WAEC 2019 Catering Craft Practice (Obj & Essay Question & Answers) Expo/Runz

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WAEC 2019 Catering Craft Practice ANSWERS

Catering OBJ

1 AAAAACCBCC
11 ACDBABAADA
21 BCDDBDCCBA
31 BCCCAAAACB
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1a)

A colander (or cullender) is a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables. The perforated nature of the colander allows liquid to drain through while retaining the solids inside. It is sometimes also called a pasta strainer or kitchen sieve.

1b)
A pastry board is a portable surface designed for the mixing, kneading and rolling of bread and pastry dough. It can be made from a variety of materials, each with their own advantages and drawbacks.

(6a)
The bouquet garni: This is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.

(6b)
A rissole is a large circular ball, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with savory ingredients, most often minced meat or fish, and is served as main course, or side dish.

(6c)
Sauté means to cook a dish in a small amount of fat over high heat, making sure that the food doesn’t stick to the pan by making it “jump” in and out of the heat.

(6d)
Table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

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