WAEC SSCE - Catering Craft Practice - 2020…

Question 1 Report

Welfare catering can be popularly found in

schools

mining industries

chemical industries

airlines Correct answer

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Question 2 Report

Which of the utensils is used for portioning mashed potatoes?

II Correct answer

III

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Question 3 Report

A suitable type of milk for an overweight person is

condensed milk

skimmed milk Correct answer

dried milk

whole milk

Answer Details

For an overweight person, the most suitable type of milk is skimmed milk. Skimmed milk is a type of milk that has had almost all of the fat content removed, which means it has fewer calories than whole milk or condensed milk. When you're trying to lose weight or maintain a healthy weight, it's important to consume fewer calories than you burn. Drinking skimmed milk can be a good way to cut calories without sacrificing the nutritional benefits of milk, such as its high calcium content. In contrast, whole milk, condensed milk, and dried milk all contain higher levels of fat and calories than skimmed milk, which can make it harder to maintain a healthy weight. Therefore, skimmed milk is a better choice for an overweight person looking to reduce their calorie intake and improve their overall health.

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Question 4 Report

The fleshy sweet product of a plant is called

sprout

bulb

pod

fruit Correct answer

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The correct answer is "fruit." A fruit is the sweet and fleshy product of a plant that contains seeds. Fruits are usually eaten for their delicious taste and are a good source of vitamins and nutrients. Examples of fruits include apples, bananas, oranges, strawberries, and grapes. Fruits are usually formed from the ovary of a flower after it has been pollinated. They serve as a way for plants to distribute their seeds to new locations, which helps the plant to grow and reproduce.

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Question 5 Report

As a health and safety precaution in a catering establishment, an open wound should always be

sterilized

covered Correct answer

brushed

washed

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As a health and safety precaution in a catering establishment, an open wound should always be covered. This means that the wound should be covered with a bandage or a dressing to prevent the spread of bacteria and other harmful substances that may be present in the kitchen. Covering an open wound also helps to protect the wound from further injury and helps to keep it clean, which can aid in the healing process. By covering an open wound, catering workers can ensure that they are not putting themselves or others at risk of infection or contamination.

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Question 6 Report

A conical strainer is used for

rinsing potatoes and yams

passing Sauces and soups

draining vegetables

sieving cereals Correct answer

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Question 7 Report

A restaurant staff responsible for clearing tables onto trolleys is

table server

table clearer

buffer assistant

station waiter Correct answer

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Question 8 Report

A fire blanket is an example of

fire-fighting equipment.

lighting equipment

fire prevention Correct answer

flambéing equipment.

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Question 9 Report

The purpose of portioning in a catering establishment is to

limit the quality of food cooked

manage the serving equipment used

control the quantity of food served Correct answer

increase the number of customers served

Answer Details

The purpose of portioning in a catering establishment is to control the quantity of food served to each customer. By portioning, the catering establishment can ensure that each customer receives a consistent amount of food, which helps to manage costs and reduce waste. Portioning also allows the establishment to accurately plan and manage their inventory, as they can anticipate how much food will be needed for each serving. This practice helps to maintain the quality of the food by ensuring that it is not overcooked or undercooked, and it helps to ensure that every customer is satisfied with their meal.

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Question 10 Report

The main purpose ofa menu card is to serve as

a means of communication

a means of selling the product

an invitation to the customer

a stimulant to customers' appetite Correct answer

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Question 11 Report

Find the total cost of 17 plates of jollof rice at N550.00 per plate.

₦9,350.00 Correct answer

₦567.00

₦533.00

₦32.35

Answer Details

To find the total cost of 17 plates of jollof rice at N550.00 per plate, we can use the following formula: Total cost = Number of plates x Cost per plate Plugging in the given values, we have: Total cost = 17 plates x N550.00 per plate Simplifying this expression, we get: Total cost = N9,350.00 Therefore, the answer is ₦9,350.00. Explanation: The question is asking us to find the total cost of 17 plates of jollof rice at N550.00 per plate. To solve the problem, we need to multiply the number of plates by the cost per plate to find the total cost. We can use the formula Total cost = Number of plates x Cost per plate. Plugging in the given values, we get Total cost = 17 plates x N550.00 per plate. Simplifying this expression, we get a total cost of N9,350.00.

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Question 12 Report

Soft and juicy poultry meat is best obtained from

broiler Correct answer

old hen

ostrich

guinea fowl

Answer Details

Soft and juicy poultry meat is best obtained from a broiler. Broilers are chickens that are specifically bred and raised for meat production. They are typically slaughtered between 6 to 8 weeks of age, which results in tender and succulent meat. In contrast, older hens and roosters have tougher meat due to their age and the fact that their muscles have developed more, making it harder to achieve a soft and juicy texture. Ostrich and guinea fowl are also types of poultry, but their meat is leaner and has a different texture than chicken meat. While they can be cooked to be tender and juicy, they are not typically associated with soft and succulent meat in the same way that broilers are. Overall, if you're looking for soft and juicy poultry meat, broilers are the best choice.

