WAEC SSCE - Catering Craft Practice - 2014 (Objective)

Question 1 Report

Catering trade emerges from the commonly practice of

cuisine

hospitality

housing

restaurant

Answer Details

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Question 2 Report

The term "plat du jour" means

a meal at a fixed price

special dish of the day

cooked to order

food on a plate

Answer Details

The term "plat du jour" means "special dish of the day." In restaurants, "plat du jour" refers to a dish that is featured and promoted for that day only, usually at a discounted price. It is often chosen by the chef based on what ingredients are fresh and available. Customers may choose to order this dish because of its uniqueness or lower cost compared to the regular menu items.

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Question 3 Report

Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to

braising

grilling

poaching

stewing

Answer Details

Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to as stewing. The method involves placing food, usually meat or vegetables, in a pot with a small amount of liquid, such as stock or wine, and cooking it over low heat for an extended period. The long cooking time and low heat allow the flavors to meld together, resulting in a tender and flavorful dish. This method is ideal for tougher cuts of meat or vegetables that require longer cooking times to become tender.

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Question 4 Report

Self-service is a form of service found mainly in

restaurants

bar

cafeteria

lounges

Answer Details

Self-service is a form of service found mainly in cafeterias. In this type of service, customers usually select and serve their food themselves from a variety of dishes that are laid out in a line or a buffet-style arrangement. This allows for greater flexibility and speed in service, as well as giving customers more control over the portions and types of food they wish to consume. Self-service is also often associated with lower prices and a more casual dining atmosphere, making it a popular choice for many people.

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Question 5 Report

For proper maintenance and cleaning, most equipment in the kitchen require

brushing and polishing

wipping and mopping

greasing

oiling

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Question 6 Report

An equipment that is used for toasting and baking in kitchen is

an oven

a salamander

a broiler

steamer

Answer Details

The equipment that is used for toasting and baking in the kitchen is an oven. An oven is a cooking appliance that uses dry heat to cook food. It has a chamber where food is placed and heated using gas, electricity, or wood. It is commonly used for baking, roasting, and toasting foods like bread, pastries, meats, and vegetables.

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Question 7 Report

What do you understand by the term "hospitality"?

Assisting to make people get well

Hospital services for sick people

Generous reception and entertainment of guests

The process of rendering hospital services

Answer Details

The term "hospitality" refers to the act of providing a generous reception and entertainment of guests. It involves creating a welcoming environment for guests, treating them with respect and kindness, and ensuring that their needs are met to the best of one's ability. This can be in a variety of settings, including hotels, restaurants, and other establishments where people come to relax and enjoy themselves. The focus of hospitality is on providing a positive experience for guests, whether they are visiting for business or pleasure. It is not related to hospital services for sick people, although the words "hospitality" and "hospital" share a common root in the Latin word "hospes," which means "guest."

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Question 8 Report

A la carte table laying consists of fish plate

joint knife and soup spoon

fish fork and joint knife

fish knife and fish fork

joint knife and fish knife

Answer Details

A la carte is a type of menu in which each dish is ordered separately, and it is often served in a formal setting. When laying a table for a la carte service, a fish plate may be included, as fish is a popular dish on such menus. A fish plate is typically paired with a fish fork and a fish knife, which are specifically designed for eating fish. The fish fork has shorter tines and a wider head than a regular fork, while the fish knife has a serrated edge to make it easier to cut through the delicate flesh of fish. Therefore, the correct option is "fish knife and fish fork".

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Question 9 Report

Catering establishment is known for its service delivery along with the

attractive environment

technological know how

customers

owner

Answer Details

A catering establishment is known for its service delivery along with the customers. This is because catering establishments are in the business of providing food and beverage services to customers. The quality of service provided is crucial to the success of the business. This includes factors such as the speed of service, the friendliness of the staff, the accuracy of the order, and the overall satisfaction of the customer. By providing excellent service to customers, a catering establishment can build a positive reputation and attract repeat business.

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Question 10 Report

Menu presentation is very important because it can

mar sales as a result of negative guest/staff interaction

mar sales as a result of positive guest/staff interaction

cause unpleasantness if carefully done

cause distraction among customers

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Question 11 Report

When a family is invited into an inn, it is an act of

catering

hospitality

outdoor catering

school catering

Answer Details

When a family is invited into an inn, it is an act of hospitality. Hospitality refers to the act of receiving guests or strangers warmly, generously and with kindness, to create a positive experience for them. In the context of an inn, it means providing a warm welcome, comfortable accommodation, and excellent service to guests. It is an essential element of the hospitality industry and is critical to ensuring customer satisfaction and loyalty. By providing a hospitable environment, the inn is more likely to have satisfied guests who may recommend the inn to others or return in the future.

