WAEC SSCE - Catering Craft Practice - 2019

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Canapes are examples of savouries. They are small, bite-sized appetizers typically served at parties, receptions, or other social gatherings. Canapes are made up of a base, which can be a small piece of bread, a cracker, or a pastry shell, and then topped with a variety of savory ingredients such as meats, cheeses, vegetables, and spreads. They are usually served cold and are meant to be eaten in one or two bites, making them easy to handle while mingling at social events. Canapes come in a wide variety of flavors and can be customized to suit the tastes of the guests or the occasion.

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A la carte is a type of menu that lists individual dishes or items separately, each with its own price. This means that customers can order any dish they like, without being limited to a specific set of items or a fixed price. In other words, each dish is priced separately, and customers can order as few or as many dishes as they like, depending on their appetite and budget. This is in contrast to a fixed-price menu, where a set number of dishes are offered for a predetermined price, or to pre-ordered menus, where customers must choose their dishes in advance. A la carte menus are commonly used in restaurants, allowing customers to order what they want and pay only for what they order.

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Proofing a yeast dough means allowing it to rise and double in size before baking. This is typically done by letting the dough rest in a warm and moist environment for a period of time, which allows the yeast to feed on the sugars in the dough and produce carbon dioxide gas. This gas gets trapped in the dough, causing it to expand and rise. Proofing the dough also allows the gluten to relax and become more elastic, which makes the dough easier to shape and results in a lighter, fluffier texture when baked. Therefore, proofing is an important step in the bread-making process that helps to ensure a good rise and a delicious, airy texture in the finished product.

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The cured flesh of a pig is commonly referred to as "bacon." This refers to the salt-cured, smoked, and often fried meat that is typically cut from the belly of a pig. Bacon is a popular ingredient in many dishes, such as sandwiches and breakfast plates, and is enjoyed for its savory and salty flavor.

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The most effective way to extinguish a fire in a catering establishment is to remove the source of the fire. This can be done by turning off the heat source, removing flammable materials, or using a fire blanket to smother the flames. If the fire is too big to handle, it's important to leave the fire area and call for help, such as a fire department, to prevent it from spreading and becoming more dangerous.

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When the kitchen floor is wet and slippery, it is important to place signs in appropriate places. This is because a wet and slippery floor can be dangerous, and someone might slip and fall, causing injury. By placing signs in appropriate places, people are made aware of the hazard and can take necessary precautions to avoid accidents. This helps to ensure the safety of everyone in the kitchen or restaurant, including customers and staff. While it is important to inform the manager and customers about the situation, placing signs in appropriate places is the most immediate action to take to prevent accidents.

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Distractions during food service can lead to accidents in the work area. When staff are distracted, they may not pay enough attention to what they are doing, such as handling knives or hot pans, which increases the risk of accidents happening. These accidents can range from minor cuts and burns to more serious injuries, which could put both the staff and customers at risk. Therefore, it is important to minimize distractions in the workplace to ensure that staff can focus on their tasks and prevent any potential accidents.

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The chief mineral salts in green vegetables are iron and calcium. These minerals are essential for our body to function properly, and they are particularly important for maintaining strong bones and healthy blood cells. Iron is necessary for the formation of hemoglobin, a protein in red blood cells that carries oxygen throughout the body. Calcium is needed for the growth and maintenance of bones and teeth, as well as for proper nerve and muscle function. Green vegetables are a good source of these minerals, as well as other important vitamins and nutrients, making them an important part of a healthy diet. Therefore, including green vegetables in your diet can help you meet your daily recommended intake of iron and calcium, and support overall health and wellness.

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In catering establishments, sales are most likely increased by offering good services to customers. This means providing high-quality food and drinks, having a clean and welcoming environment, and ensuring that customers have a positive experience. Good customer-to-staff relationships can also contribute to increasing sales, as customers are more likely to return to a place where they feel valued and appreciated. Additionally, boosting staff morale can lead to better service, as happy and motivated employees are more likely to provide excellent customer service. Achieving a balance of demand patterns is important for ensuring the business runs smoothly, but it may not necessarily have a direct impact on sales.