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Question 13 Report

The utensils in Fig. 3 are most useful in the preparation of

gravy

roux

soups

pastries Correct answer

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Question 14 Report

The purpose of stock taking is to

prevent spoilage Correct answer

monitor commodities

check customers

prevent theft

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Question 15 Report

In a catering establishment, accidents may be caused by

high demand

too much work

excessive haste Correct answer

high temperature

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Question 16 Report

Fried and acidic foods are inappropriate for a person suffering from

diabetes

ulcer Correct answer

hypertension

anaemia

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Question 17 Report

The appropriate utensil for 'egg wash' is labelled

I Correct answer

III

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Question 18 Report

Which of the following reasons will make mayonnaise curdle during preparation?

too little water

adding oil slowly

insufficient whisking Correct answer

too much egg yolk

Answer Details

Mayonnaise is a sauce made by whisking together oil, egg yolks, vinegar or lemon juice, and seasonings. If the mayonnaise "curdles" during preparation, it means that the mixture has separated and become lumpy or grainy in texture. This can happen for several reasons, but one of the most common reasons is adding the oil too quickly or not whisking enough. When making mayonnaise, it's important to add the oil slowly and gradually to allow it to emulsify with the egg yolks. If you add the oil too quickly or all at once, the mixture can't emulsify properly, and it will separate. Whisking is also essential to create a smooth, creamy texture. If you don't whisk enough, the mixture will not be properly emulsified and can become grainy. On the other hand, adding too little water is unlikely to cause mayonnaise to curdle, as water is not typically used in mayonnaise recipes. Too much egg yolk may make the mayonnaise too thick or heavy, but it's unlikely to cause it to curdle. Therefore, the most likely reason for mayonnaise to curdle during preparation is adding the oil too quickly or not whisking enough.

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Question 19 Report

Organization of kitchen operations is mostly influenced by the

size of the kitchen Correct answer

type of menu

number and skill of staff

type and number of customers

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Question 20 Report

The type of catering illustrated in Fig. 2 is

school catering Correct answer

industrial catering

restaurant catering

popular catering

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Question 21 Report

Addition of syrup to fruit juice changes it to a

drink

squash

sorbet Correct answer

punch

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Question 22 Report

A steamer cools with

dry heat Correct answer

hot air

dry air

wet air

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Question 23 Report

An advantage of using standardized recipes includes

reduced cooking time.

availability of ingredients.

ease of cooking Correct answer

conservation of knowledge.

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Question 24 Report

Breast and drumstick are obtained from the food labelled

I Correct answer

III

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Question 25 Report

Sweet dishes served as a last course are called

desserts Correct answer

appetizers

entreez

savouries

Answer Details

Sweet dishes served as a last course are called "desserts". Desserts are usually eaten at the end of a meal, after the main course has been served. They are typically sweet in taste and can be served in many different forms, such as cakes, pies, puddings, ice cream, fruit, or pastries. The purpose of serving desserts is to satisfy the sweet tooth and provide a satisfying end to a meal. Appetizers are served at the beginning of a meal to stimulate the appetite, entrees are the main course of a meal, and savouries are usually salty or spicy dishes that are served as a snack or as part of a meal.

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Question 26 Report

An example of a non-alcoholic beverage is

liquer

grenadine Correct answer

larger

stout

Answer Details

An example of a non-alcoholic beverage is grenadine. Grenadine is a sweet and fruity syrup that is commonly used as a flavoring in non-alcoholic cocktails and mocktails. It is made from pomegranate juice and sugar, and sometimes includes other flavorings like orange blossom water or rose water. Grenadine is typically mixed with other ingredients like soda or fruit juices to make refreshing and flavorful drinks. Since grenadine does not contain any alcohol, it is a great option for people who choose not to consume alcohol, or for those who are looking for a fun and flavorful alternative to alcoholic beverages.

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Question 27 Report

Which of the food items are suitable for steaming?

I and II only Correct answer

I, II and III only

II and IV only

II, I and IV only

Answer Details

The food items that are suitable for steaming are "I and II only". Steaming is a cooking method that involves cooking food by exposing it to steam. This method is often used for delicate foods such as vegetables, seafood, and dumplings, as it preserves their natural flavor, texture, and nutrients. In Fig. 4, food item I is broccoli, which is a type of vegetable that is suitable for steaming. Steaming broccoli helps to retain its vibrant green color, crisp texture, and nutty flavor while preserving its nutrients. Food item II is a type of fish, which is also suitable for steaming. Steaming fish is a healthy and flavorful cooking method that helps to retain the delicate texture and flavor of the fish while reducing the need for added fat or oil. Food item III is a chicken leg, which is not suitable for steaming. Chicken legs are better cooked using methods such as grilling, roasting, or frying, as they require higher temperatures and longer cooking times to ensure that they are fully cooked and safe to eat. Food item IV is a type of bread, which is also not suitable for steaming. Steaming bread would result in a soggy texture, and it is therefore best to bake or toast bread to achieve a crispy and delicious texture.

