WAEC Catering Craft Practice 3 (Alternative to Practical Work) 2025
Number 1
(1a)
(i) Milk
(ii) Ice cream
(iii) Sugar
(1b)
(i) Coffee press or French press
(ii) Coffee grinder
(iii) Coffee pot or thermal carafe
(iv) Milk frother or steaming wand
(v) Coffee cups or mugs
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Number 2
(2a)
(i) Baking
(ii) Roasting
(iii) Grilling
(2b)
(i) Using a steaming basket over boiling water
(ii) Covering the pot to trap steam
(iii) Placing food in a single layer for even cooking
(iv) Using parchment paper or banana leaves to wrap food
(v) Infusing herbs or aromatics in the water for flavor
Catering
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Number 3
(3a)
Soggy pastry;
I. The oven temperature was too low, causing insufficient baking.
II. The pastry was overfilled with a wet filling, preventing it from cooking properly.
(3b)
Shrunken pastry;
I. The dough was overworked, activating too much gluten.
II. The pastry was not allowed to rest before baking, leading to shrinkage.
(3c)
Hard pastry;
I. Too much water was added to the dough, resulting in a dense texture.
II. The dough was overmixed, developing excessive gluten.
(3d)
Blistered pastry:
I. The dough was not pricked or docked before baking, trapping air pockets.
II. Uneven fat distribution in the dough, causing steam pockets during baking.
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Number 4
(4a)
The type of salad that can be prepared from the listed ingredients is coleslaw.
(4b)
(i)Shred the Vegetables: Finely shred the cabbage, carrots, and onions. You can use a knife or a grater for this step.
(ii)Mix the Ingredients: In a large bowl, combine the shredded vegetables. Add mayonnaise to the vegetables and mix well until they are evenly coated.
(iii)Season and Chill: Add salt, pepper, or other seasonings to taste. Cover the bowl and chill the coleslaw in the refrigerator for at least an hour to let the flavors meld.
(4c)
Coleslaw is typically served cold as a side dish. It can accompany meals such as barbecues, sandwiches, or fried foods.
(4d)
(i)Flavor Balance
(ii)Consistency
(iii)Appearance
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Number 5
(5a)
I: Chef’s jacket (or coat)
II: Chef’s hat (or toque)
(5b)
White
(5c)
(i)White is chosen because it reflects heat, keeping the chef cooler in a hot kitchen environment and also shows cleanliness and hygiene, as stains are easily noticeable.
(5c)
I: Chef’s Jacket;
(i)Protection: The thick fabric provides protection against heat, spills, and splashes in the kitchen.
(ii)Professional Appearance: It gives chefs a professional look and is often part of a uniform that signifies authority and expertise.
II: Chef’s Hat
(i)Hygiene: Helps keep hair out of the food, maintaining cleanliness and preventing contamination.
(ii)Professionalism and Rank: Traditionally used to signify a chef’s experience and rank in the kitchen hierarchy.
COMPLETED!!!