WAEC SSCE - Catering Craft Practice - 2018 (Alternative to Practical Work)

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(a) Eight types of breakfast menu

1. Continental breakfast
2. English (full) breakfast
3. American breakfast
4. Indian breakfast
5. Buffet breakfast
6. Vegetarian breakfast
7. Fork (or brunch) breakfast
8. Health or diet breakfast

(b) Eight items found on a continental breakfast cover

1. Side plate
2. Side knife (small knife)
3. Tea or coffee cup and saucer
4. Teaspoon
5. Slop basin or preserve dish
6. Sugar bowl and tongs
7. Butter dish
8. Table napkin (serviette)

A cruet (salt and pepper) and the tablecloth complete the cover.

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(a) Four types of pasta

1. Spaghetti
2. Macaroni
3. Lasagne
4. Ravioli

Others include noodles, penne and vermicelli.

(b) Six types of sauces that could be served with pasta

1. Bolognese sauce (meat sauce)
2. Napolitaine (tomato) sauce
3. Bechamel (white) sauce
4. Carbonara sauce
5. Cheese sauce (mornay)
6. Pesto sauce

(c) Six methods of meat preservation

1. Refrigeration (chilling)
2. Freezing
3. Salting (curing)
4. Smoking
5. Drying (dehydration)
6. Canning (bottling)

Pickling is a further method.

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(a) Six processes associated with cold preparation

1. Washing and cleaning of raw items
2. Peeling and cutting (slicing, dicing, shredding)
3. Marinating
4. Mixing or tossing (as in salads)
5. Garnishing and decorating
6. Chilling or refrigerating

(b) Three general rules for cold preparation

1. Maintain strict hygiene: use clean hands, clean utensils and clean surfaces to avoid contamination, since the food is not cooked afterwards.
2. Keep foods properly chilled before, during and after preparation, and do not leave them long at room temperature.
3. Prepare cold dishes as near to service time as possible and use fresh, good-quality ingredients to keep them attractive and safe.

(c) Two types of hors d'oeuvres

1. Single (plain) hors d'oeuvre, for example smoked salmon or prawn cocktail.
2. Hors d'oeuvre varies (a selection of mixed cold appetisers served together).

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(a) Eight types of vegetable cuts

1. Julienne (thin matchstick strips)
2. Brunoise (small dice)
3. Macedoine (larger even dice)
4. Jardiniere (short batons)
5. Paysanne (thin even shapes)
6. Chiffonade (finely shredded leaves)
7. Mirepoix (roughly cut base vegetables)
8. Concasse (skinned, deseeded and diced tomato)

(b) Eight examples of herbs used in food preparation

1. Parsley
2. Thyme
3. Basil
4. Rosemary
5. Mint
6. Bay leaf
7. Sage
8. Chives

Tarragon and coriander are further examples.

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(a) Names of the equipment

• I: Scoop
• II: Soup bowl
• III: Measuring (weighing) scale
• IV: Measuring jug

(b) One use of each

• I (scoop): serves equal, rounded portions of ice cream or mashed potato.
• II (soup bowl): holds a measured single serving of soup, porridge or cereal for the table.
• III (measuring scale): weighs food items so that each portion is of an exact, uniform weight.
• IV (measuring jug): measures out an exact quantity of liquid for each portion or recipe.

(c) Four points to note when correcting a cream soup

1. Seasoning: taste and adjust the salt and pepper before serving.
2. Consistency (thickness): thin a too-thick soup with stock or milk, and thicken a thin one with a little roux.
3. Colour: keep the soup a pale, appetising cream colour and correct it if it is too dark.
4. Temperature: serve the soup piping hot at the correct serving temperature.

The texture should also be smooth and free from lumps.