WAEC SSCE - Catering Craft Practice - 2020
Tambaya 1 Rahoto
Sweet dishes served as a last course are called
Bayanin Amsa
Sweet dishes served as a last course are called "desserts". Desserts are usually eaten at the end of a meal, after the main course has been served. They are typically sweet in taste and can be served in many different forms, such as cakes, pies, puddings, ice cream, fruit, or pastries. The purpose of serving desserts is to satisfy the sweet tooth and provide a satisfying end to a meal. Appetizers are served at the beginning of a meal to stimulate the appetite, entrees are the main course of a meal, and savouries are usually salty or spicy dishes that are served as a snack or as part of a meal.
Tambaya 3 Rahoto
The fleshy sweet product of a plant is called
Bayanin Amsa
The correct answer is "fruit." A fruit is the sweet and fleshy product of a plant that contains seeds. Fruits are usually eaten for their delicious taste and are a good source of vitamins and nutrients. Examples of fruits include apples, bananas, oranges, strawberries, and grapes. Fruits are usually formed from the ovary of a flower after it has been pollinated. They serve as a way for plants to distribute their seeds to new locations, which helps the plant to grow and reproduce.
Tambaya 6 Rahoto
While working, it is prohibited for food handlers to touch
Bayanin Amsa
While working, it is prohibited for food handlers to touch their nose and ear. This is because our hands can carry bacteria and viruses, and touching our nose or ear can transfer those germs to our hands. If food handlers touch their nose or ear and then touch food, they can contaminate the food and make it unsafe to eat. Therefore, food handlers are required to avoid touching their face, nose or ear during food preparation and handling. This is an important food safety measure to ensure that the food is safe and healthy to consume. As for equipment and commodities, it is not prohibited for food handlers to touch them, but they should ensure that they are properly cleaned and sanitized before use to prevent contamination.
Tambaya 8 Rahoto
Soft and juicy poultry meat is best obtained from
Bayanin Amsa
Soft and juicy poultry meat is best obtained from a broiler. Broilers are chickens that are specifically bred and raised for meat production. They are typically slaughtered between 6 to 8 weeks of age, which results in tender and succulent meat. In contrast, older hens and roosters have tougher meat due to their age and the fact that their muscles have developed more, making it harder to achieve a soft and juicy texture. Ostrich and guinea fowl are also types of poultry, but their meat is leaner and has a different texture than chicken meat. While they can be cooked to be tender and juicy, they are not typically associated with soft and succulent meat in the same way that broilers are. Overall, if you're looking for soft and juicy poultry meat, broilers are the best choice.
Tambaya 9 Rahoto
Find the total cost of 17 plates of jollof rice at N550.00 per plate.
Bayanin Amsa
To find the total cost of 17 plates of jollof rice at N550.00 per plate, we can use the following formula: Total cost = Number of plates x Cost per plate Plugging in the given values, we have: Total cost = 17 plates x N550.00 per plate Simplifying this expression, we get: Total cost = N9,350.00 Therefore, the answer is ₦9,350.00. Explanation: The question is asking us to find the total cost of 17 plates of jollof rice at N550.00 per plate. To solve the problem, we need to multiply the number of plates by the cost per plate to find the total cost. We can use the formula Total cost = Number of plates x Cost per plate. Plugging in the given values, we get Total cost = 17 plates x N550.00 per plate. Simplifying this expression, we get a total cost of N9,350.00.
Tambaya 10 Rahoto
In which of the following scenarios is a first aider mostly needed?
Bayanin Amsa
A first aider is mostly needed at an accident scene. An accident scene is a situation where unexpected harm or injury has occurred, and the victim needs immediate assistance. The role of a first aider is to provide initial medical care until professional medical help arrives. This may include providing CPR, stopping bleeding, managing shock, and assisting with breathing. In contrast, the other scenarios listed (burial ceremony, children party, and banquet party) are not typically associated with an immediate need for medical attention. While accidents can still occur at these events, the likelihood is generally lower than at an accident scene, and the types of injuries that may occur may be less severe. Overall, it's important to be prepared for emergencies by knowing basic first aid techniques and having a first aid kit on hand. However, in terms of the scenarios listed, a first aider is most likely to be needed at an accident scene.
