WAEC SSCE - Catering Craft Practice - 2017 (Essay)
Tambaya 1 Rahoto
(a) The diagrams above illustrate different types of napkin folds.
Study them and name the napkin folds labelled I - IV
(b) State the two items required for polishing glasswares.
(c)(i) List four equipments used in gueridon service
(ii) State one use each, of any two of the equipment listed in 2(c)(i)above
(a) Naming the napkin folds I - IV
Reading the four folds shown in the diagram by their shapes:
- I - Water Lily (Lotus) fold. The napkin opens out into a cup with several sharp pointed petals radiating from the centre, like an open lily. It is a display fold used as a centre-piece or to hold a bread roll.
- II - Fan fold. The napkin is concertina (accordion) pleated so that it opens out into an upright, evenly ribbed semicircular fan.
- III - Bird of Paradise fold. A fanned, wing-like base lies open on the table while several pointed, leaf-like plumes rise and spread from the centre, giving the plumed-bird appearance.
- IV - Candle fold. The napkin is rolled tightly into a tall upright cylinder with a diagonal spiral overlap, tapering to a point at the top like a lit candle.
(b) Two items required for polishing glassware
Glasses are polished by holding them in the steam that rises from very hot water and then rubbing them to remove smears and water marks. The two items required are:
- A bowl (or urn) of hot/boiling water, to produce steam over which the glass is held.
- A clean, dry, lint-free glass cloth (linen tea towel or chamois leather) for wiping and buffing the glass.
(c)(i) Four equipment used in gueridon service
Gueridon service is the finishing, carving, cooking and serving of food from a mobile trolley at the guest's table. Four items of equipment used are:
- Gueridon trolley (the mobile service table).
- Rechaud / spirit (flare) lamp - the heating burner or hotplate.
- Service spoon and fork (service gear/joint).
- Carving board and carving knife.
(c)(ii) One use each of any two of the above
- Rechaud / spirit (flare) lamp: it supplies the heat used to cook, flambe or keep the dish hot on the trolley in front of the guest.
- Service spoon and fork: held together in one hand, they are used to lift and transfer portions of food neatly from the serving dish onto the guest's plate.
Bayanin Amsa
(a) Naming the napkin folds I - IV
Reading the four folds shown in the diagram by their shapes:
- I - Water Lily (Lotus) fold. The napkin opens out into a cup with several sharp pointed petals radiating from the centre, like an open lily. It is a display fold used as a centre-piece or to hold a bread roll.
- II - Fan fold. The napkin is concertina (accordion) pleated so that it opens out into an upright, evenly ribbed semicircular fan.
- III - Bird of Paradise fold. A fanned, wing-like base lies open on the table while several pointed, leaf-like plumes rise and spread from the centre, giving the plumed-bird appearance.
- IV - Candle fold. The napkin is rolled tightly into a tall upright cylinder with a diagonal spiral overlap, tapering to a point at the top like a lit candle.
(b) Two items required for polishing glassware
Glasses are polished by holding them in the steam that rises from very hot water and then rubbing them to remove smears and water marks. The two items required are:
- A bowl (or urn) of hot/boiling water, to produce steam over which the glass is held.
- A clean, dry, lint-free glass cloth (linen tea towel or chamois leather) for wiping and buffing the glass.
(c)(i) Four equipment used in gueridon service
Gueridon service is the finishing, carving, cooking and serving of food from a mobile trolley at the guest's table. Four items of equipment used are:
- Gueridon trolley (the mobile service table).
- Rechaud / spirit (flare) lamp - the heating burner or hotplate.
- Service spoon and fork (service gear/joint).
- Carving board and carving knife.
(c)(ii) One use each of any two of the above
- Rechaud / spirit (flare) lamp: it supplies the heat used to cook, flambe or keep the dish hot on the trolley in front of the guest.
- Service spoon and fork: held together in one hand, they are used to lift and transfer portions of food neatly from the serving dish onto the guest's plate.
Tambaya 2 Rahoto
(a) Define the term cover
(b) State three characteristics of a cover.
(c) List two table accompaniments necessary for every cover.
(d) List four examples of alcoholic beverage.
(c) List two table accompaniments.
(a) Definition of the term cover
A cover is the space and the complete set of table appointments (cutlery, crockery, glassware and linen) laid on the table for one person to take a meal. It is the place setting allotted to each guest.
(b) Three characteristics of a cover
- It occupies a defined space, usually about 60 to 75 cm (24 to 30 inches) of table width per guest.
