WAEC SSCE - Catering Craft Practice - 2017
Question 1 Report
An appropriate tool for tasting food while cooking is a
Answer Details
A suitable tool for tasting food while cooking is a teaspoon. This is because a teaspoon is small enough to allow for a small taste of the food, without overwhelming your taste buds with too much flavor. It's also easy to handle and allows for precise measurements of seasoning or ingredients. Wooden spoons may be useful for stirring, but they are not ideal for tasting since they can absorb flavors and odors from the food. Tablespoons and dessert spoons are too large for tasting small amounts of food accurately. Overall, a teaspoon is the most appropriate tool for tasting food while cooking.
Question 2 Report
The provision of food, drinks and fuel for travellers in transit is an example o
Answer Details
The provision of food, drinks, and fuel for travelers in transit is an example of motorway catering. Motorway catering involves providing food and other services to travelers on highways or motorways. These services are usually located at rest stops or service areas along the road, providing travelers with a convenient place to stop and refuel, both themselves and their vehicles. Motorway catering is essential for long-distance journeys and can include a variety of food options, from fast food to sit-down restaurants, and fuel stations to refill the gas tank. Outdoor catering and mobile catering refer to food services that take place at events or locations away from a permanent restaurant or kitchen, while popular catering is not a common term used to describe any particular type of catering.
Question 3 Report
When floors are wet and slippery, it is important to
Answer Details
When floors are wet and slippery, it is important to place appropriate signs for users. This is because wet floors are a potential hazard that can cause slip-and-fall accidents. When people are walking on a wet surface, they may lose their footing and fall, which can result in serious injuries. By placing appropriate signs, such as "Wet Floor" signs, people can be made aware of the hazard and take appropriate precautions, such as walking slowly and carefully or using a different path. This helps to reduce the risk of accidents and injuries. While it may also be important to inform customers and the manager about the situation, placing appropriate signs is the most immediate and effective way to prevent accidents and protect the safety of everyone in the area. A public announcement may not always be necessary or practical, especially in larger spaces where not everyone can hear the announcement.
Question 4 Report
The food and beverage personnel that takes food order in the dining area is called
Answer Details
The food and beverage personnel who takes food orders in the dining area is generally called a "waiter." A waiter is responsible for greeting guests, taking orders, serving food and drinks, and ensuring the guests have a pleasant dining experience. They may also answer questions about the menu, make recommendations, and handle payment. In some fine dining establishments, a "sommelier" may also be present to assist guests in selecting wine to complement their meal, while a "station head waiter" may oversee a particular section of the dining area and coordinate the activities of the waitstaff. A "commis de rang" is a junior waiter who assists the head waiter in serving guests.
Question 6 Report
The process of designing diets in which all the nutrients are present in the right proportion is called
Answer Details
Question 8 Report
Examples of catering services that rely on low margins but high volume of sales are
Answer Details
Fast food and takeaway are examples of catering services that rely on low margins but high volume of sales. These types of businesses typically offer a wide variety of menu options that are quick and easy to prepare, which allows them to serve a large number of customers in a short amount of time. By keeping their profit margins low, they can attract more customers who are looking for affordable and convenient food options. In contrast, businesses like hotels and motels may offer catering services but they often charge higher prices and focus more on providing a high-end dining experience rather than fast and affordable food options. Canteens are typically found in schools, workplaces, and other institutions and while they also offer affordable meals, their volume of sales may not be as high as fast food and takeaway businesses. Overall, catering services that rely on low margins but high volume of sales are focused on providing quick, affordable and convenient food options to their customers.
Question 9 Report
The cutlery used for buffet are
Answer Details
Buffet cutlery usually includes a fork and either a dessert spoon or a teaspoon. The fork is used for picking up food, while the dessert spoon or teaspoon is used for scooping up liquids or softer foods, like soups, stews, or desserts. In some cases, a knife may also be provided for cutting meats or tougher foods, but it's not always necessary since most buffet foods are already cut into bite-sized pieces. Overall, the specific cutlery provided will depend on the type of food being served and the preferences of the host or event planner.
