WAEC SSCE - Catering Craft Practice - 2016

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The main duty of a person who carries out customer check in and out of a hotel is a receptionist. A receptionist is typically the first point of contact for guests and plays a crucial role in ensuring that they have a pleasant and comfortable stay at the hotel. When guests arrive, the receptionist greets them, asks for their reservation information, and checks them into their rooms. The receptionist provides guests with information about the hotel facilities, such as restaurants, bars, and spa services, and answers any questions they may have about their stay. When guests are ready to check out, the receptionist handles the process of closing out their account, including charging any additional fees, and providing them with a receipt for their stay. In summary, a receptionist is responsible for ensuring that guests have a smooth and hassle-free check-in and check-out experience at the hotel.

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The examples given - stout, ale, lager, and porter - are all types of beer. Beer is an alcoholic drink made by fermenting grains such as barley or wheat. The fermentation process creates alcohol and carbon dioxide, which gives the beer its characteristic fizzy texture. Different types of beer can be distinguished by the type of yeast used, the specific grains used, and the brewing process. For example, stouts are dark, rich beers made from roasted barley, while lagers are lighter and crisper, brewed at colder temperatures than ales. Porters are similar to stouts but are often less rich and have a lower alcohol content. Liquor and liqueur are different from beer. Liquor refers to distilled alcoholic drinks like whiskey or vodka, while liqueur refers to sweet, flavored alcoholic drinks like Kahlua or Bailey's. Spirits are another term used to refer to distilled alcoholic drinks.

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Commercial catering establishments are businesses that provide food services to customers outside of their homes. These establishments are traditionally known for being profit operations, which means they are focused on making money by selling food to customers. They typically provide food preparations services, meaning they prepare and cook meals for their customers. While some catering establishments may offer training programs for their employees, their main goal is not to train people. Instead, they are focused on satisfying guests by providing them with high-quality food and excellent customer service. Ultimately, the success of a commercial catering establishment depends on its ability to generate revenue and provide a positive dining experience for its customers.

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Prior to planning a menu, the location of the establishment must be considered. This is because the location can have a significant impact on the availability and affordability of ingredients, as well as cultural and regional food preferences. For example, a restaurant located in a coastal area may have easy access to fresh seafood, while a restaurant located in a landlocked area may need to source seafood from further away, making it more expensive. Task in formal menu preparation should also be considered. This involves determining the purpose of the menu, such as whether it is for a special occasion or event, or if it is a regular menu for the restaurant. The style and format of the menu may differ depending on the occasion, and the dishes offered may also vary. Writing the menu is an important step in the menu planning process, but it should not be the first consideration. Before writing the menu, it is important to consider factors such as the target audience, budget, and available ingredients. While having excellent cooks is certainly important, it is not necessarily a prerequisite for menu planning. The menu should be designed based on the capabilities and strengths of the kitchen staff, but it should also take into account the availability and cost of ingredients, as well as the preferences of the target audience.

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The best method for cooking bean pudding is steaming. Steaming is a gentle and slow cooking method that ensures even cooking and helps retain the natural flavor and nutrients of the food. When making bean pudding, the mixture of bean flour, spices, and water is usually poured into a greased container and covered with foil or a tight-fitting lid. The container is then placed in a steamer basket or a pot with a small amount of boiling water, and cooked over low heat until the pudding is firm and cooked through. Steaming is also a healthier cooking method compared to other methods like grilling or roasting, which can add extra calories and fat to the food. In summary, steaming is the best method for cooking bean pudding as it helps retain the natural flavor and nutrients of the food, ensures even cooking, and is a healthier cooking method.

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A large fixed equipment in the kitchen is a hot cupboard. A hot cupboard is a large piece of equipment that is used to keep cooked food warm before serving. It is usually made of stainless steel and consists of a cabinet with shelves inside that are heated by either hot water pipes or electrical elements. Food can be placed inside the cupboard to keep it at a constant temperature until it is ready to be served. Hot cupboards are often used in commercial kitchens, such as in restaurants, hotels, and catering businesses, to keep large quantities of food warm and ready to serve to customers.

