WAEC SSCE - Catering Craft Practice - 2021
Ajụjụ 1 Ripọtì
Multiplication of kitchen pests is encouraged by
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The multiplication of kitchen pests is encouraged by "food waste lying around". When food waste is left lying around, it provides a source of food for pests such as cockroaches, ants, and rodents, which can lead to an infestation. Therefore, it is important to dispose of food waste properly and keep the kitchen clean to prevent pests from multiplying.
Ajụjụ 3 Ripọtì
The function of vegetable salad in a main dish is as
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The function of a vegetable salad in a main dish is as "a garnish." A garnish is a decorative addition to a dish that serves both an aesthetic and functional purpose. Vegetable salad is often used as a garnish in main dishes to add color, texture, and flavor to the plate. While it may not be the main component of the dish, it still contributes to the overall presentation and taste of the meal.
The diagram illustrates a cooking process. study it and answer the question below.Ajụjụ 5 Ripọtì
A type of menu that has a fixed number of courses is referred to as
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A type of menu that has a fixed number of courses is referred to as a "table d'hote" menu. This means that the restaurant offers a set number of courses for a fixed price, usually including an appetizer, a main course, and a dessert. This type of menu is often used in fine dining restaurants or for special events. Customers can choose from a selection of dishes within each course, but they cannot order items outside of the set menu. The benefit of this type of menu is that it provides customers with a complete dining experience, while also allowing the restaurant to control the cost and quality of the food that is served.
Ajụjụ 9 Ripọtì
The application of moist heat on starch grains results in
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The application of moist heat on starch grains results in "gelatinization". Starch is a carbohydrate found in many foods such as potatoes, rice, and wheat. When starch is heated in the presence of water, the starch granules absorb water and swell up, causing the granules to burst and release the starch molecules. This process is known as "gelatinization". Gelatinization is an important process in cooking, as it helps to thicken sauces, soups, and other dishes. It also affects the texture of foods, making them softer and more palatable. The other options provided - caramelization, dextrinization, and coagulation - all refer to different chemical processes that can occur when food is heated, but they do not specifically relate to starch. Therefore, the application of moist heat on starch grains results in "gelatinization".
Ajụjụ 11 Ripọtì
An ideal bar equipment for combining ingredients that will not blend by stirring is a
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The ideal bar equipment for combining ingredients that will not blend by stirring is a cocktail shaker. A cocktail shaker is a container used to mix drinks by shaking them with ice. It is typically made of metal, has a lid that fits tightly over the top, and contains a built-in strainer to separate the liquid from the ice and any solid ingredients that were added. When you shake a cocktail in a shaker, the liquid ingredients mix together and the ice helps to dilute and chill the drink. This method of mixing is particularly useful when the ingredients are thick or viscous, or when you want to incorporate air into the drink to create a frothy texture. On the other hand, a mixing glass is used for stirring ingredients together rather than shaking, and it typically doesn't have a strainer built in. A hawthorn strainer is a separate tool used to strain the liquid from the mixing glass after stirring. While a Boston shaker can also be used for shaking drinks, it typically requires a separate strainer to strain the liquid from the shaker after shaking. Therefore, the cocktail shaker is the best option when you need to combine ingredients that won't blend by stirring.
Ajụjụ 12 Ripọtì
If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at
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To find the selling price of the dish, we need to add the desired gross profit to the cost of the dish. If the cost of the dish is ₦1,200 and the desired gross profit is 40%, then the gross profit amount would be: Gross Profit = 40% of ₦1,200 Gross Profit = 0.4 x ₦1,200 Gross Profit = ₦480 To maintain a 40% gross profit, we need to add this amount to the cost of the dish: Selling Price = Cost + Gross Profit Selling Price = ₦1,200 + ₦480 Selling Price = ₦1,680 Therefore, the dish must be sold at ₦1,680 to maintain a 40% gross profit. So the option that shows the selling price of ₦1,680 is the correct answer.
