WAEC SSCE - Catering Craft Practice - 2021 (Alternative to Practical Work)

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(a) First-aid treatment

For burns:

• Cool the burnt area under cold running water for at least ten minutes.
• Cover it with a clean, sterile, non-fluffy dressing; do not apply oil or ointment and do not burst any blisters.

For a knife cut:

• Apply firm pressure with a clean cloth or dressing to stop the bleeding, and raise the injured part.
• Clean the wound and cover it with a sterile plaster or dressing; seek medical help if the cut is deep.

(b) Class of fire from each material

• (i) Gas: Class C
• (ii) Metal: Class D
• (iii) Wood: Class A
• (iv) Cooking oil: Class F (also known as Class K)

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(a) Two examples of water boilers for tea and coffee making

• Electric urn (bulk boiler)
• Still set / storage water boiler

(b) Six uses of a service salver

A service salver is a round tray, usually lined with a napkin, used by the waiter during service. Its uses include:

• Carrying clean cutlery and crockery to the table.
• Carrying glasses and cups to and from the table.
• Serving drinks and bottles to guests.
• Placing and serving accompaniments and condiments.
• Clearing dirty crockery, cutlery and glasses from the table.
• Carrying the bill and change to and from the guest.

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(a) Completed four-day, three-course menu plan

A three-course menu follows the order: first course (a light appetiser such as a soup or salad to stimulate the appetite), second course (the substantial main dish carrying the meat and staple), and third course (a sweet dish to close the meal). Sorting the twelve dishes by these roles gives four soups/salads, four main dishes and four sweets, which fit exactly one per course per day.

How the dishes were classified:

• First course (light appetisers): Cream of onion soup, Consomme royale, Tomato salad and Chicken soup are all light soups or a salad served to open the meal.
• Second course (main dishes): Escalope of beef with fried rice, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, and Fish stew with boiled rice and plantain each combine a protein with a staple, making them filling main dishes.
• Third course (sweets): Egg custard, Cream caramel, Pineapple turnover and Fruit salad are all sweet dishes suitable for ending the meal.

(b) Other names for the courses

• First Course: Hors d'oeuvre (also called the appetiser or starter).
• Third Course: Dessert (also called the sweet or pudding course).

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(a) Five varieties of dishes offered in a full breakfast menu

• Fried eggs or omelette
• Bacon and sausages
• Grilled tomato and baked beans
• Toast or bread with butter and jam/marmalade
• Tea or coffee (fruit juice and cereal or porridge also acceptable)

(b) Three steps in the process of crumbing down in catering

1. After the main course is cleared, remove any cruets, side plates and items no longer needed from the table.
2. Using a folded napkin or a crumbing tool over a service plate, gently sweep the crumbs from the tablecloth into the plate, working from the guest's left.
3. Reposition the dessert cutlery and glassware ready for the next course.

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(a) Three moist methods of cooking

• Boiling
• Steaming
• Stewing (poaching or braising also acceptable)

(b) Five general rules to observe while frying

• Make sure the fat or oil is at the correct temperature before adding the food, so that the food cooks and browns properly without absorbing excess oil.
• Do not overload or overcrowd the pan, as this lowers the temperature and makes the food greasy.
• Dry the food before frying to prevent the hot oil from spitting and causing burns.
• Use clean, good-quality oil and strain it after use; never allow the oil to smoke or burn.
• Never leave hot oil unattended, and drain the fried food on absorbent paper before serving.