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Answers 👇👇
1: C (safety signs)
2: C (red)
3: A (I)
4: D (IV)
5: C (pig)
6: A (champagne)
7: C (first in first out)
8: A (poor reputation)
9: B (dry powder)
10: A (almond)
11: D (suet)
12: A (identify characteristics that describe the wine)
13: B (still room)
14: D (control cycle)
15: B (wine and drinks)
16: A (Frying)
17: C (Steaming)
18: D (Baking)
19: B (Braising)
20: D (Baking)
21: C (using wooden spatula)
22: C (paring knife)
23: D (static menu)
24: C (cheese)
25: A (whet appetite)
26: D (prolong shelf life)
27: C (skim)
28: B (à la minute)
29: B (tea)
30: B (bar)
31: C (wine glass)
32: B (cutting board)
33: B (cleaver)
34: C (high carbon and wood fibre)
35: B (splitting up large pieces of soft bones and cutting thick pieces of meat)
36: D (chain restaurant)
37: A (bulbs)
38: C (strips)
39: A (sous-vide)
40: B (larder)
*🔥2025/26 GOVERNMENT WASSCE CATERING AND CRAFT PRACTICE QUESTIONS AND ANSWERS🔥*
Well arranged by COOLBOY.. 1,2,3,4,5,6
(1a)
(i)Raw meat - Red
(ii)Raw fish - Blue
(iii)Cooked meat - Brown
(iv)Salad and fruits - Green
(v)Vegetables - Yellow
(vi)Bakery and dairy - White
(1b)
(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).
(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.
(2a)
(PICK ANY FOUR)
[I] Baking Soda: Absorbs odors and neutralizes acidic stains.
[II] White Vinegar: Removes stains and brightens surfaces with its natural acidity.
[III] Hydrogen Peroxide: Whitens and removes tough stains through oxidation.
[IV] Dish Soap: Gently removes general stains with its mild formula.
[V] Enzyme-Based Cleaners: Breaks down protein-based stains like food and blood.
[VI] Bleach: Powerful stain remover and whitener for tough stains.
(2b)
(PICK ANY FOUR)
[I] Stain Identification: Knowing the stain type helps choose the right removal method.
[II] Prompt Action: Quick treatment increases chances of successful stain removal.
[III] Patch Test: Ensures the removal method won't damage the surface.
[IV] Appropriate Cleaner: Selects a cleaner that suits the stain and surface.
[V] Safe Application: Follows instructions and safety guidelines for the cleaner.
[VI] Thorough Rinsing: Removes residue to prevent stain re-depositing.
*WAEC CATERING CRAFT PRACTICE*
*NUMBER THREE*
(3a)
(PICK FOUR ONLY)
(i) Whole milk
(ii) Skim milk
(iii) Evaporated milk
(iv) Condensed milk
(v) Powdered milk
(vi) Flavored milk
(vii) Lactose-free milk
(3bi)
Homogenization: This is a process in which milk is mechanically broken down to evenly distribute fat globules, preventing cream from separating.
(3bii)
Pasteurization: It is a heat treatment process that involves heating milk to a specific temperature for a set period to kill harmful bacteria without compromising its quality.
*WAEC CATERING CRAFT PRACTICE*
*NUMBER FOUR*
(4a)
(i) Pork roast: Apple sauce or mustard
(ii) White bait: Lemon wedges and brown bread with butter
(iii) Hot fish dish without a sauce: Parsley butter or lemon juice
(iv) Venison: Redcurrant jelly or game sauce
(4b)
(PICK ANY THREE)
(i) Self-service
(ii) Table service
(iii) Tray service
(iv) Counter service
(v) Specialized service
(vi) Buffet service
(4c)
Vinaigrette
*WAEC CATERING CRAFT PRACTICE*
*NUMBER FIVE*
(5a)
(i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets.
(ii) French dressing: A type of salad dressing typically made with oil, vinegar, mustard, and seasonings.
(iii) Gateau: A rich, fancy cake, especially one with layers and filling.
(iv) Mise en place: A French term meaning everything in its place, it refers to the preparation and arrangement of ingredients and tools before cooking begins.
(5b)
(i) Poisson - Fish
(ii) Couteau - Knife
(iii) Pomme de terre - Potato
(iv) Fromage - Cheese
*WAEC CATERING CRAFT*
*NUMBER SIX*
(6a)
A - À la carte menu
B - Table d’hôte menu
(6b)
Beverage (Mixed citrus juice)
(6c)
Starters/Appetizers
(6d)
(PICK ANY TWO)
(i) Each item is priced separately.
(ii) It offers a wide variety of individual dishes to choose from.
(iii) Customers have the freedom to choose each dish separately.
(iv) Food is usually freshly prepared to order.
(v) It often takes more time to serve since meals are cooked on request.
(vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.
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