The utensils in Fig. 3 are most useful in the preparation of
A common characteristic of both types of catering in Figs.1 and 2 is that theyTambaya 20 Rahoto
Which of the following reasons will make mayonnaise curdle during preparation?
Bayanin Amsa
Mayonnaise is a sauce made by whisking together oil, egg yolks, vinegar or lemon juice, and seasonings. If the mayonnaise "curdles" during preparation, it means that the mixture has separated and become lumpy or grainy in texture. This can happen for several reasons, but one of the most common reasons is adding the oil too quickly or not whisking enough. When making mayonnaise, it's important to add the oil slowly and gradually to allow it to emulsify with the egg yolks. If you add the oil too quickly or all at once, the mixture can't emulsify properly, and it will separate. Whisking is also essential to create a smooth, creamy texture. If you don't whisk enough, the mixture will not be properly emulsified and can become grainy. On the other hand, adding too little water is unlikely to cause mayonnaise to curdle, as water is not typically used in mayonnaise recipes. Too much egg yolk may make the mayonnaise too thick or heavy, but it's unlikely to cause it to curdle. Therefore, the most likely reason for mayonnaise to curdle during preparation is adding the oil too quickly or not whisking enough.
Tambaya 21 Rahoto
A suitable type of milk for an overweight person is
Bayanin Amsa
For an overweight person, the most suitable type of milk is skimmed milk. Skimmed milk is a type of milk that has had almost all of the fat content removed, which means it has fewer calories than whole milk or condensed milk. When you're trying to lose weight or maintain a healthy weight, it's important to consume fewer calories than you burn. Drinking skimmed milk can be a good way to cut calories without sacrificing the nutritional benefits of milk, such as its high calcium content. In contrast, whole milk, condensed milk, and dried milk all contain higher levels of fat and calories than skimmed milk, which can make it harder to maintain a healthy weight. Therefore, skimmed milk is a better choice for an overweight person looking to reduce their calorie intake and improve their overall health.
Tambaya 24 Rahoto
An example of a non-alcoholic beverage is
Bayanin Amsa
An example of a non-alcoholic beverage is grenadine. Grenadine is a sweet and fruity syrup that is commonly used as a flavoring in non-alcoholic cocktails and mocktails. It is made from pomegranate juice and sugar, and sometimes includes other flavorings like orange blossom water or rose water. Grenadine is typically mixed with other ingredients like soda or fruit juices to make refreshing and flavorful drinks. Since grenadine does not contain any alcohol, it is a great option for people who choose not to consume alcohol, or for those who are looking for a fun and flavorful alternative to alcoholic beverages.
Tambaya 25 Rahoto
Cream caramel is an example of
Bayanin Amsa
Cream caramel is an example of a sweet. Cream caramel is a popular dessert made by combining sugar, eggs, and cream, and then baking it in a water bath until it sets. The result is a sweet, creamy, and indulgent dessert that is often served chilled. Cream caramel is a type of custard, which is a family of desserts that are made with milk or cream and eggs. Other examples of custards include crème brûlée and flan. Overall, cream caramel is a delicious sweet treat that is enjoyed by many people around the world.
Tambaya 27 Rahoto
The purpose of portioning in a catering establishment is to
Bayanin Amsa
The purpose of portioning in a catering establishment is to control the quantity of food served to each customer. By portioning, the catering establishment can ensure that each customer receives a consistent amount of food, which helps to manage costs and reduce waste. Portioning also allows the establishment to accurately plan and manage their inventory, as they can anticipate how much food will be needed for each serving. This practice helps to maintain the quality of the food by ensuring that it is not overcooked or undercooked, and it helps to ensure that every customer is satisfied with their meal.
