WAEC SSCE - Catering Craft Practice - 2015

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A key food and beverage service personnel is the Chef de cuisine. This is because the Chef de cuisine is responsible for managing the kitchen and overseeing the preparation of food. They are also responsible for creating menus and ensuring that the food served is of high quality and meets the standards of the establishment. The other options, such as Commis de rang, bellman, and receptionist, are not directly related to food and beverage service but may have roles in the overall hospitality industry.

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The best way to preserve vegetables is to refrigerate them. Refrigeration slows down the natural decaying process of vegetables, keeping them fresh for a longer period of time. When vegetables are refrigerated, they are stored at a low temperature which inhibits the growth of bacteria and other microorganisms that can cause spoilage. Freezing is also a good option for preserving vegetables, but it can affect the texture and taste of some vegetables. Grilling and roasting are cooking methods and do not preserve vegetables for long-term storage.

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Safety rules must be observed by everybody. This is because safety is important and relevant to everyone, regardless of the job or position they hold. Every individual has a responsibility to maintain a safe environment for themselves and others around them. This includes following safety procedures and protocols to prevent accidents and injuries from occurring. In hospitality and other industries, safety rules may cover areas such as food handling, equipment usage, fire safety, and emergency procedures. By adhering to safety rules, employees can help create a safe and healthy workplace for themselves and their colleagues.

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A person who mixes and serves alcoholic beverages at a bar is known as a "Bar tender". The term "bar" refers to a place where alcoholic drinks, such as beer, wine, cocktails, and spirits, are served for consumption on the premises. The bartender is responsible for preparing and serving these drinks to customers, as well as maintaining the cleanliness and orderliness of the bar area. In addition, bartenders may also be responsible for managing inventory, processing payments, and ensuring compliance with laws and regulations related to the sale and service of alcohol.

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Julienne is a French culinary term that refers to a specific way of cutting vegetables, typically carrots, into thin matchstick-like pieces. It involves cutting the vegetables into thin, uniform strips, which can be used in salads, stir-fries, and other dishes. The term can also be used as a verb, as in "julienning" the vegetables.

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Welfare catering refers to the provision of food services to individuals in organizations or institutions. In this context, it is often associated with providing meals to employees or members of an organization. Among the options provided, welfare catering is most commonly found in schools, where students are provided with meals to support their educational activities. While food services may be provided in other settings, such as the mining or chemical industries, these would typically be classified under industrial catering rather than welfare catering. Airlines may also provide food services to passengers, but this would be classified under airline catering.

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One of the most important usefulness of the menu is for the guest to be aware if it contains food allergies. This is because some guests may have certain food allergies or intolerances, and having a clear and detailed menu can help them to avoid ordering dishes that contain ingredients that they are allergic to. For example, a guest with a shellfish allergy can look at the menu and easily determine which dishes contain shellfish and avoid them. This can help prevent serious allergic reactions and make the dining experience safer and more enjoyable for the guest.

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The kitchen equipment that is used for baking is an oven. Ovens are designed to generate dry heat for baking, roasting, and other cooking methods. They are equipped with heating elements that are located at the top and bottom of the oven, which generate the heat necessary to cook food. Ovens are commonly used for baking bread, cakes, pastries, and other baked goods. Therefore, the correct option is "oven".

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Lamb is an example of a protein food. Proteins are essential macronutrients that are required for growth and repair of body tissues, as well as for the production of enzymes and hormones. Lamb meat is a good source of high-quality protein, containing all the essential amino acids required by the body. It is also a source of other nutrients such as iron and vitamin B12.

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Bain marie is a kitchen equipment that is used for keeping food warm. It consists of a container filled with hot water, and another container that fits inside it, which holds the food. The hot water in the outer container helps to maintain the temperature of the food in the inner container. It is commonly used in catering and buffet services to keep dishes warm until they are ready to be served.

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Carbohydrates are an essential nutrient and serve as the primary source of energy for the body. When we consume foods that contain carbohydrates, our body breaks them down into glucose, which is then used by our cells to produce ATP (adenosine triphosphate) - a molecule that stores and releases energy for our body to use. Therefore, one of the functions of carbohydrates is to provide the body with energy, which is required for all bodily functions including movement, metabolism, and growth.

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The term 'Carte du jour' is a French expression that means 'menu' in English. It is made up of two words: 'Carte' which means 'card' or 'menu' and 'du jour' which means 'of the day'. Therefore, the term 'Carte du jour' refers to the menu of the day or daily menu.

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A colander is a kitchen utensil with holes in the bottom and sides used for straining or draining food items such as pasta, vegetables, or fruits. It is usually made of metal, plastic, or ceramic material, and comes in different sizes and shapes. When placed over a sink or a bowl, a colander allows the liquid to pass through the holes while retaining the solid food items. Therefore, the correct answer is straining.