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Question 28 Report

A common characteristic of both types of catering in Figs.1 and 2 is that they

are non-commercial catering

are profit- making catering Correct answer

serve the same kinds of food

require full restaurant brigade

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Question 29 Report

The diagram in Fig. 1 is an example of

air catering

school catering

hospital catering Correct answer

industrial catering

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Question 30 Report

Cream caramel is an example of

biscuits

cheese

savouries

sweets Correct answer

Answer Details

Cream caramel is an example of a sweet. Cream caramel is a popular dessert made by combining sugar, eggs, and cream, and then baking it in a water bath until it sets. The result is a sweet, creamy, and indulgent dessert that is often served chilled. Cream caramel is a type of custard, which is a family of desserts that are made with milk or cream and eggs. Other examples of custards include crème brûlée and flan. Overall, cream caramel is a delicious sweet treat that is enjoyed by many people around the world.

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Question 31 Report

The cooking method that is applicable to all the food items in Fig. 4 is

grilling

tandoori

frying Correct answer

roasting

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Question 32 Report

Vegetable salad is a suitable accompaniment for

fried rice

coconut rice and vegetable sauce

jollof rice Correct answer

braised rice and beans pottage

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Question 33 Report

One of the factors that influence the choice of cooking equipment is

hire purchase option

ease of disposal

ease of use Correct answer

product flow

Answer Details

The factor that influences the choice of cooking equipment is the ease of use. This refers to how simple and convenient it is to operate the equipment, without requiring too much technical knowledge or skill. Cooking equipment that is easy to use allows for quicker and more efficient cooking, reducing the likelihood of mistakes or accidents occurring in the kitchen. It also saves time and effort in the long run, making it a more practical and cost-effective option. Other factors such as hire purchase option, ease of disposal, and product flow may also be important considerations, but they are not as crucial as the ease of use when it comes to choosing the right cooking equipment for your needs.

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Question 34 Report

In which of the following scenarios is a first aider mostly needed?

burial ceremony

children party

banquet party

accident scene Correct answer

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A first aider is mostly needed at an accident scene. An accident scene is a situation where unexpected harm or injury has occurred, and the victim needs immediate assistance. The role of a first aider is to provide initial medical care until professional medical help arrives. This may include providing CPR, stopping bleeding, managing shock, and assisting with breathing. In contrast, the other scenarios listed (burial ceremony, children party, and banquet party) are not typically associated with an immediate need for medical attention. While accidents can still occur at these events, the likelihood is generally lower than at an accident scene, and the types of injuries that may occur may be less severe. Overall, it's important to be prepared for emergencies by knowing basic first aid techniques and having a first aid kit on hand. However, in terms of the scenarios listed, a first aider is most likely to be needed at an accident scene.

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Question 35 Report

Which of the following factors affects menu planning?

serving method

ethical influence

educational influence

cooking method Correct answer

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One factor that affects menu planning is cooking method. This refers to the way in which food is prepared, such as grilling, baking, or frying. The cooking method can affect the taste, texture, and nutritional value of the food, and can also impact the time and resources required to prepare it. For example, if a menu includes dishes that require a lot of deep-frying, it may not be the best choice for a school cafeteria, where the kitchen may not have the appropriate equipment or ventilation to safely handle large quantities of hot oil. Alternatively, a menu that includes a variety of baked or grilled dishes may be a better choice, as these methods tend to be healthier and require less specialized equipment. The cooking method can also influence the overall balance of the menu. For example, if most of the dishes on the menu are fried, the menu may be lacking in fresh fruits and vegetables, which are typically not prepared using this cooking method. On the other hand, a menu that includes a variety of cooking methods, such as grilling, baking, and sautéing, is likely to provide a more balanced and nutritious selection of dishes. Overall, cooking method is an important factor to consider when planning a menu, as it can influence both the quality and nutritional value of the food, as well as the resources required to prepare it.

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Question 36 Report

In bill presentation, a wine check is coloured

red

pink Correct answer

white

green

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Question 37 Report

While working, it is prohibited for food handlers to touch

their ear

their nose Correct answer

equipment

commodities

Answer Details

While working, it is prohibited for food handlers to touch their nose and ear. This is because our hands can carry bacteria and viruses, and touching our nose or ear can transfer those germs to our hands. If food handlers touch their nose or ear and then touch food, they can contaminate the food and make it unsafe to eat. Therefore, food handlers are required to avoid touching their face, nose or ear during food preparation and handling. This is an important food safety measure to ensure that the food is safe and healthy to consume. As for equipment and commodities, it is not prohibited for food handlers to touch them, but they should ensure that they are properly cleaned and sanitized before use to prevent contamination.

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Question 38 Report

Fillet, plate, tail and leg are types of cut from the food item labelled