Tambaya 29 Rahoto
As a health and safety precaution in a catering establishment, an open wound should always be
Bayanin Amsa
As a health and safety precaution in a catering establishment, an open wound should always be covered. This means that the wound should be covered with a bandage or a dressing to prevent the spread of bacteria and other harmful substances that may be present in the kitchen. Covering an open wound also helps to protect the wound from further injury and helps to keep it clean, which can aid in the healing process. By covering an open wound, catering workers can ensure that they are not putting themselves or others at risk of infection or contamination.
The diagram in Fig. 1 is an example ofTambaya 32 Rahoto
Which of the food items are suitable for steaming?
Bayanin Amsa
The food items that are suitable for steaming are "I and II only". Steaming is a cooking method that involves cooking food by exposing it to steam. This method is often used for delicate foods such as vegetables, seafood, and dumplings, as it preserves their natural flavor, texture, and nutrients. In Fig. 4, food item I is broccoli, which is a type of vegetable that is suitable for steaming. Steaming broccoli helps to retain its vibrant green color, crisp texture, and nutty flavor while preserving its nutrients. Food item II is a type of fish, which is also suitable for steaming. Steaming fish is a healthy and flavorful cooking method that helps to retain the delicate texture and flavor of the fish while reducing the need for added fat or oil. Food item III is a chicken leg, which is not suitable for steaming. Chicken legs are better cooked using methods such as grilling, roasting, or frying, as they require higher temperatures and longer cooking times to ensure that they are fully cooked and safe to eat. Food item IV is a type of bread, which is also not suitable for steaming. Steaming bread would result in a soggy texture, and it is therefore best to bake or toast bread to achieve a crispy and delicious texture.
Tambaya 35 Rahoto
Which of the following factors affects menu planning?
Bayanin Amsa
One factor that affects menu planning is cooking method. This refers to the way in which food is prepared, such as grilling, baking, or frying. The cooking method can affect the taste, texture, and nutritional value of the food, and can also impact the time and resources required to prepare it. For example, if a menu includes dishes that require a lot of deep-frying, it may not be the best choice for a school cafeteria, where the kitchen may not have the appropriate equipment or ventilation to safely handle large quantities of hot oil. Alternatively, a menu that includes a variety of baked or grilled dishes may be a better choice, as these methods tend to be healthier and require less specialized equipment. The cooking method can also influence the overall balance of the menu. For example, if most of the dishes on the menu are fried, the menu may be lacking in fresh fruits and vegetables, which are typically not prepared using this cooking method. On the other hand, a menu that includes a variety of cooking methods, such as grilling, baking, and sautéing, is likely to provide a more balanced and nutritious selection of dishes. Overall, cooking method is an important factor to consider when planning a menu, as it can influence both the quality and nutritional value of the food, as well as the resources required to prepare it.
The type of catering illustrated in Fig. 2 isTambaya 40 Rahoto
One of the factors that influence the choice of cooking equipment is
Bayanin Amsa
The factor that influences the choice of cooking equipment is the ease of use. This refers to how simple and convenient it is to operate the equipment, without requiring too much technical knowledge or skill. Cooking equipment that is easy to use allows for quicker and more efficient cooking, reducing the likelihood of mistakes or accidents occurring in the kitchen. It also saves time and effort in the long run, making it a more practical and cost-effective option. Other factors such as hire purchase option, ease of disposal, and product flow may also be important considerations, but they are not as crucial as the ease of use when it comes to choosing the right cooking equipment for your needs.
Tambaya 41 Rahoto
Vitoro restaurant made a sale of One hundred thousand naira (N100,000). The amount spent on ingredient for preparing the meal was Twenty-five thousand naira (N25,000), members of staff were paid Forty thousand naira (N40,000) and other expenses such as rent and utility bills was Fifteen thousand naira (15,000).
Use this information to answer questions 4(a),(b) and (c).
(a) Identify the overhead cost and labour cost.
