WAEC SSCE - Catering Craft Practice - 2017 (Objective)

Question 1 Report

Which of the following beverages are best served cold?

Beer and gin

milkshake and chapman

spirit and milkshake

cocktail and brandy

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Question 2 Report

The purpose of forecasting restaurant sales is to

predict staffing recruitment

predict labour cost percentage

calculate food cost percentage

calculate sales projection

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Question 3 Report

The process of receiving and storing items in the kitchen is achieved by

maximum use of space

maximum movement

minimal use of equipment

minimal use of space

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Question 4 Report

If 5kg of beef is used to prepare beef stroganoff for 40 customers, how many kilograms of beef will be used to prepare same for 6 customers?

1/8 kg

3/4 kg

7 kg

8 kg

Answer Details

To find out how much beef will be needed to prepare beef stroganoff for 6 customers, we can use a proportion. We know that 5kg of beef was used to prepare the dish for 40 customers, so we can set up the following proportion: 5kg / 40 customers = x kg / 6 customers To solve for x, we can cross-multiply: 40 customers * x kg = 5kg * 6 customers 40x = 30 x = 30/40 x = 0.75 kg Therefore, to prepare beef stroganoff for 6 customers, we will need 0.75 kg of beef, which is equivalent to 3/4 kg of beef. So the correct option is 3/4 kg.

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Question 5 Report

A tea urn is mainly used for serving

a large number of people.

a small number of people.

a section of kitchen staff.

at children's party

Answer Details

A tea urn is mainly used for serving a large number of people. It is a large container that can hold a significant amount of hot water, which is used to make tea. Tea urns are commonly used in events like conferences, meetings, and parties, where a lot of people need to be served with tea quickly and efficiently. The size of a tea urn can vary, depending on the number of people it is intended to serve, but they are generally designed to serve a group of people rather than just a few individuals.

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Question 6 Report

The process of designing diets in which all the nutrients are present in the right proportion is called

meal planning

menu development

food preparation

experimental cookery

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Question 7 Report

The cutlery used for buffet are

fork and dessert spoon.

knife and fork

dessert spoon and knife.

fork and teaspoon

Answer Details

Buffet cutlery usually includes a fork and either a dessert spoon or a teaspoon. The fork is used for picking up food, while the dessert spoon or teaspoon is used for scooping up liquids or softer foods, like soups, stews, or desserts. In some cases, a knife may also be provided for cutting meats or tougher foods, but it's not always necessary since most buffet foods are already cut into bite-sized pieces. Overall, the specific cutlery provided will depend on the type of food being served and the preferences of the host or event planner.

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Question 8 Report

To avoid touching nose when handling food is an aspect of

personal hygiene

kitchen hygiene.

infection control

safe handling

Answer Details

Avoiding touching your nose when handling food is an aspect of personal hygiene. Personal hygiene refers to the practices that individuals undertake to maintain their own cleanliness and health. This includes behaviors such as regular bathing, hand washing, and maintaining a clean and healthy environment. When it comes to handling food, personal hygiene is important because it helps prevent the spread of harmful bacteria and viruses. Touching your nose when handling food can transfer germs from your nose to the food, which can then be ingested by others and cause illness. Therefore, it's essential to practice good personal hygiene when handling food, which includes washing your hands frequently, avoiding touching your face, covering your nose and mouth when sneezing or coughing, and wearing clean clothing and aprons. These behaviors help ensure that the food you prepare is safe and healthy for consumption.

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Question 9 Report

The process of inhibiting harmful bacteria from growing in food is

preparation

storage

preservation

hygiene.

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Question 10 Report

Proving a yeast dough means

eliminating air from it

baking it at low temperature

allowing it to double in size

setting the sponge.

Answer Details

Proving a yeast dough means allowing it to double in size. This is typically done by letting the dough rest in a warm and moist environment, which helps the yeast ferment the sugars in the dough and produce carbon dioxide gas. As the gas builds up, it causes the dough to rise and expand, resulting in a lighter, fluffier texture. Proving the dough also allows the gluten strands in the dough to relax and stretch, which makes the dough more pliable and easier to shape. This is why recipes often call for the dough to be left to rest and rise for a certain amount of time before shaping and baking. Eliminating air from the dough is not part of the proving process, although it can be important in certain baking techniques. Baking the dough at a low temperature is also not part of the proving process, although it may be used in some baking recipes to prevent the dough from browning too quickly. Setting the sponge is a separate step in the bread-making process that involves mixing the yeast with some of the flour and liquid to create a fermenting mixture that is then added to the rest of the dough ingredients.