- It contains all the items (cutlery, crockery, glass, napkin) needed by one person for the particular meal to be served.
- The items are arranged neatly and in the correct order of use, working from the outside inwards, with forks on the left and knives and spoons on the right.
(c) Two table accompaniments necessary for every cover
- Cruet set (salt and pepper).
- Table napkin (serviette).
A cover may also carry a side (bread) plate and a water glass.
(d) Four examples of alcoholic beverage
- Wine.
- Beer.
- Whisky (spirits).
- Brandy (liqueurs are also acceptable).
Bayanin Amsa
(a) Definition of the term cover
A cover is the space and the complete set of table appointments (cutlery, crockery, glassware and linen) laid on the table for one person to take a meal. It is the place setting allotted to each guest.
(b) Three characteristics of a cover
- It occupies a defined space, usually about 60 to 75 cm (24 to 30 inches) of table width per guest.
- It contains all the items (cutlery, crockery, glass, napkin) needed by one person for the particular meal to be served.
- The items are arranged neatly and in the correct order of use, working from the outside inwards, with forks on the left and knives and spoons on the right.
(c) Two table accompaniments necessary for every cover
- Cruet set (salt and pepper).
- Table napkin (serviette).
A cover may also carry a side (bread) plate and a water glass.
(d) Four examples of alcoholic beverage
- Wine.
- Beer.
- Whisky (spirits).
- Brandy (liqueurs are also acceptable).
Tambaya 3 Rahoto
(a) List four large kitchen equipment.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
(a) Four large kitchen equipment
- Cooker (gas or electric range).
- Refrigerator or deep freezer.
- Oven.
- Deep-fat fryer (or dishwashing machine).
A working table, sink unit and food mixer are also acceptable.
(b) Four points to consider when buying kitchen equipment
- Cost: the price should be reasonable and within the available budget.
- Quality and durability: the material should be strong, well made and long lasting.
- Suitability and size: it should suit the type and volume of work and fit the space available.
- Ease of cleaning and maintenance: it should be simple to clean, and spare parts and servicing should be easy to obtain.
Safety and the reputation of the manufacturer are also acceptable points.
(c) Four types of kitchen knives
- Cook's (chef's) knife.
- Paring (vegetable) knife.
- Filleting (boning) knife.
- Bread knife (serrated).
A carving knife and a palette knife are also acceptable.
Bayanin Amsa
(a) Four large kitchen equipment
- Cooker (gas or electric range).
- Refrigerator or deep freezer.
- Oven.
- Deep-fat fryer (or dishwashing machine).
A working table, sink unit and food mixer are also acceptable.
(b) Four points to consider when buying kitchen equipment
- Cost: the price should be reasonable and within the available budget.
- Quality and durability: the material should be strong, well made and long lasting.
- Suitability and size: it should suit the type and volume of work and fit the space available.
- Ease of cleaning and maintenance: it should be simple to clean, and spare parts and servicing should be easy to obtain.
Safety and the reputation of the manufacturer are also acceptable points.
(c) Four types of kitchen knives
- Cook's (chef's) knife.
- Paring (vegetable) knife.
- Filleting (boning) knife.
- Bread knife (serrated).
A carving knife and a palette knife are also acceptable.
Tambaya 4 Rahoto
(a) List four types of milk
(b) List four nutrients found in milk
(c) State four uses of milk in catering
(a) Four types of milk
- Fresh whole (full-cream) milk.
- Skimmed (separated) milk.
- Evaporated milk.
- Condensed (sweetened) milk.
Powdered (dried) milk and pasteurised or UHT milk are also acceptable.
(b) Four nutrients found in milk
- Protein (mainly caseinogen).
- Fat (milk fat).
- Carbohydrate (milk sugar, lactose).
- Minerals, especially calcium and phosphorus, together with vitamins A, D and the B group.
(c) Four uses of milk in catering
- As a beverage, taken on its own or added to tea, coffee and chocolate drinks.
- As a liquid for making sauces, custards, soups and batters.
- For making milk puddings and desserts such as rice pudding, junket and ice cream.
- As an enriching and moistening ingredient in baking bread, cakes and scones, and for glazing pastry.
Milk is also used to make cheese, yoghurt and butter.
Bayanin Amsa
(a) Four types of milk
- Fresh whole (full-cream) milk.
- Skimmed (separated) milk.
- Evaporated milk.
- Condensed (sweetened) milk.
Powdered (dried) milk and pasteurised or UHT milk are also acceptable.
