CBT-Practice

WAEC Catering Craft Practice · Section 1

Food Commodities and Methods of Food Preparation

Detailed Syllabus

Practice this topic nowFull Catering Craft Practice outline
Content items
1content items
Objectives
1objectives
Section topics
5section topics

Syllabus content and objectives

Official WAEC Catering Craft Practice outline · Detailed Syllabus

Content

Study of food commodities and principles of cooking methods

Objective

Understand food commodities (poultry, game, meat, fish, vegetables, fruits, dairy, pulses, cereals, herbs, flavourings); master cooking methods (boiling, roasting, grilling, baking); execute dish preparations and apply standard and local measurements.

Practice Past Questions on this Topic

Opens the CBT engine with Catering Craft Practice past questions and answers.

More topics in this section

Open section in the full outline

Done revising Food Commodities and Methods of Food Preparation?

Answer Catering Craft Practice past questions under the same timed conditions as the real CBT exam — then come back and tick off the next topic.

Practice Past Questions on this TopicBack to the syllabus