2019 May/June WAEC Catering Craft Practice Questions And Answers

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👑 2019 WAEC Catering Craft Practice ANSWERS👑

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100% VERIFIED CCP THEORY ANSWERS

(1a) Colander
(i) It used to strain foods such as pasta or rice
(ii) to rinse vegetables

(1b) Pastry board:
(i) It is used in the mixing of bread and pastry dough
(ii) It is used in kneading and rolling of bread and pastry dough

(1c) Kitchen shears
(i) It is used for cutting open food packaging
(ii) cutting up chicken

(1d) Tongs
(i) for serving salad or spaghetti
(ii) Turn meat in a pan or on the grill.
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(2a)
(i) Regularly Clean Up Right After Meals
(ii) Stock Your Pantry with Canned or Jarred Food Items. (iii) Use Your Fridge and Freezer More for Storage
(iv) Seal Holes and Cracks

(2b)
(i) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
(ii) Keep knives sharp and in good condition and out of reach of children
(iii) If you suspect a gas leak, open the windows, turn off the supply and call your gas supplier.
(iv) Check the pilot regularly on gas cookers and water heaters to make sure it has not gone out
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(6a)
The bouquet garni: This is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.

(6b)
A rissole is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as main course, or side dish.

(6c)
Sauté means to cook a dish in a small amount of fat over high heat, making sure that the food doesn’t stick to the pan by making it “jump” in and out of the heat.

(6d)
Table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

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