WAEC 2024 Catering Craft Practices Practical

WAEC CATERING CRAFT PRACTICE ( ALTERNATIVE TO PRACTICAL WORK)
WAEC CATERING CRAFT PRACTICE (ALTERNATIVE TO PRACTICAL WORK)

*NUMBER ONE*

(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.

*NUMBER TWO*

(2ai)
-SCOOPS-
(PICK ANY ONE)
(i) Portion control for ingredients like ice cream, rice, or baked goods.
(ii) Consistent serving of food items such as mashed potatoes, sauces, or dips.
(iii) Measurement and portioning of pre-cooked or pre-prepared items.

(2aii)
-PIE DISH-
(PICK ANY ONE)
(i) Portion control for baked goods like pies, quiches, or casseroles.
(ii) Presentation of individual-sized servings for desserts or savory dishes.
(iii) Portion control for ingredients during food preparation, such as measuring fillings or toppings.

(2aiii)
-BOWLS-
(PICK ANY ONE)
(i) Portion control for soups, stews, or other liquid-based dishes.
(ii) Presentation of individual-sized servings for salads, cereals, or desserts.
(iii) Measurement and portioning of ingredients during food preparation.

(2aiv)
-MEASURING SCALE-
(PICK ANY ONE)
(i) Accurate measurement of ingredients for precise recipe formulation.
(ii) Portion control for weight-sensitive items like proteins, grains, or portion-controlled meals.
(iii) Monitoring and recording of portion sizes for nutritional information or cost control.

(2b)
(i) Clear Soups: Includes broths, consommés, and consommé-based soups.
(ii) Cream Soups: Thickened with a roux or other thickening agent, often featuring pureed vegetables or dairy.
(iii) Puree Soups: Smooth, thick soups made by pureeing vegetables, legumes, or other ingredients.
(iv) Specialty Soups: Unique or regional soups, such as chowders, bisques, or ethnic-inspired soups.

(3a)
I: Whisk
II: Spatul
III: Butcher knife
IV: Grater

(3b)
I (Whisk): A whisk is commonly used for mixing ingredients smoothly by incorporating air into the mixture.
II (Spatula): A spatula can be used to scrape, flip, or spread food items.
III: cutting of grass
IV (Grater): A grater is typically used for grating cheese, vegetables,

(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.

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.