WAEC SSCE - Catering Craft Practice - 2014

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The menu where two or more dishes are given at a fixed price is known as "table d'hote". In this type of menu, a limited number of complete meals are offered to customers at a fixed price. The dishes offered may be selected by the restaurant, and the customers may have limited or no choice in the matter. This type of menu is often used for group functions or events, and it simplifies the ordering process for both the customers and the kitchen staff. The fixed price also allows customers to budget for their meals more easily, making it a popular option for those on a budget.

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The wine waiter is known as a "sommelier". A sommelier is a trained and knowledgeable wine professional who typically works in fine dining restaurants. They are responsible for creating and maintaining the wine list, assisting customers with wine selection, and ensuring that wines are stored and served properly. They often have extensive knowledge about different types of wine, their flavor profiles, and the regions in which they are produced.

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Blanching is the process of quickly heating a food substance by dipping or immersing it in boiling water for a short period, usually about 3-5 minutes. This technique is used to partially cook the food, remove dirt, soften or loosen the skin of fruits or vegetables, or to set the color of vegetables. After blanching, the food is immediately removed from the boiling water and plunged into ice-cold water to stop the cooking process.

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Sherry is a type of fortified wine. It is made from white grapes grown in the region of Jerez, Spain. The wine is fortified by the addition of a distilled spirit (usually brandy) during the fermentation process, which increases the alcohol content and gives it a distinct flavor. Sherry is typically served as an aperitif or dessert wine and comes in a variety of styles, including fino, manzanilla, amontillado, oloroso, and pedro ximénez.

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Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to as stewing. The method involves placing food, usually meat or vegetables, in a pot with a small amount of liquid, such as stock or wine, and cooking it over low heat for an extended period. The long cooking time and low heat allow the flavors to meld together, resulting in a tender and flavorful dish. This method is ideal for tougher cuts of meat or vegetables that require longer cooking times to become tender.

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The environment is very important for the successful operations in the hospitality industry. This includes both the physical environment, such as the layout and design of the establishment, and the social environment, which includes the interactions between staff and customers. The environment can greatly impact customer satisfaction and the overall success of the establishment. A welcoming and pleasant environment can encourage customers to return and recommend the establishment to others, while a poor environment can drive customers away and damage the reputation of the establishment.

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A la carte is a type of menu in which each dish is ordered separately, and it is often served in a formal setting. When laying a table for a la carte service, a fish plate may be included, as fish is a popular dish on such menus. A fish plate is typically paired with a fish fork and a fish knife, which are specifically designed for eating fish. The fish fork has shorter tines and a wider head than a regular fork, while the fish knife has a serrated edge to make it easier to cut through the delicate flesh of fish. Therefore, the correct option is "fish knife and fish fork".

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Industrial catering is the catering establishment that subsidizes the price of food to staff for productivity. Industrial catering is an on-site catering service provided by companies or organizations to their employees or clients. The main purpose of industrial catering is to provide quality and healthy meals to staff at a subsidized price to improve their productivity. The company or organization may fully or partially subsidize the cost of the food to encourage employees to eat on-site, saving them time and money, and promoting a healthier lifestyle. Therefore, industrial catering is the catering establishment that subsidizes the price of food to staff for productivity.

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A person who works in the front office of a hotel is called a receptionist. The receptionist is responsible for greeting guests as they arrive, checking them in and out of the hotel, answering their questions, and providing them with information about the hotel and its amenities. They may also handle reservations and bookings, process payments, and assist guests with their luggage. The receptionist is often the first point of contact for guests, and they play an important role in creating a positive impression of the hotel.

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Among the options provided, "Entertainment" is a component of the hospitality industry. The hospitality industry is a broad category that includes businesses and services related to travel, accommodation, food and beverage, and entertainment. Entertainment is a major aspect of the hospitality industry, as it involves providing guests with enjoyable and engaging activities such as music, performances, games, and other forms of leisure activities. Whether it's a hotel, restaurant, or other hospitality businesses, entertainment is often used as a way to enhance the guest experience and increase customer satisfaction.