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Question 11 Report

Which of the following is a table accompaniment?

Menu card

Silver ware

Croutons

Cayenne

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Question 12 Report

Bicarbonate of soda is used to clean salamander because it

removes grease

protect its surface

removes dirt

gives it luster

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Question 13 Report

Flatware for à la carte table laying include

joint fork, joint knife and fish fork

joint fork, side knife and fish knife

fish fork, fish knife and side knife

fish fork, joint knife and fish knife

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Question 14 Report

An appropriate tool for tasting food while cooking is a

teaspoon

wooden spoon

tablespoon

dessert spoon

Answer Details

A suitable tool for tasting food while cooking is a teaspoon. This is because a teaspoon is small enough to allow for a small taste of the food, without overwhelming your taste buds with too much flavor. It's also easy to handle and allows for precise measurements of seasoning or ingredients. Wooden spoons may be useful for stirring, but they are not ideal for tasting since they can absorb flavors and odors from the food. Tablespoons and dessert spoons are too large for tasting small amounts of food accurately. Overall, a teaspoon is the most appropriate tool for tasting food while cooking.

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Question 15 Report

A suitable cleaning agent for kitchen floor is

scouring paste

bar soap

abrasives

detergents

Answer Details

A suitable cleaning agent for a kitchen floor is a detergent. Detergents are specifically designed to dissolve and remove dirt, grease, and grime from surfaces, making them a highly effective cleaning agent for kitchen floors. They are also generally safe for use on a variety of surfaces, including tile, linoleum, and laminate flooring. Scouring paste, bar soap, and abrasives can be too harsh and abrasive for many kitchen floor surfaces, potentially causing damage or leaving scratches. It's important to follow the manufacturer's instructions when using any cleaning agent to avoid any damage to the floor and ensure a clean and safe environment.

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Question 16 Report

Catering operations require a combination of

customer and revenue

manufacturing expertise and service skill

skilled and unskilled labour

skilled labour and capital

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Question 17 Report

In the food and beverage service, a waiter's docket is a tool for

control

placing order

setting table

serving

Answer Details

A waiter's docket is a tool used for placing orders in the food and beverage service. It is typically a small notepad or piece of paper that the waiter uses to write down the customer's order and then bring it to the kitchen. This helps ensure that the customer's order is accurately recorded and prepared as requested. The docket also helps the waiter keep track of multiple orders and ensures that everything is organized and delivered efficiently.

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Question 18 Report

A general convention in the service of wine is that

sweet wine is served before dry wine

light wine is served before heavy wine

red wine is served before white wine

rose wine is served before white wine

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Question 19 Report

The provision of food, drinks and fuel for travellers in transit is an example o

mobile catering

outdoor catering.

motorway catering

popular catering

Answer Details

The provision of food, drinks, and fuel for travelers in transit is an example of motorway catering. Motorway catering involves providing food and other services to travelers on highways or motorways. These services are usually located at rest stops or service areas along the road, providing travelers with a convenient place to stop and refuel, both themselves and their vehicles. Motorway catering is essential for long-distance journeys and can include a variety of food options, from fast food to sit-down restaurants, and fuel stations to refill the gas tank. Outdoor catering and mobile catering refer to food services that take place at events or locations away from a permanent restaurant or kitchen, while popular catering is not a common term used to describe any particular type of catering.

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Question 20 Report

A suitable accompaniment for grilled fish is

lemon

chopped bread

poached egg

tomatoes

Answer Details

A great accompaniment for grilled fish is lemon. Lemon's acidic and fresh flavor complement the smoky and charred flavor of the grilled fish. Squeezing some lemon juice over the fish before serving can enhance the taste and aroma of the dish. Additionally, lemon can also help to cut through the richness of oily fish and add some brightness to the dish. Other potential accompaniments for grilled fish could be a side of fresh tomatoes, which can also add some acidity and freshness to the dish. However, chopped bread and poached egg may not be as suitable for grilled fish as they may not complement the flavor and texture of the fish as well as lemon and tomatoes would.

