EXAM: WAEC 2025
SUBJECT: catering craft
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Catering Obj-
01-10: CCDDCACAAA
11-20: DABDBACDBD
21-30: CCDCADCBBB
31-40: CBBBADACAC
(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.
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(2a)
(PICK ANY FOUR)
(I) Baking Soda: Effective for absorbing odors and neutralizing acidic stains.
(II) White Vinegar: Natural acid that helps remove stains and whiten surfaces.
(III) Hydrogen Peroxide: Oxidizing agent that removes tough stains and whitens fabrics.
(IV) Dish Soap: Mild detergent for general stain removal.
(V) Enzyme-Based Cleaners: Break down protein-based stains like blood and food.
(VI) Bleach: Strong chemical for removing tough stains and whitening.
(2b)
(PICK ANY FOUR)
(I) Identify the Stain: Determine the type of stain to choose the best removal method.
(II) Act Quickly: The sooner you treat the stain, the better chance of removal.
(III) Test a Small Area: Ensure the removal method won't damage the surface.
(IV) Choose the Right Cleaner: Select a cleaner suitable for the stain and surface.
(V) Follow Instructions: Adhere to the cleaner's instructions and safety guidelines.
(VI)Rinse Thoroughly: Remove any residue to prevent re-depositing the stain.
(OR USE)
(2a)
(PICK FOUR ONLY)
(i) Hydrogen peroxide
(ii) Methylated spirit
(iii) White vinegar
(iv) Lemon juice
(v) Baking soda
(vi) Glycerine
(vii) Ammonia solution
(viii) Detergent solution
(2b)
(PICK FOUR ONLY)
(i) Identify the stain: Determine the type of stain to select the appropriate cleaning method.
(ii) Act quickly: The sooner you treat the stain, the easier it is to remove.
(iii) Choose the right cleaner: Use a cleaner suitable for the specific stain type.
(iv) Test on a hidden area: Always test the cleaner on an inconspicuous part of the fabric to avoid damage.
(v) Follow fabric instructions: Check care labels for specific stain removal recommendations or warnings.
(vi) Avoid scrubbing: Rubbing the stain too hard can spread it or damage the fabric.
(vii) Rinse after treatment: Always rinse the fabric thoroughly to remove any residue from the cleaner.
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(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.
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(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
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(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
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(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.
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