2026 WAEC CATERING CRAFT (ALT TO PRACTICAL) ANSWER



(1)
(i) Fill a saucepan with water and bring it to a gentle simmer.
(ii) Add a little vinegar to the water.
(iii) Break a fresh egg into a small cup or saucer.
(iv) Stir the water gently to create a whirlpool.
(v) Carefully slide the egg into the simmering water.
(vi) Allow the egg to cook gently for about 3–5 minutes.
(vii) Remove the poached egg with a slotted spoon.
(viii) Drain excess water and serve immediately.

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(3a)
I: Neck
II: Wing
III: Breast
IV: Back
V: Thigh (Leg)
VI: Tail (Parson's Nose)

(3b)
(PICK ANY ONE)
- Eggs
- Feathers

(3c)
Trussing

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(3a)
I: Neck
II: Wing
III: Breast
IV: Back
V: Thigh (Leg)
VI: Tail (Parson's Nose)

(3b)
(PICK ANY ONE)
- Eggs
- Feathers

(3c)
Trussing

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(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.

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(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.