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"A la carte" is a term used in restaurants to describe a menu where each dish is priced separately. This means that customers can choose which individual dishes they want to order, and each dish will have its own price. The opposite of an "a la carte" menu is a fixed-price menu, where the customer pays a set price for a pre-determined selection of dishes.

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Cyclical menus are menus that are compiled to cover a given period of time, such as a week or a month, and then repeated in the same order. The term "cyclical" refers to the fact that the menu goes through a cycle, or a repeating pattern. This type of menu planning allows for better organization, efficient use of ingredients, and easier preparation of meals. It also provides customers with a sense of familiarity and consistency in the dishes offered.

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Cordial reception relates to hospitality. Hospitality is the act of receiving guests warmly and making them feel comfortable. A cordial reception involves welcoming guests in a warm and friendly manner, creating a welcoming atmosphere and making them feel at home. It is an important aspect of hospitality and is often used in hotels, restaurants, and other service industries.

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A cruet set is a set of small containers that are used for holding condiments or sauces on a dining table. Typically, a cruet set consists of containers for salt, pepper, and mustard. The salt container usually has larger holes, while the pepper container has smaller holes. The mustard container is usually larger than the other two and has a lid that can be opened and closed. Some cruet sets may also include containers for vinegar or oil.

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The language used in the menu should be simple to understand so that the guest can fully comprehend it. This means that the words and descriptions used in the menu should be clear and easy to understand, even for those who may not be familiar with the dishes. This helps the guests to know what they are ordering, which in turn leads to better customer satisfaction. If the language used is too complex, guests may be hesitant to order or may need to ask for assistance, which could lead to confusion and frustration. Therefore, it is important for the language used in the menu to be simple and easy to understand for all guests.

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Red wines are typically served at room temperature. This is because chilling or freezing red wine can affect its taste and aroma, and make it less enjoyable to drink. Room temperature is usually considered to be around 18-22 degrees Celsius (64-72 degrees Fahrenheit).

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Flambé is an example of gueridon cooking. This cooking method involves preparing and cooking food in front of guests, usually on a mobile trolley or table called a gueridon. Flambé, in particular, involves pouring alcohol over a hot dish and then setting it alight to burn off the alcohol and create a dramatic visual effect. It is often used to add flavor to desserts or to finish off a steak or other meat dish.

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When a family is invited into an inn, it is an act of hospitality. Hospitality refers to the act of receiving guests or strangers warmly, generously and with kindness, to create a positive experience for them. In the context of an inn, it means providing a warm welcome, comfortable accommodation, and excellent service to guests. It is an essential element of the hospitality industry and is critical to ensuring customer satisfaction and loyalty. By providing a hospitable environment, the inn is more likely to have satisfied guests who may recommend the inn to others or return in the future.

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The term "hospitality" refers to the act of providing a generous reception and entertainment of guests. It involves creating a welcoming environment for guests, treating them with respect and kindness, and ensuring that their needs are met to the best of one's ability. This can be in a variety of settings, including hotels, restaurants, and other establishments where people come to relax and enjoy themselves. The focus of hospitality is on providing a positive experience for guests, whether they are visiting for business or pleasure. It is not related to hospital services for sick people, although the words "hospitality" and "hospital" share a common root in the Latin word "hospes," which means "guest."

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Suet refers to the fat deposits found in the kidney region of animals, especially cows and sheep. It is a solid and white fat that has a high melting point and is commonly used in traditional British cuisine to make desserts, such as puddings, pies, and pastry. It can also be used to make animal feed and soap.

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A catering establishment is known for its service delivery along with the customers. This is because catering establishments are in the business of providing food and beverage services to customers. The quality of service provided is crucial to the success of the business. This includes factors such as the speed of service, the friendliness of the staff, the accuracy of the order, and the overall satisfaction of the customer. By providing excellent service to customers, a catering establishment can build a positive reputation and attract repeat business.

