WAEC SSCE - Catering Craft Practice - 2018 (Essay)

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(a) Four foods that are prepared and kept in the chill room

1. Meat and poultry
2. Fish and other seafood
3. Dairy products such as milk, butter and cheese
4. Prepared cold dishes such as salads, hors d'oeuvres and cream sweets

Fresh vegetables and fruit are also stored in the chill room.

(b) Four conditions of fish (signs of freshness)

1. Bright, clear and slightly bulging eyes.
2. Bright red gills and a fresh sea smell.
3. Firm, elastic flesh that springs back when pressed.
4. Moist, tightly attached scales and shiny skin.

(c) Four needs that customers seek to satisfy in the catering industry

1. Physiological need: the need for food and drink to satisfy hunger and thirst.
2. Need for comfort and a pleasant environment: clean, attractive and relaxing surroundings.
3. Social need: a place to meet, entertain and socialise with others.
4. Need for good, prompt and courteous service: value for money and satisfaction of feeling welcome and important.

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(a) The term cocktail in catering

A cocktail is a mixed drink made by combining a spirit or wine with other ingredients such as fruit juice, syrup, soda, bitters, cream or eggs, usually shaken or stirred with ice and served in a special glass. The term also applies to certain mixed appetiser dishes, such as fruit cocktail or prawn cocktail, served at the start of a meal.

(b) Four types of cocktails

1. Fruit cocktail (a mixture of diced fruits in syrup)
2. Prawn or shellfish cocktail
3. Alcoholic drink cocktails such as Martini or Manhattan
4. Non-alcoholic cocktails (mocktails) such as a Shirley Temple

(c) Four factors that influence the quality of wine

1. Type and quality of grape (or fruit) used: the variety and ripeness of the grape.
2. Nature of the soil and climate: the conditions of the vineyard where the grapes are grown.
3. Method of production and fermentation: the skill and process used in making the wine.
4. Ageing and storage conditions: the length of maturing and the temperature and handling during storage.

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(a) Four functions of the Head Chef (Chef de cuisine)

1. Takes overall charge of the kitchen and supervises all the cooks and other kitchen staff.
2. Plans the menus and compiles the food orders and requisitions.
3. Organises the kitchen, allocates duties to each section and trains staff.
4. Controls food cost, checks portion sizes and maintains standards of hygiene and quality.

(b) Four functions of the Second Chef (Sous chef)

1. Acts as the deputy to the head chef and takes charge of the kitchen in his or her absence.
2. Supervises the work of the various sections (parties) and ensures dishes are correctly prepared.
3. Relays and interprets the head chef's instructions to the kitchen staff during service.
4. Assists in training staff and helps maintain discipline, hygiene and smooth running of the kitchen.

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Types of catering establishments explained

(a) Transport catering

This is the provision of food and drink to passengers travelling by air, road, rail or sea. It includes flight (airline) catering, railway catering, ship or cruise catering and roadside catering at motor parks and terminals. Meals are usually prepared in advance and served on the move, so packaging, portion control and hygiene are very important.

(b) Institutional catering

This is the provision of meals in institutions such as schools, colleges, hostels and orphanages, usually to a fixed group of people at low or subsidised cost. The aim is to feed the members adequately and economically rather than to make profit.

(c) Hospital catering

This is the provision of food to patients, staff and visitors in hospitals. Patients' meals are often specially planned as therapeutic or modified diets prescribed by a dietitian to suit particular illnesses, so accuracy, cleanliness and nutrition are vital.

(d) Industrial catering

This is the provision of meals to workers in factories, industries and business organisations, often in a staff canteen and at a subsidised price. It keeps workers well nourished, saves them time and helps improve productivity and morale.

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(a) Four causes of accidents in the kitchen

1. Wet or greasy floors causing slips and falls.
2. Careless handling of sharp knives and cutting equipment causing cuts.
3. Contact with hot surfaces, hot fat, steam or boiling liquids causing burns and scalds.
4. Faulty or misused electrical and gas equipment causing shocks, fire or explosion.

Poor lighting and obstructed passageways also cause accidents.

(b) Four items found in a first aid box

1. Adhesive plasters (bandages)
2. Sterile gauze and cotton wool
3. Antiseptic (for example Dettol) and disinfectant
4. Scissors and a pair of forceps

Others include a roller bandage, safety pins and burn ointment.

(c) Two importance of kitchen hygiene

1. It prevents food contamination and the spread of food-borne diseases and food poisoning.
2. It ensures the production of clean, safe, wholesome food and protects the good reputation of the establishment.

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Reading the diagram. The object is a small circular tray or frame fitted with a central upright carrying handle, and mounted on it are several matching lidded containers, each with a perforated or shaker top. This arrangement of grouped condiment holders on a single stand with a carry handle is the standard form of a cruet set (cruet stand).

(a) Identity of the object. The object is a cruet set (also called a cruet stand or condiment set). It is a table accompaniment used to present seasonings and condiments neatly together during a meal.

(b) Two places where the object could be placed during food service.

• At the centre of the dining table, within easy reach of the diners.
• On the sideboard (service table/dumb waiter), from where the waiter brings it to the table when required.

(c) Four food items that could be stored in the object.

1. Salt
2. Ground pepper
3. Made mustard
4. Oil and vinegar (as an oil-and-vinegar cruet)

Other acceptable items: sugar, ground chilli/cayenne pepper, and sauces such as soy or Worcestershire sauce.

(d) Use of the object. The cruet set is used to hold and present table condiments and seasonings (salt, pepper, mustard, oil, vinegar, etc.) together in one convenient stand, so that diners can help themselves to season their food to taste during the meal. It keeps the individual containers upright, grouped and easy to pass round the table by means of the central handle.

(e) Four materials for making the object.

• Stainless steel (or other metal such as silver / silver-plated metal)
• Glass (commonly for the salt, pepper and oil/vinegar containers)
• Ceramic / porcelain (china)
• Plastic

Wood is also sometimes used for the stand or handle.