2025 WAEC CATERING: 2025 WAEC FISHERIES PRACTICAL & CATERING PRACTICAL MAY/JUNE ANSWERS (5356)

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FISHERIES PRACTICAL ANSWERS


(1ai)
Blood Flagellates - Normally aquarium fish are not affected by this. This disease consists of single-celled organisms with hair-like flagellae

(1aii)
(i) maintain good fish nutrition
(ii) avoid over-crowding
(iii) maintain good personal hygiene
(iv) hand-washing with antibacterial soaps

(1aiii)
(i) to avoid loss of Weight by fish
(ii) to avoid spread of Disease among stock
(iii) maintain good fish nutrition
(iv) prevent Bacterial Infections amongst fish

(1bi)
chopping down brush to create fish habitats

(1bii)
(i) do not use the Cutlass for prying
(ii) Handle with Care
(iii) Specimen is has sharp edges which must not come in contact with skin to avoid cut

(1biii)
Choose any 2
(i) Always thoroughly dry your Cutlass after it has had any contact with liquid or moisture.

(ii) When storing, keep your machete in a dry environment, as humidity will damage the blade. If rust does begin to develop, clean it off as soon as you can to prevent further damage.

(iii) Plastic handles are fairly maintenance-free. Wooden handles, which can crack or warp when exposed to moisture, can be kept in good condition by periodically applying lemon oil or furniture polish.

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CATERING CRAFT PRACTICAL ANSWERS



(2a)
A cocktail is an alcoholic mixed drink which is either a combination of spirits or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup or cream. The origins of the cocktail are debated.

(2b)
(i) Grapefruits.
(ii) Juiced Grape.
(iii) Fresh lime juice.
(iv) Agave syrup.
(v) sprig thyme garnish.

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3a)
(Pick any 3)
(i) 2kg lean beef.
(ii) 7l cold water.
(iii) 35g coarse salt.
(iv) 3-4 big carrot.
(v) 1 medium onion with 1-2 cloves stuck in it.
(vi) 1 clove garlic. 1 spring thyme.

(3b)
(i) Take a long piece of kitchen twine and tie meat and bones. Place into a big stock pot and pour in the water, then bring to a boil over high heat.
(ii) Skin the coagulated albumen from the surface and add salt.
(iii) Now add the vegetables and simmer over low heat for not more than 5 hours.
(iv) When the consomme is finished, remove the fat from the surface and strain through a very fine strainer or cloth.
(v) Serve the consomme with various pasta, bread or other garnishings

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(5a)
(i) A Natural Source of Fiber.
(ii) Nutritional Benefits of Fresh.
(iii) Fruits and Vegetables.
(iv) Load up on Salads for Weight Control.
(v) A Daily Salad Will Aid Your Intake of Healthy Fats.
(vi) Build Strong Bones.
(vii) Protect Your Peepers.
(viii) Improve Muscle.
(ix) Protect Your Heart.

(5bi)
(I) To Roast Chickpeas.
(Ii) To Marinate Steak.
(Iii) To Flavor Chicken.
(Iv) To Dress Pasta.
(V) To Liven Up Grains And Legumes.
(Vi) As A Spread.

(5bii)
Put all your mixed greens and spinach in a large bowl.
Add in the cucumbers, carrots, bell pepper and tomatoes.
Put in the protein of your choice.
Top with the tasty toppings, which are your pumpkin seeds, basil leaves and chickpeas.
In a separate bowl, place all dressing ingredients and whisk until combined.
Toss all salad ingredients in a medium bowl.
Dress and plate your salad.
 

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