WAEC 2024 Catering Craft Essay & Obj Answers

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

COMPLETED

WAEC CATERING CRAFT PRACTICE

(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) Nuggets

READ MORE; WAEC 2024 Catering Craft Practice Alt to Practical work

(4a)
(PICK ANY FOUR)
(i) Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) 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