WAEC SSCE - Catering Craft Practice - 2018

Maelezo ya Majibu

Burns and scalds are examples of accidents caused by heat. Heat can cause burns and scalds in several ways. For example, touching a hot stove or oven can cause a burn. Hot liquids, like boiling water or coffee, can cause scalds. Even exposure to the sun's rays for an extended period can cause burns. When heat is applied to the skin, it can damage the skin cells and tissues. Burns are more severe than scalds because they usually involve higher temperatures and longer exposure times. The severity of a burn or scald is determined by its depth and the extent of the affected area. In addition to heat, burns and scalds can also be caused by chemicals, sharp objects, or suffocation. However, in the context of the question, heat is the most relevant cause for burns and scalds.

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"Arrêtez" is a French word which means "stop" or "halt." In a restaurant, it can be used to stop or cancel an order. For example, if you have changed your mind about what you want to eat or if you no longer want to order, you can say "Arrêtez, s'il vous plaît" to the waiter or waitress, which translates to "Stop, please." This lets them know that you want to cancel the order.

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Maelezo ya Majibu

Maelezo ya Majibu

A five-star hotel is an example of commercial catering. Commercial catering refers to providing food and beverage services to customers for profit, and the services can be provided in various settings like hotels, restaurants, cafes, and bars. A five-star hotel is a type of commercial catering establishment that provides high-end accommodation, dining, and entertainment services to its customers. The hotel's catering services may include room service, restaurant dining, banquet and event catering, and bar services. The hotel's main aim is to provide its customers with a luxurious and memorable experience while generating profit from its catering services.

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The main objective of industrial catering is to satisfy workers. Industrial catering refers to the provision of food and beverage services in a workplace, typically in a factory or industrial setting. The main goal of industrial catering is to provide workers with nutritious and tasty food that will help them stay energized and productive throughout the day. By satisfying the dietary needs of workers, industrial catering helps to improve morale and overall job satisfaction, which can have a positive impact on the workplace.

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Maelezo ya Majibu

Maelezo ya Majibu

Maelezo ya Majibu

When taking orders, a cover is identified with the table number. A cover refers to a single serving or portion of food that is ordered by one customer. In a restaurant setting, each table is typically assigned a unique number to help servers keep track of orders and ensure that each customer receives their correct meal. The server takes note of the table number when taking an order, so they know which table to deliver the food to when it's ready. This helps to minimize confusion and ensure that every customer receives their food promptly and accurately.

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These are examples of fire extinguishers. Fire extinguishers are devices used to put out fires by suppressing the fire or depriving it of oxygen. The different types of fire extinguishers, such as water, foam, powder, carbon and wet chemicals, are designed to extinguish different types of fires, such as oil fires, electrical fires, and fires that involve flammable liquids.

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The right thing to do in the process of taking a customer's order is to repeat the order to the customer. This ensures that you have accurately taken down their order and gives the customer a chance to correct any mistakes. Collecting money from the customer, offering water, and telling the cook to see the customer may be important steps in the process, but they come after taking the order itself. It is important to prioritize taking the order correctly, as it is the foundation of the entire transaction.

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The appropriate base for soup preparation is stock. Stock is a flavorful liquid that is made by simmering bones, meat, vegetables, and aromatics (such as onions, carrots, and celery) in water for an extended period of time. This slow cooking process extracts the nutrients, flavors, and gelatin from the ingredients, resulting in a rich, flavorful liquid that can be used as the base for soups, stews, sauces, and more. Salsa, corn flour, and white roux are not appropriate bases for soup preparation. Salsa is a type of sauce made from tomatoes, onions, chilies, and other ingredients, and is typically used as a condiment for tacos, chips, and other dishes. Corn flour is a fine powder made from ground corn, and is often used as a thickener for sauces, stews, and other dishes. White roux is a mixture of flour and fat (such as butter or oil) that is cooked over low heat to form a paste-like substance, which is used as a thickener for soups, sauces, and other dishes. In summary, stock is the appropriate base for soup preparation because it is a flavorful liquid that is made by simmering bones, meat, vegetables, and aromatics in water for an extended period of time, resulting in a rich, flavorful liquid that can be used as the base for soups, stews, sauces, and more.

