WAEC UP NEXT
👇👇👇
===========================
Friday, 2nd May 2025
Catering Craft Practice 2 (Essay)
09:30am - 10:20am
Catering Craft Practice 1 (Objective)
10:20am - 11:00am
Health Education /Health Science 3 (Alternative to Practical Work)
03:30pm - 05:15am
NO GO GET SCAMMED
TO GET IT NOW
#1000 EACH SUBJECTS
WHATSAPP 09056863938 ONLY
===========================
*QUESTIONS AND ANSWERS WE AVAILABLE SOON, CHECK VIP GROUP*✓✓
👇👇👇
===========================
Friday, 2nd May 2025
Catering Craft Practice 2 (Essay)
09:30am - 10:20am
Catering Craft Practice 1 (Objective)
10:20am - 11:00am
Health Education /Health Science 3 (Alternative to Practical Work)
03:30pm - 05:15am
NO GO GET SCAMMED
TO GET IT NOW
#1000 EACH SUBJECTS
WHATSAPP 09056863938 ONLY
===========================
*QUESTIONS AND ANSWERS WE AVAILABLE SOON, CHECK VIP GROUP*✓✓
👍2
Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
❤🔥1
PLS IF YOU HAVE YOUR FRIENDS DOING WAEC AND NECO 2025 SHOULD BE ADDED TO THIS CHANNEL
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
https://t.me/ExamkeyNet
https://t.me/ExamkeyNet
Join channel for more👇
https://t.me/ExamkeyNet
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
https://t.me/ExamkeyNet
https://t.me/ExamkeyNet
Join channel for more👇
https://t.me/ExamkeyNet
👍2
❤3👍3
3(a)
1. Pasteurized milk
2. Homogenized milk
3. UHT (Ultra-High Temperature) milk
4. Evaporated milk
3. (b) Give the meaning of the following terms in milk preservation process:
(i) Homogenization:
A mechanical process that breaks down fat molecules in milk so they stay integrated rather than separating as cream.
(ii) Pasteurization:
The process of heating milk to a specific temperature for a set period of time to kill harmful bacteria without affecting the nutritional value.
Each worth 2 marks
---
4. (a) Indicate the accompaniments used when serving the following dishes:
I. Pork roast – Apple sauce
II. White bait – Lemon wedges or tartar sauce
III. Hot fish dish without a sauce – Lemon butter or parsley
IV. Venison – Redcurrant jelly or cranberry sauce
Total: 4 marks
---
4. (b) Mention **three groups of service methods:
1. Table service
2. Self-service (e.g., buffet)
3. Tray service
Total: 3 marks
---
4. (c) Give the name of a cold sauce made from mixing oil, vinegar and a selection of seasonings:
Vinaigrette
Join channel for more👇
https://t.me/ExamkeyNet
1. Pasteurized milk
2. Homogenized milk
3. UHT (Ultra-High Temperature) milk
4. Evaporated milk
3. (b) Give the meaning of the following terms in milk preservation process:
(i) Homogenization:
A mechanical process that breaks down fat molecules in milk so they stay integrated rather than separating as cream.
(ii) Pasteurization:
The process of heating milk to a specific temperature for a set period of time to kill harmful bacteria without affecting the nutritional value.
Each worth 2 marks
---
4. (a) Indicate the accompaniments used when serving the following dishes:
I. Pork roast – Apple sauce
II. White bait – Lemon wedges or tartar sauce
III. Hot fish dish without a sauce – Lemon butter or parsley
IV. Venison – Redcurrant jelly or cranberry sauce
Total: 4 marks
---
4. (b) Mention **three groups of service methods:
1. Table service
2. Self-service (e.g., buffet)
3. Tray service
Total: 3 marks
---
4. (c) Give the name of a cold sauce made from mixing oil, vinegar and a selection of seasonings:
Vinaigrette
Join channel for more👇
https://t.me/ExamkeyNet
👍2❤1
*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
Join channel for more👇
https://t.me/ExamkeyNet
*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
Join channel for more👇
https://t.me/ExamkeyNet
👍2❤1
(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.
Join channel for more👇
https://t.me/ExamkeyNet
(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.
Join channel for more👇
https://t.me/ExamkeyNet
(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.
Join channel for more👇
https://t.me/ExamkeyNet
(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.
Join channel for more👇
https://t.me/ExamkeyNet
❤1
Cccp catering 2025
(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) Detergents
(ii) Bleach
(iii) Vinegar
(iv) Baking soda
(v) Ammonia solution
(vi) Lemon juice
(2b)
(PICK ANY FOUR)
(i) Type of fabric or material
(ii) Type of stain
(iii) Age of the stain
(iv) Use of appropriate stain remover
(v) Test stain remover on a small area first
(vi) Follow manufacturer’s cleaning instructions
===============
(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.
=====================
(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
===============
(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
==============
(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.
Join channel for more👇
https://t.me/ExamkeyNet
(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) Detergents
(ii) Bleach
(iii) Vinegar
(iv) Baking soda
(v) Ammonia solution
(vi) Lemon juice
(2b)
(PICK ANY FOUR)
(i) Type of fabric or material
(ii) Type of stain
(iii) Age of the stain
(iv) Use of appropriate stain remover
(v) Test stain remover on a small area first
(vi) Follow manufacturer’s cleaning instructions
===============
(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.
=====================
(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
===============
(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
==============
(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.
Join channel for more👇
https://t.me/ExamkeyNet
👍4❤3