WAEC SSCE - Catering Craft Practice - 2015 (Alternative to Practical Work)

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(a) Four basic pieces of information required when recording an accident at work

1. Name and details of the injured person: the full name, job title and department of the victim, so that the record is traceable to a specific individual.
2. Date, time and exact location of the accident: where and when it happened within the establishment, which helps identify hazardous areas.
3. Nature and cause of the accident: a clear description of what happened, the type of injury sustained and how it occurred.
4. Treatment given and action taken: the first aid or medical attention provided, the name of the person who gave it, and any witnesses to the incident.

Recording these details in the accident book is a legal requirement and helps prevent a recurrence.

(b) Four steps to be taken when handling complaints

1. Listen attentively and calmly: allow the customer to state the complaint fully without interruption, showing genuine concern.
2. Apologise and show empathy: express regret for the inconvenience caused, remaining polite and never arguing with the guest.
3. Investigate and take corrective action: establish the facts, then put right the problem promptly (for example replace a dish or correct a bill).
4. Follow up and record the complaint: ensure the customer is satisfied, thank them for the feedback, and report the matter to management so it does not happen again.

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Eight orders of work in preparation for service (mise-en-place)

Before a restaurant opens, the service staff carry out the following tasks in order:

1. Report for duty on time, properly dressed and well groomed.
2. Sweep and clean the restaurant floor and dust the furniture.
3. Arrange the tables and chairs correctly in their positions.
4. Collect, wash and polish the silver, glassware and crockery.
5. Lay the tablecloths and set the covers (cutlery, glasses and cruets).
6. Prepare the sideboard (dumb waiter) with the equipment and accompaniments needed for service.
7. Fold the napkins and arrange them neatly on the covers.
8. Place the condiments, flowers and decorations, then make a final check of the whole room before service begins.

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(a) Eight equipment found in the bar

1. Cocktail shaker
2. Ice bucket and ice tongs
3. Bar blender or mixer
4. Corkscrew and bottle opener
5. Measuring jigger (spirit measure)
6. Assorted glasses (wine, beer, cocktail, tumblers)
7. Wine cooler or refrigerator
8. Bar strainer and bar spoon

Others include the optic and dispenser, muddler, coasters and the soda gun.

(b) Four important points in the maintenance and care of kitchen equipment

1. Clean equipment immediately after use: wash, rinse, dry and store to prevent food residue, rust and bacterial growth.
2. Use each equipment only for its intended purpose: avoid misuse that leads to damage, and follow the manufacturer's instructions.
3. Carry out regular servicing and repairs: lubricate moving parts, sharpen blades, and repair faults promptly to keep equipment safe and efficient.
4. Store equipment correctly: keep in a clean, dry place, stack safely to prevent breakage, and disconnect electrical equipment from the power supply after use.

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(a) Four accompaniments that go with fish

• Lemon wedges
• Tartare sauce
• Brown bread and butter
• Hollandaise sauce (vinegar, cayenne pepper or chips also acceptable)

(b) Four points to note in making a cocktail

• Use the correct measures and proportions of each ingredient.
• Use fresh, good-quality ingredients and chilled glasses or ice.
• Shake or stir the mixture as required, and do not overfill the glass.
• Garnish attractively and serve the cocktail immediately.

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(a) Five points to consider when selecting a method of cooking

1. The type and quality of the food: tough cuts of meat need slow moist methods (stewing, braising) while tender cuts suit quick dry methods (grilling, frying).
2. Time available: quick methods such as frying and grilling are chosen when service is urgent, slow methods when time allows.
3. Equipment and fuel available: the method must match the cookers, ovens and energy source on hand.
4. Nutritional value to be retained: methods such as steaming conserve nutrients better than prolonged boiling.
5. The desired result or texture: whether a crisp, soft, browned or moist finish is required, and the number of people to be served.

Cost and the skill of the cook are also valid considerations.

(b) Three reasons for cooking foods

1. To make food safe to eat: heat destroys harmful micro-organisms and parasites, preventing food poisoning.
2. To make food more digestible and palatable: cooking softens fibre and starch and improves flavour, aroma, colour and texture.
3. To improve keeping quality: cooking helps preserve food and extends its storage life.