WAEC SSCE - Catering Craft Practice - 2018 (Objective)

Question 1 Report

The most suitable type of hospitality industry for tourist in transit is

motel

hotel

guest house

public house

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Question 2 Report

The degree of flavour and bitterness of coffee is a function of its

roasting.

brewing.

quantity

infusion

Answer Details

The degree of flavor and bitterness of coffee is a function of its roasting. Roasting is the process of heating coffee beans to bring out the natural oils and flavors. The longer the beans are roasted, the darker and stronger they become, with a more pronounced bitterness. So, the roasting process plays a significant role in determining the taste and bitterness of coffee.

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Question 3 Report

in a restaurant, arretez is the term used to

cancel an order

make a special order

hurry an order

postpone an order

Answer Details

"Arrêtez" is a French word which means "stop" or "halt." In a restaurant, it can be used to stop or cancel an order. For example, if you have changed your mind about what you want to eat or if you no longer want to order, you can say "Arrêtez, s'il vous plaît" to the waiter or waitress, which translates to "Stop, please." This lets them know that you want to cancel the order.

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Question 4 Report

In the process of taking a customer's order, the right thing to do is to

collect money from the customer

offer the customer water

tell the cook to see the customer

repeat orders to the customer

Answer Details

The right thing to do in the process of taking a customer's order is to repeat the order to the customer. This ensures that you have accurately taken down their order and gives the customer a chance to correct any mistakes. Collecting money from the customer, offering water, and telling the cook to see the customer may be important steps in the process, but they come after taking the order itself. It is important to prioritize taking the order correctly, as it is the foundation of the entire transaction.

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Question 5 Report

The appropriate base for soup preparation is

salsa

stock

corn flour

white roux

Answer Details

The appropriate base for soup preparation is stock. Stock is a flavorful liquid that is made by simmering bones, meat, vegetables, and aromatics (such as onions, carrots, and celery) in water for an extended period of time. This slow cooking process extracts the nutrients, flavors, and gelatin from the ingredients, resulting in a rich, flavorful liquid that can be used as the base for soups, stews, sauces, and more. Salsa, corn flour, and white roux are not appropriate bases for soup preparation. Salsa is a type of sauce made from tomatoes, onions, chilies, and other ingredients, and is typically used as a condiment for tacos, chips, and other dishes. Corn flour is a fine powder made from ground corn, and is often used as a thickener for sauces, stews, and other dishes. White roux is a mixture of flour and fat (such as butter or oil) that is cooked over low heat to form a paste-like substance, which is used as a thickener for soups, sauces, and other dishes. In summary, stock is the appropriate base for soup preparation because it is a flavorful liquid that is made by simmering bones, meat, vegetables, and aromatics in water for an extended period of time, resulting in a rich, flavorful liquid that can be used as the base for soups, stews, sauces, and more.

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Question 6 Report

The measurement 1m x 1m of linen is suitable for a

slip cloth

buffet cloth

tea cloth

service cloth

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Question 7 Report

A menu card is displayed at

dining hall and restaurant tables

hotel rooms and kitchen.

motel rooms and bars

event halls and reception.

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Question 8 Report

A first aid box should contain

iodine, embrocation and syringe.

disinfectant, analgesic tablets and blades.

cotton wool, bandage and dressings.

hydrogen peroxide, soap and chloroquine tablets

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Question 9 Report

The appropriate method for frying foods that are meant to have a ball shape is

shallow frying

sauteing

deep frying

braising

Answer Details

The appropriate method for frying foods that are meant to have a ball shape is deep frying. Deep frying involves fully submerging food in hot oil, which allows the food to cook evenly and develop a crispy exterior. This method is ideal for foods that need to be shaped into balls because the food will be able to maintain its round shape while it cooks. Shallow frying and sautéing involve cooking food in a small amount of oil on a pan, which may cause the food to flatten and lose its shape. Braising, on the other hand, is a method of cooking that involves slowly cooking food in a liquid, and is not suitable for frying foods that are meant to have a ball shape.

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Question 10 Report

In catering services, portion control means

reduction of served food

Small quantity served food

Serving small portion of food

serving with small spoon

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Question 11 Report

The fundamental difference between prison and hotel catering is that

hotels are run to make profit while prisons are not

the number of prisoners usually exceed the number of hotel guests

the quality of food provided in hotels is better than that of prisons.

the staff strength of hotels is larger than that of prisons.