Ajụjụ 15 Ripọtì
The first place a guest enters in a hotel is the
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The first place a guest enters in a hotel is the foyer. The foyer is the entrance hall or lobby of a hotel where guests are welcomed and greeted by the receptionist. It is usually a large and spacious area where guests can check in, relax, and wait for their rooms to be prepared. The foyer also serves as a meeting point for guests and visitors, and it may have facilities such as seating areas, a concierge desk, luggage storage, and information kiosks.
Ajụjụ 16 Ripọtì
An importance of the menu is for the guests to be aware of
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The importance of the menu is for the guests to be aware of food allergies. A menu typically lists the ingredients used in each dish, which helps guests with food allergies or intolerances to identify dishes that are safe for them to eat. This is important to ensure that guests do not consume food that may trigger an allergic reaction or cause discomfort. By providing this information, the menu enables guests to make informed choices about what they eat, which contributes to their overall satisfaction with the dining experience.
Ajụjụ 19 Ripọtì
Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge
The appropriate combination for a vegan is
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The appropriate combination for a vegan is IV only, which is beans cake with porridge. This is because the other options all contain animal products. Option I is egg sauce, option II is fish stew, and option III is cheese stew, all of which are not suitable for a vegan diet. Beans cake with porridge is a vegan-friendly dish that is made from beans and can be enjoyed with a variety of porridges that do not contain any animal products. Therefore, IV only is the correct answer for a vegan.
Ajụjụ 20 Ripọtì
In order to retain the colour of vegetables before freezing, they should be
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In order to retain the color of vegetables before freezing, they should be "blanched." Blanched means that the vegetables are briefly boiled in water or steamed and then immediately cooled in ice water. This process stops the cooking process and helps to retain the color, flavor, and nutrients of the vegetables. When vegetables are frozen without being blanched, they can become discolored and lose some of their flavor and nutrients. Blanching is a simple and effective way to preserve the quality of vegetables before freezing.
Ajụjụ 24 Ripọtì
A stimulant served to customers to give a pause within a meal is referred to as
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A stimulant served to customers during a meal to cleanse the palate and refresh the taste buds is called a sorbet. It is a frozen dessert, typically made from fruit juice or syrup, water, and sugar, and it is served between courses to help refresh the palate and prepare the taste buds for the next course. Sorbets are often served in small portions and can have a variety of flavors, including lemon, raspberry, and mango.
Ajụjụ 25 Ripọtì
For durability, a kitchen sink should be made from
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A kitchen sink is a crucial part of a kitchen and its durability is important to consider. Stainless steel is the most suitable material for a kitchen sink as it is durable, resistant to stains and corrosion, and easy to clean. Ceramic and aluminum sinks are also durable, but they may not be as resistant to scratches and stains as stainless steel. Wrought iron is not a suitable material for a kitchen sink as it can rust easily, and it is heavy and difficult to clean. Therefore, for durability, a kitchen sink should be made from stainless steel.
Ajụjụ 26 Ripọtì
What is the main function of a bain marie?
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The main function of a bain marie is to keep foods hot. A bain marie, also known as a double boiler, is a cooking tool that consists of two nested pans. The bottom pan is filled with water and the top pan sits on top of the water. The heat from the water in the bottom pan gently warms the food in the top pan, helping to keep it at a consistent temperature without overcooking or burning it. Bain maries are commonly used in the restaurant industry to keep sauces, soups, and other foods hot and ready to serve. They are also used in baking to gently melt chocolate or to make delicate sauces that require precise temperature control. Therefore, the main function of a bain marie is to keep foods hot.
Ajụjụ 27 Ripọtì
The diagram is a type of signage. Study it and answer the question below.
The diagram is an example of
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The diagram is an example of a safety sign. Safety signs are used to indicate potential hazards and provide information about safety measures that should be taken to prevent accidents or injuries. In this specific example, the sign depicts an image of a person wearing a hard hat, which is commonly associated with construction sites and other areas where there is a risk of falling objects or head injuries. The text below the image reinforces the message by indicating that hard hats must be worn in this area. Therefore, the diagram serves as a clear visual reminder of the need to take appropriate safety precautions in the specified location.
