WAEC Catering Craft Practice Questions 2021 Answers For Theory And Obj | Verified Expo

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WAEC Catering Craft Practice Questions 2021 and Answers, Free Catering Craft Practice Objective, theory Answers for WAEC (May/June) 2021 Catering Craft Practice examination. Verified WAEC 2021 Catering Craft Practice objective and theory answers for sure distinction in WAEC result in Catering Craft Practice expo runz .The West African Examinations Council (WAEC) is an examination board established by law to determine the examinations required in the public interest in the English-speaking West African countries, to conduct the examinations and to award certificates comparable to those of equivalent examining authorities internationally..

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updates on WAEC Catering Craft Practice runz/expo 2021 – completed

 

CATERING OBJ:
1-10: DCDABCAAAD
11-20: CACACBBCBD
21-30: BDDDDBCAAD
31-40: ABBAABBADD

 

WAEC Catering Craft Practice Questions 2021

WAEC 2021 Catering Craft Practice verified questions completed

Today’s WAEC Catering Craft Practice OBJ Answers: (2021 Answers)

For Accuracy, Answers will be loaded in this page 2 hours to the main exam. 

WAEC Catering Craft Practice Obj Answers  

CATERING OBJ:
1-10: DCDABCAAAD
11-20: CACACBBCBD
21-30: BDDDDBCAAD
31-40: ABBAABBADD

 

 

WAEC Catering Craft Practice Questions 2021 Theory Answers (Expo)

2021 Answers completed

2021 Catering Craft Practice ESSAY Loading…

(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



(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

(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 course as per customer’s

(1c)
(i) Dry cooking eg roasting
(ii) Moist cooking eg Steaming

(1d)
(i) Vitamins and Minerals
(ii) Protein

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



(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.

 

 

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WAEC Catering Craft Practice Questions and Answers Part 3

1b)

i)Kilocalories

ii)Protein

iii)Carbohydrate

iv)Cholesterol

1c)

i)Skim milk-it is use in recipes and cooking preparations such as sauces, creams, ice cream, fruit creams, etc.

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