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Event management is the process of planning, organizing, and executing an event from start to finish. It involves coordinating all the necessary elements to ensure that the event runs smoothly and successfully. This includes making prior fixed arrangements such as selecting the event date, venue, and setting a budget. Additionally, food and beverage arrangements must be made to ensure that the guests are well-fed and satisfied. Arrangements are made without conclusion, meaning that the event managers must be flexible and adaptable to any changes or unexpected circumstances that may arise during the event. Lastly, some arrangements may be concluded after the event, such as the finalization of payments and evaluations of the event's success. In summary, event management involves planning and executing an event to ensure that it meets its objectives, fulfills the needs of its attendees, and creates a positive experience for all involved.

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Bread rolls are usually served with soups. Bread rolls are small, round pieces of bread that can be sliced open and filled with butter or other spreads. They are commonly served as a side dish or accompaniment to a main course meal. When served with soups, the bread rolls can be dipped into the soup or used to mop up the remaining soup in the bowl. This combination is a popular and tasty way to enjoy bread rolls and soups together. While bread rolls can also be served with seasonings, sweets or sauces, the most common pairing is with soups.

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In catering, accommodation usually refers to providing paid lodging to customers. This can be in the form of a hotel room, a guesthouse, or any other type of accommodation that is suitable for temporary stay. The goal of accommodation in catering is to provide customers with a comfortable and convenient place to rest and sleep during their travels or when attending events. The accommodation may also offer other amenities such as room service, breakfast, and access to other facilities such as a pool or gym. The main objective of providing accommodation in catering is to ensure that customers have a pleasant experience while staying at the establishment.

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Hanging meat is a traditional method used by butchers to improve the quality and taste of meat. It involves allowing the meat to rest for a period of time after it has been slaughtered, so that it can go through a process called aging. During this time, enzymes in the meat break down the muscle tissue and connective tissue, making the meat more tender. Hanging the meat also allows any excess moisture to evaporate, which concentrates the flavor and creates a firmer texture. Additionally, hanging the meat can help to enable the blood to congeal and facilitate jointing. It does not, however, increase leanness, as this is determined by the breed and diet of the animal. In summary, hanging meat is not strictly necessary, but it can improve the quality and taste of the meat by making it more tender and flavorful.

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The use of gloves to remove cooking pots from the fire is to prevent burns. When cooking, pots and pans can become very hot, especially when placed over an open flame or on a stove. If you try to remove a hot pot or pan with your bare hands, you risk getting burned. Burns can cause pain, blistering, and even permanent scarring. Gloves provide a barrier between your skin and the hot pot, preventing direct contact with the heat. This reduces the risk of burns and keeps your hands safe. Additionally, gloves can also provide a better grip on the pot or pan, reducing the likelihood of dropping it and causing further injury. In summary, the use of gloves to remove cooking pots from the fire is essential to prevent burns and keep the cook's hands safe.

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When planning a menu, repetition of ingredients should be avoided. This means that the same ingredient should not be used in multiple dishes on the menu. Repetition of ingredients can make the menu seem boring and limit the choices for customers who have dietary restrictions or preferences. It is important to create variety in the menu and offer different options to satisfy customers. Special days, price range, and the size of the establishment are all important factors to consider when planning a menu. Special days can offer opportunities to create seasonal or themed menus that can attract customers. The price range should be considered to ensure that the menu is affordable and competitive in the market. The size of the establishment should be considered to ensure that the kitchen can handle the volume of food that is needed and that the menu can be executed efficiently.

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Portion control means serving a specific and appropriate amount of food to customers. This ensures that each customer receives the same amount of food, and helps to manage food costs, reduce waste, and maintain consistency in the presentation and quality of food. Portion control is essential in the foodservice industry because it helps to control costs by reducing the amount of food given out, which in turn increases profit. By serving equal quantities of food, customers are more likely to be satisfied with their meal and are less likely to waste food. Additionally, by using spoons or other portion control tools to dish out food, servers can ensure that they are providing accurate portions and minimizing over- or under-serving. Proper portion control is also important for promoting healthy eating habits, as it helps to control calorie intake and prevent overeating. By managing portion sizes, restaurants can help customers make healthier choices and maintain a balanced diet.

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Brunch is the meal consumed between breakfast and lunch. It typically takes place during late morning or early afternoon and is a combination of breakfast and lunch foods. Brunch is a popular social activity that allows people to gather and enjoy a leisurely meal on weekends or holidays. It is often served buffet-style and includes dishes such as eggs, bacon, pancakes, waffles, sandwiches, salads, and pastries. Brunch has become a popular trend in many cultures and is enjoyed by people of all ages.

