WAEC-CATERING -ANSWERS
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Solution Before Exam Time.
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WAEC-CATERING -ANSWERS

Catering obj
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(4a) Overhead cost + Labour cost
15,000 + 40,000= N55,000

(4b)
Net profit = food sales – total cost
100,000 -(25,000 + 40,000 + 15,000)
= 100,000 – 80,000 = N20,000
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(5a)
(i) To prevent food spoilage
(ii) For workers safety
(iii) For sanitation and health advantage

(5b)
– Keep the fridge at 5°C or below.
– Don’t overpack the fridge.
– Store different foods in the correct areas of the fridge.

(5c)
– Cocktail strainer
– Bar mat
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(3)
Purchasing
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Storage
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Preparation
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Mis en place
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Cooking
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Holding
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Reheating
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Presentation
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(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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