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Accidents can be caused by many factors, including excessive haste. When kitchen staff work too quickly, they may overlook important safety procedures or make mistakes that can lead to injuries. Additionally, too much work or too many customers can also increase the likelihood of accidents, as staff may become overwhelmed or rush through tasks to keep up with demand. High efficiency, on the other hand, may help prevent accidents by allowing staff to complete tasks more safely and effectively. However, it is important to balance efficiency with safety measures to ensure a safe working environment for everyone in the kitchen.

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Water, foam, powder, carbon and wet chemicals are examples of fire extinguishers. Fire extinguishers are devices used to extinguish or control small fires in emergency situations. Each type of fire extinguisher is designed to put out a particular type of fire based on the material burning. For instance, water extinguishers are best for fires caused by organic materials like wood or paper, while foam extinguishers work best on flammable liquids such as gasoline or oil. Powder extinguishers are useful for fires involving flammable metals, and carbon dioxide extinguishers are ideal for electrical fires. Wet chemical extinguishers are best for fires caused by cooking oils or fats.

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Burns and scalds are examples of accidents caused by heat. Burns occur when the skin comes into contact with a hot surface such as a stove, a flame, or boiling water, while scalds occur when the skin comes into contact with hot liquids such as hot cooking oil or boiling water. The severity of a burn or scald depends on the temperature of the heat source, the duration of the exposure, and the part of the body that is affected. Heat-related accidents can cause serious injury and even death, and it is important to take precautions to prevent them.

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Buffet service is a self-service style of serving food in which the dishes are arranged on a table or sideboard. Guests are then able to serve themselves from the selection of dishes available. This type of service is often used for large gatherings or events such as weddings, conferences, and parties, and allows guests to choose from a variety of dishes and take only what they want.

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A menu for diabetic patients should have a little quantity of carbohydrates. This is because carbohydrates are broken down into glucose during digestion, which increases blood sugar levels in the body. Diabetic patients have high blood sugar levels, so consuming too many carbohydrates can cause their blood sugar levels to become even higher, leading to health complications. Therefore, it is important to limit the amount of carbohydrates in their diet, and focus on other nutrients such as vitamins and minerals to maintain good health.

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The safety regulation "Do not run in the kitchen" is meant to prevent accidents in the kitchen. Running in the kitchen can lead to slipping, falling, or colliding with other kitchen staff or equipment, all of which can result in injuries. Kitchen staff need to move around the kitchen quickly and efficiently, but it's important to do so safely and without running to avoid any accidents or injuries.

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Wine is a product of the fermentation of sugars. The sugars come from grapes or other fruits such as apples or berries. The fermentation process involves converting the sugar in the fruit into alcohol and carbon dioxide by the action of yeast. As the yeast consumes the sugar, it produces ethanol, which is the alcohol found in wine. The process of fermentation also creates a range of flavor and aroma compounds that give wine its distinctive taste and bouquet. The resulting liquid is then aged and bottled to create the finished product.

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Cellulose is the coarser structure of vegetables. It is a complex carbohydrate and a major component of plant cell walls. It provides structural support to plants and helps to maintain their shape. Cellulose is indigestible to humans, and thus, it provides bulk to the diet and helps with bowel movements.

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To make a good tea, you should brew it with boiling water. Boiling water helps to release the flavor and aroma of the tea leaves, resulting in a stronger and more flavorful cup of tea. It is also important to use the right amount of tea leaves for the amount of water being used, and to steep the tea for the appropriate amount of time to avoid bitterness.

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When working with knives, it is important to keep them downwards. This means that the blade of the knife should always face downwards when it is not in use, and should only be raised when it is being used for cutting. This helps to prevent accidental injuries that can occur if the knife is left facing upwards and someone accidentally bumps into it. Additionally, keeping knives sharp is also important because dull knives are more likely to slip and cause injuries.

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Croutons are cubes of fried bread which can be seasoned with herbs, garlic, or other flavorings. They are often used as a garnish or topping for soups, salads, and other dishes to add texture and flavor. Therefore, the correct option is "cubes of fried bread".

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Terrorism is a threat to hospitality industry operation. This is because terrorist activities may occur within or around hospitality establishments such as hotels, restaurants, and tourist attractions, which can result in loss of lives, damage to properties, and disruption of operations. Terrorist attacks may also discourage people from traveling and reduce the demand for hospitality services, thus affecting the revenue of the industry. Therefore, it is important for hospitality businesses to implement security measures and emergency plans to prevent and respond to terrorist threats.

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When holding a knife in the kitchen, it must always be pointed downwards. This is important for safety reasons as it reduces the risk of accidentally cutting oneself or others. When the knife is pointed downwards, the cutting edge is facing away from the body, which decreases the likelihood of injury. Additionally, holding the knife in this position allows for better control and precision when cutting or chopping ingredients. Therefore, it is essential to always practice proper knife handling techniques in the kitchen.

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The main objective of menu planning is to deliver quality service to the customers. The menu is a crucial aspect of the food and beverage service industry, and menu planning involves selecting and presenting dishes to customers. A well-planned menu should cater to the needs and preferences of the customers while also considering the availability of ingredients, food cost, and profitability. A good menu should offer a variety of dishes, including vegetarian and non-vegetarian options, and be priced reasonably. A well-planned menu can attract and retain customers by providing quality service, a pleasant dining experience, and an opportunity for repeat business.

