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WAEC CATERING CRAFT PRACTICE
NUMBER FOUR
(1a)
(PICK ANY FOUR)
(i) Bright, clear eyes: Fresh fish should have bright, clear, and bulging eyes.
(ii) Firm, elastic flesh: When you press the flesh, it should feel firm and spring back quickly.
(iii) Bright, shiny skin: The skin of fresh fish should be bright, lustrous, and free of discoloration.
(iv) Bright, red gills: The gills of a fresh fish should be bright red or pink in color.
(v) Minimal or no odor: Fresh fish should have a mild, sweet, or briny aroma, with no unpleasant or fishy odor.
(vi) Scales that are firmly attached: The scales of a fresh fish should be firmly attached to the skin.
(1b)
(PICK ANY FOUR)
(i) Fillets
(ii) Steaks
(iii) Cutlets
(iv) Whole fish
(v) Loins
(vi) Nuggets
CATERING CRAFT
(2ai)
Microwave
(2aii)
I – Door
II – Display panel
III – Timer control
IV – Power level control
(2b)
(PICK ANY ONE)
(i )Radiation
(ii) Conduction
(2c)
(PICK ANY TWO)
(i) It is used for heating food
(ii) It is used for defrosting frozen foods
(iii) It is used for cooking
(iv) It is used for reheating
(v) It used for steaming
WAEC CATERING CRAFT PRACTICE
NUMBER THREE
(3a)
Kitchen safety refers to the practices and measures taken to prevent accidents, injuries, and health hazards in a kitchen environment. It involves identifying and mitigating potential risks associated with the use of kitchen equipment, tools, and the handling of food and substances.
(3b)
(i) Slips: Slips occur when there is a loss of traction between the person’s feet and the walking surface, often due to wet, slippery, or oily floors.
(ii) Trips: Trips occur when the foot or leg hits an object, causing the person to lose balance and potentially fall.
(3c)
(PICK ANY TWO)
(i) Maintain a clean and organized work environment. Keep walkways clear of clutter, equipment, and other obstructions.
(ii) Secure and tidy electrical cords and cables to prevent them from creating tripping hazards.
(iii) Ensure proper lighting throughout the kitchen to improve visibility and make it easier to identify and avoid potential trip hazards.
(iv) Use proper signage or markings to indicate any uneven surfaces, steps, or other areas that may pose a tripping risk.
WAEC CATERING CRAFT PRACTICE
NUMBER FOUR
(4a)
(PICK ANY FOUR)
(i) Caramelization: Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) Concentration of flavors: The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Improved texture: Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) Versatility: A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Ease of preparation: Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) Health benefits: Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming.
(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds
CATERING CRAFT
(5)
(I) Starchy Vegetable
(II) Vegetable
(III) Nuts and Seeds
(IV)Protein
(V) Protein
(VI) Grain
(VII) Protein
(VIII) Vegetable
WAEC CATERING CRAFT PRACTICE
NUMBER SIX
(6a)
(i) Food Cost (FC)
(ii) Labor Cost (LC)
(iii) Overhead Cost (OC)
(6bi)
Net Profit (NP) = Sales – (Food Cost + Labor Cost + Overhead Cost)
Given:
Sales = ₦5,000
Food Cost (FC) = ₦1,950
Labor Cost (LC) = ₦1,100
Overhead Cost (OC) = ₦900
Net Profit (NP) = ₦5,000 – (₦1,950 + ₦1,100 + ₦900)
NP = ₦5,000 – ₦3,950
NP = ₦1,050
(6bii)
Percentage = (Value / Sales) × 100
Net Profit (NP) percentage = (₦1,050 / ₦5,000) × 100 = 21%
Food Cost (FC) percentage = (₦1,950 / ₦5,000) × 100 = 39%
Labor Cost (LC) percentage = (₦1,100 / ₦5,000) × 100 = 22%
Overhead Cost (OC) percentage = (₦900 / ₦5,000) × 100 = 18%
CATERING OBJECTIVES
01-10: CDBDCADDCC
11-20: CAACDDCAAB
21-30: BDADADDBBA
31-40: CBCBACBDBD
COMPLETED
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