WAEC Catering Craft Practice Questions 2024 May/June Verified Answers (Essay & Obj)

WAEC May/June CCP verifies expo answers is now available. If you are for this paper, here is the WAEC Catering Exam Craft Questions And Answers 2024 to help you get a good result in your exam. This paper is scheduled to hold on Thursday, 2nd May, 2024 for SSCE candidates nationwide. The West African Examinations Council (WAEC) is a regional examination body that conducts examinations in English-speaking West African countries. It administers examinations such as the West African Senior School Certificate Examination (WASSCE) for school candidates and private candidates.

We are aware you are here because you are looking for WAEC May/June year] FREE Catering Craft Practice answers. If this is correct, then you are welcome.

In this post, you will not only see the solution to the paper, but will also see how WAEC CCP questions are set, and how to answer them to get an A in the subject.

Also read: WAEC Practical Specimen

Catering Craft Practice Exam Date and time is as scheduled below

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Catering Craft Practice 2 (Essay), 9:30 am – 10:20 am
Catering Craft Practice 1 (Objective), 10:20 am – 11:00 am

CCP payment – #700, To pay join the WhatsApp Channel

WAEC Catering Craft Practice Questions And Answers 2024 Expo

All CCP 2024 questions and answers will be posted here for free. Our team are currently with the paper and carrying out verification. Once after the verification, it will be dropped here for free.

It is important to note that our subscribers will get the solution before we make it available here. If you wish to use this free method, keep checking this website from time to time.

Catering Craft Practice  Expo Question Paper

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Catering Craft Practice OBJ Answers

This year CCP objective answers will be made available here for free. Keep checking this page to know when it is ready.

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CATERING

(1a)
(i) Eyes: Fresh fish have bright, clear, and convex eyes.

(ii) Gills: Fresh fish have vibrant red or pink gills that are free of slime or mucus. If the gills are pale, grayish, or have a thick coating of mucus, the fish is not fresh.

(iii) Flesh: Fresh fish have firm, shiny flesh that springs back when pressed.

(iv) Smell: Fresh fish have a mild, slightly sweet smell.

(1b)
(i) Chunks
(ii) Loins
(iii) Steaks
(iv) Fillets

*WAEC CATERING CRAFT PRACTICE*

*NUMBER FOUR*

(4a)
(PICK ANY FOUR)
(i) Caramelization: Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) Concentration of flavors: The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Improved texture: Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) Versatility: A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Ease of preparation: Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) Health benefits: Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming.

(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds

 

WAEC Catering Craft Practice Theory (Essay) Answers

Our team is actively working on solutions, and once completed, they will be promptly uploaded here. Stay vigilant! Keep refreshing this page for the latest updates on NECO Catering Craft Practice Theory Questions and Answers.

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Please note that the answers provided above is meant for practice purpose only. This year answers on CCP will be made available 2 hours to exam in this page.

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