WAEC SSCE - Catering Craft Practice - 2019 (Alternative to Practical Work)

Answer Details

(a) Six equipment found in the still room

• Tea and coffee making machine (urn or boiler) for preparing hot beverages.
• Refrigerator for storing milk, cream, butter and other perishables.
• Electric toaster for making toast.
• Bread and butter slicing machine.
• Sink with hot and cold running water for washing utensils.
• Storage cupboards and shelves for holding dry goods, crockery and provisions.

(b) Five mise-en-place for a dispense bar service

1. Clean and wipe down the bar counter, shelves and equipment ready for service.
2. Requisition and stock the bar with the required spirits, wines, beers and minerals, arranging bottles neatly.
3. Fill the ice buckets with ice and prepare the ice tongs and scoops.
4. Wash, polish and arrange the glassware in its correct positions.
5. Prepare the garnishes and accessories such as sliced lemon, orange, cherries, straws, coasters, cocktail sticks and bottle openers.

Answer Details

(a) The six basic technical skills in food and beverage service

1. Holding and using the service spoon and fork: the two are held together in one hand and manipulated like tongs to lift and serve food from a flat dish onto the guest's plate (silver service).
2. Plate carrying: carrying two or three plates safely and hygienically in one hand while serving or clearing.
3. Carrying a service salver or tray: balancing and carrying a tray or salver of glasses, cutlery or accompaniments from the sideboard to the table.
4. Laying a cover (table setting): correctly positioning cutlery, crockery, glassware and accessories for each guest according to the menu.
5. Napkin (serviette) folding: folding serviettes neatly into recognised styles for presentation on the cover or in glasses.
6. Clearing and crumbing down: removing used plates, cutlery and glasses in the correct order and brushing crumbs from the table between courses.

(b) Two uses of serviettes

• To protect the guest's clothing from spills and to wipe the mouth and fingers during a meal.
• For decoration, being folded into attractive shapes to enhance the appearance of the cover or table.

Answer Details

Eight procedures for making bread

1. Weigh and assemble the ingredients, sieving the flour and salt together and warming the bowl and flour slightly.
2. Prepare the yeast, creaming or dissolving it in a little warm (not hot) water with a little sugar to activate it.
3. Mix and form the dough, adding the yeast liquid and enough warm water to the flour to make a soft, elastic dough.
4. Knead the dough thoroughly for several minutes until it is smooth, springy and no longer sticky, to develop the gluten.
5. Prove (first rising), covering the dough and leaving it in a warm place until it doubles in size.
6. Knock back and shape, punching down the risen dough to expel gas, then dividing and moulding it into loaves or rolls and placing them in greased tins.
7. Second proving, leaving the shaped dough in a warm place again until it has risen and nearly doubled once more.
8. Bake and cool, baking in a hot oven until well risen, golden and sounding hollow when tapped underneath, then turning out onto a wire rack to cool.

Answer Details

(a) Four chief ingredients for making meat balls

• Minced (ground) meat, for example minced beef.
• Breadcrumbs (a binder and filler).
• Beaten egg (a binding agent).
• Finely chopped onion (with seasoning such as salt and pepper).

(b) Six procedures for making meat balls

1. Assemble and weigh out all the ingredients, and pass the meat through the mincer if it is not already minced.
2. Place the minced meat in a bowl and add the breadcrumbs, finely chopped onion, beaten egg and seasoning.
3. Mix the ingredients together thoroughly until they bind into a firm, even paste.
4. Divide the mixture into equal portions and roll each portion between the palms into small, neat round balls.
5. Lightly dust or coat the balls with flour so that they hold their shape and brown evenly.
6. Cook the balls by shallow or deep frying in hot oil (or by simmering in a sauce) until browned and cooked through, then drain and serve.

Answer Details

(a) Six types of fish cut

• Fillet: a boneless side of fish removed from the bone.
• Steak (darne): a thick slice cut across a round fish, on the bone.
• Cutlet (troncon): a slice cut across a flat fish, on the bone.
• Goujon: a fillet cut into thin, finger-like strips.
• Suprême: a slanting slice cut from a large fillet.
• Délice: a neatly folded or rolled fillet.

Paupiette (a stuffed, rolled fillet) is also acceptable.

(b) Three reasons for coating fish for frying

• To protect the delicate flesh from the intense heat of the fat and prevent it from breaking up.
• To seal in the natural juices and flavour so the fish stays moist.
• To give an attractive, crisp, golden-brown surface and prevent the fish from absorbing too much fat.

(c) Four ingredients for coating fish

• Flour (seasoned).
• Beaten egg.
• Breadcrumbs.
• Batter (flour, liquid and sometimes egg) as an alternative coating.