WAEC SSCE - Catering Craft Practice - 2020 (Alternative to Practical Work)

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(a) Three ingredients for making clear soup (consomme)

• Good quality brown or white stock
• Lean minced beef (used, with egg white, to clarify the soup)
• Egg white (plus mirepoix vegetables such as carrot, onion and celery, and seasoning)

(b) Five steps in making clear soup (consomme)

1. Prepare a good, well-flavoured stock and remove any fat from the surface.
2. Mix the lean minced beef, egg white, finely chopped vegetables and cold stock together in a deep pot.
3. Bring the mixture slowly to the boil while stirring; the beef and egg white rise and form a crust (raft) that traps impurities and clarifies the soup.
4. Stop stirring, reduce the heat and simmer very gently, without boiling, for about one and a half to two hours.
5. Carefully strain the soup through a clean muslin cloth, remove any remaining fat, correct the seasoning and serve hot with a suitable garnish.

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(a) Three uses of salad

• It is served as a starter or appetiser to stimulate the appetite before the main course.
• It is served as an accompaniment or side dish to a main course such as grilled meat or fish.
• It adds vitamins, minerals and roughage (fibre), as well as colour and variety, to the diet.

(b) Five steps in making vegetable salad

1. Select fresh vegetables such as lettuce, cabbage, carrot, cucumber and tomato.
2. Wash them thoroughly in clean, lightly salted water and drain.
3. Peel, shred, slice or cut the vegetables into suitable sizes as required.
4. Arrange or toss the vegetables neatly in a clean salad bowl.
5. Add a suitable dressing (such as salad cream or vinaigrette), garnish attractively and serve chilled.

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(a) Matching foods with the appropriate wine

Wine is served to complement the flavour, weight and richness of a dish. Light, delicate foods take light wines; rich, strongly flavoured foods take fuller wines; and sweet dishes take sweet wines so the food does not make the wine taste sour. Applying these rules to the foods given:

Reasoning: A crisp dry wine stimulates the appetite and suits light starters. White wine is light and slightly acidic, which balances the delicate flesh and oils of fish. Red wine is full-bodied and robust enough to stand up to the strong, rich flavour of game meat. Sweet white wine matches the sugar in desserts so the wine still tastes pleasant beside the sweet food.

(b) Methods of preparation

(i) Bagel

1. Sift strong flour, salt and a little sugar together.
2. Cream fresh yeast with warm water and add to the flour with beaten egg to form a stiff dough.
3. Knead thoroughly until smooth and elastic, then leave to prove until doubled in size.
4. Knock back, divide and shape each piece into a ring with a hole in the centre.
5. Prove the rings again, then drop them into boiling water for about one minute on each side.
6. Drain, brush with egg wash, sprinkle with seeds if desired and bake in a hot oven until golden brown.

(ii) Fish cake

1. Cook and flake cooked white fish, removing all skin and bones.
2. Boil and mash potatoes and mix with the fish in equal proportions.
3. Add seasoning, chopped parsley and beaten egg to bind the mixture.
4. Divide and shape the mixture into flat round cakes on a floured surface.
5. Pass each cake through seasoned flour, beaten egg and breadcrumbs (pane).
6. Shallow fry or deep fry in hot fat until golden brown on both sides, then drain and serve hot.

(iii) Kebab

1. Cut tender meat (beef, chicken or lamb) into small, even cubes.
2. Marinate the meat in a mixture of oil, spices, seasoning and lemon juice for some time.
3. Thread the meat cubes onto skewers, alternating with pieces of onion, pepper and tomato.
4. Brush with oil or the marinade to prevent drying.
5. Grill over glowing charcoal or under a hot grill, turning frequently until evenly cooked and browned.
6. Serve hot on or off the skewer.

(iv) Cream caramel

1. Prepare the caramel by boiling sugar and a little water until it turns a golden brown, then pour into moulds and swirl to coat the base.
2. Warm milk with sugar and a little vanilla flavouring.
3. Beat eggs lightly, then pour the warm milk onto the eggs while stirring to make a custard, and strain.
4. Pour the custard mixture carefully into the caramel-lined moulds.
5. Stand the moulds in a tray of hot water (a bain-marie) and bake in a moderate oven until set.
6. Allow to cool, chill, then turn out onto a plate so the caramel forms a sauce over the top.

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(a) Definition of cocktail

A cocktail is a mixed drink prepared by combining two or more ingredients, usually a base with mixers such as fruit juices, syrups or carbonated water. It is served chilled over or with ice and is attractively garnished. A cocktail may be alcoholic or non-alcoholic (a mocktail).

(b)(i) Five ingredients for making a non-alcoholic cocktail

• Orange juice
• Pineapple juice
• Sugar (or sugar syrup)
• Soda water (carbonated water)
• Ice cubes

(b)(ii) Two ingredients for garnishing a cocktail

• A slice of fruit such as lemon or orange
• A cocktail cherry (a mint leaf is also acceptable)

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(a) Five steps in making fried fish-in-batter (in sequence)

1. Clean, gut and wash the fish, then cut it into portions or fillets.
2. Season the fish with salt, pepper and a little lemon juice, then dredge it lightly in seasoned flour.
3. Coat each piece evenly in the prepared batter, allowing excess to drain off.
4. Heat the oil in a deep fryer to the correct temperature (about 175 to 190 degrees Celsius).
5. Lower the coated fish into the hot oil and deep-fry until crisp and golden brown and cooked through, then drain on absorbent paper and serve hot.

(b) Three steps in making batter

1. Sieve the flour with a little salt into a clean mixing bowl.
2. Make a well in the centre and gradually add the liquid (water, milk or beaten egg), drawing in the flour a little at a time.
3. Beat or whisk until the mixture is smooth and free of lumps, of a coating consistency, then allow it to rest before use.