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Question 21 Report

An example of a back-of-the-house staff is a

server

security man

bus person

barman

Answer Details

A back-of-the-house staff refers to employees who work behind the scenes and are responsible for tasks that are essential for the smooth operation of a restaurant or hospitality establishment. An example of a back-of-the-house staff is a barman. A barman is responsible for preparing drinks, managing the bar inventory, and ensuring that the bar is clean and organized. They work behind the bar, away from the customers, and their work is critical to the success of the business. They are part of the back-of-the-house staff because they are not directly interacting with customers, unlike servers or bus persons.

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Question 22 Report

A suitable equipment for microwave cooking should be made of

copper

aluminum

iron

glass

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Question 23 Report

The term canape indicates

specific garnish for pastry.

pieces of toasted garnished bread.

sliced sausage on a rack.

Russian cake with fruits.

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Question 24 Report

The food and beverage personnel that takes food order in the dining area is called

waiter

commis de rang

sommelier

station head waiter

Answer Details

The food and beverage personnel who takes food orders in the dining area is generally called a "waiter." A waiter is responsible for greeting guests, taking orders, serving food and drinks, and ensuring the guests have a pleasant dining experience. They may also answer questions about the menu, make recommendations, and handle payment. In some fine dining establishments, a "sommelier" may also be present to assist guests in selecting wine to complement their meal, while a "station head waiter" may oversee a particular section of the dining area and coordinate the activities of the waitstaff. A "commis de rang" is a junior waiter who assists the head waiter in serving guests.

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Question 25 Report

An improper first aid treatment of burns is to

apply petroleum jelly

burst the blister

over affected area with sterile dressing

send the person to hospital

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Question 26 Report

In menu planning, some of the objectives are to ensure

customer satisfaction, profit making and continuity

customer welfare, high profit and good environment

staff happiness and good environment

customer satisfaction and staff happiness

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Question 27 Report

The first and last courses of a classic menu sequence are

hors d'oeuvre & protein

soup & vegetables

hors d'oeuvre & sweets

soup & beverage

Answer Details

The first and last courses of a classic menu sequence are typically: - Hors d'oeuvre (appetizers) & dessert (sweets): Hors d'oeuvres are small, bite-sized dishes served before the main meal to stimulate the appetite. Desserts are sweet dishes served at the end of the meal to cleanse the palate and provide a sweet finish. Note: The exact courses and their order may vary based on cultural and regional differences. Some menus may also include soup or salad courses before or after the main meal.

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Question 28 Report

When is the best time to send out invoice to customers?

On the day the goods are sent out

Five days after the goods are sent out

A month after the goods are sent out

Two months after the goods are sent out

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Question 29 Report

When floors are wet and slippery, it is important to

make public announcement

inform customers.

place appropriate signs for users.

inform the manager

Answer Details

When floors are wet and slippery, it is important to place appropriate signs for users. This is because wet floors are a potential hazard that can cause slip-and-fall accidents. When people are walking on a wet surface, they may lose their footing and fall, which can result in serious injuries. By placing appropriate signs, such as "Wet Floor" signs, people can be made aware of the hazard and take appropriate precautions, such as walking slowly and carefully or using a different path. This helps to reduce the risk of accidents and injuries. While it may also be important to inform customers and the manager about the situation, placing appropriate signs is the most immediate and effective way to prevent accidents and protect the safety of everyone in the area. A public announcement may not always be necessary or practical, especially in larger spaces where not everyone can hear the announcement.

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Question 30 Report

Class A fire outbreak involves

gas

paint

electricity

paper

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Question 31 Report

As a source of protein, fish is

more valuable than meat

equally valuable as meat

more valuable than beans

equally valuable as beans

Answer Details

As a source of protein, fish is equally valuable as meat. Fish is considered to be a lean protein source that contains all the essential amino acids required for the body's growth and maintenance. It is also low in saturated fat and high in heart-healthy omega-3 fatty acids, which can help reduce the risk of heart disease. Similarly, meat is also a good source of protein but the nutritional value may vary depending on the type of meat and its preparation. Therefore, both fish and meat can be considered equally valuable sources of protein in a balanced diet. On the other hand, beans are also a good source of protein, but they do not contain all the essential amino acids found in fish and meat. Thus, fish and meat are considered more valuable sources of protein than beans.