Ajụjụ 28 Ripọtì
In which of the following services would cutlery be laid at the beginning of each course ?
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Cutlery would be laid at the beginning of each course in the "à la carte" and "table d'hôte" services. In an à la carte service, guests order individual dishes from a menu. Each dish is served separately, so the cutlery is laid out at the beginning of each course to accommodate the specific utensils needed for each dish. In a table d'hôte service, guests are offered a set menu with a predetermined number of courses. Like in an à la carte service, the cutlery is laid out at the beginning of each course to correspond with the utensils needed for that particular dish. In a Continental breakfast, typically served in European hotels, guests are usually offered a simple meal of bread, pastries, cold cuts, cheese, and beverages. As the breakfast is self-service, guests will typically collect the required cutlery and dishes from a central area and bring them back to their table. In a buffet breakfast, guests serve themselves from a variety of hot and cold dishes laid out on a buffet table. As with a Continental breakfast, guests will typically collect the required cutlery and dishes from a central area and bring them back to their table. However, in some cases, cutlery may already be laid out at each table.
Ajụjụ 29 Ripọtì
A catering service where food and beverage provision is restricted to members only is called
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A catering service where food and beverage provision is restricted to members only is called club catering. Club catering refers to a catering service provided for members of a private club, such as a sports club, social club, or country club. In these clubs, food and beverages are typically provided for members and their guests in a designated dining area, and are not available to the general public. The menu and quality of food and beverages offered through club catering can vary depending on the type of club, but the focus is usually on providing high-quality, exclusive dining experiences for members. In contrast, industrial catering refers to catering services provided for industrial or workplace settings, such as factories, mines, or construction sites. Ship catering refers to catering services provided on board ships and boats, such as cruise ships or yachts. Airline catering refers to catering services provided on board commercial airlines.
Ajụjụ 30 Ripọtì
The reason food handlers should keep their hair covered is to
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The reason food handlers should keep their hair covered is to maintain hygiene rules. Hair can easily fall into food and contaminate it, which can cause health problems for customers. By keeping their hair covered, food handlers can prevent this contamination and ensure that the food served to customers is safe and clean.
Ajụjụ 32 Ripọtì
Which of the following is a table accompaniment?
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A table accompaniment is an item that is placed on a dining table to accompany or complement a meal. Out of the options provided, the table accompaniment is the milk jug. A milk jug is a small container that is typically used to hold and pour milk to be added to tea or coffee. It's often provided as an accompaniment to breakfast or brunch meals. A port glass is a type of wine glass that is used to serve port wine, which is a dessert wine. An ashtray is used to hold ash and cigarette butts for smokers. A fish fork is a type of fork that is designed with a shorter and wider tine to make it easier to separate the flesh of fish from its bones. However, while a fish fork can be used to complement a fish dish, it is not considered a table accompaniment as it is typically part of the table setting.
Ajụjụ 33 Ripọtì
Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge
Which of the following combinations is suitable for a lacto- ovo-vegetarian?
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A lacto-ovo-vegetarian is someone who does not eat meat, poultry, or fish, but does eat dairy products and eggs. Option I and IV are suitable for a lacto-ovo-vegetarian because they do not contain any meat or fish. Option III is also suitable because it contains cheese, which is a dairy product. Option II is not suitable because it contains fish. So, a combination of I, III, and IV is suitable for a lacto-ovo-vegetarian.
