WAEC 2023/2024 CATERING CRAFT PRACTICE LEGIT EXPO

*CATERING CRAFT PRACTICE*

*NUMBER FIVE*

(5a)
(PICK ANY FOUR)
(i) To create a comfortable and supportive sleeping surface
(ii) To protect your mattress from wear and tear
(iii) To provide insulation and regulate temperature during sleep
(iv) To prevent allergens and bacteria from accumulating in the mattress
(v) To reduce noise and movement transfer during sleep
(vi) To enhance the overall look and feel of your bedroom decor.

(5b)
(PICK ANY THREE)
(i) To ensure the pastry holds its shape during baking
(ii) To create a crisp and crumbly texture
(iii) To prevent the pastry from becoming soggy when filled with wet ingredients
(iv) To increase the shelf life of the pastry
(v) To provide a strong base for the addition of sweet or savory toppings
(vi) To add an extra layer of texture and flavor to your baked goods.

(5c)
(PICK ANY TWO)
(i) Fresh fruit slices or berries
(ii) Edible flowers or petals
(iii) Crushed nuts or seeds
(iv) Sprinkles or confetti shapes
(v) Chocolate shavings or curls
(vi) Piped icing or whipped cream swirls.

*CATERING CRAFT PRACTICE*

(2a)
J – Air Cell
K – Thick Albumen
L – Yolk
M – Chalazae

(2b)
(PICK FOUR ONLY)
(i) Check for freshness: Before purchasing or using eggs, check the expiration or best before date on the carton.

(ii) Inspect for cracks: Always visually inspect the eggs for cracks or any signs of damage before using them.

(iii) Store eggs properly: Store eggs in the refrigerator at a temperature below 40°F (4°C).

(iv) Wash hands before and after handling: Before handling eggs, make sure to wash your hands thoroughly with warm water and soap.

(v) Avoid cross-contamination: Keep eggs separate from other foods, especially those that are ready-to-eat, to prevent cross-contamination.

(vi) Cook eggs thoroughly: To eliminate the risk of foodborne illness, cook eggs thoroughly until both the egg white and yolk are firm.

(vii) Use pasteurized eggs for raw or lightly cooked dishes: Pasteurization kills harmful bacteria while maintaining the taste and texture of the eggs.

*CCP*
*Numbe 3*

(3a)
(i) Julienne cut
(ii) Dice cut
(iii) Chiffonade cut
(iv)Brunoise cut

(3b)
EXPLANATION
(i)julienne cut. Julienne cut involves cutting vegetables into long, thin strips that resemble matchsticks. To make this cut, first, trim off the top and bottom of the vegetable to create a flat surface. Then, slice the vegetable lengthwise into thin slices, typically about ⅛-inch thickness. Finally, stack the slices and cut them lengthwise into thin strips. This cut is commonly used for salads, stir-fries, and garnishes. Some vegetables commonly cut using the julienne technique include carrots, zucchinis, cucumbers, bell peppers, and celery.
(ii) Dicing involves cutting vegetables or fruits into small cubes. It’s a cut that’s commonly used for soups, stews, and salads. To make a dice cut, first, trim off the top and bottom of the vegetable or fruit to create a flat surface. Then, slice it into planks of your desired thickness. Next, stack the planks and cut them lengthwise into strips of equal width, again as per the required size of the dice. Finally, turn the strips perpendicular and cut them crosswise so that you end up with small, uniformly sized cubes. The size of the dice can vary depending on what you are making, but common sizes range from ⅛-inch to 1-inch. Vegetables often diced include onions, potatoes, carrots, and tomatoes.

*CATERING CRAFT PRACTICE*

(1a)
(PICK ANY FOUR)
(i) It offers a quick and hassle-free way to enjoy a meal without the need for grocery shopping, meal preparation, or cleaning up afterward.
(ii) Dining out provides an opportunity to socialize and spend quality time with others in a relaxed setting.
(iii) It offers an opportunity to try new foods and expand culinary horizons beyond what one might typically cook at home.
(iv) Restaurants often provide a festive atmosphere and specialized menus for such events.
(v) It provides a neutral and professional setting where individuals can discuss work-related matters or build relationships over a meal.
(vi) Eating outside can be a way to unwind, relax, and enjoy a change of scenery.

(1bi)
(PICK ANY ONE)
Tasting menu refers to a type of menu offered by restaurants that provides a curated selection of smaller portions of dishes, usually in a sequence predetermined by the chef. It is designed to offer a gastronomic journey and allow diners to experience a wide range of flavors, textures, and techniques within a single meal.

OR

Tasting menu refers to a carefully curated selection of smaller portions of dishes that are presented in a predetermined sequence to provide a culinary experience for guests. It involves showcasing the chef’s skills, creativity, and the restaurant’s culinary offerings.

(1bii)
It is used for serving sweet wine

*CATERING*

*NUMBER FOUR*

(4a)
(PICK ANY FOUR)
(i) Overheating during the clarification process
(ii) Not removing impurities and scum during the stock-making process
(iii) Using a dirty or impure water source
(iv) Adding too many vegetables and herbs which can create a cloudy broth
(v) Using too much meat or bones which can result in excess fat and collagen
(vi) Not allowing enough time for the consomme to clarify naturally
(vii) Using starchy vegetables such as potatoes or turnips during the stock-making process
(viii) Adding salt before the consomme has completely cleared
(ix) Using a stirring motion during the clarification process which can stir up impurities and cloud the consomme
(x) Using a too fine mesh or cloth during the straining process which can trap small particles and prevent clarity.

(4b)
(i) The choice of ingredients: Select quality ingredients such as bones meat and vegetables. Choose ingredients that are fresh and free from spoilage or contamination.
(ii) Time and temperature: Simmer the ingredients gently and for an appropriate amount of time generally 3-4 hours for chicken stock and up to 8 hours for beef stock.
(iii) Skimming and straining: Skim impurities and fat from the top and strain the stock through a fine mesh or cheesecloth to remove any remaining impurities.
(iv) Storage: Once stock is made cool it as quickly as possible and store it in airtight containers in the refrigerator or freezer. Use or freeze within 3-4 days to maintain freshness and prevent spoilage.

Posted by examlinkup.com on June 23, 2023.

Tags: neco catering expo

Categories: waec

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