(b) Calculate net profit.
(c) Calculate the percentage net profit.
(a) The overhead cost is the sum of rent and utility bills, which is N15,000. The labour cost is the amount paid to the members of staff, which is N40,000.
(b) The total cost incurred by the restaurant is the sum of the cost of ingredients, labour cost, and overhead cost. Therefore, the total cost is N25,000 + N40,000 + N15,000 = N80,000. The net profit is the difference between the total sale and the total cost incurred. Therefore, the net profit is N100,000 - N80,000 = N20,000.
(c) To calculate the percentage net profit, we divide the net profit by the total sale and multiply by 100. Therefore, the percentage net profit is (N20,000/N100,000) x 100 = 20%.
Bayanin Amsa
(a) The overhead cost is the sum of rent and utility bills, which is N15,000. The labour cost is the amount paid to the members of staff, which is N40,000.
(b) The total cost incurred by the restaurant is the sum of the cost of ingredients, labour cost, and overhead cost. Therefore, the total cost is N25,000 + N40,000 + N15,000 = N80,000. The net profit is the difference between the total sale and the total cost incurred. Therefore, the net profit is N100,000 - N80,000 = N20,000.
(c) To calculate the percentage net profit, we divide the net profit by the total sale and multiply by 100. Therefore, the percentage net profit is (N20,000/N100,000) x 100 = 20%.
Tambaya 42 Rahoto
Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:
(a) Hors d'oeuvre: This is a French term that refers to small appetizers or dishes served before the main course of a meal. They are usually served on a platter or as finger foods and can include items such as canapés, bruschetta, or deviled eggs.
(b) Fricassée: This is a French term that refers to a dish made by cooking meat, usually chicken, in a white sauce. The meat is first browned in butter, then simmered in a mixture of stock, cream, and seasonings until tender. Vegetables such as onions, mushrooms, and carrots are often added to the dish.
(c) Croütons: These are small pieces of bread that have been toasted or fried until they are crispy and golden brown. They are often used as a garnish for soups and salads, or as a crunchy topping for casseroles and gratins.
(d) Baste: This is a cooking technique used to keep meat moist and flavorful during cooking. It involves brushing or spooning liquid, such as melted butter or meat drippings, over the surface of the meat while it is cooking. This helps to prevent the meat from drying out and adds flavor to the finished dish.
Bayanin Amsa
(a) Hors d'oeuvre: This is a French term that refers to small appetizers or dishes served before the main course of a meal. They are usually served on a platter or as finger foods and can include items such as canapés, bruschetta, or deviled eggs.
(b) Fricassée: This is a French term that refers to a dish made by cooking meat, usually chicken, in a white sauce. The meat is first browned in butter, then simmered in a mixture of stock, cream, and seasonings until tender. Vegetables such as onions, mushrooms, and carrots are often added to the dish.
(c) Croütons: These are small pieces of bread that have been toasted or fried until they are crispy and golden brown. They are often used as a garnish for soups and salads, or as a crunchy topping for casseroles and gratins.
(d) Baste: This is a cooking technique used to keep meat moist and flavorful during cooking. It involves brushing or spooning liquid, such as melted butter or meat drippings, over the surface of the meat while it is cooking. This helps to prevent the meat from drying out and adds flavor to the finished dish.
Tambaya 43 Rahoto
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Sequentially write five steps in making fried fish-in-batter.
(b) Write three steps in making batter.
(a) Five steps in making fried fish-in-batter:
- Clean and prepare the fish by removing the scales, head, and guts. Cut the fish into appropriate sizes.
- Mix the ingredients for the batter, which may include flour, cornstarch, baking powder, salt, pepper, egg, and water. Mix until the batter is smooth.
- Heat the oil in a deep pan or a fryer until it reaches the desired temperature for frying.
- Dip the fish in the batter, making sure it is well-coated. Shake off the excess batter and carefully place the fish in the hot oil.
