(a) List eight types of vegetable cuts. (b) List eight examples of herbs used in food preparation.

Assessment: WAEC SSCE - Catering Craft Practice - 2018 (Alternative to Practical Work) Subject: Catering Craft Practice

Question 1 Report

(a) List eight types of vegetable cuts.

(b) List eight examples of herbs used in food preparation.

Answer Details

(a) Eight types of vegetable cuts

  1. Julienne (thin matchstick strips)
  2. Brunoise (small dice)
  3. Macedoine (larger even dice)
  4. Jardiniere (short batons)
  5. Paysanne (thin even shapes)
  6. Chiffonade (finely shredded leaves)
  7. Mirepoix (roughly cut base vegetables)
  8. Concasse (skinned, deseeded and diced tomato)

(b) Eight examples of herbs used in food preparation

  1. Parsley
  2. Thyme
  3. Basil
  4. Rosemary
  5. Mint
  6. Bay leaf
  7. Sage
  8. Chives

Tarragon and coriander are further examples.

Read lesson note on Study Of Food Commodities (WAEC)
Read lesson note on Principles Of Cooking And Food Preparation (WAEC)
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