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https://mrleruns.blogspot.com/2024/05/catering-craft-practice-3.html Pin---- 061

Another version of number 6

WAEC CATERING CRAFT PRACTICAL ANSWERS (2ai) -SCOOPS- (PICK ANY ONE) (i) Portion control for ingredients like ice cream, rice, or baked goods. (ii) Consistent serving of food items such as mashed potatoes, sauces, or dips. (iii) Measurement and portioning of pre-cooked or pre-prepared items. (2aii) -PIE DISH- (PICK ANY ONE) (i) Portion control for baked goods like pies, quiches, or casseroles. (ii) Presentation of individual-sized servings for desserts or savory dishes. (iii) Portion control for ingredients during food preparation, such as measuring fillings or toppings. (2aiii) -BOWLS- (PICK ANY ONE) (i) Portion control for soups, stews, or other liquid-based dishes. (ii) Presentation of individual-sized servings for salads, cereals, or desserts. (iii) Measurement and portioning of ingredients during food preparation. (2aiv) -MEASURING SCALE- (PICK ANY ONE) (i) Accurate measurement of ingredients for precise recipe formulation. (ii) Portion control for weight-sensitive items like proteins, grains, or portion-controlled meals. (iii) Monitoring and recording of portion sizes for nutritional information or cost control. (2b) (i) Clear Soups: Includes broths, consommés, and consommé-based soups. (ii) Cream Soups: Thickened with a roux or other thickening agent, often featuring pureed vegetables or dairy. (iii) Puree Soups: Smooth, thick soups made by pureeing vegetables, legumes, or other ingredients. (iv) Specialty Soups: Unique or regional soups, such as chowders, bisques, or ethnic-inspired soups.

WAEC CATERING CRAFT PRACTICE PRACTICAL ANSWERS (1a) (PICK ANY THREE) (i) Whey (ii) Buttermilk (iii) Lactose (iv) Casein (v) Ghee (clarified butter) (vi) Curd/Yogurt (1b) (PICK ANY TWO) (i) By Adding the lactase enzyme to milk can help break down the lactose, making it more digestible for individuals with lactose intolerance. (ii) By Fermenting milk products, such as yogurt or kefir, can make them more digestible as the bacteria involved in fermentation help break down the lactose. (iii) Milk can be processed to remove or reduce the lactose content, making it more suitable for individuals with lactose intolerance. (iv) By Partially hydrolyzing the lactose in milk can also make it more digestible for those with lactose intolerance. (1c) (PICK ANY THREE) (i) Soy Milk (ii) Almond Milk (iii) Oat Milk (iv) Coconut Milk (3a) I: Whisk II: Spatul III: Butcher knife IV: Grater (3b) I (Whisk): A whisk is commonly used for mixing ingredients smoothly by incorporating air into the mixture. II (Spatula): A spatula can be used to scrape, flip, or spread food items. III: cutting of grass IV (Grater): A grater is typically used for grating cheese, vegetables,

WAEC CATERING CRAFT PRACTICE PRACTICAL ANSWEREA (1a) (PICK ANY THREE) (i) Whey (ii) Buttermilk (iii) Lactose (iv) Casein (v) Ghee (clarified butter) (vi) Curd/Yogurt (1b) (PICK ANY TWO) (i) By Adding the lactase enzyme to milk can help break down the lactose, making it more digestible for individuals with lactose intolerance. (ii) By Fermenting milk products, such as yogurt or kefir, can make them more digestible as the bacteria involved in fermentation help break down the lactose. (iii) Milk can be processed to remove or reduce the lactose content, making it more suitable for individuals with lactose intolerance. (iv) By Partially hydrolyzing the lactose in milk can also make it more digestible for those with lactose intolerance. (1c) (PICK ANY THREE) (i) Soy Milk (ii) Almond Milk (iii) Oat Milk (iv) Coconut Milk (3a) I: Whisk II: Spatul III: Butcher knife IV: Grater (3b) I (Whisk): A whisk is commonly used for mixing ingredients smoothly by incorporating air into the mixture. II (Spatula): A spatula can be used to scrape, flip, or spread food items. III: cutting of grass IV (Grater): A grater is typically used for grating cheese, vegetables,

https://mrleruns.blogspot.com/2024/05/catering-craft-practice-3.html Pin- 061 All answers posted

CATERING (4a) (i)Cod (ii)Haddock (iii)Halibut (iv)Pollock (v)Tilapia (4b) (i)Grilled Halibut with Lemon-Basil Vinaigrette - Featuring halibut as the main ingredient, this dish is enhanced with the fresh, zesty flavors of lemon and basil. (ii)Cod Fish Tacos - A light, flavorful dish where pieces of cod are seasoned, baked or fried, and served in taco shells with various toppings such as cabbage slaw and avocado. (iii)Haddock Chowder - A comforting, creamy soup that includes chunks of haddock, potatoes, onions, and celery, seasoned with thyme and black pepper. (5a) (i)Milk or cream (ii)Sugar (iii)Thickening agent (such as cornstarch, flour, or eggs) (5b) (i)Overexpansion - The excess raising agent can cause the mixture to rise too much during baking, leading to an uneven or cracked surface. (ii)Collapsing - After the initial overexpansion, the structure may not support itself, causing the product to collapse. (iii)Altered texture - The crumb of the baked goods can become coarse and airy rather than fine and tender. (iv)Unpleasant taste - An excess of raising agent, especially baking powder or soda, can leave a bitter or metallic taste in the finished product. (v)Poor coloration - The chemical reactions caused by too much raising agent can affect the Maillard reaction (browning of the product), resulting in pale or unevenly colored baked goods.

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(2) (a) The capital of Bimpe Enterprises at the start would be $N 2,000,000$, which is the initial amount invested to start the business. (b) The financial year for Bimpe Enterprises would typically be from January 1st to December 31st, assuming it follows the calendar year as its fiscal year. (c) Two items of expenditure for end of year adjustment might include provision for doubtful debts and accrued expenses. These adjustments are necessary to accurately reflect the company's financial position at the end of the year. (d) The item of expenditure subject to depreciation would be the cabinet bought for the business, as it is a tangible fixed asset that loses value over time due to wear and tear and usage.

(4) (a) Drawings are the owner's withdrawals for personal use and are subtracted from the owner's equity because they reduce the capital invested in the business. (b) Creditors are amounts the business owes to suppliers for goods or services received but not yet paid for. They are listed under current liabilities. (c) Debtors are customers who owe the business money for goods or services provided on credit. They are listed under current assets. (d) Accruals are expenses that have been incurred but not yet paid for, such as wages or utilities, and are listed under current liabilities to indicate money owed by the business. (e) Stock, or inventory, is the goods available for sale and is listed under current assets, reflecting the value of goods that can be converted into cash as part of the business's normal operations.