*WAEC CATERING PRACTICAL*
*NUMBER ONE*
(1a)
(PICK THREE ONLY)
(i) Milk
(ii) Ice cream
(iii) Sugar
(iv) Flavoring syrup
(v) Ice cubes or crushed ice
(vi) Whipped cream
(1b)
(PICK FIVE ONLY)
(i) Coffee press or French press
(ii) Coffee grinder
(iii) Coffee pot or thermal carafe
(iv) Milk frother or steaming wand
(v) Coffee cups or mugs
(vi) Sugar bowl
(vii) Creamer jug
(viii) Tray for carrying service items
(ix) Teaspoon or stirrer
(x) Napkins or serviettes
*WAEC CATERING PRACTICAL*
*NUMBER TWO*
(2a)
(PICK THREE ONLY)
(i) Baking
(ii) Roasting
(iii) Grilling
(iv) Sautéing
(v) Pan-frying
(vi) Deep-frying
(2b)
(PICK FIVE ONLY)
(i) Using a steaming basket over boiling water
(ii) Covering the pot to trap steam
(iii) Placing food in a single layer for even cooking
(iv) Using parchment paper or banana leaves to wrap food
(v) Infusing herbs or aromatics in the water for flavor
(vi) Preheating the steamer before adding food
(vii) Ensuring there’s enough water to prevent drying out
(viii) Avoiding overcrowding in the steamer
(ix) Monitoring steam time closely to prevent overcooking
(x) Using a bamboo steamer or electric steamer as appropriate.
*WAEC CATERING PRACTICALS*
*NUMBER FIVE*
(5a)
I: Chef’s jacket (or coat)
II: Chef’s hat (Toque)
(5bi)
White
(5bii)
(PICK ANY ONE)
(i) White reflects heat, keeping the chef cooler in a hot kitchen.
(ii) It easily shows dirt and stains, which promotes cleanliness.
(iii) It symbolizes hygiene and professionalism.
(iv) White garments can be bleached to remove tough stains.
(v) It gives a clean and neat appearance in the kitchen.
(5c)
I: Chef’s Jacket:
(PICK ANY TWO)
(i) Protects the body from hot spills and splashes.
(ii) Maintains hygiene and presents a professional appearance.
(iii) Long sleeves protect arms from burns and cuts.
(iv) Double-breasted design allows for quick reversal if stained.
(v) Made from thick cotton to insulate from heat.
(vi) Symbolizes professionalism and rank in the kitchen.
II: Chef’s Hat (Toque):
(PICK ANY TWO)
(i) Helps to keep hair out of the food, ensuring hygiene.
(ii) Absorbs sweat and helps keep the chef cool.
(iii) Indicates the chef’s rank or experience by its height or pleats.
(iv) Prevents hair from falling into food.
(v) Helps maintain kitchen hygiene standards.
(vi) Gives a neat and professional appearance
*CATERING ANSWERS*
(4a)
The type of salad that can be prepared from the listed ingredients is coleslaw.
(4b)
(i)Shred the Vegetables: Finely shred the cabbage, carrots, and onions. You can use a knife or a grater for this step.
(ii)Mix the Ingredients: In a large bowl, combine the shredded vegetables. Add mayonnaise to the vegetables and mix well until they are evenly coated.
(iii)Season and Chill: Add salt, pepper, or other seasonings to taste. Cover the bowl and chill the coleslaw in the refrigerator for at least an hour to let the flavors meld.
(4c)
Coleslaw is typically served cold as a side dish. It can accompany meals such as barbecues, sandwiches, or fried foods.
(4d)
(i)Flavor Balance
(ii)Consistency
(iii)Appearance
