WAEC Free Catering Craft Practice 2021 Answers

WAEC
West Africa Examination council

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2021 WAEC Free Catering Craft Practice Questions And Answers

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Catering Craft Practice ESSAY 

CATERING OBJ:
1-10: DCDABCAAAD
11-20: CACACBBCBD
21-30: BDDDDBCAAD
31-40: ABBAABBADD


(5a)
(choose any 3)
(i)Madeira wine
(ii)Marsalawine
(iii)Port wine
(iv)Sherry
(v)Vermouth
(vi)Commandaria wine
(vii)Moscatel de Setúbal

(5b)
(i) Capping Method
(ii) Fermentation Temperatures
(iii) Cold Soaking
(iv) Ripeness Level of Grapes
(v) Type of Aging Containers



(4a)
(i)crustaceans
(ii)mollusks

(4b)
(i)superclass Agnatha (jawless fishes): They are superclass of jawless fish in the phylum Chordata, subphylum Vertebrata, consisting of both present and extinct species.

(ii)class Chondrichthyes(cartilaginous fishes): They are class that contains sharks, skates, rays and chimeras. They are jawed vertebrates, with skeletons made of cartilage instead of bone.

(iii)superclass Osteichthyes (bony fishes): They are diverse taxonomic group of fish that have skeletons primarily composed of bone tissue


(1a)
Banquet (Function menu)

(1b)
(i) Fixed courses & Fixed price
(ii) Lower Cost, advance booking
(iii) Suitable for large numbers
(iv) Menu can be choosen from fixed course as per customer’s

(1c)
(i) Dry cooking eg roasting
(ii) Moist cooking eg Steaming

(1d)
(i) Vitamins and Minerals
(ii) Protein


(2a)
(i)Place card: place card is a piece of paper indicating what table a guest at an event is assigned to sit.

(ii)Wine list:It is used to capture data about what people are ordering at your restaurant.

(iii)Napkin: It is used to wipe food and drink from the mouth

(2bi)
(i)Informal silver service.
(ii)Formal silver service.

(2bii)
Informal table service:
(I)Singular knife and bread plate are placed to the left of the small fork.
Formal table service:
(i)small butter plate is placed on the left of the place setting next to the small fork

(2c)
(Pick Any Two)
(i)Caviar Spoon
(ii)Eating Spoons
(iii)Bouillon Spoon



(6a)
-Sieve-
(i)It is used to strain liquid such as boiling water or to sift dry ingredients, such as powdered sugar.

-Colander-
(i)It is used to strain foods such as pasta or to rinse vegetables.
(ii)It is used to keep fragile produce fresh.

-Egg slicer-
(i)It is used to slice peeled hard-boiled egg quickly and evenly.

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