WAEC SSCE - Catering Craft Practice - 2016 (Essay)

(a) Three duties of the head chef in a hotel

1. Takes overall charge of the kitchen, organises it into sections and supervises all kitchen staff.
2. Plans the menus, compiles food requisitions and controls food cost and portion sizes.
3. Maintains standards of hygiene, quality and discipline, and trains the kitchen team.

(b) Five responsibilities of members in a catering team

1. Co-operation and teamwork: each member works harmoniously with others so that duties are completed smoothly.
2. Carrying out assigned duties: every member performs his or her allotted tasks correctly and on time.
3. Maintaining personal and food hygiene: keeping themselves, their uniform and the work area clean and safe.
4. Observing punctuality and discipline: reporting for duty on time and following instructions and house rules.
5. Providing good customer service: being courteous, honest and helpful so that customers are satisfied and the good name of the establishment is upheld.

(a) One use of each kitchen equipment

• Bain-marie: it holds prepared foods, soups and sauces hot over hot water without letting them dry out or burn, keeping them ready for service.
• Wooden spoon: it is used to stir and mix foods during cooking without scratching the pan or conducting heat to the hand.

(b) Two ways each of caring for the following kitchen equipment

Oven cloth

1. Wash, dry and keep it clean; never use it wet, as a damp cloth conducts heat and can scald the hands.
2. Store it in a dry place and use it only for handling hot utensils, not for wiping surfaces.

Baking tray

1. Wash, dry thoroughly and grease or oil lightly after cleaning to prevent rust.
2. Store flat in a dry place and avoid scraping it with sharp metal tools.

Sauce pan

1. Wash immediately after use, rinse and dry well before storing.
2. Remove burnt food by soaking, not by scraping with sharp objects, and store with lids to keep them clean.

(a) Four types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Banquet (function) menu

(b) Four uses of food accompaniments

1. They improve and complement the flavour and taste of the main dish.
2. They aid digestion of rich or heavy foods (for example apple sauce with roast pork).
3. They improve the appearance and add variety of colour and texture to the dish.
4. They increase the nutritional value and give the diner a choice to suit personal taste.

(c) Definition of a menu card

A menu card is a printed or written list of the dishes and drinks available or to be served at a meal, usually arranged in the order of courses and often showing the prices. It serves as a guide from which the customer makes a choice and as a means of communication between the kitchen and the guest.

(a) Four methods of food and beverage service

1. Table (waiter) service, for example silver service and plate service.
2. Self-service (buffet or cafeteria service).
3. Counter or bar service.
4. Assisted service and tray or trolley service (as in gueridon or room service).

(b) Four pieces of information usually found on a wine bottle

1. The name and type or brand of the wine.
2. The vintage (year the grapes were harvested).
3. The country or region of origin.
4. The alcoholic strength (percentage by volume) and the volume of the contents.

The name of the producer or bottler is also shown.

(c) Four types of alcoholic wine

1. Red wine
2. White wine
3. Rose wine
4. Sparkling wine (for example Champagne)

Fortified wines such as sherry and port are further examples.

(a) Definition of poultry

Poultry refers to domesticated birds reared for their meat and eggs, such as chicken, turkey, duck, goose and guinea fowl. In catering, the term describes the flesh of these birds used as food.

(b) Four points to consider when choosing poultry

1. The bird should be fresh, with a pleasant smell and no unpleasant odour.
2. The flesh should be firm and plump with a good, even covering of meat on the breast.
3. The skin should be clean, unbroken and free from bruises, blemishes and stubs of feathers.
4. A young, tender bird should have a flexible breastbone (pliable tip) and smooth, moist legs.

(c) Four methods suitable for cooking poultry

1. Roasting
2. Grilling
3. Frying
4. Boiling or steaming (poaching)

Braising and stewing are also suitable, especially for older birds.

(a) Definition of food poisoning

Food poisoning is an acute illness of the digestive system caused by eating food or drink contaminated with harmful bacteria, their toxins, viruses, poisonous chemicals or poisonous plants and animals. It is usually marked by symptoms such as abdominal pain, vomiting, diarrhoea and fever within a short time of eating the affected food.

(b) Four instances when food handlers should thoroughly wash their hands

1. Before starting work and before handling or preparing food.
2. After visiting the toilet.
3. After handling raw food such as meat, fish or poultry.
4. After coughing, sneezing, blowing the nose, or handling refuse and dirty equipment.

(c) Four parts of the body through which food can be contaminated

1. The hands and fingers (especially with dirty or cut skin)
2. The nose
3. The mouth
4. The hair and skin (and the ears)