WAEC Catering Craft Practice (CCP) alternative to practical questions and answers is out. See the 100% verified WAEC CCP answers prepared according to the marking scheme. The exam is scheduled to hold on 9th May, 2025 nationwide and there is no extension. 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.
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The West African Examinations Council (WAEC) has scheduled the following examination:
Subject: SC7163 – Catering Craft Practice 3 (Alternative to Practical Work)
Date: Friday, 9th May, 2025
Time: 08:30 – 09:10 hrs
Duration: 40 minutes
WAEC Catering Craft Practice (CCP) Practical Questions 2025 Answers
2025 WAEC CCP Practical exam question paper is currently in our desk. If you wish to get the answers early, make sure you join our Telegram Channel. All the questions and answers will be uploaded in this page latest 2 hours before the exam start. All you need to do is to keep refreshing this page to see the solution.
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WAEC CCP Practical Answers
WAEC2025 CCP PRACTICAL
Catering
(1a)
(i) Milk
(ii) Ice cream
(iii) Sugar
(1b)
(i) Coffee press or French press
(ii) Coffee grinder
(iii) Coffee pot or thermal carafe
(iv) Milk frother or steaming wand
(v) Coffee cups or mugs
Catering
(2a)
(i) Baking
(ii) Roasting
(iii) Grilling
(2b)
(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
Caterinf
(4a)
The type of salad that can be prepared from the listed ingredients is coleslaw.
(4b)
(i)Shred the Vegetables: Finely shred the cabbage, carrots, and onions. You can use a knife or a grater for this step.
(ii)Mix the Ingredients: In a large bowl, combine the shredded vegetables. Add mayonnaise to the vegetables and mix well until they are evenly coated.
(iii)Season and Chill: Add salt, pepper, or other seasonings to taste. Cover the bowl and chill the coleslaw in the refrigerator for at least an hour to let the flavors meld.
(4c)
Coleslaw is typically served cold as a side dish. It can accompany meals such as barbecues, sandwiches, or fried foods.
(4d)
(i)Flavor Balance
(ii)Consistency
(iii)Appearance
Catering
(5a)
I: Chef’s jacket (or coat)
II: Chef’s hat (or toque)
(5b)
White
(5c)
(i)White is chosen because it reflects heat, keeping the chef cooler in a hot kitchen environment and also shows cleanliness and hygiene, as stains are easily noticeable.
(5c)
I: Chef’s Jacket;
(i)Protection: The thick fabric provides protection against heat, spills, and splashes in the kitchen.
(ii)Professional Appearance: It gives chefs a professional look and is often part of a uniform that signifies authority and expertise.
II: Chef’s Hat
(i)Hygiene: Helps keep hair out of the food, maintaining cleanliness and preventing contamination.
(ii)Professionalism and Rank: Traditionally used to signify a chef’s experience and rank in the kitchen hierarchy.
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Catering Craft Practice (CCP) Examination Practical Preparation Tips and Strategies
To prepare for the Catering Craft Practice (CCP) practical exam, focus on mastering core cooking skills, revising key recipes, and organizing your tools ahead of time. Practice under timed conditions, maintain proper hygiene, and stay calm to ensure a smooth and efficient performance.
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