WAEC SSCE - Catering Craft Practice - 2016 (Alternative to Practical Work)

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(a) Two reasons why green leafy vegetables should not be cooked in boiling water for a long time

• To conserve the water-soluble nutrients, especially vitamin C and the B-group vitamins, which are easily destroyed by heat and dissolve away into the cooking water.
• To preserve the bright green colour, crisp texture and flavour, since prolonged boiling destroys the chlorophyll and makes the vegetable dull, soft and unappetising.

(b) Six glasses used to serve wine

• Red wine glass (balloon glass).
• White wine glass.
• Champagne glass (flute or saucer).
• Sherry glass.
• Port glass.
• Liqueur glass.

A cocktail glass and a brandy balloon are also acceptable.

(c) Six main ingredients used in the preparation of scones

• Flour (self-raising or plain flour with a raising agent).
• Baking powder (raising agent).
• Fat (butter or margarine).
• Sugar.
• Milk (liquid to bind).
• Salt.

An egg is sometimes added for richness and glazing.

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(a) Eight equipment used in a bar

• Cocktail shaker.
• Bar blender (liquidiser).
• Ice bucket and tongs.
• Bottle opener and corkscrew (waiter's friend).
• Measuring jigger (optic or spirit measure).
• Assorted glasses (wine, cocktail, beer, tumblers).
• Refrigerator or bottle cooler.
• Strainer (Hawthorn strainer).

A bar knife, chopping board, coasters, trays and a soda syphon are also acceptable.

(b) Four important points in the maintenance and care of kitchen equipment

• Clean equipment thoroughly after every use and dry it well to prevent rust, food deposits and bacterial growth.
• Use each item only for its correct purpose and follow the manufacturer's instructions to avoid damage and accidents.
• Store equipment properly in its right place, keeping knives sharp and safely racked, and small items in cupboards or drawers.
• Service and repair regularly, oiling moving parts, checking electrical connections and reporting or replacing faulty items promptly.

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(a) Three main ways that food can be contaminated

• Physical contamination, where foreign objects such as hair, glass, stones, insects or pieces of packaging fall into the food.
• Chemical contamination, where cleaning agents, pesticides, disinfectants or other chemicals come into contact with the food.
• Biological (bacterial) contamination, where harmful micro-organisms such as bacteria, moulds and viruses are transferred to food from people, pests, dirty equipment or other raw foods (cross-contamination).

(b) Five thickening agents for sauces

• Wheat flour (used in a roux or blended with liquid).
• Cornflour (corn starch).
• Arrowroot.
• Egg yolk (used to thicken and enrich, as in custard sauces).
• Beurre manié (equal parts of flour and butter kneaded together).

Other acceptable agents include ground rice, gelatine and a starch such as potato starch.

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(a) Four essential pieces of information required when booking in the food and beverage department

• Name of the guest making the reservation, so the table can be personalised and the guest identified on arrival.
• Date and time the table is required, so the correct sitting is allocated.
• Number of covers (persons) to be served, so a suitable table and enough place settings are prepared.
• Contact telephone number or address of the guest, to confirm or reschedule the booking if necessary.

Other acceptable points include any special request (birthday, high chair, dietary need) and the mode of payment.

(b) Four common accidents that could occur in the kitchen

• Cuts from knives, mandolins or broken glass.
• Burns and scalds from hot pans, ovens, steam or boiling liquids.
• Slips, trips and falls on wet or greasy floors.
• Electric shock from faulty or wet electrical equipment.

Fire from unattended flames and strains from lifting heavy loads are also acceptable.

(c) Two ways of reducing wastage in the kitchen

• Accurate purchasing and portion control, buying only the quantity needed and serving standard portions so food is not left over or over-served.
• Correct storage and the use of leftovers, storing food at the right temperature to prevent spoilage and re-using trimmings and cooked leftovers in stocks, soups or other dishes.

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(a) Four causes of common accidents in the kitchen

• Wet, greasy or littered floors, which cause slips, trips and falls.
• Careless handling of sharp tools such as knives, graters and can openers, which cause cuts.
• Contact with hot surfaces, pans, steam or boiling liquids, which cause burns and scalds.
• Faulty or wrongly used electrical and gas equipment, which causes electric shock, fire or explosion.

Overcrowding, poor lighting and lifting heavy loads wrongly are also acceptable causes.

(b) Four personal hygiene practices in catering

• Wash the hands thoroughly with soap and water before handling food, after visiting the toilet and after handling raw food or waste.
• Wear clean protective clothing such as a clean apron, chef's jacket, hat or hair net to keep hair and dirt away from food.
• Keep the nails short, clean and unvarnished and avoid wearing jewellery that can harbour dirt or fall into food.
• Cover cuts and wounds with a clean waterproof dressing and stay away from food when suffering from an infectious illness such as a cold or stomach upset.

Regular bathing and not coughing, sneezing or spitting over food are also acceptable practices.