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Maelezo ya Majibu

The term appetizer means small portions of food served as a starter. An appetizer is a small dish of food that is served before the main course of a meal. It is usually designed to stimulate the appetite and is meant to be eaten before the main meal to enhance the overall dining experience. Appetizers can be served hot or cold and may include a wide variety of foods such as cheese, crackers, vegetables, dips, or small meat dishes. They are often served with drinks or cocktails before the main meal and are meant to be shared among the diners. In contrast to the other options listed, appetizers are not cold and hot soup on the menu, sweet dishes served with the main meal, or a side dish served as an accompaniment. They are specifically small portions of food served as a starter to stimulate the appetite.

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A bain-marie is best used for keeping food hot. It is a cooking technique where a container with food is placed in a larger container filled with hot water. This creates a gentle, uniform heat that keeps the food warm without burning or overcooking it. Bain-marie is commonly used in professional kitchens and at buffets to keep sauces, soups, and other dishes warm and ready to serve. It is also useful for melting chocolate or butter, as the gentle heat prevents scorching or burning. However, a bain-marie is not useful for washing vegetables, basting meat, or keeping food fresh.

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Maelezo ya Majibu

Among the given options, the nut that is most commonly used in pastries and confectionery is the almond. Almonds have a mild, slightly sweet taste and a crunchy texture, which makes them a popular ingredient in a variety of baked goods, including cookies, cakes, and pastries. They are also commonly used to make marzipan, a sweet almond paste that is often used to decorate cakes and pastries. While peanuts, cashews, and walnuts can also be used in baked goods and confectionery, they each have a different flavor and texture compared to almonds. Peanuts have a stronger, more savory taste and a softer texture, which makes them more suitable for savory dishes like peanut butter or Thai-style peanut sauce. Cashews have a creamy, buttery flavor and a soft texture, which makes them ideal for dairy-free sauces and vegan cheeses. Walnuts have a rich, slightly bitter flavor and a slightly softer texture, which makes them a great addition to savory dishes like salads or as a topping for oatmeal or yogurt. Overall, while all of these nuts have their own unique flavors and textures, almonds are the most commonly used nut in pastries and confectionery because of their mild, sweet taste and crunchy texture.

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The appropriate method for frying foods that are meant to have a ball shape is deep frying. Deep frying involves fully submerging food in hot oil, which allows the food to cook evenly and develop a crispy exterior. This method is ideal for foods that need to be shaped into balls because the food will be able to maintain its round shape while it cooks. Shallow frying and sautéing involve cooking food in a small amount of oil on a pan, which may cause the food to flatten and lose its shape. Braising, on the other hand, is a method of cooking that involves slowly cooking food in a liquid, and is not suitable for frying foods that are meant to have a ball shape.

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Maelezo ya Majibu

The degree of flavor and bitterness of coffee is a function of its roasting. Roasting is the process of heating coffee beans to bring out the natural oils and flavors. The longer the beans are roasted, the darker and stronger they become, with a more pronounced bitterness. So, the roasting process plays a significant role in determining the taste and bitterness of coffee.

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Maelezo ya Majibu

The floor steward is responsible for house keeping duties, such as maintaining the cleanliness and appearance of the floors and public areas in a building, hotel, or other establishment. This can include tasks such as vacuuming, mopping, dusting, and restocking supplies such as toiletries and linens. The floor steward helps to ensure a comfortable and welcoming environment for guests or employees.

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Julienne is a French term used to describe a type of vegetable cut. It involves cutting the vegetable into long, thin strips, usually around 1/8 inch thick. The julienne cut is often used in cooking to create uniform pieces of vegetables that will cook quickly and evenly. Common vegetables that are cut julienne style include carrots, zucchini, and bell peppers.

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A chance guest in a hotel is a customer who has come to lodge without prior booking. This means that they have arrived at the hotel without making a reservation in advance. They may have decided to stay at the hotel on the spur of the moment, or they may have had to make an unexpected trip. Regardless of the reason, they are considered a chance guest because they have not made arrangements to stay at the hotel beforehand.

