WAEC SSCE - Catering Craft Practice - 2019…

Question 1 Report

What is menu?

The food ordered by a customer

A list of delicacies in a restaurant

A list of available foods and their prices

The special delicacy of the day

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Question 2 Report

The type of menu that offers two or more dishes at a fixed price is known as

a la carte

carte du jour

table d' hote

plat du jour

Answer Details

The type of menu that offers two or more dishes at a fixed price is known as a "table d'hote" menu. This type of menu typically offers a limited selection of dishes at a set price, and may include multiple courses such as appetizers, main courses, and desserts. Customers can choose one dish from each course, and pay a set price for the entire meal. This is different from an "a la carte" menu, which allows customers to order individual dishes separately and pay for them individually. A "carte du jour" refers to a menu that changes daily, while a "plat du jour" refers to a daily special dish that is not necessarily part of a fixed-price menu.

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Question 3 Report

The dark-coloured meat from poultry is derived from the

ribs and legs

breast and ribs

wings and legs

breast and neck

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Question 4 Report

When serving beverages, tray should be carried

at waist level with the left hand under

above the shoulder with the right hand under

at waist level with the right hand under

above the shoulder with the left hand under

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Question 5 Report

An overworked caterer is likely to suffer from

stress

dizziness

fatigue

drowsiness

Answer Details

An overworked caterer is likely to suffer from fatigue. Fatigue is a feeling of extreme tiredness and lack of energy that can be caused by overworking, lack of sleep, or other factors. When a caterer is overworked, they may have to work long hours and may not have enough time to rest, leading to fatigue. Fatigue can make it difficult for the caterer to perform their duties effectively, leading to mistakes and accidents. Additionally, fatigue can also lead to stress, which can further compound the negative effects on the caterer's well-being. Therefore, it is essential for caterers to take breaks and prioritize rest to avoid overworking and reduce the risk of fatigue and other related health problems.

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Question 6 Report

What is the difference between an omelette pan and a frying pan?

size and width

length and shape

weight and non-stick surface

size and non-stick surface

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Question 7 Report

Cardiopulmonary resuscitation is a first aid treatment given to a person that is

gasping

bleeding

vomiting

coughing

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Question 8 Report

Which of the following nutrients should be mostly considered when planning meals for adolescents?

protein, vitamins, carbohydrate and minerals

dietary fibre, vitamins and fat and oil

protein, vitamins and fat and oil

dietary fibre, carbohydrates, vitamins and minerals

Answer Details

When planning meals for adolescents, the nutrient that should be mostly considered is protein, vitamins, and fat and oil During adolescence, the body is undergoing a lot of changes, and adequate protein intake is necessary for growth and development. Protein is important for building and repairing tissues, as well as for maintaining a healthy immune system. In addition to protein, vitamins are also essential for adolescents as they are necessary for a range of bodily functions, such as maintaining healthy skin and eyes, building strong bones, and supporting the immune system. Fat and oil are also important as they provide energy and help the body absorb essential vitamins, such as vitamin A, D, E, and K. However, it is important to consume these in moderation and choose healthy sources, such as nuts, seeds, and vegetable oils. While dietary fiber, carbohydrates, and minerals are also important for overall health, protein, vitamins, and fat and oil should be given more consideration when planning meals for adolescents.

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Question 9 Report

Which of the following is one of the responsibilities of the head waiter?

serving meals

serving wines

setting tables

receiving guests

Answer Details

One of the responsibilities of the head waiter is to receive guests. This means that the head waiter is responsible for greeting and welcoming customers as they enter the restaurant, and making sure they are seated promptly and courteously. The head waiter may also be responsible for taking reservations, and for ensuring that any special requests or dietary requirements are noted and communicated to the kitchen staff. Additionally, the head waiter may oversee the work of other waitstaff, and be responsible for coordinating their activities to ensure that service is efficient and that customers are satisfied with their dining experience.

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Question 10 Report

Periwinkles can be described as small sea

clamps

turtles

snails

fish

Answer Details

Periwinkles can be described as small sea snails. They are marine gastropod mollusks that are commonly found on rocky shores and tidal areas. These snails have spiral-shaped shells that are usually no more than an inch or two in length. They use a muscular foot to cling to rocks and other surfaces, and they graze on algae and other small organisms. Despite their small size, periwinkles play an important role in their ecosystems as a food source for many predators, including birds, crabs, and fish. So, to summarize, periwinkles are small sea snails that live in rocky intertidal zones and are an important part of the marine food web.