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Blanching is a cooking process that involves dipping vegetables or fruits in boiling water for a short period of time, usually a few seconds to a minute, and then immediately transferring them to ice water to stop the cooking process. The purpose of blanching is to partially cook the food, which can help preserve its color, texture, and nutritional content. It can also help to remove any dirt, bacteria or enzymes that may be present on the food.

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Cream caramel is a type of sweet dessert that consists of a custard base topped with a layer of caramel. The custard is made with ingredients such as milk, cream, eggs, and sugar, and is usually flavored with vanilla or other flavorings. The caramel layer is made by melting sugar and then allowing it to cool and harden on top of the custard. Cream caramel is a popular dessert in many countries and is often served chilled. It is known by different names in different parts of the world, such as crème caramel in France, flan in Spain, and caramel pudding in some parts of Asia. Cream caramel is a delicious and classic dessert that is enjoyed by many people around the world.

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Children require more body-building foods than adults because they are still growing and developing. Body-building foods contain protein, which is essential for building and repairing muscles, bones, and tissues. As children grow, their bodies need more protein to support the growth and development of their bones, muscles, and other tissues. While all types of food are important for children's health, body-building foods are particularly important because they help children develop strong muscles and bones, which are essential for physical activity and overall health. Examples of body-building foods include meat, fish, eggs, dairy products, nuts, and beans. However, it's important for children to have a balanced and varied diet that includes all types of food, including energy-giving foods, regulatory foods, and protective foods. Energy-giving foods provide the fuel that children need to be active and play, while regulatory foods help maintain healthy body functions like digestion and metabolism. Protective foods contain vitamins and minerals that support the immune system and help protect against disease.

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The characteristic flavor in herbs is provided by their essential oils. Essential oils are aromatic compounds found in many different parts of plants such as the leaves, stems, flowers, roots, and seeds. These oils are responsible for the unique and distinct flavors and aromas of different herbs. When you crush or bruise a fresh herb, you can release its essential oils, which are volatile and can easily evaporate. Essential oils are often used in cooking and herbal medicine because they can have various beneficial properties such as anti-inflammatory, antibacterial, and calming effects. On the other hand, pollen grains are small particles that are responsible for fertilization in plants and do not have any significant flavor or aroma. Flower buds can have a mild taste and aroma, but they are not as potent as essential oils. Macerated oils are created by soaking herbs in oils, but they do not contain the same volatile compounds as essential oils, and therefore they do not provide the same characteristic flavor.

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The term catering means the business of providing foods and drinks for people. Catering can range from small-scale events like birthday parties and family gatherings to large-scale events like weddings, corporate functions, and festivals. Catering companies provide a variety of services, including menu planning, food preparation, delivery, and setup, as well as cleanup after the event. The main goal of catering is to provide high-quality, delicious food and beverages that meet the needs and preferences of the clients and their guests. Catering can be a challenging business that requires excellent organizational, communication, and customer service skills, as well as a strong knowledge of food safety and sanitation practices.

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Sea catering is an example of transport catering. This refers to the provision of food and beverage services to people who are traveling by sea, such as passengers and crew members on a cruise ship or cargo vessel. Sea catering involves providing a range of meals and snacks to passengers and crew members throughout their journey, which may include breakfast, lunch, dinner, and snacks. The catering may be provided by the ship's staff or by an external catering company. The aim is to ensure that the passengers and crew members are well-fed and satisfied during their voyage.

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A kitchen equipment that saves time and energy is referred to as a "labour saving device". This is because it helps to reduce the amount of manual work that needs to be done during cooking, such as chopping vegetables, stirring food or mixing ingredients. By automating some of these tasks, labour saving devices can save you time and energy, making cooking faster and easier. Examples of labour saving devices include food processors, blenders, and electric mixers. These appliances can help to make meal preparation quicker and more efficient, giving you more time to enjoy your food and other activities.

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Windows in the kitchen should be screened to prevent the entry of insects. Insects are attracted to food and cooking smells in the kitchen. They can easily enter through open windows, which can be a nuisance and a health hazard. For example, flies can carry disease-causing bacteria and contaminate food. By installing screens on kitchen windows, you can keep insects out while still allowing fresh air to circulate. Screens are designed to allow air to pass through but prevent insects from entering. Therefore, screening your kitchen windows is a simple and effective way to maintain a clean and hygienic cooking environment.

