Waec 2017 Catering/Craft Obj And Theory Answers – May/June Expo

Cartering OBJ:
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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.
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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
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3a)
i)Fast Food and Take Away
ii)Hotels and Restaurants
iii)Private Clubs
i)Fast Food and Take Away This sector of the hospitality industry is concerned with the preparation and serving of food and beverages quickly for immediate sale to the customer for consumption either on or off the premises
ii)Hotels and Restaurants A great difference is demonstrated when palatial, first class, luxury hotel is compared with the small hotel owned and run as a family concern. With restaurants, a similar comparison may be made between the exclusive top- class restaurant and the small restaurant which may serve just a few menus.
iii)Private Clubs/bars Are usually administered by a secretary or manager appointed by a management committee formed from club members. Good food and drink with an informal service in the old English style are required in most clubs.

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3bi)
-Fast Food and Take Away-
i)The method of food service is simplified and basic.
ii)The pricing of the items is within a
fairly distinctive knowing price band.
3bii)
-Hotels and Restaurants-
i)Hotels are residential and most of them provide breakfast, menu, dinners and snacks.
ii)offering the customer a place to sit and relax away from the dinning area and they allow a aster seat turn-over in the restaurant.
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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
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