Question 10 Report
The function of food accompaniment is to
Answer Details
The main function of food accompaniments is to improve the flavor of the food. Accompaniments, such as sauces, condiments, and sides, enhance the taste of the main dish by adding complementary or contrasting flavors. For example, a tangy sauce can add a burst of flavor to a grilled chicken breast, and a starchy side dish can balance out a spicy entrée. By having different options for accompaniments, people can customize their meal to their liking and make it more enjoyable.
Question 14 Report
The process of receiving and storing items in the kitchen is achieved by
Answer Details
Question 16 Report
Venison is suitable for a low cholesterol diet because its fat is mainly
Answer Details
Venison is suitable for a low cholesterol diet because its fat is mainly unsaturated. This means that the fat in venison is mostly composed of unsaturated fatty acids, which can help to lower cholesterol levels in the body. Saturated fats, on the other hand, can raise cholesterol levels in the body, and are therefore not as healthy for individuals who need to follow a low-cholesterol diet. Polyunsaturated fats and monounsaturated fats are both types of unsaturated fats that can also help to lower cholesterol levels in the body. So, by choosing lean meats like venison, which are high in unsaturated fats and low in saturated fats, individuals can help to maintain healthy cholesterol levels and reduce the risk of heart disease.
Question 17 Report
The first and last courses of a classic menu sequence are
Answer Details
The first and last courses of a classic menu sequence are typically: - Hors d'oeuvre (appetizers) & dessert (sweets): Hors d'oeuvres are small, bite-sized dishes served before the main meal to stimulate the appetite. Desserts are sweet dishes served at the end of the meal to cleanse the palate and provide a sweet finish. Note: The exact courses and their order may vary based on cultural and regional differences. Some menus may also include soup or salad courses before or after the main meal.
Question 19 Report
If 5kg of beef is used to prepare beef stroganoff for 40 customers, how many kilograms of beef will be used to prepare same for 6 customers?
Answer Details
To find out how much beef will be needed to prepare beef stroganoff for 6 customers, we can use a proportion. We know that 5kg of beef was used to prepare the dish for 40 customers, so we can set up the following proportion: 5kg / 40 customers = x kg / 6 customers To solve for x, we can cross-multiply: 40 customers * x kg = 5kg * 6 customers 40x = 30 x = 30/40 x = 0.75 kg Therefore, to prepare beef stroganoff for 6 customers, we will need 0.75 kg of beef, which is equivalent to 3/4 kg of beef. So the correct option is 3/4 kg.
Question 20 Report
Proving a yeast dough means
Answer Details
Proving a yeast dough means allowing it to double in size. This is typically done by letting the dough rest in a warm and moist environment, which helps the yeast ferment the sugars in the dough and produce carbon dioxide gas. As the gas builds up, it causes the dough to rise and expand, resulting in a lighter, fluffier texture. Proving the dough also allows the gluten strands in the dough to relax and stretch, which makes the dough more pliable and easier to shape. This is why recipes often call for the dough to be left to rest and rise for a certain amount of time before shaping and baking. Eliminating air from the dough is not part of the proving process, although it can be important in certain baking techniques. Baking the dough at a low temperature is also not part of the proving process, although it may be used in some baking recipes to prevent the dough from browning too quickly. Setting the sponge is a separate step in the bread-making process that involves mixing the yeast with some of the flour and liquid to create a fermenting mixture that is then added to the rest of the dough ingredients.
Question 21 Report
A suitable accompaniment for grilled fish is
Answer Details
A great accompaniment for grilled fish is lemon. Lemon's acidic and fresh flavor complement the smoky and charred flavor of the grilled fish. Squeezing some lemon juice over the fish before serving can enhance the taste and aroma of the dish. Additionally, lemon can also help to cut through the richness of oily fish and add some brightness to the dish. Other potential accompaniments for grilled fish could be a side of fresh tomatoes, which can also add some acidity and freshness to the dish. However, chopped bread and poached egg may not be as suitable for grilled fish as they may not complement the flavor and texture of the fish as well as lemon and tomatoes would.
