WAEC SSCE - Catering Craft Practice - 2020
Ajụjụ 1 Ripọtì
The purpose of portioning in a catering establishment is to
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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.
Ajụjụ 4 Ripọtì
Which of the food items are suitable for steaming?
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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.
Ajụjụ 13 Ripọtì
Sweet dishes served as a last course are called
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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.
The appropriate utensil for 'egg wash' is labelledAjụjụ 16 Ripọtì
The fleshy sweet product of a plant is called
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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.
Ajụjụ 20 Ripọtì
While working, it is prohibited for food handlers to touch
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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.
Ajụjụ 21 Ripọtì
A suitable type of milk for an overweight person is
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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.
The diagram in Fig. 1 is an example ofAjụjụ 25 Ripọtì
One of the factors that influence the choice of cooking equipment is
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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.
Ajụjụ 26 Ripọtì
As a health and safety precaution in a catering establishment, an open wound should always be
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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.
Ajụjụ 27 Ripọtì
An example of a non-alcoholic beverage is
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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.
Ajụjụ 30 Ripọtì
Cream caramel is an example of
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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.
Ajụjụ 32 Ripọtì
Find the total cost of 17 plates of jollof rice at N550.00 per plate.
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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.
Ajụjụ 34 Ripọtì
In which of the following scenarios is a first aider mostly needed?
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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.
Ajụjụ 35 Ripọtì
Soft and juicy poultry meat is best obtained from
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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.
A common characteristic of both types of catering in Figs.1 and 2 is that theyAjụjụ 37 Ripọtì
Which of the following factors affects menu planning?
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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 isAjụjụ 40 Ripọtì
Which of the following reasons will make mayonnaise curdle during preparation?
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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.
Ajụjụ 41 Ripọtì
Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:
These are common culinary terms used in professional catering.
(a) Hors d'oeuvre: A small, appetising first course or appetiser served in a modest quantity at the beginning of a meal. Its purpose is to stimulate the appetite before the main courses. Examples include a small portion of salad, prawn cocktail or stuffed eggs.
(b) Fricassee: A white stew in which pieces of white meat such as poultry, veal or rabbit are cooked gently in a white stock or sauce. The meat is not browned first; it is cooked in its own thickened cream or veloute sauce.
(c) Croutons: Small cubes or shapes of bread that have been fried in fat or toasted until crisp and golden. They are used as a garnish or accompaniment for soups and salads.
(d) Baste: To spoon or brush fat, stock, marinade or the food's own juices over meat, poultry or fish during roasting or grilling. Basting keeps the food moist, prevents drying, and improves colour and flavour.
Akọwa Nkọwa
These are common culinary terms used in professional catering.
(a) Hors d'oeuvre: A small, appetising first course or appetiser served in a modest quantity at the beginning of a meal. Its purpose is to stimulate the appetite before the main courses. Examples include a small portion of salad, prawn cocktail or stuffed eggs.
(b) Fricassee: A white stew in which pieces of white meat such as poultry, veal or rabbit are cooked gently in a white stock or sauce. The meat is not browned first; it is cooked in its own thickened cream or veloute sauce.
(c) Croutons: Small cubes or shapes of bread that have been fried in fat or toasted until crisp and golden. They are used as a garnish or accompaniment for soups and salads.
(d) Baste: To spoon or brush fat, stock, marinade or the food's own juices over meat, poultry or fish during roasting or grilling. Basting keeps the food moist, prevents drying, and improves colour and flavour.
Ajụjụ 42 Ripọtì
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.
The menu as shown on the illustration
CATERING CRAFT RESTAURANT, Wednesday 4th March, 2020
- First course: Mushroom soup or Tomato soup
- Main course: Shredded cabbage, Diced buttered potato, Braised silver side of beef
- Sweet course: Slices of pawpaw or Cut of orange
- Fixed price: \( \text{N}3{,}500.00 \)
(a) Three reasons why the menu is suitable for the aged
- The foods are soft and easy to chew and swallow. The aged usually have weak or missing teeth (poor dentition), so soft items such as soup, shredded cabbage, diced buttered potato, moist braised beef and ripe pawpaw put no strain on the gums.
- The foods are easily digestible. Digestion slows down in old age, so light, well cooked and moist dishes like soup and braised beef are gentle on the digestive system and are readily absorbed.
- The portions are small and the meal is light. The aged have a reduced appetite and lower energy needs because they are less active, so the modest three-course serving supplies enough nourishment without overloading them.
(Other acceptable reasons: it is nutritionally balanced and provides a variety of nutrients; it contains fruit that supplies vitamins and fibre to prevent constipation, a common problem of the aged.)