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Question 11 Report

Which of the following options describes croutons?

Dice of chicken

Cubes of cake in wine

Cubes of toasted bread

Cuts of fish

Answer Details

Croutons are cubes of toasted bread. They are typically seasoned and then toasted until they are crunchy and golden-brown. They are often used as a topping for salads, soups, and other dishes to add a crunchy texture and extra flavor.

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Question 12 Report

Another name for cuisine is

catering

cookery

canteen

cooking

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Question 13 Report

Cmmis de range acts on the instructions of the

restaurant manager

head waiter

chef de sale

station waiter

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Question 14 Report

Provin a yeast dough means

letting it rest

cutting it back

allowing it to double in size

kneading it till it is soft

Answer Details

Proofing a yeast dough means allowing it to rise and double in size before baking. This is typically done by letting the dough rest in a warm and moist environment for a period of time, which allows the yeast to feed on the sugars in the dough and produce carbon dioxide gas. This gas gets trapped in the dough, causing it to expand and rise. Proofing the dough also allows the gluten to relax and become more elastic, which makes the dough easier to shape and results in a lighter, fluffier texture when baked. Therefore, proofing is an important step in the bread-making process that helps to ensure a good rise and a delicious, airy texture in the finished product.

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Question 15 Report

A means of extinguishing fire in a catering establishment is to

remove the source

fight the fire

leave the fire area

call for help

Answer Details

The most effective way to extinguish a fire in a catering establishment is to remove the source of the fire. This can be done by turning off the heat source, removing flammable materials, or using a fire blanket to smother the flames. If the fire is too big to handle, it's important to leave the fire area and call for help, such as a fire department, to prevent it from spreading and becoming more dangerous.

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Question 16 Report

The cured flesh of a pig is known as

boar

pork

bacon

lard

Answer Details

The cured flesh of a pig is commonly referred to as "bacon." This refers to the salt-cured, smoked, and often fried meat that is typically cut from the belly of a pig. Bacon is a popular ingredient in many dishes, such as sandwiches and breakfast plates, and is enjoyed for its savory and salty flavor.

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Question 17 Report

The purpose of forecasting restaurant sales is to

predict staffing need

predict labour cost percentage

calculate food cost percentage

calculate sales projection

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Question 18 Report

The chief mineral salts in green vegetables are

iron and calcium

phosphorus and chlorine

zinc and manganese

iodine and sodium

Answer Details

The chief mineral salts in green vegetables are iron and calcium. These minerals are essential for our body to function properly, and they are particularly important for maintaining strong bones and healthy blood cells. Iron is necessary for the formation of hemoglobin, a protein in red blood cells that carries oxygen throughout the body. Calcium is needed for the growth and maintenance of bones and teeth, as well as for proper nerve and muscle function. Green vegetables are a good source of these minerals, as well as other important vitamins and nutrients, making them an important part of a healthy diet. Therefore, including green vegetables in your diet can help you meet your daily recommended intake of iron and calcium, and support overall health and wellness.

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Question 19 Report

Menu presentation is very important because it can

improve sales due to good staff-to-staff interaction

improve sales due to good staff-to-guest interaction

reduce fatigue for the chefs

reduce distractions among staff

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Question 20 Report

A teenage that had diarrhea after eating contaminated food at a party was suffering from

stomach disorder

pathogenic disease

food infection

food poisoning

Answer Details

The teenager who had diarrhea after eating contaminated food at a party was suffering from food poisoning. Food poisoning is caused by consuming food or drink that is contaminated with harmful bacteria, viruses, parasites, or toxins. In this case, the teenager likely ingested food that was contaminated with one or more of these harmful substances, leading to symptoms like diarrhea, nausea, vomiting, abdominal pain, and fever. Food poisoning can be caused by a wide range of factors, including improper food storage, inadequate cooking, and poor hygiene practices. It is important to practice safe food handling and preparation techniques to avoid the risk of food poisoning. So, to summarize, the teenager's symptoms were likely caused by food poisoning, which occurs when someone eats contaminated food or drink.

