WAEC SSCE - Catering Craft Practice - 2020 (Essay)

(a) Three reasons for using disposables in the catering industry

• They save time and labour because they do not need to be washed up after use.
• They improve hygiene and reduce the risk of cross-contamination since a fresh item is used each time.
• They are convenient and portable, which makes them ideal for outdoor events, parties and take-away service; there is also no breakage or replacement of crockery.

(b) Three hygienic precautions in the use of a refrigerator

• Clean the refrigerator regularly, inside and out, and defrost it to prevent build-up of ice and odours.
• Store raw and cooked foods separately, keeping cooked or ready-to-eat food above raw meat and fish to prevent dripping and cross-contamination.
• Cover all foods and do not overload the shelves, so that cold air can circulate and the correct temperature is maintained.

(c) Two items for serving cocktail in the bar

• Cocktail shaker.
• Cocktail glass (with a strainer or jigger/measure also acceptable).

The diagram is a flow chart of eight empty boxes arranged one below the other. Each box must be filled with one of the listed processes so that the chart reads from top to bottom in the natural order in which food actually moves through a catering kitchen, from buying the raw materials to placing the finished dish before the customer.

Principle used to order the stages: food processing follows the flow of the ingredient itself. Materials are first bought, then kept until needed, then organised and made ready, then cut and portioned, then cooked, then kept hot and safe until service, brought back to a safe serving temperature if it has cooled, and finally plated and served.

Completed flow chart (top to bottom):

1. Purchasing - buying the raw food materials and ingredients of the correct quality and quantity.
2. Storage - keeping the purchased items under correct conditions (dry store, chiller, freezer) until required.
3. Mis-en-place - assembling and putting in place all the ingredients, tools and equipment before work begins.
4. Preparation - washing, peeling, cutting, weighing and portioning the ingredients ready for cooking.
5. Cooking - applying heat to the prepared food by the chosen method (boiling, frying, baking, roasting, etc.).
6. Holding - keeping the cooked food at a safe temperature (hot above \(63^{\circ}\mathrm{C}\), cold below \(5^{\circ}\mathrm{C}\)) until it is served.
7. Reheating - bringing food that has been held or cooled back up to a safe serving temperature (at least \(75^{\circ}\mathrm{C}\)) before it goes out.
8. Presentation - arranging, garnishing and serving the finished dish attractively to the customer.

Why this order and not another: each stage supplies the one after it. You cannot store what you have not purchased, cannot prepare what is not gathered in mis-en-place, and cannot present what has not been cooked and held. Holding, reheating and presentation come last because they all act on food that is already cooked, ending with the dish reaching the customer.

The menu as shown on the illustration

CATERING CRAFT RESTAURANT, Wednesday 4th March, 2020

• First course: Mushroom soup or Tomato soup
• Main course: Shredded cabbage, Diced buttered potato, Braised silver side of beef
• Sweet course: Slices of pawpaw or Cut of orange
• Fixed price: \( \text{N}3{,}500.00 \)

(a) Three reasons why the menu is suitable for the aged

1. The foods are soft and easy to chew and swallow. The aged usually have weak or missing teeth (poor dentition), so soft items such as soup, shredded cabbage, diced buttered potato, moist braised beef and ripe pawpaw put no strain on the gums.
2. The foods are easily digestible. Digestion slows down in old age, so light, well cooked and moist dishes like soup and braised beef are gentle on the digestive system and are readily absorbed.
3. The portions are small and the meal is light. The aged have a reduced appetite and lower energy needs because they are less active, so the modest three-course serving supplies enough nourishment without overloading them.

(Other acceptable reasons: it is nutritionally balanced and provides a variety of nutrients; it contains fruit that supplies vitamins and fibre to prevent constipation, a common problem of the aged.)

(b) Two methods of cooking used for preparing the menu

1. Braising was used for the silver side of beef (slow, moist cooking in a little liquid that tenderises the tough cut).
2. Boiling was used for the diced potato (which is then buttered) and for making the soup.

(Simmering/stewing of the soup is also acceptable as a second method.)

(c) One micronutrient obtainable from the menu and one of its functions

Micronutrient: Vitamin C (ascorbic acid), obtained from the slices of pawpaw or the cut of orange (and from the cabbage).

Function: Vitamin C aids the healing of wounds and the formation of healthy connective tissue and blood vessels; it also helps the body absorb iron and protects against scurvy.

(Alternative acceptable answer: Iron, obtained from the beef, which helps in the formation of haemoglobin in red blood cells.)

(d) Class of menu illustrated in the diagram

The menu shown is a Table d'hote menu. This is because it offers a fixed set of courses at a single fixed price ( \( \text{N}3{,}500.00 \) ) with only a limited choice within each course (soup or soup, pawpaw or orange), which are the defining features of a table d'hote menu.

The structure of a menu affects how well it sells the food and satisfies the customer. Two points of importance are given for each factor.

(a) Length

• A menu of the right length gives the customer adequate choice without confusing or overwhelming them.
• A short, manageable list allows dishes to be prepared fresh, reduces wastage and speeds up service.

(b) Design

• An attractive design draws the customer's attention and reflects the image and class of the establishment.
• A good layout guides the customer's eye toward the chef's specials or high-profit dishes and makes the menu easy to read.

(c) Language

• Clear and correct language helps the customer understand exactly what each dish is, avoiding wrong orders and complaints.
• The choice of language or culinary terms (French, English or local) reflects the style and standard of the establishment.

(d) Presentation

• A neat, clean and well-spelt menu creates a good first impression and suggests good hygiene and professionalism.
• Good presentation acts as a selling tool, encouraging the customer to order more and enjoy the experience.

These are common culinary terms used in professional catering.

• (a) Hors d'oeuvre: A small, appetising first course or appetiser served in a modest quantity at the beginning of a meal. Its purpose is to stimulate the appetite before the main courses. Examples include a small portion of salad, prawn cocktail or stuffed eggs.

• (b) Fricassee: A white stew in which pieces of white meat such as poultry, veal or rabbit are cooked gently in a white stock or sauce. The meat is not browned first; it is cooked in its own thickened cream or veloute sauce.

• (c) Croutons: Small cubes or shapes of bread that have been fried in fat or toasted until crisp and golden. They are used as a garnish or accompaniment for soups and salads.

• (d) Baste: To spoon or brush fat, stock, marinade or the food's own juices over meat, poultry or fish during roasting or grilling. Basting keeps the food moist, prevents drying, and improves colour and flavour.

First set out the given figures. Sales (income) = N100,000. Cost of ingredients (food cost) = N25,000. Wages paid to staff (labour) = N40,000. Rent and utility bills (overhead) = N15,000.

(a) Overhead cost and labour cost

• Overhead cost = rent and utility bills = N15,000. Overheads are the running expenses of the business that are not the food itself or direct wages.
• Labour cost = wages paid to members of staff = N40,000.

(b) Net profit

Net profit is what remains from sales after all costs have been deducted.

Total costs = ingredients + labour + overhead = N25,000 + N40,000 + N15,000 = N80,000.

\[ \text{Net profit} = \text{Sales} - \text{Total costs} = 100{,}000 - 80{,}000 = N20{,}000 \]

(c) Percentage net profit

This expresses the net profit as a percentage of sales.

\[ \text{Percentage net profit} = \frac{\text{Net profit}}{\text{Sales}} \times 100 = \frac{20{,}000}{100{,}000} \times 100 = 20\% \]