2025 WAEC CATERING: 2024 WAEC Catering (catery) Verified Answers (5212)

(1a)

(i) White Roux

(ii) Light Stock

(iii) Seasoning

(1b)

(i) Prepare the roux by melting butter over medium heat

(ii) Heat your desired light stock in a seperate pot

(iii) Gradually pour the hot stock into the saucepan with the roux

(iv) Bring the mixture to a gentle simmer over medium-low heat and stir

(v) Season it with salt and white pepper to taste.

(2a)

(i) Choux Paste: Medium flour

(ii) Suet Paste: Strong flour

(iii) Sugar Paste: Weak flour

(iv) Short Paste: Medium flour

(2b)

(PICK FOUR ONLY)

(i) Laminating: It involves rolling out a portion of the dough into a rectangle and then placing a thin layer of chilled butter on top.

(ii) Folding: After placing the butter on the dough, the dough is folded in a specific manner to encase the butter completely.

(iii) Resting: It allows the gluten in the dough to relax and the butter to solidify, making it easier to handle and preventing the layers from melting together.

(iv) Chilling: The dough is often chilled in the refrigerator between folding stages to maintain the desired temperature.

(v) Turning: It involves rolling out the dough into a rectangle, folding it in a specific manner, and then rolling it out again to create more layers and develop the flaky texture.