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Question 21 Report

A catering staff with symptoms of cold should avoid

interacting with customers

working in food service area

relating with colleagues and friends

interacting with management staff

Answer Details

If a catering staff has symptoms of a cold, they should avoid working in the food service area. This is because colds are contagious and can be spread through contact with food, surfaces, and other people. Additionally, customers may be wary of eating food prepared by someone who is visibly ill. The staff member should also avoid interacting with colleagues and friends, as well as with customers, to prevent the spread of the cold. It's important to take steps to prevent the spread of illness to others, especially in the food service industry, where there is a higher risk of contamination. Interacting with management staff may be necessary, but the staff member should take precautions such as wearing a mask and maintaining distance to avoid spreading the cold. Overall, it's important for the staff member to prioritize their health and the health of others by avoiding close contact and taking appropriate measures to prevent the spread of illness.

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Question 22 Report

When the kitchen floor is wet and slippery, it is important to

make public announcement

inform customers

place signs in appropriate places

inform the manager

Answer Details

When the kitchen floor is wet and slippery, it is important to place signs in appropriate places. This is because a wet and slippery floor can be dangerous, and someone might slip and fall, causing injury. By placing signs in appropriate places, people are made aware of the hazard and can take necessary precautions to avoid accidents. This helps to ensure the safety of everyone in the kitchen or restaurant, including customers and staff. While it is important to inform the manager and customers about the situation, placing signs in appropriate places is the most immediate action to take to prevent accidents.

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Question 23 Report

The term burnishing refers to a method of cleaning

glasses

cutlery

plates

cruets

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Question 24 Report

A salamander is a kitchen equipment that heats from

above

below

the sides

within

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Question 25 Report

A la carte is a menu

ready for use in a restaurant

with individually priced dishes

with two or more dishes at a fixed price

that must be pre-ordered

Answer Details

A la carte is a type of menu that lists individual dishes or items separately, each with its own price. This means that customers can order any dish they like, without being limited to a specific set of items or a fixed price. In other words, each dish is priced separately, and customers can order as few or as many dishes as they like, depending on their appetite and budget. This is in contrast to a fixed-price menu, where a set number of dishes are offered for a predetermined price, or to pre-ordered menus, where customers must choose their dishes in advance. A la carte menus are commonly used in restaurants, allowing customers to order what they want and pay only for what they order.

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Question 26 Report

An example of aperitif is

vodka

madeira

cider

run

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Question 27 Report

The catering service that provides pre-booked foods and drinks on a large scale is called

popular catering

welfare catering

restaurant catering

banquet catering

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Question 28 Report

One distinctive features of banquet menu is

Large crowd

prior arrangement

indoor activity

outdoor activity

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Question 29 Report

An appropriate knife for cutting vegetables into different shapes is a

turning knife

palette knife

chopping knife

pairing knife

Answer Details

The appropriate knife for cutting vegetables into different shapes is a chopping knife. A chopping knife is a large, heavy knife with a broad blade that is ideal for cutting vegetables into different shapes, including cubes, slices, and julienne strips. The weight and size of the blade make it easy to chop through thick and dense vegetables like carrots, potatoes, and onions. Additionally, the blade's shape and sharpness allow for precision cutting, which is essential when creating uniform vegetable shapes for dishes like stir-fries and salads. Therefore, a chopping knife is an excellent choice for any cook who frequently works with vegetables and wants to achieve consistent and precise cuts.

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Question 30 Report

Herring is a type of

oily fish

shell fish

white fish

lean fish

Answer Details

Herring is a type of oily fish. It is a small, saltwater fish found in the Atlantic, Pacific, and Arctic oceans. Herring is known for its high oil content, which gives it a rich, flavorful taste and a tender, moist texture. Oily fish like herring are also an excellent source of omega-3 fatty acids, which are important for maintaining good health. Herring is often cured or smoked and is commonly eaten in Scandinavian and Northern European cuisine. It can be served as a main dish, in sandwiches, or as a topping for crackers or bread.

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Question 31 Report

Bread rolls are accompaniments for

beverages

sweets

sauces

soups

Answer Details

Bread rolls are typically served as an accompaniment to soups. When you eat soup, you might want something to help soak up the broth or to provide a bit of texture to the meal. Bread rolls can be torn or dipped into the soup, making them a popular choice to serve alongside soups. While bread rolls can also be served with other foods like sauces or used to make sandwiches, they are most commonly associated with soup.

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Question 32 Report

Hazardous materials in catering establishment includes

chemical substance

food waste

kitchen waste

alcoholic beverages

Answer Details

Hazardous materials in a catering establishment can include chemical substances, such as cleaning products, pesticides, and other toxic chemicals. These materials can be harmful if not stored, handled, and disposed of properly, and can pose a risk to both workers and customers. It's important for catering establishments to properly identify and manage hazardous materials in order to maintain a safe and healthy environment for all.