Ajụjụ 34 Ripọtì
The main purpose of a thermostat in a refrigerator is to
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The main purpose of a thermostat in a refrigerator is to control the temperature. A thermostat is a device that regulates temperature by controlling a heating or cooling system. In a refrigerator, the thermostat is used to maintain a consistent and safe temperature range for the stored food and drinks. The thermostat works by sensing the temperature inside the refrigerator and turning the compressor on or off to maintain the desired temperature range. For example, if the temperature inside the refrigerator rises above the desired range, the thermostat will signal the compressor to turn on and start cooling the air. Once the temperature falls back within the desired range, the thermostat will signal the compressor to turn off. By regulating the temperature inside the refrigerator, the thermostat helps to preserve the quality and freshness of the food and drinks. If the temperature is too warm, bacteria can grow and spoil the food. If the temperature is too cold, the food can freeze or become damaged. Therefore, a properly functioning thermostat is essential for the proper operation of a refrigerator. The thermostat does not have any role in retaining ice, regulating air or keeping the light on in a refrigerator.
Ajụjụ 36 Ripọtì
The breakfast menu in which the service of fish and beef is most appropriate is
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Out of the breakfast menu options given, the one in which the service of fish and beef is most appropriate is the Full Breakfast. The Full Breakfast menu typically includes a wide variety of dishes that can include eggs, bacon, sausages, toast, beans, mushrooms, and grilled tomatoes. This menu is usually served in hotels and restaurants and is a hearty meal that can keep a person full for a long time. The inclusion of fish and beef in this menu is appropriate because it offers a range of protein options to customers. Fish is a popular breakfast option in many cultures and can be served in the form of smoked salmon or kippers. Beef can be served in the form of sausages or steak. Both fish and beef are excellent sources of protein and can help keep customers feeling full and satisfied for a long time. In conclusion, the Full Breakfast menu is the most appropriate option to serve fish and beef. This menu offers a variety of dishes and protein options, making it a popular choice for many customers who are looking for a hearty breakfast meal.
Ajụjụ 37 Ripọtì
An example of a large fixed equipment in the kitchen is
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An example of a large fixed equipment in the kitchen is a hot cupboard. A hot cupboard is a large, stationary piece of kitchen equipment that is used to keep food warm. It typically has shelves or compartments for holding plates or platters of food, and is heated using electricity or gas. The hot cupboard is designed to maintain a consistent temperature, allowing food to stay warm and ready to serve for a longer period of time. This makes it a useful piece of equipment for caterers, restaurants, and other food service establishments that need to keep large quantities of food warm and ready to serve. In contrast, a cooking pan, chopping board, and deep fryer are all smaller, portable pieces of kitchen equipment that are used for specific cooking tasks. The cooking pan is used for cooking on a stove or in an oven, the chopping board is used for cutting and preparing food, and the deep fryer is used for deep frying food.
Ajụjụ 38 Ripọtì
Unwanted particles in dry flour can be removed with a
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Unwanted particles in dry flour can be removed with a sieve. A sieve is a tool with a mesh bottom used to separate solids from liquids or small particles from larger ones. In cooking, sieves are often used to sift flour, sugar, or other dry ingredients to remove lumps and other impurities. By passing the dry flour through the mesh of the sieve, any unwanted particles can be filtered out, resulting in a smoother and finer texture.
Ajụjụ 39 Ripọtì
In catering craft practice, hospitality entails
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In catering craft practice, "hospitality" entails a "cordial reception." Hospitality refers to the friendly and welcoming treatment of guests or customers in a setting such as a restaurant or hotel. A cordial reception is a warm and friendly greeting that makes customers feel welcome and valued. In the context of catering, hospitality encompasses all aspects of the customer experience, including the service, food, and atmosphere of the establishment. However, a cordial reception is the key element of hospitality in the sense that it sets the tone for the entire experience and makes the customer feel comfortable and appreciated.
Ajụjụ 40 Ripọtì
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
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The concentrated sweet fruit flavoring beverage that is not used as a drink is called syrup. Syrup is a thick and sticky liquid made by boiling sugar and water together, often with added fruit flavors, spices or herbs. It can be used to flavor food or drinks, such as pancakes or cocktails, but it is not usually consumed on its own. Syrup can be made with a variety of flavors, including fruit flavors like raspberry, blueberry, or cherry. It can also be made with other flavors like vanilla or caramel. The concentrated nature of syrup means that a little goes a long way in terms of adding flavor to food or drinks.