Answer Details

The fundamental difference between prison and hotel catering is that hotels are run to make a profit while prisons are not. Hotels are a type of business that is operated to make money by providing accommodation, food, and other services to paying guests. Therefore, hotel catering focuses on providing high-quality food and excellent customer service to attract and retain guests, which in turn generates revenue and profits for the business. On the other hand, prisons are not operated for profit. They are government-run institutions that are responsible for punishing and rehabilitating individuals who have been convicted of a crime. Therefore, prison catering is focused on providing basic nutrition to prisoners rather than providing high-quality food or excellent customer service. The primary goal of prison catering is to provide enough food to meet the dietary needs of the prisoners while maintaining the security and safety of the facility. While there may be differences in the number of prisoners compared to hotel guests, the quality of food provided, and the staff strength, the key difference between prison and hotel catering is the purpose of the service. Hotels are run to make a profit, while prisons are not.

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Question 12 Report

Cube of fried or toasted bread served with soup is called

brioche

croutons

croissants

marzipan

Answer Details

Cube of fried or toasted bread served with soup is called croutons. Croutons are small pieces of bread that are cut into cubes, fried or toasted until crispy, and then used as a topping for salads, soups, and other dishes. They add a crunchy texture and flavor to the dish, making it more enjoyable to eat. Croutons are a common ingredient in many cuisines and can be made from different types of bread, such as white, whole wheat, or rye bread.

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Question 13 Report

The last meal of the day is known as

dinner

luncheon

supper

brunch

Answer Details

The last meal of the day is known as supper. It is the final meal of the day that is eaten in the evening or at night, typically after the workday is over. Supper can vary in size and formality depending on cultural and regional traditions, but it is generally a lighter meal compared to lunch or dinner. In some parts of the world, supper is also referred to as "tea" or "evening meal." However, it is not the same as dinner, which is often a more formal and substantial meal eaten earlier in the evening. Luncheon is another word for lunch, a midday meal, and brunch is a combination of breakfast and lunch typically eaten in the late morning or early afternoon.

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Question 14 Report

Cutting equipment should be washed and rinsed with

soap and cold water

soap and warm water

detergent and warm water

detergent and cold water

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Question 15 Report

In the kitchen, scald is caused by

hot soup.

hot saucepan

heated oven.

open fire

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Question 16 Report

From the options below, the most important table accompaniment is

cruet set

roll basket

tooth pick

butter dish

Answer Details

From the options given, the most important table accompaniment is the cruet set. A cruet set usually consists of two or more containers, typically for salt, pepper, and sometimes vinegar or oil. These items are essential to enhance the flavor of food and make it more enjoyable to eat. Salt and pepper, for example, are commonly used to season meat, vegetables, and other dishes to bring out their natural flavors. Vinegar and oil can be used as salad dressings or to add a touch of acidity to certain dishes. While a roll basket, toothpick, and butter dish may also be useful and nice to have on the table, they are not considered as important as the cruet set when it comes to enhancing the overall dining experience. In summary, a cruet set is an essential table accompaniment because it allows diners to easily add seasoning and condiments to their food, enhancing the flavor and overall enjoyment of the meal.

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Question 17 Report

Potato chips are blanched before frying in order to

speed up frying

make it crispy

add flavour

improve taste

Answer Details

Potato chips are blanched before frying in order to speed up frying and make them crispy. Blanching involves partially cooking the potato slices in boiling water for a short period of time, usually a few minutes, and then immediately cooling them in cold water. This process removes excess starch and moisture from the potato slices, which would otherwise cause the chips to be soggy and take longer to cook. By removing the excess starch, the potato chips are able to quickly and evenly absorb the oil during frying, resulting in a crispy texture. While blanching may not directly add flavor to the potato chips, it helps to create a more uniform texture and surface area, which can allow for greater absorption of flavorings added during or after frying. Overall, blanching is an important step in the process of making potato chips to achieve the desired texture and taste.

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Question 18 Report

The cutlery used for fork buffet are fork and

desert spoon

soup spoon

steak knife

fish knife

Answer Details

The cutlery used for fork buffets are forks and dessert spoons. A fork buffet is a type of meal service where guests serve themselves food from a table set with various dishes and utensils. Forks are used to eat most of the food items, while dessert spoons are used for sweet dishes or for eating soup. The dessert spoon is typically smaller than a regular soup spoon and has a rounded bowl, making it suitable for eating dessert items such as fruit or pudding.