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Question 12 Report

A sauce is a liquid which has been thickened by

roux

stock

broth

vegetable

Answer Details

A sauce is a liquid that has been thickened by a substance known as roux. Roux is a mixture of flour and fat, usually butter, that is cooked over low heat to create a smooth paste. This paste is then added to the liquid and simmered until it thickens. The thickness of the sauce can be adjusted by varying the ratio of roux to liquid. A properly thickened sauce can be used to enhance the flavor and texture of various dishes.

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Question 13 Report

An aesthetically appealing environment in a hotel is put in a place by

housekeeping department

restaurant department

kitchen department

bar department

Answer Details

The aesthetically appealing environment in a hotel is usually put in place by the housekeeping department. Housekeeping is responsible for cleaning and maintaining the hotel's public spaces and guest rooms, ensuring that they are visually appealing and comfortable for guests. This includes arranging furniture, selecting decor, and keeping everything clean and organized. The housekeeping department also handles laundry services and provides guest amenities, such as towels and toiletries, to ensure that guests have a comfortable and enjoyable stay.

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Question 14 Report

Which of the following catering establishments subsidizes the price of food to staff for productivity?

School catering

Restaurant catering

Hotel catering

Industrial catering

Answer Details

Industrial catering is the catering establishment that subsidizes the price of food to staff for productivity. Industrial catering is an on-site catering service provided by companies or organizations to their employees or clients. The main purpose of industrial catering is to provide quality and healthy meals to staff at a subsidized price to improve their productivity. The company or organization may fully or partially subsidize the cost of the food to encourage employees to eat on-site, saving them time and money, and promoting a healthier lifestyle. Therefore, industrial catering is the catering establishment that subsidizes the price of food to staff for productivity.

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Question 15 Report

One of the points to consider when choosing small equipment is

quality

attraction

appearance

design

Answer Details

When choosing small equipment, one of the points to consider is quality. It is important to choose equipment that is durable, reliable and functions well in order to get the job done efficiently. The quality of the equipment can have a direct impact on productivity and overall costs, so it is important to choose equipment that will last and perform well over time.

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Question 16 Report

The menu where two or more dishes are given at a fixed price is known as

a la carte

carte du juor

table d'hote

plat du jour

Answer Details

The menu where two or more dishes are given at a fixed price is known as "table d'hote". In this type of menu, a limited number of complete meals are offered to customers at a fixed price. The dishes offered may be selected by the restaurant, and the customers may have limited or no choice in the matter. This type of menu is often used for group functions or events, and it simplifies the ordering process for both the customers and the kitchen staff. The fixed price also allows customers to budget for their meals more easily, making it a popular option for those on a budget.

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Question 17 Report

To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is

blanching

dripping

draining

boiling

Answer Details

Blanching is the process of quickly heating a food substance by dipping or immersing it in boiling water for a short period, usually about 3-5 minutes. This technique is used to partially cook the food, remove dirt, soften or loosen the skin of fruits or vegetables, or to set the color of vegetables. After blanching, the food is immediately removed from the boiling water and plunged into ice-cold water to stop the cooking process.

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Question 18 Report

Shery is a type of

table wine

fortified wine

adulterated wine

sparkling wine

Answer Details

Sherry is a type of fortified wine. It is made from white grapes grown in the region of Jerez, Spain. The wine is fortified by the addition of a distilled spirit (usually brandy) during the fermentation process, which increases the alcohol content and gives it a distinct flavor. Sherry is typically served as an aperitif or dessert wine and comes in a variety of styles, including fino, manzanilla, amontillado, oloroso, and pedro ximénez.

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Question 19 Report

Red wines are served

chilled

frozen

room temperature

at hot temperature

Answer Details

Red wines are typically served at room temperature. This is because chilling or freezing red wine can affect its taste and aroma, and make it less enjoyable to drink. Room temperature is usually considered to be around 18-22 degrees Celsius (64-72 degrees Fahrenheit).

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Question 20 Report

Language used in menu should be simple to understand so that the guest can

ask for assistance

fully comprehend it

cat quickly

spend lavishly

Answer Details

The language used in the menu should be simple to understand so that the guest can fully comprehend it. This means that the words and descriptions used in the menu should be clear and easy to understand, even for those who may not be familiar with the dishes. This helps the guests to know what they are ordering, which in turn leads to better customer satisfaction. If the language used is too complex, guests may be hesitant to order or may need to ask for assistance, which could lead to confusion and frustration. Therefore, it is important for the language used in the menu to be simple and easy to understand for all guests.