Ajụjụ 41 Ripọtì
(a) Itemise two types of shell fish
(b) Explain the three classes of fish
(a) Two types of shell fish
- Crab
- Prawn (lobster, shrimp, crayfish, oyster or mussel also acceptable)
(b) Three classes of fish
- White fish: These are lean fish that store their oil in the liver rather than the flesh, so the flesh is white and low in fat. Examples are cod, sole, hake and whiting.
- Oily (fatty) fish: These have oil distributed throughout the flesh, which is usually darker and richer. Examples are mackerel, herring, sardine and salmon.
- Shell fish: These have a hard outer shell instead of a backbone. They include crustaceans such as crab, lobster and prawn, and molluscs such as oyster and mussel.
Akọwa Nkọwa
(a) Two types of shell fish
- Crab
- Prawn (lobster, shrimp, crayfish, oyster or mussel also acceptable)
(b) Three classes of fish
- White fish: These are lean fish that store their oil in the liver rather than the flesh, so the flesh is white and low in fat. Examples are cod, sole, hake and whiting.
- Oily (fatty) fish: These have oil distributed throughout the flesh, which is usually darker and richer. Examples are mackerel, herring, sardine and salmon.
- Shell fish: These have a hard outer shell instead of a backbone. They include crustaceans such as crab, lobster and prawn, and molluscs such as oyster and mussel.
Ajụjụ 42 Ripọtì
(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons
(a) One use of each kitchen utensil
- (i) Sieve: To sift flour and other dry ingredients, separating fine particles from coarse ones and removing lumps.
- (ii) Colander: To drain water from washed or boiled foods such as vegetables, rice or pasta.
- (iii) Egg slicer: To cut hard-boiled eggs into neat, even slices.
- (iv) Chopping board: A surface on which food is cut or chopped, protecting the work table and the knife edge.
(b) Meaning of the French terms
- (i) Carte du jour: Card or menu of the day.
- (ii) Au jour: Of the day (referring to the fresh or daily preparation).
- (iii) Poulet: Chicken.
- (iv) Croutons: Small cubes of fried or toasted bread used as a garnish for soups and salads.
Akọwa Nkọwa
(a) One use of each kitchen utensil
- (i) Sieve: To sift flour and other dry ingredients, separating fine particles from coarse ones and removing lumps.
- (ii) Colander: To drain water from washed or boiled foods such as vegetables, rice or pasta.
- (iii) Egg slicer: To cut hard-boiled eggs into neat, even slices.
- (iv) Chopping board: A surface on which food is cut or chopped, protecting the work table and the knife edge.
(b) Meaning of the French terms
- (i) Carte du jour: Card or menu of the day.
- (ii) Au jour: Of the day (referring to the fresh or daily preparation).
- (iii) Poulet: Chicken.
- (iv) Croutons: Small cubes of fried or toasted bread used as a garnish for soups and salads.
Ajụjụ 43 Ripọtì
(a) List three types of fortified wine
(b) State five factors that influence the taste and quality of wine
(a) Three types of fortified wine
- Sherry
- Port
- Madeira (vermouth and marsala are also acceptable)
Fortified wines are wines to which a spirit, usually brandy, has been added to raise the alcohol content.
(b) Five factors that influence the taste and quality of wine
- The type or variety of grape used.
- The nature of the soil and the climate of the vineyard where the grapes are grown.
- The method of production or vinification (including fermentation).
- The age and maturity of the wine and how it is stored.
- The degree of ripeness of the grapes at the time of harvest.
Akọwa Nkọwa
(a) Three types of fortified wine
- Sherry
- Port
- Madeira (vermouth and marsala are also acceptable)
Fortified wines are wines to which a spirit, usually brandy, has been added to raise the alcohol content.
(b) Five factors that influence the taste and quality of wine
- The type or variety of grape used.
- The nature of the soil and the climate of the vineyard where the grapes are grown.
- The method of production or vinification (including fermentation).
- The age and maturity of the wine and how it is stored.