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Question 19 Report

A broiler is best used for cooking

small cuts of fish

large quantity of cereal

large quantity of meat

small cuts of vegetable

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Question 20 Report

In catering establishments, wounds are best covered with

gauze

plaster of paris

waterproof dressing

cotton lint

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Question 21 Report

A chance guest in a hotel is a customer who has come to lodge

without prior booking.

just after booking

without luggage.

with family members

Answer Details

A chance guest in a hotel is a customer who has come to lodge without prior booking. This means that they have arrived at the hotel without making a reservation in advance. They may have decided to stay at the hotel on the spur of the moment, or they may have had to make an unexpected trip. Regardless of the reason, they are considered a chance guest because they have not made arrangements to stay at the hotel beforehand.

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Question 22 Report

Burns and scalds are examples of accidents caused by

chemicals.

heat

sharp objects

suffocation

Answer Details

Burns and scalds are examples of accidents caused by heat. Heat can cause burns and scalds in several ways. For example, touching a hot stove or oven can cause a burn. Hot liquids, like boiling water or coffee, can cause scalds. Even exposure to the sun's rays for an extended period can cause burns. When heat is applied to the skin, it can damage the skin cells and tissues. Burns are more severe than scalds because they usually involve higher temperatures and longer exposure times. The severity of a burn or scald is determined by its depth and the extent of the affected area. In addition to heat, burns and scalds can also be caused by chemicals, sharp objects, or suffocation. However, in the context of the question, heat is the most relevant cause for burns and scalds.

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Question 23 Report

The main objective of industrial catering is to

satisfy workers

maximize profit

maintain staff health

provide good service

Answer Details

The main objective of industrial catering is to satisfy workers. Industrial catering refers to the provision of food and beverage services in a workplace, typically in a factory or industrial setting. The main goal of industrial catering is to provide workers with nutritious and tasty food that will help them stay energized and productive throughout the day. By satisfying the dietary needs of workers, industrial catering helps to improve morale and overall job satisfaction, which can have a positive impact on the workplace.

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Question 24 Report

Coarsely chopped vegetables used for stock making is known as

julienne

jardiniere

concasse

mire poix

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Question 25 Report

Water, foam, powder, carbon and wet chemicals are examples of

hospitality materials.

maintenance materials.

housekeeping supplies

fire extinguishers.

Answer Details

These are examples of fire extinguishers. Fire extinguishers are devices used to put out fires by suppressing the fire or depriving it of oxygen. The different types of fire extinguishers, such as water, foam, powder, carbon and wet chemicals, are designed to extinguish different types of fires, such as oil fires, electrical fires, and fires that involve flammable liquids.

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Question 26 Report

Kitchen profit refers to the difference between food cost and

gross profit

selling price

net profit

total sale

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Question 27 Report

In menu planning, knowledge of the source of commodities is essential because of

ethical influences

economical influences

industrial influences.

technological influences

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Question 28 Report

which of the following is a key food and beverages service personnel

chef

waiter

bellman

receptionist

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Question 29 Report

An essential factor for prompt delivery of catering services is the

production

customer

season

economy

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Question 30 Report

The floor steward is the personnel responsible for

maintenance procedure

house keeping

food service

room service

Answer Details

The floor steward is responsible for house keeping duties, such as maintaining the cleanliness and appearance of the floors and public areas in a building, hotel, or other establishment. This can include tasks such as vacuuming, mopping, dusting, and restocking supplies such as toiletries and linens. The floor steward helps to ensure a comfortable and welcoming environment for guests or employees.

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Question 31 Report

Julienne is a French term for a type of

vegetable cut

cream

bread

table wine

Answer Details

Julienne is a French term used to describe a type of vegetable cut. It involves cutting the vegetable into long, thin strips, usually around 1/8 inch thick. The julienne cut is often used in cooking to create uniform pieces of vegetables that will cook quickly and evenly. Common vegetables that are cut julienne style include carrots, zucchini, and bell peppers.

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Question 32 Report

A bain-marie is best used for

washing vegetables

keeping food hot

basting meat

keeping food fresh

Answer Details

A bain-marie is best used for keeping food hot. It is a cooking technique where a container with food is placed in a larger container filled with hot water. This creates a gentle, uniform heat that keeps the food warm without burning or overcooking it. Bain-marie is commonly used in professional kitchens and at buffets to keep sauces, soups, and other dishes warm and ready to serve. It is also useful for melting chocolate or butter, as the gentle heat prevents scorching or burning. However, a bain-marie is not useful for washing vegetables, basting meat, or keeping food fresh.

