2024 WAEC CATERING: 2024 WAEC Catering (catery) Verified Answers (5212)
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(1a)
(i) White Roux
(ii) Light Stock
(iii) Seasoning
(1b)
(i) Prepare the roux by melting butter over medium heat
(ii) Heat your desired light stock in a seperate pot
(iii) Gradually pour the hot stock into the saucepan with the roux
(iv) Bring the mixture to a gentle simmer over medium-low heat and stir
(v) Season it with salt and white pepper to taste.
This is 2024 WAEC Catering (catery) Verified Answers No. 1
(2a)
(i) Choux Paste: Medium flour
(ii) Suet Paste: Strong flour
(iii) Sugar Paste: Weak flour
(iv) Short Paste: Medium flour
(2b)
(PICK FOUR ONLY)
(i) Laminating: It involves rolling out a portion of the dough into a rectangle and then placing a thin layer of chilled butter on top.
(ii) Folding: After placing the butter on the dough, the dough is folded in a specific manner to encase the butter completely.
(iii) Resting: It allows the gluten in the dough to relax and the butter to solidify, making it easier to handle and preventing the layers from melting together.
(iv) Chilling: The dough is often chilled in the refrigerator between folding stages to maintain the desired temperature.
(v) Turning: It involves rolling out the dough into a rectangle, folding it in a specific manner, and then rolling it out again to create more layers and develop the flaky texture.
This is 2024 WAEC Catering (catery) Verified Answers No. 2
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