WAEC SSCE - Catering Craft Practice - 2021 (Essay)

Bayanin Amsa

(a) Three types of fortified wine

• Sherry
• Port
• Madeira (vermouth and marsala are also acceptable)

Fortified wines are wines to which a spirit, usually brandy, has been added to raise the alcohol content.

(b) Five factors that influence the taste and quality of wine

• The type or variety of grape used.
• The nature of the soil and the climate of the vineyard where the grapes are grown.
• The method of production or vinification (including fermentation).
• The age and maturity of the wine and how it is stored.
• The degree of ripeness of the grapes at the time of harvest.

Bayanin Amsa

(a) Two security risks in the catering industry

• Theft or pilfering of food, cash, equipment or guests' property.
• Entry of intruders or unauthorised persons, which can lead to armed robbery or damage.

(b) Four responsibilities of an employer regarding the safety of workers

• Provide a safe working environment with equipment that is well maintained and in good order.
• Provide protective clothing and safety equipment (such as gloves, aprons and non-slip footwear).
• Train staff in safe working procedures and the correct use of equipment.
• Provide first-aid facilities and firefighting equipment, and display clear safety rules and signs.

(c) Two classes of fire

• Class A (fires involving solid materials such as wood and paper)
• Class B (fires involving flammable liquids such as oil and petrol)

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The diagram shows a menu card headed THE RESTAURANT - YOU ARE WELCOME (dated 10-10-2018), listing the following dishes each against its own price:

The card also states 30 mins cooking time and closes with Bon Appetit!.

(a) Type of menu illustrated

This is an a la carte menu. The decisive evidence is that every individual dish carries its own separate price (for example the Poached Egg at \(\text{N}150.00\) and the Grilled Fillet Steak at \(\text{N}175.00\)), and the note 30 mins cooking time shows the dishes are cooked freshly to order rather than served as one pre-set, single-price meal. A table d'hote menu, by contrast, would give a fixed inclusive price for a complete meal, which is not what the card shows.

(b) Three characteristics of an a la carte menu

• Each dish is listed and priced separately, so the diner pays only for the specific items chosen (here the total for any selection is the sum of the chosen prices).
• Dishes are cooked to order (freshly prepared on request), which is why a waiting time is stated (\(30\) minutes cooking time).
• It offers a wider range of choice and is generally more expensive than a fixed-price meal, because the customer can pick any combination of courses.

(c) Two methods of cooking used in the menu

1. Poaching - shown by the Poached Egg, in which the food is cooked gently in liquid held just below boiling point.
2. Grilling - shown by the Grilled Fillet Steak, in which the food is cooked by direct radiant heat.

(Braising, as in the Braised Liver, and boiling, as in the Porridge, are further methods present on the card.)

(d) Two food nutrients that can be sourced from the menu

• Protein - obtained from the Poached Egg, Braised Liver and Grilled Fillet Steak, needed for growth and repair of body tissues.
• Carbohydrate - obtained from the Porridge, which supplies energy to the body.

(Additionally, the Fresh Orange Juice supplies vitamin C and the Braised Liver supplies the mineral iron, so vitamins and minerals are also available.)

Bayanin Amsa

(a) Two types of shell fish

• Crab
• Prawn (lobster, shrimp, crayfish, oyster or mussel also acceptable)

(b) Three classes of fish

• White fish: These are lean fish that store their oil in the liver rather than the flesh, so the flesh is white and low in fat. Examples are cod, sole, hake and whiting.
• Oily (fatty) fish: These have oil distributed throughout the flesh, which is usually darker and richer. Examples are mackerel, herring, sardine and salmon.
• Shell fish: These have a hard outer shell instead of a backbone. They include crustaceans such as crab, lobster and prawn, and molluscs such as oyster and mussel.

Bayanin Amsa

(a) One use of each kitchen utensil

• (i) Sieve: To sift flour and other dry ingredients, separating fine particles from coarse ones and removing lumps.
• (ii) Colander: To drain water from washed or boiled foods such as vegetables, rice or pasta.
• (iii) Egg slicer: To cut hard-boiled eggs into neat, even slices.
• (iv) Chopping board: A surface on which food is cut or chopped, protecting the work table and the knife edge.

(b) Meaning of the French terms

• (i) Carte du jour: Card or menu of the day.
• (ii) Au jour: Of the day (referring to the fresh or daily preparation).
• (iii) Poulet: Chicken.
• (iv) Croutons: Small cubes of fried or toasted bread used as a garnish for soups and salads.

Bayanin Amsa

(a) Use of each item on a dining table

• (i) Place card: It shows the name and seating position of a particular guest so that each person sits at the place assigned to them.
• (ii) Wine list: It presents the range of wines and other drinks available, with their prices, so that the customer can make a choice.
• (iii) Napkin (serviette): It protects the guest's clothing and is used to wipe the mouth and hands during the meal; it also adds decoration to the cover.

(b)(i) Two classes of table service

• Silver (English) service
• Plate (American) service

(b)(ii) One example

In silver service the waiter serves the food from a flat or dish onto the guest's plate at the table using a service spoon and fork.

(c) Two types of spoons used in the service area

• Table (service) spoon
• Dessert spoon (soup spoon or tea spoon also acceptable)