All Categories:

Quick Contact
09030889003




« | »

Waec Expo 2017 CATERING And CRAFT ( Obj and Essay) Questions And Answers

*Cartering OBJ:*

1CCBBCABDBB

11DCAAAABDBA

21BABCBBCABA

31CDCCBADACA

================

1a)
i)low-fat milk
ii)fat-free milk
iii)lactose-free milk
iv)shelf- stable milk

1b)
i)Kilocalories
ii)Protein
iii)Carbohydrate
iv)Cholesterol

1c)
i)Skim milk-it is use in recipes and cooking preparations such as sauces, creams, ice cream, fruit creams, etc.

ii)Skimmed Milk- it is use for diet yogurt, and string cheese in order to reduce consumption of saturated fats

iii)Cultured milk- it
help to protect the
body from infection.

iv)Yogurt milk- it help
also improves
digestion and restores
intestinal flora of
people who have
taken antibiotics or
who have digestive
problems.

================

2a)
i)Rose napkin fold
ii)Candle napkin fold
iii)Fan napkin fold
iv)
Comb napkin fold.

2b)
i)soap
ii)vinegar

2ci)
i)trolley
ii)Range
iii)Sauce pan
iv)Knife

2cii)
i)Trolley for packing
equipment inside

ii)Range for producing
heat to Cook

iii)Sauce pan for
frying

iv)Knife for cutting

==============

4a)
i)Griddle
ii)convection oven
iii)conventional oven
iv)salamander

4b)
i)The brand/
manufacturer: have
full information about the brand you
consider buying. And you may visit people using the brand you
are considering and hear their comments

ii)The price: price is
always a factor to
consider. Make sure
the appliance you are about to buy is
economical and fits
perfectly in your
budget.

iii)Size of equipment:
equipment size is
another factor to
consider. This is
especially applicable
where the kitchen is
fitted furnished with
cabinets.

iv)Durability: check
that the equipment is
durable. This can be
done by ensuring the
equipment is of high
quality.

4c)
i)CHEF’S KNIFE
ii)SERRATED UTILITY
KNIFE
iii)BONING KNIFE
iv)PARING KNIFE
===============

*alternative to practical ccp*
(1a)

List 10types of flour used in catering
Answer below

(A)
1)Amaranth Flour
2)Whole Wheat Flour
3)Barley Flour
4)Buckwheat Flour
5)Brown Rice Flour
6)Almond Flour
7)Coconut Flour
8)Corn Flour
9)Peanut Flour
10)Arrowroot Flour
+++++++++++++++++++++++
1b)
i)Natural leaveners
ii)Chemical raising agents
iii) Mechanical Action
iv) Carbon dioxide
v) Air
vi) Steam
++++++++++++++++++++++++
4a)
i)Base
ii)Dressing
iii)body
iv)Garnish
+++++++++++++++++++++
4b)
i)large egg yolk, room temperature
ii)1/8 teaspoon salt, plus more to taste.
iii)1 tablespoon lemon juice, plus more to taste.
iv)1/2 teaspoon Dijon mustard.

More solving………..

Categories: examhelp

There is love in sharing

0 Responses

Leave a Reply

« | »