2024 WAEC Catering Craft Practice Questions & Answers | OBJ & ESSAY Expo: The West African Examinations Council (WAEC) has provided helpful materials on Catering Craft Practice to prepare you for the final exam, which will commence on Thursday, 2nd May, 2024, and will consist of Catering Craft Practice 2 (Essay) and Catering Craft Practice 1 (Objective). These materials will help you know what is expected of you and how to do your best in the Senior School Certificate Examination (SSCE).
WAEC 2024 Catering Craft Practice Questions and Answers:
2024 WAEC Catering Craft Practice alternative answers is now available
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WAEC catering practical
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Number 1
(1a)
(PICK ANT THREE)
(i) Whey
(ii) Buttermilk
(iii) Lactose
(iv) Casein
(v) Ghee (clarified butter)
(vi) Curd/Yogurt
(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
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NUMBER 2
Solving/Typing…
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NUMBER 3
Solving/Typing…
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NUMBER 4
(4a)
(PICK ANY FIVE)
(i)Cod
(ii)Haddock
(iii)Halibut
(iv)Sea Bass
(v)Snapper
(vi)Sole
(vii)Trout
(4b)
(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, accompanied by 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.
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NUMBER 5
5a)
(i)Milk or cream
(ii)Sugar
(iii)Thickening agent (such as cornstarch, flour, or eggs)
(5b)
(i)Overexpansion – The excess raising agent can cause the mixture to rise too much during baking, leading to an uneven or cracked surface.
(ii)Collapsing – After the 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 – The chemical reactions caused by too much raising agent can affect the Maillard reaction (browning of the product), resulting in pale or unevenly colored baked goods.
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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*
*NUMBER FOUR*
(1a)
(PICK ANY FOUR)
(i) Bright, clear eyes: Fresh fish should have bright, clear, and bulging eyes.
(ii) Firm, elastic flesh: When you press the flesh, it should feel firm and spring back quickly.
(iii) Bright, shiny skin: The skin of fresh fish 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, with no unpleasant or fishy odor.
(vi) Scales that are firmly attached: The scales of a fresh fish should be firmly attached to the skin.
(1b)
(PICK ANY FOUR)
(i) Fillets
(ii) Steaks
(iii) Cutlets
(iv) Whole fish
(v) Loins
(vi) Nugget
*NUMBER THREE*
(3a)
Kitchen safety refers to the practices and measures taken to prevent accidents, injuries, and health hazards in a kitchen environment. It involves identifying and mitigating potential risks associated with the use of kitchen equipment, tools, and the handling of food and substances.
(3b)
(i) Slips: Slips occur when there is a loss of traction between the person’s feet and the walking surface, often due to wet, slippery, or oily floors.
(ii) Trips: Trips occur when the foot or leg hits an object, causing the person to lose balance and potentially fall.
(3c)
(PICK ANY TWO)
(i) Maintain a clean and organized work environment. Keep walkways clear of clutter, equipment, and other 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 make it easier to identify and avoid potential trip hazards.
(iv) Use proper signage or markings to indicate any uneven surfaces, steps, or other areas that may pose a tripping risk.
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| Direct Mobile Payment (Per Practical) | N700 | Get answers on time |
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Aims and Objectives
| Objective | Description |
|---|---|
| Professional Attitude and Skills | Develop a professional attitude and skills in catering |
| Food Commodities | Understand food commodities in terms of cost, quality, and use |
| Cooking Methods | Understand methods of cooking and produce a variety of dishes and drinks |
| Dietary Adequacies | Understand dietary adequacies and procedures for producing dishes |
| Hygienic Practices | Understand and apply hygienic practices in handling food |
| Pastry and Confectionery | Acquire skills in producing pastry and confectionery products |
| Kitchen Equipment | Understand methods of choosing, caring for, and storing kitchen equipment |
| Safety Precautions | Know safety precautions in catering |
| Enterprise Skills | Apply menu costing and planning skills |
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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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