WAEC SSCE - Catering Craft Practice - 2019 (Essay)

(a) Four measures to prevent kitchen pests

• Keep the kitchen clean and free of food scraps, wiping surfaces, clearing spillages at once and removing crumbs that attract pests.
• Store all food in covered, pest-proof containers and off the floor so that rats, cockroaches and flies cannot reach it.
• Dispose of refuse properly, using bins with tight-fitting lids and emptying them regularly to deny pests food and shelter.
• Block entry points and screen openings, sealing cracks and holes, fitting fly screens on windows, and setting traps, baits or approved insecticides.

(b) Four precautions to take against accidents in the kitchen

• Keep the floor clean and dry, mopping up spills immediately to prevent slips and falls.
• Handle knives and other sharp tools carefully, keeping them sharp, using a chopping board and storing them safely.
• Turn pan handles inward and use dry oven cloths when lifting hot pans to avoid burns and scalds.
• Switch off and unplug electrical equipment when not in use, and never handle plugs or switches with wet hands.

(a) Four rules to observe when making coffee

• Use freshly roasted and freshly ground coffee of good quality and use the correct measured quantity for the amount of water.
• Use freshly boiled water that is just off the boil (about 92 to 96 degrees Celsius), never water that is boiling violently, as this scalds the coffee and makes it bitter.
• Keep all coffee-making equipment scrupulously clean, since stale coffee oils cling to pots and give a rancid, bitter taste.
• Serve the coffee freshly made and at the correct temperature, and never re-boil or keep it standing on heat for long.

(b) Two reasons each for the following bad results in coffee

(i) Weak coffee

• Too little coffee was used for the quantity of water.
• The water was not hot enough, or the brewing (infusion) time was too short to extract the flavour.

(ii) Bitter coffee

• The water used was boiling too vigorously, or the coffee was over-brewed (left in contact with the water too long).
• The coffee was re-boiled or kept hot for a long time, or stale coffee and dirty equipment were used.

(a) Four cuts of beef

• Sirloin.
• Rump.
• Topside.
• Brisket.

Fillet, shin (leg) and chuck (shoulder) are also acceptable.

(b) Four factors to consider when purchasing fresh fish

• Bright, clear and bulging eyes (not sunken or cloudy), showing freshness.
• Bright red gills and firm, elastic flesh that springs back when pressed.
• Shiny, moist skin with plenty of scales firmly attached and a covering of clear, fresh slime.
• A pleasant, fresh sea smell, with no strong, sour or ammonia-like odour.

(c) Four methods of cooking fish

• Frying (deep or shallow frying).
• Grilling.
• Boiling or poaching.
• Baking (or steaming).

Explanation of the following terms

(a) Bouquet garni

A bouquet garni is a small bundle of aromatic herbs (typically parsley stalks, thyme and a bay leaf) tied together with string, or wrapped in a piece of leek or muslin, and added to stocks, soups, stews and sauces to give flavour. It is removed before serving.

(b) Rissole

A rissole is a small, savoury dish of minced or chopped cooked meat (or fish) bound with sauce, shaped into a ball or cake or enclosed in pastry, then coated in egg and breadcrumbs and deep-fried until crisp and golden.

(c) Saute

Saute means to fry food quickly in a small amount of hot fat or oil in a shallow pan over fairly high heat, tossing or turning it so that it cooks and browns evenly. The word comes from the French sauter, meaning to jump.

(d) Table d'hôte

A table d'hôte is a set menu offering a complete meal of several courses with a limited choice of dishes at a fixed, inclusive price. The whole meal is charged as one price whether or not every course is taken.

(a) Four advantages of a well planned kitchen

• It saves time and energy, because work flows smoothly from storage to preparation to cooking to service without unnecessary movement.
• It reduces accidents, since equipment is well arranged, floors are clear and there is enough working space.
• It promotes hygiene and easy cleaning, as surfaces, drainage and layout are designed to be kept clean.
• It increases output and efficiency, allowing more food to be produced with less labour and lower cost.

Good ventilation and lighting, and better supervision of staff, are also acceptable advantages.

(b) Four categories of kitchen equipment

1. Large (heavy) equipment, such as cookers, ovens and refrigerators.
2. Mechanical equipment, such as food mixers, slicing machines and dishwashers.
3. Small equipment and utensils, such as pots, pans, bowls and whisks.
4. Small hand tools and cutlery, such as knives, spoons, graters and peelers.

Two uses each of the following kitchen equipment

(a) Colander

• To drain water from boiled or blanched foods such as vegetables, rice and pasta.
• To wash and rinse fruits, vegetables and salad ingredients under running water.

(b) Pastry board

• To provide a clean, flat, floured surface for rolling out pastry, dough and pasta.
• To knead, cut and shape dough, biscuits and scones.

(c) Kitchen shears (scissors)

• To cut and trim meat, poultry and fish, such as snipping off fins or jointing a chicken.
• To cut herbs, string, dried fruit and open food packaging.

(d) Tongs

• To lift, turn and serve hot foods such as meat, corn or chips without using the fingers.
• To pick up and serve items such as ice, bread rolls, salad and sugar cubes hygienically.