Waec Catering Craft Practice 2021 Answers for 20th August 2021

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*CATERING AND CRAFT ANSWERS*

🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

CATERING OBJ

1 CCEEBAACDB
11 BBCCDDACBD
21 ABBCCDDECB
31 BDDCAABCBA

Completed🔥🔥

CATERING

(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 cources as per customer’s

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

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

=========={=====
(2ai)A place card is a piece of paper indicating what table a guest at an event, such as a wedding or banquet, is assigned to sit.

====================
(3a)
– Cyber insurance
– Products Liability

(3b)
– hazards and comply with standards, rules and regulations issued under the OSH Act.

– Examine workplace conditions to make sure they conform to applicable OSHA standards.

-Make sure employees have and use safe tools and equipment and properly maintain this equipment.

– Use color codes, posters, labels or signs to warn employees of potential hazards.

(3c)
– Class A – fires involving solid materials such as wood, paper or textiles.

– Class B – fires involving flammable liquids such as petrol, diesel or oils
=============✓✓=====

(4a)
– Shrimp
– Squid

(4b)
– The Superclass Agnatha: The first group of fish is the Superclass Agnatha. These are very primitive fish. What they have in common is that they don’t have any jaws. Their mouths don’t have any movable parts, like teeth or a tongue; they’re basically just holes in their heads.

– The Chondrichthyes: Unlike the jawless fish, who have only holes for mouths, the chondrichthyes have both an upper and a lower jaw that are full of teeth. This class includes sharks, rays, and chimaeras.

– Osteichthyes: popularly referred to as the bony fish, is a diverse taxonomic group of fish that have skeletons primarily composed of bone tissue. They can be contrasted with the Chondrichthyes, which have skeletons primarily composed of cartilage.

(5a)
– Sherry
– Madeira
– Port wine

(5b)
– Capping Method
– Fermentation Temperatures
– Cold Soaking
– Ripeness Level of Grapes
– Type of Aging Containers

=============================================
(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

More coming
*CATERING*

(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

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Waec Catering Craft Practice (Obj & Essay) Exam Date 2021

Friday 20th August 2021

• Catering Craft Practice 2(Essay) 9:30am.–10:20am.
• Catering Craft Practice 1(Objective) 10:20am.-11:00am

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WAEC 2021 prayers.
Our father who is in Nigeria and West Africa.
WAEC is in thy hand.
As it’ll be done in August, September, and October.
Throughout Nigeria’s states and West Africa.
Give us our A’s and B’s.
And forgive us our mistakes.
In Practical, Objectives, and Theory Papers, help us to succeed.
As we forgive those who copy from us,
Deliver us from failures and pending errors.
Show your power and glory to take us 100 Level in Universities/Polytechnics.
By removing our six years uniform in Secondary School.
To wear our desired clothes to classes in Higher Institution.
If You believe, comment “AMEN”

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