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The service staff in a restaurant or hotel are often referred to as the "restaurant brigade." These are the employees responsible for serving food and drinks to guests, and typically include waiters, busboys, and bartenders. The term "brigade" is often used to describe a group of people working together in a particular industry, and in the context of restaurants and hotels, it refers to the team responsible for providing excellent customer service.

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Hotel catering is a type of commercial catering establishment. A hotel is a business that provides lodging and meals to guests. Hotel catering involves providing food and drink services to guests staying at the hotel, as well as catering for events and conferences held at the hotel. This can include everything from room service and restaurant dining to banquets and catering for weddings and other special occasions. The focus of hotel catering is on providing high-quality food and drink services to guests in a professional and efficient manner.

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Self-service is a form of service found mainly in cafeterias. In this type of service, customers usually select and serve their food themselves from a variety of dishes that are laid out in a line or a buffet-style arrangement. This allows for greater flexibility and speed in service, as well as giving customers more control over the portions and types of food they wish to consume. Self-service is also often associated with lower prices and a more casual dining atmosphere, making it a popular choice for many people.

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The equipment that is used for toasting and baking in the kitchen is an oven. An oven is a cooking appliance that uses dry heat to cook food. It has a chamber where food is placed and heated using gas, electricity, or wood. It is commonly used for baking, roasting, and toasting foods like bread, pastries, meats, and vegetables.

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A menu is a list of available foods and their prices offered in a restaurant, cafeteria, or any food establishment. It serves as a guide for customers to choose their desired meals, including appetizers, entrees, desserts, and drinks. Menus can also contain descriptions of each food item and the ingredients used in preparing them. Having a well-planned and organized menu is important for any food establishment to attract customers, manage food inventory, and determine food costs.

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The essential considerations prior to planning a menu are the cost factor, location, and the type of customers. - Cost factor: The cost factor is important to consider because it affects the profitability of the business. The menu should be planned in such a way that it meets the customers' needs while keeping the cost of food within the budget. - Location: The location of the restaurant determines the type of customers that will be served. The menu should be designed to meet the preferences of the local customers. - Type of customers: The type of customers that the restaurant will serve is an important consideration. The menu should be designed to meet the preferences of the target customers, whether they are families, young adults, or business people.

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The hospitality industry is an example of a service industry. Service industries are businesses that provide services to customers instead of producing goods. The hospitality industry specifically includes businesses that provide lodging, food and beverage service, and other services to people who are away from home. Examples of businesses in the hospitality industry include hotels, restaurants, bars, and cruise lines. The hospitality industry is important because it helps to create jobs and promote tourism, which can be beneficial for local economies.

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A sauce is a liquid that has been thickened by a substance known as roux. Roux is a mixture of flour and fat, usually butter, that is cooked over low heat to create a smooth paste. This paste is then added to the liquid and simmered until it thickens. The thickness of the sauce can be adjusted by varying the ratio of roux to liquid. A properly thickened sauce can be used to enhance the flavor and texture of various dishes.

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Catering utensils used in preparation and serving of food should be extremely clean. This is important because any residue or contamination on the utensils can cause foodborne illness and negatively impact the health of consumers. Therefore, it is crucial to thoroughly clean and sanitize all utensils after use to prevent the spread of bacteria and ensure food safety. Additionally, it is important to regularly inspect utensils to ensure they are in good condition and free from damage, as damaged utensils can also pose a risk of contamination.

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The term "plat du jour" means "special dish of the day." In restaurants, "plat du jour" refers to a dish that is featured and promoted for that day only, usually at a discounted price. It is often chosen by the chef based on what ingredients are fresh and available. Customers may choose to order this dish because of its uniqueness or lower cost compared to the regular menu items.

