WAEC CATERING CRAFT ANSWERS 2020 CONFIRMED

WAEC CATERING CRAFT ANSWERS 2020 CONFIRMED

Here on this post is the catering craft answers for 2020 waec exam question.

Zoom the pictures for accuracy. More updates coming. Good luck

CATERING

(1a)
hors d’oeuvre (appetiser), is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.

(1b)
Fricassee is a method of cooking meat in which it is cut up and braised, and served with its sauce. It is usually a white sauce but some Spanish variations are made with a base.

(1c)
Crouton is a piece of sautéed or rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads notably the Caesar salad as an accompaniment to soups and stews,or eaten as a snack food.

(1d)
Baste is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.

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(2a)
A cocktail is an alcoholic mixed drink which is either a combination of spirits or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup or cream. The origins of the cocktail are debated.

(2b)
(i) Grapefruits.
(ii) Juiced Grape.
(iii) Fresh lime juice.
(iv) Agave syrup.
(v) sprig thyme garnish.

 

3a)
(Pick any 3)
(i) 2kg lean beef.
(ii) 7l cold water.
(iii) 35g coarse salt.
(iv) 3-4 big carrot.
(v) 1 medium onion with 1-2 cloves stuck in it.
(vi) 1 clove garlic. 1 spring thyme.

(3b)
(i) Take a long piece of kitchen twine and tie meat and bones. Place into a big stock pot and pour in the water, then bring to a boil over high heat.
(ii) Skin the coagulated albumen from the surface and add salt.
(iii) Now add the vegetables and simmer over low heat for not more than 5 hours.
(iv) When the consomme is finished, remove the fat from the surface and strain through a very fine strainer or cloth.
(v) Serve the consomme with various pasta, bread or other garnishings

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(5a)
(i) A Natural Source of Fiber.
(ii) Nutritional Benefits of Fresh.
(iii) Fruits and Vegetables.
(iv) Load up on Salads for Weight Control.
(v) A Daily Salad Will Aid Your Intake of Healthy Fats.
(vi) Build Strong Bones.
(vii) Protect Your Peepers.
(viii) Improve Muscle.
(ix) Protect Your Heart.

(5bi)
(I) To Roast Chickpeas.
(Ii) To Marinate Steak.
(Iii) To Flavor Chicken.
(Iv) To Dress Pasta.
(V) To Liven Up Grains And Legumes.
(Vi) As A Spread.

(5bii)
Put all your mixed greens and spinach in a large bowl.
Add in the cucumbers, carrots, bell pepper and tomatoes.
Put in the protein of your choice.
Top with the tasty toppings, which are your pumpkin seeds, basil leaves and chickpeas.
In a separate bowl, place all dressing ingredients and whisk until combined.
Toss all salad ingredients in a medium bowl.
Dress and plate your salad.

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