Question 22 Report
The process of inhibiting harmful bacteria from growing in food is
Answer Details
Question 23 Report
In catering establishment, what does a statement show?
Answer Details
In a catering establishment, a statement typically shows: - Summaries of invoices and credit notes for the previous month: A statement is a financial document that provides a summary of the transactions that have taken place in a given period, usually a month. This includes a list of invoices and credit notes that have been issued and received, along with the total amount owed or credited. This information is used to track the financial performance of the catering establishment and to ensure that all transactions are accurately recorded.
Question 24 Report
A suitable cleaning agent for kitchen floor is
Answer Details
A suitable cleaning agent for a kitchen floor is a detergent. Detergents are specifically designed to dissolve and remove dirt, grease, and grime from surfaces, making them a highly effective cleaning agent for kitchen floors. They are also generally safe for use on a variety of surfaces, including tile, linoleum, and laminate flooring. Scouring paste, bar soap, and abrasives can be too harsh and abrasive for many kitchen floor surfaces, potentially causing damage or leaving scratches. It's important to follow the manufacturer's instructions when using any cleaning agent to avoid any damage to the floor and ensure a clean and safe environment.
Question 25 Report
To avoid touching nose when handling food is an aspect of
Answer Details
Avoiding touching your nose when handling food is an aspect of personal hygiene. Personal hygiene refers to the practices that individuals undertake to maintain their own cleanliness and health. This includes behaviors such as regular bathing, hand washing, and maintaining a clean and healthy environment. When it comes to handling food, personal hygiene is important because it helps prevent the spread of harmful bacteria and viruses. Touching your nose when handling food can transfer germs from your nose to the food, which can then be ingested by others and cause illness. Therefore, it's essential to practice good personal hygiene when handling food, which includes washing your hands frequently, avoiding touching your face, covering your nose and mouth when sneezing or coughing, and wearing clean clothing and aprons. These behaviors help ensure that the food you prepare is safe and healthy for consumption.
Question 28 Report
In the food and beverage service, a waiter's docket is a tool for
Answer Details
A waiter's docket is a tool used for placing orders in the food and beverage service. It is typically a small notepad or piece of paper that the waiter uses to write down the customer's order and then bring it to the kitchen. This helps ensure that the customer's order is accurately recorded and prepared as requested. The docket also helps the waiter keep track of multiple orders and ensures that everything is organized and delivered efficiently.
Question 30 Report
n the restaurant, a table accompaniment that is always available is
Answer Details
Question 31 Report
As a source of protein, fish is
Answer Details
As a source of protein, fish is equally valuable as meat. Fish is considered to be a lean protein source that contains all the essential amino acids required for the body's growth and maintenance. It is also low in saturated fat and high in heart-healthy omega-3 fatty acids, which can help reduce the risk of heart disease. Similarly, meat is also a good source of protein but the nutritional value may vary depending on the type of meat and its preparation. Therefore, both fish and meat can be considered equally valuable sources of protein in a balanced diet. On the other hand, beans are also a good source of protein, but they do not contain all the essential amino acids found in fish and meat. Thus, fish and meat are considered more valuable sources of protein than beans.
Question 33 Report
A tea urn is mainly used for serving
Answer Details
A tea urn is mainly used for serving a large number of people. It is a large container that can hold a significant amount of hot water, which is used to make tea. Tea urns are commonly used in events like conferences, meetings, and parties, where a lot of people need to be served with tea quickly and efficiently. The size of a tea urn can vary, depending on the number of people it is intended to serve, but they are generally designed to serve a group of people rather than just a few individuals.
Question 36 Report
An appropriate method of cooking suya is
Answer Details
The appropriate method of cooking suya is grilling. Suya is a popular West African street food made from skewered and spiced meat. Grilling is the best method of cooking suya because it allows the meat to cook evenly and gives it a smoky flavor. To grill suya, the meat is typically marinated in a mixture of spices such as ginger, garlic, and cayenne pepper. The skewered meat is then placed on a grill over medium-high heat and cooked until it's browned and charred on the outside. Roasting, braising, and tandoori are not appropriate methods of cooking suya because they do not provide the same smoky flavor and even cooking as grilling. Roasting involves cooking in an oven, while braising involves cooking in liquid, and tandoori is a method of cooking in a clay oven. These methods may not allow for the same level of char and smokiness as grilling, which is essential for authentic suya flavor. Therefore, the appropriate method of cooking suya is grilling.