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The hood on cooking ranges is designed to extract smoke, fumes, and heat from the cooking area. When cooking, smoke and fumes can be produced from the food being cooked, especially when using high heat or oil. These fumes can be harmful to inhale and can also cause unpleasant odors in the kitchen. The hood on the cooking range helps to remove these fumes and smoke by drawing them up and away from the cooking surface. Additionally, the hood helps to remove excess heat from the kitchen. Cooking can generate a lot of heat, which can be uncomfortable for the cook and can also affect the temperature of the surrounding areas. The hood helps to remove this excess heat by sucking it up and venting it outside. In summary, the hood on cooking ranges is designed to extract smoke, fumes, and heat from the cooking area, making the kitchen a safer and more comfortable place to cook.

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Excessive loss of blood can be prevented by holding points together in case of cuts. Cuts occur when the skin is accidentally or deliberately cut or lacerated, causing bleeding. The bleeding can be severe, especially if the cut is deep or in a sensitive area with many blood vessels. By holding the points together, pressure is applied to the wound, which can help to stop the bleeding. This is called direct pressure. To apply direct pressure, you should use a clean cloth or sterile dressing, and press down firmly on the wound with your hand. If the cloth becomes soaked with blood, do not remove it. Instead, place another cloth on top and continue to apply pressure. It's important to seek medical attention if the bleeding is severe or if the cut is deep, as stitches may be necessary to help the wound heal properly. If you're unsure about the severity of the cut, it's best to seek medical attention to be safe.

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Careful usage and periodic checks are the most important factors in maintaining kitchen equipment. Proper and careful usage of equipment ensures that it lasts longer and performs optimally. For example, using knives to cut food on surfaces other than a cutting board can quickly dull the blades and damage the equipment. On the other hand, using equipment according to their intended purpose can prolong their lifespan and prevent unnecessary wear and tear. Periodic checks involve regular inspections of the equipment to identify any signs of wear, damage or malfunction. This enables you to address issues early, prevent further damage and avoid costly repairs or replacement. Wiping equipment with brine solution or powdered abrasive can help to remove stains, grime, and dirt, but these measures are not sufficient on their own. Proper usage and regular checks are the most important aspects of equipment maintenance.

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Disorderliness in the kitchen can cause accidents by making it difficult to find necessary utensils, ingredients, or tools. It can also create tripping hazards, such as items left on the floor, which could cause someone to fall. High concentration, especially when cooking or using sharp knives, can cause accidents because it may lead to a lack of focus on other potential hazards in the kitchen, like hot surfaces or open flames. A flat floor is generally considered to be safe in the kitchen, but if it is wet or has spills, it can become very slippery and increase the risk of falls. Bright light bulbs can actually help prevent accidents in the kitchen by making it easier to see potential hazards and navigate the space safely. In conclusion, disorderliness and high concentration are potential hazards that can cause accidents in the kitchen, while a flat floor may be safe unless it is wet or slippery. Bright light bulbs can actually be helpful in preventing accidents in the kitchen.

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Sweetened and flavoured spirits are known as liqueurs. Liqueurs are alcoholic beverages that are made by infusing spirits with fruits, herbs, spices, flowers, or other flavorings, and then sweetening them with sugar. They typically have a lower alcohol content than spirits and are often served as aperitifs or digestifs. Examples of liqueurs include Grand Marnier, Cointreau, and Kahlua.

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The options listed are examples of the lodging sector. The lodging sector refers to businesses or establishments that provide temporary accommodation or lodging to guests for a fee. Hotels, motels, guest houses, and brothels are all examples of lodging establishments. Hotels typically offer a wide range of amenities and services such as restaurants, room service, and recreational facilities. Motels are typically located near highways and offer convenient, affordable lodging for travelers. Guest houses are typically smaller and more intimate than hotels, offering a more personal experience for guests. Brothels are establishments where individuals pay for sexual services, and while not legal in many places, they still fall under the category of lodging establishments. In summary, the options listed are all examples of businesses that provide temporary accommodation or lodging to guests, and therefore fall under the category of the lodging sector.

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(a) One use of each kitchen equipment

• Bain-marie: it holds prepared foods, soups and sauces hot over hot water without letting them dry out or burn, keeping them ready for service.
• Wooden spoon: it is used to stir and mix foods during cooking without scratching the pan or conducting heat to the hand.

