WAEC SSCE - Catering Craft Practice - 2015 (Essay)

Answer Details

(a) Four factors to consider before planning a menu

• The type of establishment and the occasion for which the meal is served.
• Nutritional balance, so that the meal supplies the needed nutrients.
• The season and availability of the foods required.
• The budget or cost, and the equipment, facilities and skill of the staff available.

(b) Four types of menu

• A la carte
• Table d'hote
• Function or banquet menu
• Menu of the day (plat du jour); cyclic and breakfast menus also acceptable.

(c) Two reasons why people eat out

• For pleasure, celebration or social reasons.
• For convenience, especially when they lack the time to cook or are travelling away from home.

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(a) Four kitchen staff

• Head chef (chef de cuisine)
• Sous chef
• Chef de partie
• Commis chef (kitchen porter or pastry chef also acceptable)

(b) Four factors that can make the kitchen working area comfortable

• Good ventilation to remove heat, steam and cooking fumes.
• Adequate lighting so that work can be done safely and accurately.
• A constant, clean water supply and proper drainage.
• Adequate space and a well-arranged layout, with a comfortable working temperature.

(c) Four cleaning materials used in the kitchen

• Detergent or soap
• Scouring powder
• Disinfectant or bleach
• Scrubbing brush and scourer (dish cloth also acceptable)

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None

Answer Details

(a) Welfare catering

Welfare catering is the provision of food and drink to people as a service or social duty rather than for profit. It is provided in institutions such as schools, hospitals, prisons, the armed forces and industrial canteens, where the aim is to feed people adequately at low or subsidised cost.

(b) Four departments or sections in a hotel

• Front office / reception
• Housekeeping
• Food and beverage (kitchen and restaurant)
• Accounts / finance (maintenance and security also acceptable)

(c) Four characteristics of the hospitality industry

• Its products are largely intangible; the customer buys a service and an experience.
• Its products are perishable; an unsold room-night or meal cannot be stored for later sale.
• Production and consumption are inseparable; the service is produced and consumed at the same time.
• It is labour intensive and its service quality is variable, depending on the staff and situation.

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(a) Accommodation sector of the hospitality industry

The accommodation sector is the part of the hospitality industry that provides lodging or sleeping facilities and related services for travellers and guests away from home. It includes hotels, motels, guest houses, hostels, resorts and lodges, together with services such as housekeeping and reception.

(b) Four service staff

• Waiter / waitress
• Wine waiter (sommelier)
• Head waiter (maitre d'hotel)
• Station waiter (commis waiter or barman also acceptable)

(c)(i) Four nutrients

• Carbohydrate
• Protein
• Fat (lipid)
• Vitamins (minerals also acceptable)

(c)(ii) Two food sources each of any two nutrients

• Carbohydrate: rice and yam (bread and cassava also acceptable).
• Protein: meat and fish (beans and egg also acceptable).

Answer Details

(a) Four non-alcoholic beverages

• Tea
• Coffee
• Fruit juice
• Soft drinks / minerals (cocoa, milk or water also acceptable)

(b) Four reasons for a bitter taste in the making of coffee

• Over-brewing or over-extraction of the coffee.
• Using too much ground coffee for the amount of water.
• Using water that is too hot or allowing the coffee to boil.
• Using stale, burnt or over-roasted beans, or keeping the coffee too long before serving.

(c) Four methods of making coffee

• Filter (drip) method
• Percolator method
• Cafetiere (plunger) method
• Espresso machine (instant or jug/infusion method also acceptable)