(b) Two methods of cooking used for preparing the menu
- Braising was used for the silver side of beef (slow, moist cooking in a little liquid that tenderises the tough cut).
- Boiling was used for the diced potato (which is then buttered) and for making the soup.
(Simmering/stewing of the soup is also acceptable as a second method.)
(c) One micronutrient obtainable from the menu and one of its functions
Micronutrient: Vitamin C (ascorbic acid), obtained from the slices of pawpaw or the cut of orange (and from the cabbage).
Function: Vitamin C aids the healing of wounds and the formation of healthy connective tissue and blood vessels; it also helps the body absorb iron and protects against scurvy.
(Alternative acceptable answer: Iron, obtained from the beef, which helps in the formation of haemoglobin in red blood cells.)
(d) Class of menu illustrated in the diagram
The menu shown is a Table d'hote menu. This is because it offers a fixed set of courses at a single fixed price ( \( \text{N}3{,}500.00 \) ) with only a limited choice within each course (soup or soup, pawpaw or orange), which are the defining features of a table d'hote menu.
Akọwa Nkọwa
The menu as shown on the illustration
CATERING CRAFT RESTAURANT, Wednesday 4th March, 2020
- First course: Mushroom soup or Tomato soup
- Main course: Shredded cabbage, Diced buttered potato, Braised silver side of beef
- Sweet course: Slices of pawpaw or Cut of orange
- Fixed price: \( \text{N}3{,}500.00 \)
(a) Three reasons why the menu is suitable for the aged
- The foods are soft and easy to chew and swallow. The aged usually have weak or missing teeth (poor dentition), so soft items such as soup, shredded cabbage, diced buttered potato, moist braised beef and ripe pawpaw put no strain on the gums.
- The foods are easily digestible. Digestion slows down in old age, so light, well cooked and moist dishes like soup and braised beef are gentle on the digestive system and are readily absorbed.
- The portions are small and the meal is light. The aged have a reduced appetite and lower energy needs because they are less active, so the modest three-course serving supplies enough nourishment without overloading them.
(Other acceptable reasons: it is nutritionally balanced and provides a variety of nutrients; it contains fruit that supplies vitamins and fibre to prevent constipation, a common problem of the aged.)
(b) Two methods of cooking used for preparing the menu
- Braising was used for the silver side of beef (slow, moist cooking in a little liquid that tenderises the tough cut).
- Boiling was used for the diced potato (which is then buttered) and for making the soup.
(Simmering/stewing of the soup is also acceptable as a second method.)
(c) One micronutrient obtainable from the menu and one of its functions
Micronutrient: Vitamin C (ascorbic acid), obtained from the slices of pawpaw or the cut of orange (and from the cabbage).
Function: Vitamin C aids the healing of wounds and the formation of healthy connective tissue and blood vessels; it also helps the body absorb iron and protects against scurvy.
(Alternative acceptable answer: Iron, obtained from the beef, which helps in the formation of haemoglobin in red blood cells.)
(d) Class of menu illustrated in the diagram
The menu shown is a Table d'hote menu. This is because it offers a fixed set of courses at a single fixed price ( \( \text{N}3{,}500.00 \) ) with only a limited choice within each course (soup or soup, pawpaw or orange), which are the defining features of a table d'hote menu.
Ajụjụ 43 Ripọtì
(a) State three reasons for using disposables in' catering industry.
(b) State three hygienic precautions taken in the use of refrigerator.
(c) List two items for serving cocktail in the bar.
(a) Three reasons for using disposables in the catering industry
- They save time and labour because they do not need to be washed up after use.
- They improve hygiene and reduce the risk of cross-contamination since a fresh item is used each time.
- They are convenient and portable, which makes them ideal for outdoor events, parties and take-away service; there is also no breakage or replacement of crockery.
(b) Three hygienic precautions in the use of a refrigerator
- Clean the refrigerator regularly, inside and out, and defrost it to prevent build-up of ice and odours.
- Store raw and cooked foods separately, keeping cooked or ready-to-eat food above raw meat and fish to prevent dripping and cross-contamination.
- Cover all foods and do not overload the shelves, so that cold air can circulate and the correct temperature is maintained.
(c) Two items for serving cocktail in the bar
- Cocktail shaker.
- Cocktail glass (with a strainer or jigger/measure also acceptable).
Akọwa Nkọwa
(a) Three reasons for using disposables in the catering industry
- They save time and labour because they do not need to be washed up after use.
- They improve hygiene and reduce the risk of cross-contamination since a fresh item is used each time.
- They are convenient and portable, which makes them ideal for outdoor events, parties and take-away service; there is also no breakage or replacement of crockery.
(b) Three hygienic precautions in the use of a refrigerator
- Clean the refrigerator regularly, inside and out, and defrost it to prevent build-up of ice and odours.
