WAEC Catering Craft Practice 3 (Alternative to Practical Work) 2025
Number 1
1a)
(i) Milk
(ii) Sugar
(iii) Flavouring ingredient
(1b)
(PICK ANY FIVE)
(i) Coffee pot
(ii) Tray
(iii) Coffee cups and saucers
(iv) Teaspoon
(v) Sugar bowl and tongs
(vi) Milk or cream jug
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Number 2
(2a)
(PICK THREE ONLY)
(i) Baking
(ii) Roasting
(iii) Grilling
(iv) Sautéing
(v) Pan-frying
(vi) Deep-frying
(2b)
(PICK FIVE ONLY)
(i) Using a steaming basket over boiling water
(ii) Covering the pot to trap steam
(iii) Placing food in a single layer for even cooking
(iv) Using parchment paper or banana leaves to wrap food
(v) Infusing herbs or aromatics in the water for flavor
(vi) Preheating the steamer before adding food
(vii) Ensuring there’s enough water to prevent drying out
(viii) Avoiding overcrowding in the steamer
(ix) Monitoring steam time closely to prevent overcooking
(x) Using a bamboo steamer or electric steamer as appropriate.
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Number 3
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Number 4
4a)
Coleslaw
(4b)
(i) Wash and peel the cabbage, carrots, and onions thoroughly.
(ii) Grate the cabbage and carrots, and finely slice the onions.
(iii) Mix the vegetables in a bowl and add mayonnaise, stirring well to combine.
(4c)
The salad is served chilled, often in a bowl or on a plate as a side dish
(4d)
(PICK ANY THREE)
(i) It has a smooth and lump-free consistency.
(ii) It enhances and complements the flavor of the food.
(iii) It has an appealing color that matches the dish.
(iv) It is of the right thickness, not too runny or too thick.
(v) It has a pleasant aroma.
(vi) It coats the food well without separating.
(vii) It is well-seasoned and balanced in taste
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Number 5
(5a)
I: Chef’s jacket (or coat)
II: Chef’s hat (Toque)
(5bi)
White
(5bii)
(PICK ANY ONE)
(i) White reflects heat, keeping the chef cooler in a hot kitchen.
(ii) It easily shows dirt and stains, which promotes cleanliness.
(iii) It symbolizes hygiene and professionalism.
(iv) White garments can be bleached to remove tough stains.
(v) It gives a clean and neat appearance in the kitchen.
(5c)
I: Chef’s Jacket:
(PICK ANY TWO)
(i) Protects the body from hot spills and splashes.
(ii) Maintains hygiene and presents a professional appearance.
(iii) Long sleeves protect arms from burns and cuts.
(iv) Double-breasted design allows for quick reversal if stained.
(v) Made from thick cotton to insulate from heat.
(vi) Symbolizes professionalism and rank in the kitchen.
II: Chef’s Hat (Toque):
(PICK ANY TWO)
(i) Helps to keep hair out of the food, ensuring hygiene.
(ii) Absorbs sweat and helps keep the chef cool.
(iii) Indicates the chef’s rank or experience by its height or pleats.
(iv) Prevents hair from falling into food.
(v) Helps maintain kitchen hygiene standards.
(vi) Gives a neat and professional appearance
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Number 3
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Number 4
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Number 5
Answers Loading…WAEC Catering Craft Practice 3 (Alternative to Practical Work) 2025
Number 1
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Number 2
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Number 3
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Number 4
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Number 5
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