(b) Two ways each of caring for the following kitchen equipment

Oven cloth

1. Wash, dry and keep it clean; never use it wet, as a damp cloth conducts heat and can scald the hands.
2. Store it in a dry place and use it only for handling hot utensils, not for wiping surfaces.

Baking tray

1. Wash, dry thoroughly and grease or oil lightly after cleaning to prevent rust.
2. Store flat in a dry place and avoid scraping it with sharp metal tools.

Sauce pan

1. Wash immediately after use, rinse and dry well before storing.
2. Remove burnt food by soaking, not by scraping with sharp objects, and store with lids to keep them clean.

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(a) Definition of poultry

Poultry refers to domesticated birds reared for their meat and eggs, such as chicken, turkey, duck, goose and guinea fowl. In catering, the term describes the flesh of these birds used as food.

(b) Four points to consider when choosing poultry

1. The bird should be fresh, with a pleasant smell and no unpleasant odour.
2. The flesh should be firm and plump with a good, even covering of meat on the breast.
3. The skin should be clean, unbroken and free from bruises, blemishes and stubs of feathers.
4. A young, tender bird should have a flexible breastbone (pliable tip) and smooth, moist legs.

(c) Four methods suitable for cooking poultry

1. Roasting
2. Grilling
3. Frying
4. Boiling or steaming (poaching)

Braising and stewing are also suitable, especially for older birds.

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(a) Three duties of the head chef in a hotel

1. Takes overall charge of the kitchen, organises it into sections and supervises all kitchen staff.
2. Plans the menus, compiles food requisitions and controls food cost and portion sizes.
3. Maintains standards of hygiene, quality and discipline, and trains the kitchen team.

(b) Five responsibilities of members in a catering team

1. Co-operation and teamwork: each member works harmoniously with others so that duties are completed smoothly.
2. Carrying out assigned duties: every member performs his or her allotted tasks correctly and on time.
3. Maintaining personal and food hygiene: keeping themselves, their uniform and the work area clean and safe.
4. Observing punctuality and discipline: reporting for duty on time and following instructions and house rules.
5. Providing good customer service: being courteous, honest and helpful so that customers are satisfied and the good name of the establishment is upheld.

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(a) Definition of food poisoning

Food poisoning is an acute illness of the digestive system caused by eating food or drink contaminated with harmful bacteria, their toxins, viruses, poisonous chemicals or poisonous plants and animals. It is usually marked by symptoms such as abdominal pain, vomiting, diarrhoea and fever within a short time of eating the affected food.

(b) Four instances when food handlers should thoroughly wash their hands

1. Before starting work and before handling or preparing food.
2. After visiting the toilet.
3. After handling raw food such as meat, fish or poultry.
4. After coughing, sneezing, blowing the nose, or handling refuse and dirty equipment.

(c) Four parts of the body through which food can be contaminated

1. The hands and fingers (especially with dirty or cut skin)
2. The nose
3. The mouth
4. The hair and skin (and the ears)

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(a) Four types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Banquet (function) menu

(b) Four uses of food accompaniments

1. They improve and complement the flavour and taste of the main dish.
2. They aid digestion of rich or heavy foods (for example apple sauce with roast pork).
3. They improve the appearance and add variety of colour and texture to the dish.
4. They increase the nutritional value and give the diner a choice to suit personal taste.

(c) Definition of a menu card

A menu card is a printed or written list of the dishes and drinks available or to be served at a meal, usually arranged in the order of courses and often showing the prices. It serves as a guide from which the customer makes a choice and as a means of communication between the kitchen and the guest.

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(a) Four methods of food and beverage service

1. Table (waiter) service, for example silver service and plate service.
2. Self-service (buffet or cafeteria service).
3. Counter or bar service.
4. Assisted service and tray or trolley service (as in gueridon or room service).

(b) Four pieces of information usually found on a wine bottle

1. The name and type or brand of the wine.
2. The vintage (year the grapes were harvested).
3. The country or region of origin.
4. The alcoholic strength (percentage by volume) and the volume of the contents.

The name of the producer or bottler is also shown.

(c) Four types of alcoholic wine

1. Red wine
2. White wine
3. Rose wine
4. Sparkling wine (for example Champagne)

Fortified wines such as sherry and port are further examples.