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The hospitality industry belongs to the service industry. This industry provides services to customers, such as food, accommodation, transportation, entertainment, and other related services. Service industries are different from heavy industries, which produce physical goods like machinery or equipment. The hospitality industry is also different from the hospital industry, which provides medical services, and from the extractive industry, which involves extracting natural resources from the earth.

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Personal hygiene practices refer to habits that promote cleanliness and prevent the spread of germs and diseases. Some common personal hygiene practices include washing hands frequently, especially before and after handling food, taking regular showers or baths, brushing teeth twice daily, and maintaining clean and trimmed nails. Other practices include using clean clothing and changing them regularly, covering the mouth and nose while coughing or sneezing, and avoiding sharing personal items like towels or razors. Personal hygiene practices do not include wearing fashionable clothes or accessories, using expensive deodorants or perfumes, or getting tattoos or gold teeth.

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Exit signs are automatically activated during an emergency. In situations where there is an emergency, such as a fire or power outage, exit signs are designed to turn on automatically. They serve as a guide for people to find their way out of a building or space safely and quickly. The use of exit signs is important to ensure the safety of individuals in emergency situations and to prevent panic and confusion.

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If someone experiences an electric shock, the first thing to do is to switch off the current or disconnect the person from the source of electricity to prevent further shock. Only after that, other first aid measures like artificial respiration, CPR, and calling for medical help can be administered if necessary. Giving the person a glass of water is not a recommended action for an electric shock victim.

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(a) Four factors to consider before planning a menu

• The type of establishment and the occasion for which the meal is served.
• Nutritional balance, so that the meal supplies the needed nutrients.
• The season and availability of the foods required.
• The budget or cost, and the equipment, facilities and skill of the staff available.

(b) Four types of menu

• A la carte
• Table d'hote
• Function or banquet menu
• Menu of the day (plat du jour); cyclic and breakfast menus also acceptable.

(c) Two reasons why people eat out

• For pleasure, celebration or social reasons.
• For convenience, especially when they lack the time to cook or are travelling away from home.

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(a) Accommodation sector of the hospitality industry

The accommodation sector is the part of the hospitality industry that provides lodging or sleeping facilities and related services for travellers and guests away from home. It includes hotels, motels, guest houses, hostels, resorts and lodges, together with services such as housekeeping and reception.

(b) Four service staff

• Waiter / waitress
• Wine waiter (sommelier)
• Head waiter (maitre d'hotel)
• Station waiter (commis waiter or barman also acceptable)

(c)(i) Four nutrients

• Carbohydrate
• Protein
• Fat (lipid)
• Vitamins (minerals also acceptable)

(c)(ii) Two food sources each of any two nutrients

• Carbohydrate: rice and yam (bread and cassava also acceptable).
• Protein: meat and fish (beans and egg also acceptable).

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(a) Welfare catering

Welfare catering is the provision of food and drink to people as a service or social duty rather than for profit. It is provided in institutions such as schools, hospitals, prisons, the armed forces and industrial canteens, where the aim is to feed people adequately at low or subsidised cost.

(b) Four departments or sections in a hotel

• Front office / reception
• Housekeeping
• Food and beverage (kitchen and restaurant)
• Accounts / finance (maintenance and security also acceptable)

(c) Four characteristics of the hospitality industry

• Its products are largely intangible; the customer buys a service and an experience.
• Its products are perishable; an unsold room-night or meal cannot be stored for later sale.
• Production and consumption are inseparable; the service is produced and consumed at the same time.
• It is labour intensive and its service quality is variable, depending on the staff and situation.

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(a) Four kitchen staff

• Head chef (chef de cuisine)
• Sous chef
• Chef de partie
• Commis chef (kitchen porter or pastry chef also acceptable)

(b) Four factors that can make the kitchen working area comfortable

• Good ventilation to remove heat, steam and cooking fumes.
• Adequate lighting so that work can be done safely and accurately.
• A constant, clean water supply and proper drainage.
• Adequate space and a well-arranged layout, with a comfortable working temperature.

(c) Four cleaning materials used in the kitchen

• Detergent or soap
• Scouring powder
• Disinfectant or bleach
• Scrubbing brush and scourer (dish cloth also acceptable)

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(a) Four non-alcoholic beverages

• Tea
• Coffee
• Fruit juice
• Soft drinks / minerals (cocoa, milk or water also acceptable)

(b) Four reasons for a bitter taste in the making of coffee

• Over-brewing or over-extraction of the coffee.
• Using too much ground coffee for the amount of water.
• Using water that is too hot or allowing the coffee to boil.
• Using stale, burnt or over-roasted beans, or keeping the coffee too long before serving.

(c) Four methods of making coffee

• Filter (drip) method
• Percolator method
• Cafetiere (plunger) method
• Espresso machine (instant or jug/infusion method also acceptable)

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