FREE WAEC ANSWERS 2026

Literature👇

Literature👇

Ijmb maths 👇

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*WAEC CATERING CRAFT (ALTERNATIVE TO PRACTICAL)* *NUMBER TWO* (2a) (PICK ANY THREE) (i) As a thickening agent for soups. (ii) As a thickening agent for sauces and gravies. (iii) For making custards. (iv) For preparing puddings and desserts. (v) For coating foods before frying. (vi) For making cake fillings and pie fillings. (vii) For binding ingredients in some recipes. (viii) For improving the texture of baked products. (ix) For making corn starch paste used in confectionery. (2b) (i) Sieve the flour into a mixing bowl. (ii) Rub fat into the flour until it resembles breadcrumbs. (iii) Add a little cold water and mix to form a dough. (iv) Knead lightly and shape into a smooth ball. (v) Roll out the paste and use as required for baking.

*WAEC CATERING CRAFT (ALTERNATIVE TO PRACTICAL)* *NUMBER THREE* (3a) I: Neck II: Wing III: Breast IV: Back V: Thigh (Leg) VI: Tail (Parson's Nose) (3b) Feathers (3c) Trussing

*WAEC CATERING CRAFT (ALTERNATIVE TO PRACTICAL)* *NUMBER FIVE* (5a) Electric Coffee Percolator (5b) (i) Ensure the coffee percolator is clean and in good condition. (ii) Fill the percolator with the required quantity of clean water. (iii) Place the filter basket in position. (iv) Measure and add the ground coffee into the filter basket. (v) Cover the percolator properly with its lid. (vi) Plug in and switch on the percolator; allow the coffee to brew. (vii) Switch off when brewing is completed and serve the coffee hot.

*WAEC CATERING CRAFT (ALTERNATIVE TO PRACTICAL)* *NUMBER FOUR* (4a) (i) Fish (ii) Lettuce (iii) Tomato (iv) Salad cream or mayonnaise (4b) (i) Wash and prepare the vegetables. (ii) Cook the fish, remove bones and flake it. (iii) Slice the vegetables and mix with the fish. (iv) Add salad cream or mayonnaise, toss gently and serve chilled.

*WAEC CATERING CRAFT PRACTICE* *NUMBER ONE* (1) (i) Fill a shallow pan with clean water and bring it to a gentle simmer. (ii) Add a little salt and vinegar to the water if required. (iii) Break a fresh egg into a small cup or saucer. (iv) Stir the water gently to form a whirlpool. (v) Carefully slide the egg into the simmering water. (vi) Allow the egg to cook gently without boiling rapidly. (vii) Cook until the egg white is set and the yolk remains soft. (viii) Remove the egg with a slotted spoon, drain and serve immediately.

*WAEC CATERING CRAFT PRACTICE* *NUMBER FIVE* (5a) Electric coffee percolator. (5b) (i) Ensure the coffee percolator is clean and in good working condition. (ii) Measure the required quantity of water and pour it into the percolator. (iii) Place the required amount of ground coffee into the filter basket. (iv) Fit the filter basket correctly into the percolator and cover it. (v) Close the lid properly and connect the percolator to the power supply. (vi) Switch on the percolator and allow the coffee to brew until the process is completed. (vii) Switch off the percolator, serve the coffee hot and add milk or sugar if desired.

Catering craft

No 1

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