WAEC 2025 CATERING ANSWER


CATERING CRAFT
1-10: CADCCACABD
11-20: DABDBACDBD
21-30: CCDCADBBBB
31-40 : CBBABDACAB



(1a)
(i) Raw meat – Red
(ii) Raw fish – Blue
(iii) Cooked meat – Yellow
(iv) Salad and fruits – Green
(v) Vegetables – Brown
(vi) Bakery and dairy – White

(1b)
(PICK ANY TWO)
(i) To prevent cross-contamination between raw and cooked foods.
(ii) To promote hygiene and food safety in the kitchen.
(iii) To comply with food safety regulations and standards.
(iv) To help kitchen staff easily identify the correct board for each task.
(v) To reduce the risk of foodborne illnesses caused by bacteria transfer.

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(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

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(3a)
(PICK ANY FOUR)
(i) Pasteurized milk
(ii) Sterilized milk
(iii) UHT (Ultra-High Temperature) milk
(iv) Evaporated milk
(v) Condensed milk
(vi) Powdered milk

(3bi) Homogenization:
(PICK ANY ONE)
Homogenization is q process that breaks down fat molecules in milk to a uniform size, ensuring even distribution and preventing cream separation.

OR

Homogenization is a treatment that improves milk's texture, appearance, and stability.



(3bii) Pasteurization:
(PICK ANY ONE)
Pasteurization is a heat treatment process that kills pathogenic bacteria and extends milk's shelf life.

OR

Pasteurization is a method that reduces microbial load, ensuring milk safety for consumption while preserving nutritional quality.

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(4a)
(I) Pork Roast: Apple sauce, roasted vegetables and gravy.

(II) White Bait: Lemon wedges, tartar sauce, and possibly brown bread or toast

(III) Hot Fish Dish without Sauce:Lemon wedges and possibly boiled or steamed vegetables

(IV) Venison: Red wine reduction or red currant jelly, roasted root vegetables

(4b)
(PICK ANY THREE)
(i) Table Service
(ii) Buffet Service
(iii) Counter Service
(iv) Room service
(v) Banquet service

(4c)
Vinaigrette

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(5a)
(PICK ONE MEANING FOR EACH)
(i) Banquet garni: This is a bundle of herbs used to flavor soups, stews, and sauces during cooking.

OR

A garnished bouquet of herbs used to flavor soups, stews, and sauces.

(ii) French dressing: This is a salad dressing made from oil, vinegar, and seasonings.

OR

This is a vinaigrette made of oil, vinegar, and seasonings. It is often used as a salad dressing.

(iii) Gateau: This is a rich, layered French cake often filled with cream or fruit.

OR

This is a rich cake, often layered and filled with cream or fruit.

(iv) Mise en place: This is a French term for 'everything in place'; prepping ingredients before cooking.

OR

This is a French term meaning “everything in its place”. It refers to having all ingredients prepped and ready before cooking.


(5b)
I. Poisson: Fish
II. Couteau: Knife
III. Pomme de terre: Potato
IV. Fromage: Cheese

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(6a)
A: Table d’hôte menu
B: À la carte menu

(6b)
Main Dish

(6c)
I: Soup course
II:Soup course
III : Starter/Appetizer

(6d)
(PICK ANY TWO)
(i) It has individual pricing for each dish
(ii) Offers variety of courses
(iii) It includes both local and continental dishes
(iv) It is suitable for regular or casual dining