- The degree of ripeness of the grapes at the time of harvest.
Ajụjụ 44 Ripọtì
(a) Identify the type of menu illustrated in the diagram
(b) State three characteristics of the type of menu
(c) Highlight two methods of cooking used in the menu
(d) Itemise two food nutrients that can be sourced from the menu
The diagram shows a menu card headed THE RESTAURANT - YOU ARE WELCOME (dated 10-10-2018), listing the following dishes each against its own price:
| Dish | Price |
|---|---|
| Fresh Orange Juice | \(\text{N}100.00\) |
| Poached Egg | \(\text{N}150.00\) |
| Braised Liver | \(\text{N}180.00\) |
| Grilled Fillet Steak | \(\text{N}175.00\) |
| Porridge | \(\text{N}120.00\) |
| Tea or Coffee | \(\text{N}120.00\) |
The card also states 30 mins cooking time and closes with Bon Appetit!.
(a) Type of menu illustrated
This is an a la carte menu. The decisive evidence is that every individual dish carries its own separate price (for example the Poached Egg at \(\text{N}150.00\) and the Grilled Fillet Steak at \(\text{N}175.00\)), and the note 30 mins cooking time shows the dishes are cooked freshly to order rather than served as one pre-set, single-price meal. A table d'hote menu, by contrast, would give a fixed inclusive price for a complete meal, which is not what the card shows.
(b) Three characteristics of an a la carte menu
- Each dish is listed and priced separately, so the diner pays only for the specific items chosen (here the total for any selection is the sum of the chosen prices).
- Dishes are cooked to order (freshly prepared on request), which is why a waiting time is stated (\(30\) minutes cooking time).
- It offers a wider range of choice and is generally more expensive than a fixed-price meal, because the customer can pick any combination of courses.
(c) Two methods of cooking used in the menu
- Poaching - shown by the Poached Egg, in which the food is cooked gently in liquid held just below boiling point.
- Grilling - shown by the Grilled Fillet Steak, in which the food is cooked by direct radiant heat.
(Braising, as in the Braised Liver, and boiling, as in the Porridge, are further methods present on the card.)
(d) Two food nutrients that can be sourced from the menu
- Protein - obtained from the Poached Egg, Braised Liver and Grilled Fillet Steak, needed for growth and repair of body tissues.
- Carbohydrate - obtained from the Porridge, which supplies energy to the body.
(Additionally, the Fresh Orange Juice supplies vitamin C and the Braised Liver supplies the mineral iron, so vitamins and minerals are also available.)
Akọwa Nkọwa
The diagram shows a menu card headed THE RESTAURANT - YOU ARE WELCOME (dated 10-10-2018), listing the following dishes each against its own price:
| Dish | Price |
|---|---|
| Fresh Orange Juice | \(\text{N}100.00\) |
| Poached Egg | \(\text{N}150.00\) |
| Braised Liver | \(\text{N}180.00\) |
| Grilled Fillet Steak | \(\text{N}175.00\) |
| Porridge | \(\text{N}120.00\) |
| Tea or Coffee | \(\text{N}120.00\) |
The card also states 30 mins cooking time and closes with Bon Appetit!.
(a) Type of menu illustrated
This is an a la carte menu. The decisive evidence is that every individual dish carries its own separate price (for example the Poached Egg at \(\text{N}150.00\) and the Grilled Fillet Steak at \(\text{N}175.00\)), and the note 30 mins cooking time shows the dishes are cooked freshly to order rather than served as one pre-set, single-price meal. A table d'hote menu, by contrast, would give a fixed inclusive price for a complete meal, which is not what the card shows.
(b) Three characteristics of an a la carte menu
- Each dish is listed and priced separately, so the diner pays only for the specific items chosen (here the total for any selection is the sum of the chosen prices).
- Dishes are cooked to order (freshly prepared on request), which is why a waiting time is stated (\(30\) minutes cooking time).
- It offers a wider range of choice and is generally more expensive than a fixed-price meal, because the customer can pick any combination of courses.