- Fry the fish until it turns golden brown on both sides, then remove it from the oil using a slotted spoon and place it on a paper towel to drain excess oil.
(b) Three steps in making batter:
- Mix the dry ingredients, such as flour, cornstarch, and baking powder, in a mixing bowl.
- Add the wet ingredients, such as egg and water, to the dry ingredients.
- Mix the ingredients until the batter is smooth and has no lumps.
Bayanin Amsa
(a) Five steps in making fried fish-in-batter:
- Clean and prepare the fish by removing the scales, head, and guts. Cut the fish into appropriate sizes.
- Mix the ingredients for the batter, which may include flour, cornstarch, baking powder, salt, pepper, egg, and water. Mix until the batter is smooth.
- Heat the oil in a deep pan or a fryer until it reaches the desired temperature for frying.
- Dip the fish in the batter, making sure it is well-coated. Shake off the excess batter and carefully place the fish in the hot oil.
- Fry the fish until it turns golden brown on both sides, then remove it from the oil using a slotted spoon and place it on a paper towel to drain excess oil.
(b) Three steps in making batter:
- Mix the dry ingredients, such as flour, cornstarch, and baking powder, in a mixing bowl.
- Add the wet ingredients, such as egg and water, to the dry ingredients.
- Mix the ingredients until the batter is smooth and has no lumps.
Tambaya 44 Rahoto
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Write three ingredients in making clear soup (consomme).
(b) Write five steps in making clear soup (consomme).
(a) Three ingredients in making clear soup (consommé) are:
- Meat (usually beef or chicken)
- Vegetables (carrots, celery, onions)
- Egg whites
(b) Five steps in making clear soup (consommé) are:
- Start by simmering the meat in a pot with cold water. This will help to extract the flavor from the meat gradually.
- Add the vegetables, including carrots, celery, and onions, to the pot. These vegetables will also help to add flavor to the soup.
- Once the soup has cooked for a while, it's time to clarify it. To do this, you'll need to beat some egg whites and add them to the soup. The egg whites will coagulate around the impurities in the soup and rise to the surface, taking the impurities with them.
- Let the soup simmer for a while longer until the egg whites have cooked and the impurities have been removed.
- Finally, strain the soup through a fine-mesh sieve or cheesecloth to remove any remaining impurities and vegetables. This will leave you with a clear, flavorful broth that is perfect for serving as a soup or using as a base for other dishes.
Overall, making clear soup (consommé) is a simple but time-consuming process that requires patience and attention to detail. By following these steps, you can create a delicious, clear soup that is sure to impress your guests.
Bayanin Amsa
(a) Three ingredients in making clear soup (consommé) are:
- Meat (usually beef or chicken)
- Vegetables (carrots, celery, onions)
- Egg whites
(b) Five steps in making clear soup (consommé) are:
- Start by simmering the meat in a pot with cold water. This will help to extract the flavor from the meat gradually.
- Add the vegetables, including carrots, celery, and onions, to the pot. These vegetables will also help to add flavor to the soup.
- Once the soup has cooked for a while, it's time to clarify it. To do this, you'll need to beat some egg whites and add them to the soup. The egg whites will coagulate around the impurities in the soup and rise to the surface, taking the impurities with them.
- Let the soup simmer for a while longer until the egg whites have cooked and the impurities have been removed.
- Finally, strain the soup through a fine-mesh sieve or cheesecloth to remove any remaining impurities and vegetables. This will leave you with a clear, flavorful broth that is perfect for serving as a soup or using as a base for other dishes.
Overall, making clear soup (consommé) is a simple but time-consuming process that requires patience and attention to detail. By following these steps, you can create a delicious, clear soup that is sure to impress your guests.
Tambaya 45 Rahoto
State two importance of each of the following factors in menu structure.