Question 40 Report
An example of a back-of-the-house staff is a
Answer Details
A back-of-the-house staff refers to employees who work behind the scenes and are responsible for tasks that are essential for the smooth operation of a restaurant or hospitality establishment. An example of a back-of-the-house staff is a barman. A barman is responsible for preparing drinks, managing the bar inventory, and ensuring that the bar is clean and organized. They work behind the bar, away from the customers, and their work is critical to the success of the business. They are part of the back-of-the-house staff because they are not directly interacting with customers, unlike servers or bus persons.
Question 41 Report
(a) The diagrams above illustrate different types of napkin folds.
Study them and name the napkin folds labelled I - IV
(b) State the two items required for polishing glasswares.
(c)(i) List four equipments used in gueridon service
(ii) State one use each, of any two of the equipment listed in 2(c)(i)above
(a) Naming the napkin folds I - IV
Reading the four folds shown in the diagram by their shapes:
- I - Water Lily (Lotus) fold. The napkin opens out into a cup with several sharp pointed petals radiating from the centre, like an open lily. It is a display fold used as a centre-piece or to hold a bread roll.
- II - Fan fold. The napkin is concertina (accordion) pleated so that it opens out into an upright, evenly ribbed semicircular fan.
- III - Bird of Paradise fold. A fanned, wing-like base lies open on the table while several pointed, leaf-like plumes rise and spread from the centre, giving the plumed-bird appearance.
- IV - Candle fold. The napkin is rolled tightly into a tall upright cylinder with a diagonal spiral overlap, tapering to a point at the top like a lit candle.
(b) Two items required for polishing glassware
Glasses are polished by holding them in the steam that rises from very hot water and then rubbing them to remove smears and water marks. The two items required are:
- A bowl (or urn) of hot/boiling water, to produce steam over which the glass is held.
- A clean, dry, lint-free glass cloth (linen tea towel or chamois leather) for wiping and buffing the glass.
(c)(i) Four equipment used in gueridon service
Gueridon service is the finishing, carving, cooking and serving of food from a mobile trolley at the guest's table. Four items of equipment used are:
- Gueridon trolley (the mobile service table).
- Rechaud / spirit (flare) lamp - the heating burner or hotplate.
- Service spoon and fork (service gear/joint).
- Carving board and carving knife.
(c)(ii) One use each of any two of the above
- Rechaud / spirit (flare) lamp: it supplies the heat used to cook, flambe or keep the dish hot on the trolley in front of the guest.
- Service spoon and fork: held together in one hand, they are used to lift and transfer portions of food neatly from the serving dish onto the guest's plate.
Answer Details
(a) Naming the napkin folds I - IV
Reading the four folds shown in the diagram by their shapes:
- I - Water Lily (Lotus) fold. The napkin opens out into a cup with several sharp pointed petals radiating from the centre, like an open lily. It is a display fold used as a centre-piece or to hold a bread roll.
- II - Fan fold. The napkin is concertina (accordion) pleated so that it opens out into an upright, evenly ribbed semicircular fan.
- III - Bird of Paradise fold. A fanned, wing-like base lies open on the table while several pointed, leaf-like plumes rise and spread from the centre, giving the plumed-bird appearance.
- IV - Candle fold. The napkin is rolled tightly into a tall upright cylinder with a diagonal spiral overlap, tapering to a point at the top like a lit candle.
(b) Two items required for polishing glassware
Glasses are polished by holding them in the steam that rises from very hot water and then rubbing them to remove smears and water marks. The two items required are:
- A bowl (or urn) of hot/boiling water, to produce steam over which the glass is held.
- A clean, dry, lint-free glass cloth (linen tea towel or chamois leather) for wiping and buffing the glass.
