WAEC 2026 Catering Craft Alternative to Practical Answers — Question 3

Use these suggested answers to revise for WAEC 2026 Catering Craft Practice (Alternative to Practical), Question 3. Read through carefully and practice writing them in your own words so you can remember them in the exam.

(3a) Joints / Cuts of a Chicken

The main joints or cuts of a chicken are:

• Neck — the part attached to the head end of the bird, usually removed and used for stock.

• Wing — includes the drumette, mid-wing and wing tip.

• Breast — the fleshy, meaty part on either side of the breastbone.

• Back — the bony portion at the back of the bird, often used for stock or soups.

• Thigh (Leg) — the upper part of the leg, attached to the body, often cut with the drumstick.

• Tail (Parson's Nose) — the fatty tail end of the bird.

Any correctly named six joints from neck, wing, breast, back, thigh (leg) and tail (Parson's nose) would score full marks.

(3b) One Item Removed When Preparing a Chicken

Feathers — During poultry dressing, all feathers are removed from the bird to make it clean, hygienic and suitable for cooking.

(3c) Meaning of Trussing

Trussing is the process of tying the legs and wings of poultry close to the body with string or skewers to give it a neat shape, help it cook evenly and improve the final appearance.

WAEC 2026 Catering Craft Alternative to Practical Answers — Question 4

(4a) Ingredients for Fish Salad

• (i) Fish
• (ii) Lettuce
• (iii) Tomato
• (iv) Salad cream or mayonnaise

(4b) Steps in Preparing Fish Salad

• (i) Wash and prepare the vegetables.
• (ii) Cook the fish, remove bones and flake it.
• (iii) Slice the vegetables and mix with the fish.
• (iv) Add salad cream or mayonnaise, toss gently and serve chilled.

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