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Question 21 Report

Hospitality industry is an example of

service industry

hospital industry

fashion industry

craft industry

Answer Details

The hospitality industry is an example of a service industry. Service industries are businesses that provide services to customers instead of producing goods. The hospitality industry specifically includes businesses that provide lodging, food and beverage service, and other services to people who are away from home. Examples of businesses in the hospitality industry include hotels, restaurants, bars, and cruise lines. The hospitality industry is important because it helps to create jobs and promote tourism, which can be beneficial for local economies.

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Question 22 Report

Which of the following is very important for the successful operations in the hospitality industry?

goods

weather

climate

environment

Answer Details

The environment is very important for the successful operations in the hospitality industry. This includes both the physical environment, such as the layout and design of the establishment, and the social environment, which includes the interactions between staff and customers. The environment can greatly impact customer satisfaction and the overall success of the establishment. A welcoming and pleasant environment can encourage customers to return and recommend the establishment to others, while a poor environment can drive customers away and damage the reputation of the establishment.

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Question 23 Report

Suet means the

fat deposits in the kidney region of animals

protein part of the sea foods

carbohydrate deposits of green plant

mineral salts deposits of crayfish

Answer Details

Suet refers to the fat deposits found in the kidney region of animals, especially cows and sheep. It is a solid and white fat that has a high melting point and is commonly used in traditional British cuisine to make desserts, such as puddings, pies, and pastry. It can also be used to make animal feed and soap.

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Question 24 Report

All catering utensils used in preparation and serving of food should be extremely

attractive to use

cleaned after use

available to use

observed when using them

Answer Details

Catering utensils used in preparation and serving of food should be extremely clean. This is important because any residue or contamination on the utensils can cause foodborne illness and negatively impact the health of consumers. Therefore, it is crucial to thoroughly clean and sanitize all utensils after use to prevent the spread of bacteria and ensure food safety. Additionally, it is important to regularly inspect utensils to ensure they are in good condition and free from damage, as damaged utensils can also pose a risk of contamination.

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Question 25 Report

Flambe is an example of

a cut of flat fish

a cut of young lamb

gueridon cooking

low cost cooking

Answer Details

Flambé is an example of gueridon cooking. This cooking method involves preparing and cooking food in front of guests, usually on a mobile trolley or table called a gueridon. Flambé, in particular, involves pouring alcohol over a hot dish and then setting it alight to burn off the alcohol and create a dramatic visual effect. It is often used to add flavor to desserts or to finish off a steak or other meat dish.

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Question 26 Report

All cuttings in the kitchen is usually done on the

sink

table

chopping board

hard surface

Answer Details

Cuttings in the kitchen are usually done on the chopping board. A chopping board is a flat surface, typically made of wood or plastic, used for cutting food items. Using a chopping board helps to protect the kitchen surfaces from damage, provides a stable surface for cutting, and helps to prevent cross-contamination between different food items. It is an essential tool in any kitchen, whether for professional chefs or home cooks.

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Question 27 Report

Which of the following relates to hospitality?

Cordial reception

Good relationship

Dancing

Sports

Answer Details

Cordial reception relates to hospitality. Hospitality is the act of receiving guests warmly and making them feel comfortable. A cordial reception involves welcoming guests in a warm and friendly manner, creating a welcoming atmosphere and making them feel at home. It is an important aspect of hospitality and is often used in hotels, restaurants, and other service industries.

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Question 28 Report

Someone who works in the front office of a hotel is called a

receptionist

manager

house keeper

security man

Answer Details

A person who works in the front office of a hotel is called a receptionist. The receptionist is responsible for greeting guests as they arrive, checking them in and out of the hotel, answering their questions, and providing them with information about the hotel and its amenities. They may also handle reservations and bookings, process payments, and assist guests with their luggage. The receptionist is often the first point of contact for guests, and they play an important role in creating a positive impression of the hotel.

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Question 29 Report

Which of the following reasons is regarded as a marketing tool for menu?

It enables interaction between the waiter and the customers

It is always attractive and handy

It is easy to read and understand

it allows for advance knowledge of price and list of items

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Question 30 Report

A la carte means

menu on a large card with beautiful design

menu ordered in advance

Set menu with a fixed price

menu made to order and individually priced

Answer Details

"A la carte" is a term used in restaurants to describe a menu where each dish is priced separately. This means that customers can choose which individual dishes they want to order, and each dish will have its own price. The opposite of an "a la carte" menu is a fixed-price menu, where the customer pays a set price for a pre-determined selection of dishes.