(b) Four nutrients found in milk
- Protein (mainly caseinogen).
- Fat (milk fat).
- Carbohydrate (milk sugar, lactose).
- Minerals, especially calcium and phosphorus, together with vitamins A, D and the B group.
(c) Four uses of milk in catering
- As a beverage, taken on its own or added to tea, coffee and chocolate drinks.
- As a liquid for making sauces, custards, soups and batters.
- For making milk puddings and desserts such as rice pudding, junket and ice cream.
- As an enriching and moistening ingredient in baking bread, cakes and scones, and for glazing pastry.
Milk is also used to make cheese, yoghurt and butter.
Tambaya 5 Rahoto
(a) State three factors that influence menu planning.
(b) State five rules to observe in food service.
(a) Three factors that influence menu planning
- The type of customer and the occasion: their age, appetite, social and cultural background and the nature of the function all shape the dishes chosen.
- The budget and cost: the selling price and the money available determine the ingredients and dishes that can be offered.
- The availability of foods in season and of equipment and staff skill: only dishes that can be produced with the ingredients, tools and trained personnel available should be listed.
Nutritional balance, variety and the time available are also acceptable factors.
(b) Five rules to observe in food service
- Serve food and drink from the correct side: serve from the guest's right and remove used plates from the right, but serve plated food and vegetables from the left, following the house style consistently.
- Serve ladies, elderly guests and children first, and the host last.
- Handle service ware correctly, holding cutlery by the handles and glasses by the stem or base, never touching the eating surfaces or the rims.
- Serve all dishes at the correct temperature, hot food hot and cold food cold, and as promptly as possible.
- Maintain a clean, tidy and courteous manner, keeping the table neat and attending to guests politely throughout the meal.
Bayanin Amsa
(a) Three factors that influence menu planning
- The type of customer and the occasion: their age, appetite, social and cultural background and the nature of the function all shape the dishes chosen.
- The budget and cost: the selling price and the money available determine the ingredients and dishes that can be offered.
- The availability of foods in season and of equipment and staff skill: only dishes that can be produced with the ingredients, tools and trained personnel available should be listed.
Nutritional balance, variety and the time available are also acceptable factors.
(b) Five rules to observe in food service
- Serve food and drink from the correct side: serve from the guest's right and remove used plates from the right, but serve plated food and vegetables from the left, following the house style consistently.
- Serve ladies, elderly guests and children first, and the host last.
- Handle service ware correctly, holding cutlery by the handles and glasses by the stem or base, never touching the eating surfaces or the rims.
- Serve all dishes at the correct temperature, hot food hot and cold food cold, and as promptly as possible.
- Maintain a clean, tidy and courteous manner, keeping the table neat and attending to guests politely throughout the meal.
Tambaya 6 Rahoto
(a) List and explain the three types of customers in catering industry.
(b) List two examples each of any two types listed in 3(a) above.
(a) Three types of customers in the catering industry
- Residential (captive) customers: people who are more or less obliged to use the catering service where they are, and who therefore have little or no choice of another outlet at that time.
- Non-residential (free or non-captive) customers: people who are free to choose whether or not to buy and where to buy, and who use a catering outlet by their own free will.
- Semi-captive customers: people who have some freedom of choice but are restricted by the situation they are in, so they must eventually make a choice within a limited range.
(b) Two examples each of any two types listed above
Residential (captive) customers:
- Patients in a hospital.
- Boarding-school students in a school dining hall (prisoners in a prison are also acceptable).
Semi-captive customers:
- Air travellers who must eat from the food offered on board an aircraft or at the airport.
- Passengers on a long-distance train or ship who choose from the outlets available to them.
Bayanin Amsa
(a) Three types of customers in the catering industry
- Residential (captive) customers: people who are more or less obliged to use the catering service where they are, and who therefore have little or no choice of another outlet at that time.
- Non-residential (free or non-captive) customers: people who are free to choose whether or not to buy and where to buy, and who use a catering outlet by their own free will.
- Semi-captive customers: people who have some freedom of choice but are restricted by the situation they are in, so they must eventually make a choice within a limited range.
(b) Two examples each of any two types listed above
Residential (captive) customers:
- Patients in a hospital.
- Boarding-school students in a school dining hall (prisoners in a prison are also acceptable).
Semi-captive customers:
- Air travellers who must eat from the food offered on board an aircraft or at the airport.
- Passengers on a long-distance train or ship who choose from the outlets available to them.
