✅ WAEC Catering Craft Practice 3 (Alternative to Practical Work) 2025
🔹 Question 1 – Ingredients and Equipment for Making Coffee
Introduction:
Coffee is a popular beverage served at breakfast or during special events. To make and serve it properly, certain ingredients and equipment are needed.
(1a) Three Basic Ingredients for Making Coffee:
(i) Milk
(ii) Sugar
(iii) Flavouring ingredient
(1b) Equipment Needed for Serving Coffee (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
🔹 Question 2 – Dry and Moist Cooking Methods
Introduction:
Cooking can be done using either dry or moist heat. Different methods are used depending on the type of food and the result you want to achieve.
(2a) Dry Heat Cooking Methods (Pick Three Only):
(i) Baking
(ii) Roasting
(iii) Grilling
(iv) Sautéing
(v) Pan-frying
(vi) Deep-frying
(2b) Guidelines for Steaming Food (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
🔹 Question 3 – (Answers Loading…)
Introduction:
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🔹 Question 4 – Making and Serving Coleslaw
Introduction:
Coleslaw is a simple salad made mostly from cabbage and carrots. It is a popular side dish served cold, especially with meals like rice, chips, or grilled meat.
(4a) Name of Salad:
Coleslaw
(4b) Preparation Procedure:
(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) Serving Method:
The salad is served chilled, often in a bowl or on a plate as a side dish.
(4d) Characteristics of a Good Sauce (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.
🔹 Question 5 – Chef’s Uniform and Its Importance
Introduction:
A chef’s appearance in the kitchen is not just about looking good — the uniform also helps to maintain hygiene and safety while cooking.
(5a) Two Parts of a Chef’s Uniform:
I: Chef’s jacket (or coat)
II: Chef’s hat (Toque)
(5bi) Colour of the Chef’s Uniform:
White
(5bii) Reason for Wearing White (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) Uses of Chef’s Jacket and Hat:
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.
Catering Craft Practice helps students learn practical cooking methods, food preparation, and kitchen management. Knowing how to cook, serve, and dress professionally is important for anyone entering the food industry. These answers not only help in passing the exam but also build useful life and career skills in hospitality and catering.
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