(c)(i) Four equipment used in gueridon service
Gueridon service is the finishing, carving, cooking and serving of food from a mobile trolley at the guest's table. Four items of equipment used are:
- Gueridon trolley (the mobile service table).
- Rechaud / spirit (flare) lamp - the heating burner or hotplate.
- Service spoon and fork (service gear/joint).
- Carving board and carving knife.
(c)(ii) One use each of any two of the above
- Rechaud / spirit (flare) lamp: it supplies the heat used to cook, flambe or keep the dish hot on the trolley in front of the guest.
- Service spoon and fork: held together in one hand, they are used to lift and transfer portions of food neatly from the serving dish onto the guest's plate.
Question 42 Report
(a) State three factors that influence menu planning.
(b) State five rules to observe in food service.
(a) Three factors that influence menu planning
- The type of customer and the occasion: their age, appetite, social and cultural background and the nature of the function all shape the dishes chosen.
- The budget and cost: the selling price and the money available determine the ingredients and dishes that can be offered.
- The availability of foods in season and of equipment and staff skill: only dishes that can be produced with the ingredients, tools and trained personnel available should be listed.
Nutritional balance, variety and the time available are also acceptable factors.
(b) Five rules to observe in food service
- Serve food and drink from the correct side: serve from the guest's right and remove used plates from the right, but serve plated food and vegetables from the left, following the house style consistently.
- Serve ladies, elderly guests and children first, and the host last.
- Handle service ware correctly, holding cutlery by the handles and glasses by the stem or base, never touching the eating surfaces or the rims.
- Serve all dishes at the correct temperature, hot food hot and cold food cold, and as promptly as possible.
- Maintain a clean, tidy and courteous manner, keeping the table neat and attending to guests politely throughout the meal.
Answer Details
(a) Three factors that influence menu planning
- The type of customer and the occasion: their age, appetite, social and cultural background and the nature of the function all shape the dishes chosen.
- The budget and cost: the selling price and the money available determine the ingredients and dishes that can be offered.
- The availability of foods in season and of equipment and staff skill: only dishes that can be produced with the ingredients, tools and trained personnel available should be listed.
Nutritional balance, variety and the time available are also acceptable factors.
(b) Five rules to observe in food service
- Serve food and drink from the correct side: serve from the guest's right and remove used plates from the right, but serve plated food and vegetables from the left, following the house style consistently.
- Serve ladies, elderly guests and children first, and the host last.
- Handle service ware correctly, holding cutlery by the handles and glasses by the stem or base, never touching the eating surfaces or the rims.
- Serve all dishes at the correct temperature, hot food hot and cold food cold, and as promptly as possible.
- Maintain a clean, tidy and courteous manner, keeping the table neat and attending to guests politely throughout the meal.
Question 43 Report
(a) List four types of milk
(b) List four nutrients found in milk
(c) State four uses of milk in catering
Question 44 Report
(a) List four large kitchen equipment.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
(a) Four large kitchen equipment
- Cooker (gas or electric range).
- Refrigerator or deep freezer.
- Oven.
- Deep-fat fryer (or dishwashing machine).
A working table, sink unit and food mixer are also acceptable.
(b) Four points to consider when buying kitchen equipment
- Cost: the price should be reasonable and within the available budget.
- Quality and durability: the material should be strong, well made and long lasting.
- Suitability and size: it should suit the type and volume of work and fit the space available.
- Ease of cleaning and maintenance: it should be simple to clean, and spare parts and servicing should be easy to obtain.
Safety and the reputation of the manufacturer are also acceptable points.
(c) Four types of kitchen knives
- Cook's (chef's) knife.
- Paring (vegetable) knife.
- Filleting (boning) knife.
- Bread knife (serrated).
A carving knife and a palette knife are also acceptable.
Answer Details
(a) Four large kitchen equipment
- Cooker (gas or electric range).
- Refrigerator or deep freezer.
- Oven.
- Deep-fat fryer (or dishwashing machine).
A working table, sink unit and food mixer are also acceptable.
(b) Four points to consider when buying kitchen equipment
- Cost: the price should be reasonable and within the available budget.
- Quality and durability: the material should be strong, well made and long lasting.
