2025 WAEC CATERING: Catering (catery) WAEC Authentic Practical Question and Answer 2026 (5133)

(1a)

(i) Milk

(ii) Sugar

(iii) Flavouring ingredient 

(1b)

(PICK ANY FIVE)

(i) Coffee pot

(ii) Tray

(iii) Coffee cups and saucers

(iv) Teaspoon

(v) Sugar bowl and tongs

(vi) Milk or cream jug

(2a)

(PICK ANY THREE)

(i) Baking

(ii) Roasting

(iii) Grilling

(iv) Broiling

(v) Air frying

(2b)

(PICK ANY FIVE)

(i) Basket steaming

(ii) Foil or banana leaf wrapping

(iii) Pressure steaming

(iv) Plate steaming 

(v) Bamboo steaming 

(vi) Paper steaming 

(vii) Microwave steaming

(2a)

(PICK THREE ONLY)

(i) Baking

(ii) Roasting

(iii) Grilling

(iv) Sautéing

(v) Pan-frying

(vi) Deep-frying

(2b)

(PICK FIVE ONLY)

(i) Using a steaming basket over boiling water

(ii) Covering the pot to trap steam

(iii) Placing food in a single layer for even cooking

(iv) Using parchment paper or banana leaves to wrap food

(v) Infusing herbs or aromatics in the water for flavor

(vi) Preheating the steamer before adding food

(vii) Ensuring there’s enough water to prevent drying out

(viii) Avoiding overcrowding in the steamer

(ix) Monitoring steam time closely to prevent overcooking

(x) Using a bamboo steamer or electric steamer as appropriate.

(3a) 

Fault: Soggy pastry

Possible Reasons :

(PICK ANY TWO)

(i) Oven temperature too low

(ii) Pastry not baked long enough

(iii) Filling too wet

(iv) Pastry not blind-baked before adding moist filling

(3b) 

Fault: Shrunken pastry

Possible Reasons:

(PICK ANY TWO)

(i) Overstretching the dough while lining the tin.

(ii) Not allowing the pastry to rest before baking 

(iii) Trimming the edges before baking

(iv) Excessive handling during rolling 

(3c) 

Fault: Hard pastry

Possible Reasons:

(PICK ANY TWO)

(i) Overworking the dough

(ii)Too little fat or too much water

(iii) Using strong flour with high gluten content  

(iv) Dough not rested before rolling

(3d) 

Fault: Blistered pastry

Possible Reasons:

(PICK ANY TWO)

(i) Dough not rested before rolling

(ii)Air trapped in the dough or uneven rolling

(iii) Oven temperature too high causing rapid expansion

(iv) Uneven mixing of fat and flour.

(4a) 

Coleslaw

(4b)  

(i) Wash the cabbage, carrots, and onions thoroughly under clean running water to remove dirt and contaminants.

(ii) Peel and grate the carrots, finely shred the cabbage, and slice the onions into thin, uniform pieces.

(iii) Combine all vegetables in a clean bowl, add mayonnaise, and gently stir until the mixture is evenly blended.

(4c) 

It is served chilled, often as a side dish or starter, sometimes garnished and presented in a salad bowl or on a lettuce leaf.

(4d)  

(PICK ANY THREE)

(i) It should have a smooth consistency (no lumps).

(ii) It should complement the food it is served with in flavor and texture.

(iii) It should be of the right thickness—not too thick or too watery.

(iv) It should have an appealing color and aroma.

(v) It should be well-seasoned and balanced in taste.

*CATERING CRAFT PRACTICAL*

(5a)

I - Chef's coat

II - Toque

(5bi)

White 

(5bii)

(PICK ANY ONE)

-White shows stains easily, which encourages chefs to maintain high hygiene standards in the kitchen.

-White reflects heat better than dark colors, helping chefs stay cooler in the hot kitchen environment.

-White gives a clean, professional, and classic look, often associated with expertise and order in culinary arts.

-White uniforms can be easily bleached to remove stains and sanitize thoroughly without fading.

(5c)

 I: 

(i) The thick fabric provides protection against heat, spills, and splashes in the kitchen. 

(ii) It gives chefs a professional look and is often part of a uniform that signifies authority and expertise. 

II: 

(i) Helps keep hair out of the food, maintaining cleanliness and preventing contamination. 

(ii) It signifies a chef’s experience and rank in the kitchen hierarchy.

(5a)

I: Chef’s jacket (or coat)

II: Chef’s hat (Toque)

(5bi)

White

(5bii)

(PICK ANY ONE)

(i) White reflects heat, keeping the chef cooler in a hot kitchen.

(ii) It easily shows dirt and stains, which promotes cleanliness.

(iii) It symbolizes hygiene and professionalism.

(iv) White garments can be bleached to remove tough stains.

(v) It gives a clean and neat appearance in the kitchen.

(5c)

I: Chef’s Jacket:

(PICK ANY TWO)

(i) Protects the body from hot spills and splashes.

(ii) Maintains hygiene and presents a professional appearance.

(iii) Long sleeves protect arms from burns and cuts.

(iv) Double-breasted design allows for quick reversal if stained.

(v) Made from thick cotton to insulate from heat.

(vi) Symbolizes professionalism and rank in the kitchen.

II: Chef’s Hat (Toque):

(PICK ANY TWO)

(i) Helps to keep hair out of the food, ensuring hygiene.

(ii) Absorbs sweat and helps keep the chef cool.

(iii) Indicates the chef’s rank or experience by its height or pleats.

(iv) Prevents hair from falling into food.

(v) Helps maintain kitchen hygiene standards.

(vi) Gives a neat and professional appearance