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Question 31 Report

What is a menu? it is a

food taken by customers

list of delicious and attractive foods

list of available foods and their prices

food taken by the rich and their families

Answer Details

A menu is a list of available foods and their prices offered in a restaurant, cafeteria, or any food establishment. It serves as a guide for customers to choose their desired meals, including appetizers, entrees, desserts, and drinks. Menus can also contain descriptions of each food item and the ingredients used in preparing them. Having a well-planned and organized menu is important for any food establishment to attract customers, manage food inventory, and determine food costs.

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Question 32 Report

Which of the following is a component of hospitality industry

Theatre

Entertainment

Art works

Presentation

Answer Details

Among the options provided, "Entertainment" is a component of the hospitality industry. The hospitality industry is a broad category that includes businesses and services related to travel, accommodation, food and beverage, and entertainment. Entertainment is a major aspect of the hospitality industry, as it involves providing guests with enjoyable and engaging activities such as music, performances, games, and other forms of leisure activities. Whether it's a hotel, restaurant, or other hospitality businesses, entertainment is often used as a way to enhance the guest experience and increase customer satisfaction.

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Question 33 Report

A cruet set consists of

salt, pepper and mustard

sauce, mayonnaise and monosodium glutamate

salt, monosodium glutamate and mayonnaise

sauce, mustard and pepper

Answer Details

A cruet set is a set of small containers that are used for holding condiments or sauces on a dining table. Typically, a cruet set consists of containers for salt, pepper, and mustard. The salt container usually has larger holes, while the pepper container has smaller holes. The mustard container is usually larger than the other two and has a lid that can be opened and closed. Some cruet sets may also include containers for vinegar or oil.

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Question 34 Report

The service staff are known as

fire brigade

boys brigade

service brigade

restaurant brigade

Answer Details

The service staff in a restaurant or hotel are often referred to as the "restaurant brigade." These are the employees responsible for serving food and drinks to guests, and typically include waiters, busboys, and bartenders. The term "brigade" is often used to describe a group of people working together in a particular industry, and in the context of restaurants and hotels, it refers to the team responsible for providing excellent customer service.

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Question 35 Report

The wine waiter is known as

sombre

Sommelier

summerian

summer

Answer Details

The wine waiter is known as a "sommelier". A sommelier is a trained and knowledgeable wine professional who typically works in fine dining restaurants. They are responsible for creating and maintaining the wine list, assisting customers with wine selection, and ensuring that wines are stored and served properly. They often have extensive knowledge about different types of wine, their flavor profiles, and the regions in which they are produced.

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Question 36 Report

Maitre d'hotel is known as

station headwaiter

reception headwaiter

station waiter

head waiter

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Question 37 Report

Which of the following is a type of commercial catering establishment?

School catering

Hotel catering

Prison catering

Welfare catering

Answer Details

Hotel catering is a type of commercial catering establishment. A hotel is a business that provides lodging and meals to guests. Hotel catering involves providing food and drink services to guests staying at the hotel, as well as catering for events and conferences held at the hotel. This can include everything from room service and restaurant dining to banquets and catering for weddings and other special occasions. The focus of hotel catering is on providing high-quality food and drink services to guests in a professional and efficient manner.

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Question 38 Report

Which of the following are essential considerations prior to planning a menu?

Cost factor, location, type of customers

The owner, the press and location

Cost factor, location and the press

Location, staff union and the owner

Answer Details

The essential considerations prior to planning a menu are the cost factor, location, and the type of customers. - Cost factor: The cost factor is important to consider because it affects the profitability of the business. The menu should be planned in such a way that it meets the customers' needs while keeping the cost of food within the budget. - Location: The location of the restaurant determines the type of customers that will be served. The menu should be designed to meet the preferences of the local customers. - Type of customers: The type of customers that the restaurant will serve is an important consideration. The menu should be designed to meet the preferences of the target customers, whether they are families, young adults, or business people.

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Question 39 Report

An example of mechanical kitchen equipment that saves energy is

rolling pin

kitchen knife

potato peeler

cake tin

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Question 40 Report

cyclical means menus that

are compiled to cover a given period of time

are compiled in cycles of time

go through different cycles

are arranged in cycles

Answer Details

Cyclical menus are menus that are compiled to cover a given period of time, such as a week or a month, and then repeated in the same order. The term "cyclical" refers to the fact that the menu goes through a cycle, or a repeating pattern. This type of menu planning allows for better organization, efficient use of ingredients, and easier preparation of meals. It also provides customers with a sense of familiarity and consistency in the dishes offered.

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