- Store raw and cooked foods separately, keeping cooked or ready-to-eat food above raw meat and fish to prevent dripping and cross-contamination.
- Cover all foods and do not overload the shelves, so that cold air can circulate and the correct temperature is maintained.
(c) Two items for serving cocktail in the bar
- Cocktail shaker.
- Cocktail glass (with a strainer or jigger/measure also acceptable).
Ajụjụ 44 Ripọtì
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.
First set out the given figures. Sales (income) = N100,000. Cost of ingredients (food cost) = N25,000. Wages paid to staff (labour) = N40,000. Rent and utility bills (overhead) = N15,000.
(a) Overhead cost and labour cost
- Overhead cost = rent and utility bills = N15,000. Overheads are the running expenses of the business that are not the food itself or direct wages.
- Labour cost = wages paid to members of staff = N40,000.
(b) Net profit
Net profit is what remains from sales after all costs have been deducted.
Total costs = ingredients + labour + overhead = N25,000 + N40,000 + N15,000 = N80,000.
\[ \text{Net profit} = \text{Sales} - \text{Total costs} = 100{,}000 - 80{,}000 = N20{,}000 \]
(c) Percentage net profit
This expresses the net profit as a percentage of sales.
\[ \text{Percentage net profit} = \frac{\text{Net profit}}{\text{Sales}} \times 100 = \frac{20{,}000}{100{,}000} \times 100 = 20\% \]
Akọwa Nkọwa
First set out the given figures. Sales (income) = N100,000. Cost of ingredients (food cost) = N25,000. Wages paid to staff (labour) = N40,000. Rent and utility bills (overhead) = N15,000.
(a) Overhead cost and labour cost
- Overhead cost = rent and utility bills = N15,000. Overheads are the running expenses of the business that are not the food itself or direct wages.
- Labour cost = wages paid to members of staff = N40,000.
(b) Net profit
Net profit is what remains from sales after all costs have been deducted.
Total costs = ingredients + labour + overhead = N25,000 + N40,000 + N15,000 = N80,000.
\[ \text{Net profit} = \text{Sales} - \text{Total costs} = 100{,}000 - 80{,}000 = N20{,}000 \]
(c) Percentage net profit
This expresses the net profit as a percentage of sales.
\[ \text{Percentage net profit} = \frac{\text{Net profit}}{\text{Sales}} \times 100 = \frac{20{,}000}{100{,}000} \times 100 = 20\% \]
Ajụjụ 45 Ripọtì
State two importance of each of the following factors in menu structure.
(a) length; (b) design; (c) language; (d) presentation.
The structure of a menu affects how well it sells the food and satisfies the customer. Two points of importance are given for each factor.
(a) Length
- A menu of the right length gives the customer adequate choice without confusing or overwhelming them.
- A short, manageable list allows dishes to be prepared fresh, reduces wastage and speeds up service.
(b) Design
- An attractive design draws the customer's attention and reflects the image and class of the establishment.
- A good layout guides the customer's eye toward the chef's specials or high-profit dishes and makes the menu easy to read.
(c) Language
- Clear and correct language helps the customer understand exactly what each dish is, avoiding wrong orders and complaints.
- The choice of language or culinary terms (French, English or local) reflects the style and standard of the establishment.
(d) Presentation
- A neat, clean and well-spelt menu creates a good first impression and suggests good hygiene and professionalism.
- Good presentation acts as a selling tool, encouraging the customer to order more and enjoy the experience.
Akọwa Nkọwa
The structure of a menu affects how well it sells the food and satisfies the customer. Two points of importance are given for each factor.
(a) Length
- A menu of the right length gives the customer adequate choice without confusing or overwhelming them.
- A short, manageable list allows dishes to be prepared fresh, reduces wastage and speeds up service.
(b) Design
- An attractive design draws the customer's attention and reflects the image and class of the establishment.
- A good layout guides the customer's eye toward the chef's specials or high-profit dishes and makes the menu easy to read.
(c) Language
- Clear and correct language helps the customer understand exactly what each dish is, avoiding wrong orders and complaints.
- The choice of language or culinary terms (French, English or local) reflects the style and standard of the establishment.
(d) Presentation
- A neat, clean and well-spelt menu creates a good first impression and suggests good hygiene and professionalism.
- Good presentation acts as a selling tool, encouraging the customer to order more and enjoy the experience.
Ajụjụ 46 Ripọtì
The diagram above is a flow chart for different stages of food processes. In a sequential order, complete the chart With the following processes; Holding, Mis-en-place, Reheating, Preparation, Storage, Presentation, Cooking and Purchasing.
Flow chart for different stages of food processing.
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Flow chart for different stages of food processing.