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The aesthetically appealing environment in a hotel is usually put in place by the housekeeping department. Housekeeping is responsible for cleaning and maintaining the hotel's public spaces and guest rooms, ensuring that they are visually appealing and comfortable for guests. This includes arranging furniture, selecting decor, and keeping everything clean and organized. The housekeeping department also handles laundry services and provides guest amenities, such as towels and toiletries, to ensure that guests have a comfortable and enjoyable stay.

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Cuttings in the kitchen are usually done on the chopping board. A chopping board is a flat surface, typically made of wood or plastic, used for cutting food items. Using a chopping board helps to protect the kitchen surfaces from damage, provides a stable surface for cutting, and helps to prevent cross-contamination between different food items. It is an essential tool in any kitchen, whether for professional chefs or home cooks.

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When choosing small equipment, one of the points to consider is quality. It is important to choose equipment that is durable, reliable and functions well in order to get the job done efficiently. The quality of the equipment can have a direct impact on productivity and overall costs, so it is important to choose equipment that will last and perform well over time.

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(a) Five reasons for menu planning in catering

1. To ensure a balanced and nutritious meal: planning helps combine dishes that supply the right nutrients and avoid repetition of colour, texture and flavour.
2. To control cost and avoid waste: planning ahead allows the caterer to buy correct quantities, use foods in season and stay within budget.
3. To ensure availability of ingredients and equipment: the caterer can order supplies in good time and check that the necessary equipment is ready.
4. To make efficient use of staff and time: work can be shared and scheduled so that dishes are ready together without last-minute rush.
5. To satisfy customers' needs and tastes: the menu can be matched to the occasion, the type of customer and their dietary or religious requirements.

(b) Six types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Luncheon menu
5. Dinner menu
6. Banquet or function menu

The cyclic (cycle) menu and children's menu are further examples.

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Four types of catering establishment

1. Commercial (profit-making) catering: establishments whose main aim is to make profit by selling food and drink, for example hotels, restaurants, fast-food outlets and cafes. They serve the general public and price meals to earn income.
2. Welfare (non-profit) catering: establishments that provide food as a service rather than for profit, such as hospitals, schools, prisons and the armed forces. The aim is to feed a captive group at low or subsidised cost.
3. Industrial (staff) catering: the provision of meals to workers in factories, offices and business houses, often at a subsidised price to keep the workforce well fed and productive.
4. Transport catering: the provision of food and drink to travellers on the move, for example on aircraft (flight catering), trains, ships and at airports and bus terminals.

Institutional and outdoor (event) catering are further examples.

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(a) Eight personnel in the food and beverage area

1. Restaurant manager
2. Head waiter (maitre d'hotel)
3. Station head waiter (chef de rang)
4. Waiter or waitress (commis de rang)
5. Wine waiter (sommelier)
6. Bar attendant or barman
7. Cashier
8. Wine butler or cellar man

The trainee or apprentice waiter (commis debarrasseur) and the hostess also belong to this area.

(b) Two functions each of any two personnel listed above

Restaurant manager

1. Takes overall responsibility for the smooth running and organisation of the restaurant and its staff.
2. Draws up duty rosters, trains staff and handles customer complaints and reservations.

Wine waiter (sommelier)

1. Takes orders for and serves alcoholic and non-alcoholic drinks to guests at the table.
2. Advises guests on the choice of wine and ensures wines are served at the correct temperature.

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(a) Five points to consider when choosing a cooker

1. Type of fuel and availability: whether gas, electricity or solid fuel is available and affordable in the establishment.
2. Size and capacity: the cooker must match the volume of cooking and the number of people to be served.
3. Cost and running expenses: both the purchase price and the fuel consumption should be within budget.
4. Ease of cleaning and maintenance: it should be easy to clean, durable and simple to service or repair.
5. Safety features and efficiency: it should have reliable controls, heat evenly and be safe to operate.

(b) Six measuring equipment used in a catering establishment

1. Weighing scale (balance)
2. Measuring jug
3. Measuring cups
4. Measuring spoons
5. Thermometer
6. Timer (clock)

A graduated litre measure and a ladle of known capacity are also used.

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