- Suitability and size: it should suit the type and volume of work and fit the space available.
- Ease of cleaning and maintenance: it should be simple to clean, and spare parts and servicing should be easy to obtain.
Safety and the reputation of the manufacturer are also acceptable points.
(c) Four types of kitchen knives
- Cook's (chef's) knife.
- Paring (vegetable) knife.
- Filleting (boning) knife.
- Bread knife (serrated).
A carving knife and a palette knife are also acceptable.
Question 45 Report
(a) List and explain the three types of customers in catering industry.
(b) List two examples each of any two types listed in 3(a) above.
(a) Three types of customers in the catering industry
- Residential (captive) customers: people who are more or less obliged to use the catering service where they are, and who therefore have little or no choice of another outlet at that time.
- Non-residential (free or non-captive) customers: people who are free to choose whether or not to buy and where to buy, and who use a catering outlet by their own free will.
- Semi-captive customers: people who have some freedom of choice but are restricted by the situation they are in, so they must eventually make a choice within a limited range.
(b) Two examples each of any two types listed above
Residential (captive) customers:
- Patients in a hospital.
- Boarding-school students in a school dining hall (prisoners in a prison are also acceptable).
Semi-captive customers:
- Air travellers who must eat from the food offered on board an aircraft or at the airport.
- Passengers on a long-distance train or ship who choose from the outlets available to them.
Answer Details
(a) Three types of customers in the catering industry
- Residential (captive) customers: people who are more or less obliged to use the catering service where they are, and who therefore have little or no choice of another outlet at that time.
- Non-residential (free or non-captive) customers: people who are free to choose whether or not to buy and where to buy, and who use a catering outlet by their own free will.
- Semi-captive customers: people who have some freedom of choice but are restricted by the situation they are in, so they must eventually make a choice within a limited range.
(b) Two examples each of any two types listed above
Residential (captive) customers:
- Patients in a hospital.
- Boarding-school students in a school dining hall (prisoners in a prison are also acceptable).
Semi-captive customers:
- Air travellers who must eat from the food offered on board an aircraft or at the airport.
- Passengers on a long-distance train or ship who choose from the outlets available to them.
Question 46 Report
(a) Define the term cover
(b) State three characteristics of a cover.
(c) List two table accompaniments necessary for every cover.
(d) List four examples of alcoholic beverage.
(c) List two table accompaniments.
(a) Definition of the term cover
A cover is the space and the complete set of table appointments (cutlery, crockery, glassware and linen) laid on the table for one person to take a meal. It is the place setting allotted to each guest.
(b) Three characteristics of a cover
- It occupies a defined space, usually about 60 to 75 cm (24 to 30 inches) of table width per guest.
- It contains all the items (cutlery, crockery, glass, napkin) needed by one person for the particular meal to be served.
- The items are arranged neatly and in the correct order of use, working from the outside inwards, with forks on the left and knives and spoons on the right.
(c) Two table accompaniments necessary for every cover
- Cruet set (salt and pepper).
- Table napkin (serviette).
A cover may also carry a side (bread) plate and a water glass.
(d) Four examples of alcoholic beverage
- Wine.
- Beer.
- Whisky (spirits).
- Brandy (liqueurs are also acceptable).
Answer Details
(a) Definition of the term cover
A cover is the space and the complete set of table appointments (cutlery, crockery, glassware and linen) laid on the table for one person to take a meal. It is the place setting allotted to each guest.
(b) Three characteristics of a cover
- It occupies a defined space, usually about 60 to 75 cm (24 to 30 inches) of table width per guest.
- It contains all the items (cutlery, crockery, glass, napkin) needed by one person for the particular meal to be served.
- The items are arranged neatly and in the correct order of use, working from the outside inwards, with forks on the left and knives and spoons on the right.
(c) Two table accompaniments necessary for every cover
- Cruet set (salt and pepper).
- Table napkin (serviette).
A cover may also carry a side (bread) plate and a water glass.
(d) Four examples of alcoholic beverage
- Wine.
- Beer.
- Whisky (spirits).
- Brandy (liqueurs are also acceptable).