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Question 33 Report

A kitchen equipment that must be used in air tight condition is

cooking range.

pressure cooker.

deep fryer.

brat pan

Answer Details

The kitchen equipment that must be used in an airtight condition is the pressure cooker. A pressure cooker is a cooking vessel that seals in steam and creates a high-pressure environment to cook food quickly. To function properly, the pressure cooker must be sealed tightly to prevent any steam from escaping. If the pressure cooker is not used in an airtight condition, the steam will escape and the food will not cook properly, which can result in undercooked or overcooked food. Additionally, the pressure cooker may not reach the necessary pressure levels to properly cook the food if it is not airtight. Therefore, it is important to use the pressure cooker in an airtight condition to ensure that the food is cooked correctly and to prevent any potential safety hazards.

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Question 34 Report

When planning menu for school children, nutrients that should be mostły considered include

carbohydrate, protein and calcium

carbohydrate, sodium and fat

iron, potassium and protein

iron, calcium and potassium

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Question 35 Report

Which of the following nuts is mostly used in pastries and confectionery?

peanut

cashew

walnut

almond

Answer Details

Among the given options, the nut that is most commonly used in pastries and confectionery is the almond. Almonds have a mild, slightly sweet taste and a crunchy texture, which makes them a popular ingredient in a variety of baked goods, including cookies, cakes, and pastries. They are also commonly used to make marzipan, a sweet almond paste that is often used to decorate cakes and pastries. While peanuts, cashews, and walnuts can also be used in baked goods and confectionery, they each have a different flavor and texture compared to almonds. Peanuts have a stronger, more savory taste and a softer texture, which makes them more suitable for savory dishes like peanut butter or Thai-style peanut sauce. Cashews have a creamy, buttery flavor and a soft texture, which makes them ideal for dairy-free sauces and vegan cheeses. Walnuts have a rich, slightly bitter flavor and a slightly softer texture, which makes them a great addition to savory dishes like salads or as a topping for oatmeal or yogurt. Overall, while all of these nuts have their own unique flavors and textures, almonds are the most commonly used nut in pastries and confectionery because of their mild, sweet taste and crunchy texture.

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Question 36 Report

Essential considerations prior to planning a menu include

cost factor, location and customers.

staff strength, publicity and location.

customer and publicity

staff strength and location

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Question 37 Report

A fruitarian is a type of vegetarian who eats

fruits, bread, honey and nuts

honey, egg. fruits and olive oil.

fruits, honey, olive oil and nuts

olive oil, nuts, egg and fruits.

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Question 38 Report

A five star hotel is an example of

outdoor catering

welfare catering

industrial catering

commercial catering

Answer Details

A five-star hotel is an example of commercial catering. Commercial catering refers to providing food and beverage services to customers for profit, and the services can be provided in various settings like hotels, restaurants, cafes, and bars. A five-star hotel is a type of commercial catering establishment that provides high-end accommodation, dining, and entertainment services to its customers. The hotel's catering services may include room service, restaurant dining, banquet and event catering, and bar services. The hotel's main aim is to provide its customers with a luxurious and memorable experience while generating profit from its catering services.

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Question 39 Report

The term appetizer means

small portions of food served as starter

cold and hot soup on the menu.

sweet dishes served with the main meal.

a side dish served as accompaniment.

Answer Details

The term appetizer means small portions of food served as a starter. An appetizer is a small dish of food that is served before the main course of a meal. It is usually designed to stimulate the appetite and is meant to be eaten before the main meal to enhance the overall dining experience. Appetizers can be served hot or cold and may include a wide variety of foods such as cheese, crackers, vegetables, dips, or small meat dishes. They are often served with drinks or cocktails before the main meal and are meant to be shared among the diners. In contrast to the other options listed, appetizers are not cold and hot soup on the menu, sweet dishes served with the main meal, or a side dish served as an accompaniment. They are specifically small portions of food served as a starter to stimulate the appetite.

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Question 40 Report

When taking orders, a cover is identified with the

menu card

centre piece

napkin fold

table number

Answer Details

When taking orders, a cover is identified with the table number. A cover refers to a single serving or portion of food that is ordered by one customer. In a restaurant setting, each table is typically assigned a unique number to help servers keep track of orders and ensure that each customer receives their correct meal. The server takes note of the table number when taking an order, so they know which table to deliver the food to when it's ready. This helps to minimize confusion and ensure that every customer receives their food promptly and accurately.

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