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Question 33 Report

The type of service where food is served into a customer's plate from a trolley is called

family service

assisted service

plate service

gueridon service

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Question 34 Report

In calculating the total cost of a menu, it is necessary to analyze

food cost, labour cost and overhead cost

material cost operational cost and overhead cost

cost plus, food cost and material cost

labour cost, operational cost and cost plus

Answer Details

In calculating the total cost of a menu, it is necessary to analyze the food cost, labor cost, and overhead cost. This is because these are the main components that go into making and serving a meal. The food cost is the cost of the ingredients used to make the dish, the labor cost is the cost of the wages and benefits paid to the employees who prepare and serve the food, and the overhead cost is the cost of running the business such as rent, utilities, and other expenses. By analyzing these costs, restaurant owners can determine the price they need to charge for a menu item to make a profit while still remaining competitive. This is important for the financial success of the business and for ensuring that customers are getting good value for their money. While other costs such as material cost and operational cost may also be important, food cost, labor cost, and overhead cost are the primary factors to consider when analyzing the total cost of a menu.

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Question 35 Report

For proper care and maintenance of kitchen equipment , it is important to

wipe with brine solution and dry

clean with powdered abrasives

leave then plugged in after every use

use carefully and check periodically

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Question 36 Report

Distraction during food service can lead to

disagreement among staff

the outbreak

accidents in work area

cancelation of food order

Answer Details

Distractions during food service can lead to accidents in the work area. When staff are distracted, they may not pay enough attention to what they are doing, such as handling knives or hot pans, which increases the risk of accidents happening. These accidents can range from minor cuts and burns to more serious injuries, which could put both the staff and customers at risk. Therefore, it is important to minimize distractions in the workplace to ensure that staff can focus on their tasks and prevent any potential accidents.

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Question 37 Report

Orange and tangerine are examples of

citrus fruits

acidic fruits

stone fruits

soft fruits

Answer Details

Orange and tangerine are examples of citrus fruits. Citrus fruits are a type of fruit that belongs to the Rutaceae family and are characterized by their acidic taste, high vitamin C content, and fragrant aroma. Some other examples of citrus fruits include lemons, grapefruits, and limes. Citrus fruits are commonly eaten fresh, used in cooking, and made into juices and jams. They are also used in the production of essential oils, perfumes, and cleaning products.

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Question 38 Report

In catering establishments, sales are most likely increased by

achieving balance of demand patterns

offering good services

boosting staff morale

good customer-to-staff relationship

Answer Details

In catering establishments, sales are most likely increased by offering good services to customers. This means providing high-quality food and drinks, having a clean and welcoming environment, and ensuring that customers have a positive experience. Good customer-to-staff relationships can also contribute to increasing sales, as customers are more likely to return to a place where they feel valued and appreciated. Additionally, boosting staff morale can lead to better service, as happy and motivated employees are more likely to provide excellent customer service. Achieving a balance of demand patterns is important for ensuring the business runs smoothly, but it may not necessarily have a direct impact on sales.

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Question 39 Report

canapes are examples of

sweets

savouries

cheese

biscuits

Answer Details

Canapes are examples of savouries. They are small, bite-sized appetizers typically served at parties, receptions, or other social gatherings. Canapes are made up of a base, which can be a small piece of bread, a cracker, or a pastry shell, and then topped with a variety of savory ingredients such as meats, cheeses, vegetables, and spreads. They are usually served cold and are meant to be eaten in one or two bites, making them easy to handle while mingling at social events. Canapes come in a wide variety of flavors and can be customized to suit the tastes of the guests or the occasion.

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Question 40 Report

The personnel in charge of a particular number of tables is the

head waiter

waiter/waitress

station waiter

restaurant manager

Answer Details

The personnel in charge of a particular number of tables is the station waiter. A station waiter is a member of the waiting staff in a restaurant who is assigned a particular section or station in the dining room. They are responsible for managing the tables in their station, taking orders, serving food and drinks, and ensuring that the customers in their section are satisfied with their dining experience. The number of tables that a station waiter is responsible for can vary depending on the size of the restaurant and the number of customers. The station waiter reports to the head waiter or restaurant manager who supervises the entire waiting staff.

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WAEC SSCE - Catering Craft Practice - 2019 (Objective)