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Question 32 Report

Fillet of fish cut in strips are called

darnes

suprêmes

goujons.

steaks.

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Question 33 Report

The function of food accompaniment is to

improve the flavour of the food

show the standard of the establishment.

serve as hors d'oeuvre

attract more customers

Answer Details

The main function of food accompaniments is to improve the flavor of the food. Accompaniments, such as sauces, condiments, and sides, enhance the taste of the main dish by adding complementary or contrasting flavors. For example, a tangy sauce can add a burst of flavor to a grilled chicken breast, and a starchy side dish can balance out a spicy entrée. By having different options for accompaniments, people can customize their meal to their liking and make it more enjoyable.

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Question 34 Report

In catering establishment, what does a statement show?

State of the company at the half year

details of the purchase and expenses of the quarter

summaries of invoices and credit notes for the previous month

amount of goods returned during the month

Answer Details

In a catering establishment, a statement typically shows: - Summaries of invoices and credit notes for the previous month: A statement is a financial document that provides a summary of the transactions that have taken place in a given period, usually a month. This includes a list of invoices and credit notes that have been issued and received, along with the total amount owed or credited. This information is used to track the financial performance of the catering establishment and to ensure that all transactions are accurately recorded.

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Question 35 Report

The act of placing a "No smoking" sign in public areas is to

prevent smoke smell

prevent fire hazard

stop the habit

reduce public smoking

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Question 36 Report

Venison is suitable for a low cholesterol diet because its fat is mainly

unsaturated

polyunsaturated

saturated

polysaturated

Answer Details

Venison is suitable for a low cholesterol diet because its fat is mainly unsaturated. This means that the fat in venison is mostly composed of unsaturated fatty acids, which can help to lower cholesterol levels in the body. Saturated fats, on the other hand, can raise cholesterol levels in the body, and are therefore not as healthy for individuals who need to follow a low-cholesterol diet. Polyunsaturated fats and monounsaturated fats are both types of unsaturated fats that can also help to lower cholesterol levels in the body. So, by choosing lean meats like venison, which are high in unsaturated fats and low in saturated fats, individuals can help to maintain healthy cholesterol levels and reduce the risk of heart disease.

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Question 37 Report

n the restaurant, a table accompaniment that is always available is

joint knife

sweet fork

cruet set

butter dish

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Question 38 Report

The waiter that oversees services in the lounge is called

chef d'etage

chef de sale

maitre d'hotel

commis de range

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Question 39 Report

An appropriate method of cooking suya is

roasting

grilling

braising

tandoori

Answer Details

The appropriate method of cooking suya is grilling. Suya is a popular West African street food made from skewered and spiced meat. Grilling is the best method of cooking suya because it allows the meat to cook evenly and gives it a smoky flavor. To grill suya, the meat is typically marinated in a mixture of spices such as ginger, garlic, and cayenne pepper. The skewered meat is then placed on a grill over medium-high heat and cooked until it's browned and charred on the outside. Roasting, braising, and tandoori are not appropriate methods of cooking suya because they do not provide the same smoky flavor and even cooking as grilling. Roasting involves cooking in an oven, while braising involves cooking in liquid, and tandoori is a method of cooking in a clay oven. These methods may not allow for the same level of char and smokiness as grilling, which is essential for authentic suya flavor. Therefore, the appropriate method of cooking suya is grilling.

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Question 40 Report

Examples of catering services that rely on low margins but high volume of sales are

hotel and canteen

fast food and takeaway

hotel and fast food

motel and takeaway

Answer Details

Fast food and takeaway are examples of catering services that rely on low margins but high volume of sales. These types of businesses typically offer a wide variety of menu options that are quick and easy to prepare, which allows them to serve a large number of customers in a short amount of time. By keeping their profit margins low, they can attract more customers who are looking for affordable and convenient food options. In contrast, businesses like hotels and motels may offer catering services but they often charge higher prices and focus more on providing a high-end dining experience rather than fast and affordable food options. Canteens are typically found in schools, workplaces, and other institutions and while they also offer affordable meals, their volume of sales may not be as high as fast food and takeaway businesses. Overall, catering services that rely on low margins but high volume of sales are focused on providing quick, affordable and convenient food options to their customers.

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