WAEC SSCE - Catering Craft Practice - 2017 (Alternative to Practical Work)

Mr A is eating a fish dish and Mrs B a beef dish.

(a) Six accompaniments suitable for Mr A (fish)

• Lemon wedges (or slices).
• Tartare sauce.
• Vinegar.
• Brown bread and butter.
• Cayenne pepper.
• Chipped or boiled potatoes with a green salad.

Hollandaise sauce and parsley (fried or fresh) are also acceptable.

(b) Four table wares appropriate for serving Mrs B (beef)

• Large (joint) dinner plate.
• Table (large) knife.
• Table (large) fork.
• Steak knife (a serrated knife with a sharp edge for cutting meat).

A gravy boat and a hot-plate underliner are also acceptable.

(c) Six milk desserts suitable for Mr A and Mrs B

• Ice cream.
• Custard.
• Rice pudding.
• Junket.
• Blancmange (cornflour mould).
• Milk jelly (or bread and butter pudding).

Eight procedures for the daily cleaning of an occupied hotel room

1. Knock, announce yourself and enter with permission, then open the windows and curtains to air and light the room.
2. Empty the waste-paper baskets and ashtrays and remove any used trays, glasses or room-service items.
3. Strip and make the bed, changing the soiled linen for fresh sheets and pillow cases and straightening the bedspread.
4. Clean the bathroom, scrubbing the bath, wash-hand basin, water closet and tiles, and replacing used towels, soap and toilet roll.
5. Dust all furniture and fittings, including tables, wardrobes, lampshades, mirrors, television and window ledges.
6. Clean the floor by sweeping and mopping hard floors or vacuuming carpets.
7. Replenish room supplies such as drinking water, hangers, stationery, guest amenities and, where provided, the mini-bar.
8. Give a final check and tidy, arranging the guest's belongings neatly without disturbing them, spraying air freshener, closing the windows and locking the door on leaving.

(a) Ten types of flour used in catering

• Wheat flour (plain or all-purpose flour).
• Self-raising flour.
• Strong (bread) flour.
• Wholemeal (wholewheat) flour.
• Maize (corn) flour, and cornflour (corn starch).
• Rice flour.
• Cassava flour.
• Soya (soybean) flour.
• Semolina flour.
• Plantain flour.

Guinea corn (sorghum) flour and yam flour are also acceptable.

(b) Six rising (raising) agents used in food preparation

• Yeast (biological).
• Baking powder (chemical).
• Bicarbonate of soda (baking soda).
• Air (introduced by sieving, creaming, whisking or beating).
• Steam (water vapour produced during baking).
• Eggs (which trap air when whisked).

(a) The four parts of a salad

• The base (foundation): usually a bed of salad leaves such as lettuce that lines the dish.
• The body (main part): the principal ingredient, such as vegetables, meat, fish, egg or fruit, that gives the salad its name.
• The dressing: the sauce (such as vinaigrette or mayonnaise) that coats the body, adds flavour and binds it together.
• The garnish (decoration): the attractive finishing items such as tomato wedges, sliced egg, olives or parsley that make it appealing.

(b) The four ingredients used in mayonnaise preparation

• Egg yolk.
• Oil (salad or olive oil).
• Vinegar or lemon juice.
• Seasoning (salt, pepper and a little mustard).

(c) Four points to consider when making stock

• Start with cold water and bring it slowly to the boil so that flavour and goodness are drawn out of the bones and vegetables.
• Simmer gently and skim off the scum and fat regularly to keep the stock clear.
• Use fresh, good-quality bones, trimmings and vegetables, and do not add starchy foods or too much salt.
• Strain the stock after cooking and cool it quickly, then store it in a refrigerator to prevent souring.

(a) The four parts of a salad

• The base (foundation): usually a bed of salad leaves such as lettuce that lines the dish.
• The body (main part): the principal ingredient, such as vegetables, meat, fish, egg or fruit, that gives the salad its name.
• The dressing: the sauce (such as vinaigrette or mayonnaise) that coats the body, adds flavour and binds it together.
• The garnish (decoration): the attractive finishing items such as tomato wedges, sliced egg, olives or parsley that make it appealing.

(b) The four ingredients used in mayonnaise preparation

• Egg yolk.
• Oil (salad or olive oil).
• Vinegar or lemon juice.
• Seasoning (salt, pepper and a little mustard).

(c) Four points to consider when making stock

• Start with cold water and bring it slowly to the boil so that flavour and goodness are drawn out of the bones and vegetables.
• Simmer gently and skim off the scum and fat regularly to keep the stock clear.
• Use fresh, good-quality bones, trimmings and vegetables, and do not add starchy foods or too much salt.
• Strain the stock after cooking and cool it quickly, then store it in a refrigerator to prevent souring.

(a) Eight food and beverage service personnel

• Restaurant manager.
• Head waiter (maître d'hôtel).
• Station head waiter (chef de rang).
• Waiter or waitress (commis de rang).
• Wine waiter (sommelier).
• Trainee or apprentice waiter (commis débarrasseur).
• Barman (bartender).
• Cashier.

A reception head waiter and a carver are also acceptable.

(b) Eight items required for table setting

• Table cloth (and underlay).
• Table (large) knife.
• Table (large) fork.
• Side (fish or dessert) knife and fork.
• Soup spoon.
• Side (bread) plate.
• Water glass (and wine glass).
• Table napkin (serviette).

A cruet set and a table (flower) centrepiece are also acceptable.

(a) The four parts of a salad

• The base (foundation): usually a bed of salad leaves such as lettuce that lines the dish.
• The body (main part): the principal ingredient, such as vegetables, meat, fish, egg or fruit, that gives the salad its name.
• The dressing: the sauce (such as vinaigrette or mayonnaise) that coats the body, adds flavour and binds it together.
• The garnish (decoration): the attractive finishing items such as tomato wedges, sliced egg, olives or parsley that make it appealing.

(b) The four ingredients used in mayonnaise preparation

• Egg yolk.
• Oil (salad or olive oil).
• Vinegar or lemon juice.
• Seasoning (salt, pepper and a little mustard).

(c) Four points to consider when making stock

• Start with cold water and bring it slowly to the boil so that flavour and goodness are drawn out of the bones and vegetables.
• Simmer gently and skim off the scum and fat regularly to keep the stock clear.
• Use fresh, good-quality bones, trimmings and vegetables, and do not add starchy foods or too much salt.
• Strain the stock after cooking and cool it quickly, then store it in a refrigerator to prevent souring.