanings of culinary terms |
| Accidents and First Aid | Understand types and causes of accidents, prevention, management, and first aid |
| Firefighting Equipment | Know types of firefighting equipment |
| Sanitation and Hygiene | Understand water sanitation, environmental sanitation, food safety practices, kitchen hygiene, and personal hygiene |
| Topic | Sub-Topic | Description |
|---|---|---|
| Food Commodities and Cooking Methods | Food Commodities | Poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavorings |
| Cooking Methods | Boiling, roasting, grilling, baking, principles of cooking methods, practical demonstrations | |
| Food Preparation | Preparation of various food commodities, standard/local measurements | |
| Service of Food and Drinks | Food Service Personnel | Food and beverage service personnel, functions, types of service |
| Types of Food Service | Gueridon, silver service, waiter service, vending, buffet, banquet service | |
| Bar and Beverage Service | Alcoholic and non-alcoholic beverages, cost/sales, dish costing, portion control | |
| Kitchen Equipment and Their Uses | Kitchen Equipment | Types of kitchen equipment, uses, care, and maintenance |
| Menu Planning | Menu Definition | Meaning and scope of menu, factors affecting menu planning |
| Types of Menu | Table d’hote, a la carte, special occasions, breakfast, tea, dinner, supper, luncheon, carte du jour, plate du jour | |
| Special Menu and Demonstrations | Special menu planning, demonstrations, meals plan for various groups | |
| Recommended Texts | Textbooks | List of recommended textbooks for catering studies |
Recommended Texts
| Book Title | Author |
|---|---|
| Restaurant and Catering Operations | Doyin Akin-Bankole |
| Basic Certificate Catering | Mrs. Jessie Osei Kofi |
| The Theory of Catering | Cesrain & Kinton |
| Practical Cookery | Foskett, Ceserani & Kinton |
| Food and Beverage Service | Dennis Lillicrap and John Cousins |
| O – Level and CSE Cookery | Angela Creese |
| The Kingsway Book of Cookery | Dora Seton |
| The Student’s Cookery Book | Ehid O’Reilly-Wright |
| Catering – A Guide to Teachers and Students | Igboanbusi, J.N. |
| Essentials of Catering Management | Omozuwa O. |
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