WAEC SSCE - Catering Craft Practice - 2018
Question 1 Report
The floor steward is the personnel responsible for
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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.
Question 2 Report
in a restaurant, arretez is the term used to
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"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.
Question 3 Report
A chance guest in a hotel is a customer who has come to lodge
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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.
Question 6 Report
A bain-marie is best used for
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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.
Question 7 Report
The appropriate base for soup preparation is
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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.
Question 8 Report
When taking orders, a cover is identified with the
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.
Question 11 Report
In menu planning, knowledge of the source of commodities is essential because of
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Question 12 Report
which of the following is a key food and beverages service personnel
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Question 13 Report
The degree of flavour and bitterness of coffee is a function of its
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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.
Question 14 Report
When planning menu for school children, nutrients that should be mostły considered include
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Question 16 Report
The fundamental difference between prison and hotel catering is that
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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.
Question 17 Report
Which of the following nuts is mostly used in pastries and confectionery?
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.
Question 18 Report
From the options below, the most important table accompaniment is
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.
Question 19 Report
In the process of taking a customer's order, the right thing to do is to
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.
Question 20 Report
Cube of fried or toasted bread served with soup is called
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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.
Question 21 Report
The term appetizer means
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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.
Question 22 Report
Water, foam, powder, carbon and wet chemicals are examples of
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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.
Question 23 Report
The most suitable type of hospitality industry for tourist in transit is
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Question 24 Report
A five star hotel is an example of
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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.
Question 25 Report
Burns and scalds are examples of accidents caused by
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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.
Question 26 Report
An essential factor for prompt delivery of catering services is the
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Question 28 Report
The cutlery used for fork buffet are fork and
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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.
Question 31 Report
Julienne is a French term for a type of
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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.
Question 33 Report
Potato chips are blanched before frying in order to
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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.
Question 35 Report
The appropriate method for frying foods that are meant to have a ball shape is
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.
Question 36 Report
A kitchen equipment that must be used in air tight condition is
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.
Question 38 Report
The last meal of the day is known as
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.
Question 39 Report
The main objective of industrial catering is to
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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.
Question 41 Report
State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.
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Question 42 Report
Explain the following types of catering establishments: (a) Transport catering (b) Institutional catering; (c) Hospital catering; (d) Industrial catering.
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Question 43 Report
(a) State four causes of accidents in the kitchen.
(b) List four items found in a first aid box.
(c)State two importance of kitchen hygiene.
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Question 44 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) List eight types of vegetable cuts.
(b) List eight examples of herbs used in food preparation.
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Question 45 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
The diagram below are portion control equipment. Study them and answer questions 4(a) and 4(b)
(a) Name the equipment labelled I, II, III and IV.
(b) State one use each of the equipment labelled I, II, III and IV.
(c) List four points to note when correcting a crream soup.
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Question 46 Report
The diagram above is a table accompaniment. Study it and answer question 1.
(a) identify the object in the diagram above. (b) State two places where.the object could be placed during food service. (c) List four food items that could be stored in the object. (d) State the use of the object in the diagram above. (é) List four materials for making the object in the diagram above.
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