2024 WAEC CATERING: 2024 WAEC CATERING CRAFT ANSWERS (4352)
2024 WAEC CATERING CRAFT ANSWERS Password/Pin/Code is 4352. You can use it to view 2024 Catering Answers A day before the exam.
CATERING OBJ:
1-10: CACBBBBABB
11-20: CDABCAADDA
21-30: CDBADCADAC
31-40: BBBDCCCADA
Welcome to official 2024 Catering WAEC answer page. We provide 2024 Catering WAEC Questions and Answers on Essay, Theory, OBJ midnight before the exam, this is verified & correct WAEC catery Expo. WAEC Catering Questions and Answers 2024. WAEC catery Expo for Theory & Objective (OBJ) PDF: verified & correct expo Solved Solutions, 2024 WAEC CATERING CRAFT ANSWERS. 2024 WAEC EXAM Catering Questions and Answers
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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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 1
(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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 2
(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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 3
(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.
This is 2024 WAEC CATERING CRAFT ANSWERS No. 4
(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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 4
(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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 5
(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
This is 2024 WAEC CATERING CRAFT ANSWERS No. 6
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