(c) Two methods of cooking used in the menu
- Poaching - shown by the Poached Egg, in which the food is cooked gently in liquid held just below boiling point.
- Grilling - shown by the Grilled Fillet Steak, in which the food is cooked by direct radiant heat.
(Braising, as in the Braised Liver, and boiling, as in the Porridge, are further methods present on the card.)
(d) Two food nutrients that can be sourced from the menu
- Protein - obtained from the Poached Egg, Braised Liver and Grilled Fillet Steak, needed for growth and repair of body tissues.
- Carbohydrate - obtained from the Porridge, which supplies energy to the body.
(Additionally, the Fresh Orange Juice supplies vitamin C and the Braised Liver supplies the mineral iron, so vitamins and minerals are also available.)
Ajụjụ 45 Ripọtì
(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin
(b)i List the two classes of table service (ii) Give one example of any one of the classes listed in 2(b)(i).
(c) List two types of spoons used in the service area.
(a) Use of each item on a dining table
- (i) Place card: It shows the name and seating position of a particular guest so that each person sits at the place assigned to them.
- (ii) Wine list: It presents the range of wines and other drinks available, with their prices, so that the customer can make a choice.
- (iii) Napkin (serviette): It protects the guest's clothing and is used to wipe the mouth and hands during the meal; it also adds decoration to the cover.
(b)(i) Two classes of table service
- Silver (English) service
- Plate (American) service
(b)(ii) One example
In silver service the waiter serves the food from a flat or dish onto the guest's plate at the table using a service spoon and fork.
(c) Two types of spoons used in the service area
- Table (service) spoon
- Dessert spoon (soup spoon or tea spoon also acceptable)
Akọwa Nkọwa
(a) Use of each item on a dining table
- (i) Place card: It shows the name and seating position of a particular guest so that each person sits at the place assigned to them.
- (ii) Wine list: It presents the range of wines and other drinks available, with their prices, so that the customer can make a choice.
- (iii) Napkin (serviette): It protects the guest's clothing and is used to wipe the mouth and hands during the meal; it also adds decoration to the cover.
(b)(i) Two classes of table service
- Silver (English) service
- Plate (American) service
(b)(ii) One example
In silver service the waiter serves the food from a flat or dish onto the guest's plate at the table using a service spoon and fork.
(c) Two types of spoons used in the service area
- Table (service) spoon
- Dessert spoon (soup spoon or tea spoon also acceptable)
Ajụjụ 46 Ripọtì
(a) List two security risks in the catering industry
(b) State four responsibilities of an employer regarding safety of workers
(c) List two classes of fire
(a) Two security risks in the catering industry
- Theft or pilfering of food, cash, equipment or guests' property.
- Entry of intruders or unauthorised persons, which can lead to armed robbery or damage.
(b) Four responsibilities of an employer regarding the safety of workers
- Provide a safe working environment with equipment that is well maintained and in good order.
- Provide protective clothing and safety equipment (such as gloves, aprons and non-slip footwear).
- Train staff in safe working procedures and the correct use of equipment.
- Provide first-aid facilities and firefighting equipment, and display clear safety rules and signs.
(c) Two classes of fire
- Class A (fires involving solid materials such as wood and paper)
- Class B (fires involving flammable liquids such as oil and petrol)
Akọwa Nkọwa
(a) Two security risks in the catering industry
- Theft or pilfering of food, cash, equipment or guests' property.
- Entry of intruders or unauthorised persons, which can lead to armed robbery or damage.
(b) Four responsibilities of an employer regarding the safety of workers
- Provide a safe working environment with equipment that is well maintained and in good order.
- Provide protective clothing and safety equipment (such as gloves, aprons and non-slip footwear).
- Train staff in safe working procedures and the correct use of equipment.
- Provide first-aid facilities and firefighting equipment, and display clear safety rules and signs.
(c) Two classes of fire
- Class A (fires involving solid materials such as wood and paper)
- Class B (fires involving flammable liquids such as oil and petrol)