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Maelezo ya Majibu

The last meal of the day is known as supper. It is the final meal of the day that is eaten in the evening or at night, typically after the workday is over. Supper can vary in size and formality depending on cultural and regional traditions, but it is generally a lighter meal compared to lunch or dinner. In some parts of the world, supper is also referred to as "tea" or "evening meal." However, it is not the same as dinner, which is often a more formal and substantial meal eaten earlier in the evening. Luncheon is another word for lunch, a midday meal, and brunch is a combination of breakfast and lunch typically eaten in the late morning or early afternoon.

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Potato chips are blanched before frying in order to speed up frying and make them crispy. Blanching involves partially cooking the potato slices in boiling water for a short period of time, usually a few minutes, and then immediately cooling them in cold water. This process removes excess starch and moisture from the potato slices, which would otherwise cause the chips to be soggy and take longer to cook. By removing the excess starch, the potato chips are able to quickly and evenly absorb the oil during frying, resulting in a crispy texture. While blanching may not directly add flavor to the potato chips, it helps to create a more uniform texture and surface area, which can allow for greater absorption of flavorings added during or after frying. Overall, blanching is an important step in the process of making potato chips to achieve the desired texture and taste.

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The cutlery used for fork buffets are forks and dessert spoons. A fork buffet is a type of meal service where guests serve themselves food from a table set with various dishes and utensils. Forks are used to eat most of the food items, while dessert spoons are used for sweet dishes or for eating soup. The dessert spoon is typically smaller than a regular soup spoon and has a rounded bowl, making it suitable for eating dessert items such as fruit or pudding.

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The fundamental difference between prison and hotel catering is that hotels are run to make a profit while prisons are not. Hotels are a type of business that is operated to make money by providing accommodation, food, and other services to paying guests. Therefore, hotel catering focuses on providing high-quality food and excellent customer service to attract and retain guests, which in turn generates revenue and profits for the business. On the other hand, prisons are not operated for profit. They are government-run institutions that are responsible for punishing and rehabilitating individuals who have been convicted of a crime. Therefore, prison catering is focused on providing basic nutrition to prisoners rather than providing high-quality food or excellent customer service. The primary goal of prison catering is to provide enough food to meet the dietary needs of the prisoners while maintaining the security and safety of the facility. While there may be differences in the number of prisoners compared to hotel guests, the quality of food provided, and the staff strength, the key difference between prison and hotel catering is the purpose of the service. Hotels are run to make a profit, while prisons are not.

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Cube of fried or toasted bread served with soup is called croutons. Croutons are small pieces of bread that are cut into cubes, fried or toasted until crispy, and then used as a topping for salads, soups, and other dishes. They add a crunchy texture and flavor to the dish, making it more enjoyable to eat. Croutons are a common ingredient in many cuisines and can be made from different types of bread, such as white, whole wheat, or rye bread.

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The kitchen equipment that must be used in an airtight condition is the pressure cooker. A pressure cooker is a cooking vessel that seals in steam and creates a high-pressure environment to cook food quickly. To function properly, the pressure cooker must be sealed tightly to prevent any steam from escaping. If the pressure cooker is not used in an airtight condition, the steam will escape and the food will not cook properly, which can result in undercooked or overcooked food. Additionally, the pressure cooker may not reach the necessary pressure levels to properly cook the food if it is not airtight. Therefore, it is important to use the pressure cooker in an airtight condition to ensure that the food is cooked correctly and to prevent any potential safety hazards.

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Maelezo ya Majibu

From the options given, the most important table accompaniment is the cruet set. A cruet set usually consists of two or more containers, typically for salt, pepper, and sometimes vinegar or oil. These items are essential to enhance the flavor of food and make it more enjoyable to eat. Salt and pepper, for example, are commonly used to season meat, vegetables, and other dishes to bring out their natural flavors. Vinegar and oil can be used as salad dressings or to add a touch of acidity to certain dishes. While a roll basket, toothpick, and butter dish may also be useful and nice to have on the table, they are not considered as important as the cruet set when it comes to enhancing the overall dining experience. In summary, a cruet set is an essential table accompaniment because it allows diners to easily add seasoning and condiments to their food, enhancing the flavor and overall enjoyment of the meal.

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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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(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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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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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.

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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.