WAEC 2025/2026 Catering Craft Practice Obj & Theory Answers

Catering Objectives

1CADDCACDBD

11DABCBACDBD

21CCCDCADCAB

31BBBBBDACAC

Completed!!!

(1a)

(i)Raw meat – Red

(ii)Raw fish – Blue

(iii)Cooked meat – Brown

(iv)Salad and fruits – Green

(v)Vegetables – Yellow

(vi)Bakery and dairy – White

(1b)

(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).

(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.

(2a)

(PICK ANY FOUR)

[I] Baking Soda: Absorbs odors and neutralizes acidic stains.

[II] White Vinegar: Removes stains and brightens surfaces with its natural acidity.

[III] Hydrogen Peroxide: Whitens and removes tough stains through oxidation.

[IV] Dish Soap: Gently removes general stains with its mild formula.

[V] Enzyme-Based Cleaners: Breaks down protein-based stains like food and blood.

[VI] Bleach: Powerful stain remover and whitener for tough stains.

(2b)

(PICK ANY FOUR)

[I] Stain Identification: Knowing the stain type helps choose the right removal method.

[II] Prompt Action: Quick treatment increases chances of successful stain removal.

[III] Patch Test: Ensures the removal method won’t damage the surface.

[IV] Appropriate Cleaner: Selects a cleaner that suits the stain and surface.

[V] Safe Application: Follows instructions and safety guidelines for the cleaner.

[VI] Thorough Rinsing: Removes residue to prevent stain re-depositing.

(3a)

(PICK ANY FOUR)

(i)Pasteurized milk

(ii)Sterilized milk

(iii)UHT (Ultra-High Temperature) milk

(iv)Evaporated milk

(v)Condensed milk

(vi)Powdered milk

(3bi)

Homogenization

(PICK ANY ONE)

Homogenization is q process that breaks down fat molecules in milk to a uniform size, ensuring even distribution and preventing cream separation.

(ii)Homogenization is a treatment that improves milk’s texture, appearance, and stability.

(3bii)

Pasteurization:

(PICK ANY ONE)

Pasteurization is a heat treatment process that kills pathogenic bacteria and extends milk’s shelf life.

(ii) Pasteurization is a method that reduces microbial load, ensuring milk safety for consumption while preserving nutritional quality.

(4a)

(i) Pork roast: Apple sauce or mustard

(ii) White bait: Lemon wedges and brown bread with butter

(iii) Hot fish dish without a sauce: Parsley butter or lemon juice

(iv) Venison: Redcurrant jelly or game sauce

(4b)

(PICK ANY THREE)

(i) Self-service

(ii) Table service

(iii) Tray service

(iv) Counter service

(v) Specialized service

(vi) Buffet service

(4c)

Vinaigrette

(5a)

(i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets.

(ii) French dressing: A type of salad dressing typically made with oil, vinegar, mustard, and seasonings.

(iii) Gateau: A rich, fancy cake, especially one with layers and filling.

(iv) Mise en place: A French term meaning everything in its place, it refers to the preparation and arrangement of ingredients and tools before cooking begins.

(5b)

(i) Poisson – Fish

(ii) Couteau – Knife

(iii) Pomme de terre – Potato

(iv) Fromage – Cheese

(6a)

A – À la carte menu

B – Table d’hôte menu

(6b)

Beverage (Mixed citrus juice)

(6c)

Starters/Appetizers

(6d)

(PICK ANY TWO)

(i) Each item is priced separately.

(ii) It offers a wide variety of individual dishes to choose from.

(iii) Customers have the freedom to choose each dish separately.

(iv) Food is usually freshly prepared to order.

(v) It often takes more time to serve since meals are cooked on request.

(vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.

Share This Post: This post can be helpful to your friends or classmates, you can share it using the buttons below!