WAEC 2024 Catering Craft Essay & Obj Answers

WAEC 2024 french


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.

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(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds

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