(a) length; (b) design; (c) language; (d) presentation.
a) Length: The length of a menu determines the number of items available for selection, and too long or too short menus can have negative effects. A menu that is too long can overwhelm customers and make it difficult for them to make a decision. On the other hand, a menu that is too short may not offer enough options for customers to choose from, which may discourage them from returning to the restaurant.
b) Design: The design of a menu influences the customer's perception of the restaurant and can impact their experience. An attractive, well-designed menu can create a positive first impression and entice customers to order more items. Additionally, a well-organized menu can improve the efficiency of the ordering process and reduce errors.
c) Language: The language used in a menu can influence the customer's perception of the restaurant and impact their decision-making process. The use of descriptive and enticing language can make the items on the menu sound more appealing and encourage customers to order them. Additionally, using clear and concise language can reduce confusion and improve the accuracy of orders.
d) Presentation: The presentation of a menu can impact the customer's perception of the restaurant and influence their decision-making process. A visually appealing menu with high-quality images can make the items on the menu more appetizing and encourage customers to order them. Additionally, a well-organized and easy-to-read menu can improve the efficiency of the ordering process and reduce errors.
Bayanin Amsa
a) Length: The length of a menu determines the number of items available for selection, and too long or too short menus can have negative effects. A menu that is too long can overwhelm customers and make it difficult for them to make a decision. On the other hand, a menu that is too short may not offer enough options for customers to choose from, which may discourage them from returning to the restaurant.
b) Design: The design of a menu influences the customer's perception of the restaurant and can impact their experience. An attractive, well-designed menu can create a positive first impression and entice customers to order more items. Additionally, a well-organized menu can improve the efficiency of the ordering process and reduce errors.
c) Language: The language used in a menu can influence the customer's perception of the restaurant and impact their decision-making process. The use of descriptive and enticing language can make the items on the menu sound more appealing and encourage customers to order them. Additionally, using clear and concise language can reduce confusion and improve the accuracy of orders.
d) Presentation: The presentation of a menu can impact the customer's perception of the restaurant and influence their decision-making process. A visually appealing menu with high-quality images can make the items on the menu more appetizing and encourage customers to order them. Additionally, a well-organized and easy-to-read menu can improve the efficiency of the ordering process and reduce errors.
Tambaya 46 Rahoto
The illustration above is a special lunch designed for the aged. Study it and answer questions 2(a) and 2(d).
(a) Give three reasons why the menu is suitable for the aged.
(b) Mention two methods of cooking used for preparing the menu.
(c) Identify one micronutrient that can be obtained from the menu and state one function of the micronutrient.
(d) Name the class of menu illustrated in the diagram.
(a) Three reasons why the menu is suitable for the aged could be:
- The menu contains soft foods that are easy to chew and swallow, which is important for those with dentition problems.
- The menu contains nutrient-rich foods such as vegetables, fruits, and lean protein sources, which can help maintain overall health and support the needs of an aging body.
- The menu is portion-controlled, which can be helpful for those who may have trouble regulating their food intake or who may struggle with portion control.
(b) Two methods of cooking used for preparing the menu could be steaming and baking.
(c) One micronutrient that can be obtained from the menu is vitamin C, which can be found in the orange and broccoli. Vitamin C is a powerful antioxidant that helps protect cells from damage and supports the immune system.
(d) The class of menu illustrated in the diagram is a balanced and nutritious meal designed for the elderly.
Bayanin Amsa
(a) Three reasons why the menu is suitable for the aged could be:
- The menu contains soft foods that are easy to chew and swallow, which is important for those with dentition problems.
- The menu contains nutrient-rich foods such as vegetables, fruits, and lean protein sources, which can help maintain overall health and support the needs of an aging body.
- The menu is portion-controlled, which can be helpful for those who may have trouble regulating their food intake or who may struggle with portion control.
(b) Two methods of cooking used for preparing the menu could be steaming and baking.
(c) One micronutrient that can be obtained from the menu is vitamin C, which can be found in the orange and broccoli. Vitamin C is a powerful antioxidant that helps protect cells from damage and supports the immune system.
(d) The class of menu illustrated in the diagram is a balanced and nutritious meal designed for the elderly.