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If a catering staff has symptoms of a cold, they should avoid working in the food service area. This is because colds are contagious and can be spread through contact with food, surfaces, and other people. Additionally, customers may be wary of eating food prepared by someone who is visibly ill. The staff member should also avoid interacting with colleagues and friends, as well as with customers, to prevent the spread of the cold. It's important to take steps to prevent the spread of illness to others, especially in the food service industry, where there is a higher risk of contamination. Interacting with management staff may be necessary, but the staff member should take precautions such as wearing a mask and maintaining distance to avoid spreading the cold. Overall, it's important for the staff member to prioritize their health and the health of others by avoiding close contact and taking appropriate measures to prevent the spread of illness.

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Herring is a type of oily fish. It is a small, saltwater fish found in the Atlantic, Pacific, and Arctic oceans. Herring is known for its high oil content, which gives it a rich, flavorful taste and a tender, moist texture. Oily fish like herring are also an excellent source of omega-3 fatty acids, which are important for maintaining good health. Herring is often cured or smoked and is commonly eaten in Scandinavian and Northern European cuisine. It can be served as a main dish, in sandwiches, or as a topping for crackers or bread.

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The teenager who had diarrhea after eating contaminated food at a party was suffering from food poisoning. Food poisoning is caused by consuming food or drink that is contaminated with harmful bacteria, viruses, parasites, or toxins. In this case, the teenager likely ingested food that was contaminated with one or more of these harmful substances, leading to symptoms like diarrhea, nausea, vomiting, abdominal pain, and fever. Food poisoning can be caused by a wide range of factors, including improper food storage, inadequate cooking, and poor hygiene practices. It is important to practice safe food handling and preparation techniques to avoid the risk of food poisoning. So, to summarize, the teenager's symptoms were likely caused by food poisoning, which occurs when someone eats contaminated food or drink.

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In calculating the total cost of a menu, it is necessary to analyze the food cost, labor cost, and overhead cost. This is because these are the main components that go into making and serving a meal. The food cost is the cost of the ingredients used to make the dish, the labor cost is the cost of the wages and benefits paid to the employees who prepare and serve the food, and the overhead cost is the cost of running the business such as rent, utilities, and other expenses. By analyzing these costs, restaurant owners can determine the price they need to charge for a menu item to make a profit while still remaining competitive. This is important for the financial success of the business and for ensuring that customers are getting good value for their money. While other costs such as material cost and operational cost may also be important, food cost, labor cost, and overhead cost are the primary factors to consider when analyzing the total cost of a menu.

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Orange and tangerine are examples of citrus fruits. Citrus fruits are a type of fruit that belongs to the Rutaceae family and are characterized by their acidic taste, high vitamin C content, and fragrant aroma. Some other examples of citrus fruits include lemons, grapefruits, and limes. Citrus fruits are commonly eaten fresh, used in cooking, and made into juices and jams. They are also used in the production of essential oils, perfumes, and cleaning products.

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Croutons are cubes of toasted bread. They are typically seasoned and then toasted until they are crunchy and golden-brown. They are often used as a topping for salads, soups, and other dishes to add a crunchy texture and extra flavor.

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One of the responsibilities of the head waiter is to receive guests. This means that the head waiter is responsible for greeting and welcoming customers as they enter the restaurant, and making sure they are seated promptly and courteously. The head waiter may also be responsible for taking reservations, and for ensuring that any special requests or dietary requirements are noted and communicated to the kitchen staff. Additionally, the head waiter may oversee the work of other waitstaff, and be responsible for coordinating their activities to ensure that service is efficient and that customers are satisfied with their dining experience.

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The appropriate knife for cutting vegetables into different shapes is a chopping knife. A chopping knife is a large, heavy knife with a broad blade that is ideal for cutting vegetables into different shapes, including cubes, slices, and julienne strips. The weight and size of the blade make it easy to chop through thick and dense vegetables like carrots, potatoes, and onions. Additionally, the blade's shape and sharpness allow for precision cutting, which is essential when creating uniform vegetable shapes for dishes like stir-fries and salads. Therefore, a chopping knife is an excellent choice for any cook who frequently works with vegetables and wants to achieve consistent and precise cuts.

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Hazardous materials in a catering establishment can include chemical substances, such as cleaning products, pesticides, and other toxic chemicals. These materials can be harmful if not stored, handled, and disposed of properly, and can pose a risk to both workers and customers. It's important for catering establishments to properly identify and manage hazardous materials in order to maintain a safe and healthy environment for all.

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When planning meals for adolescents, the nutrient that should be mostly considered is protein, vitamins, and fat and oil During adolescence, the body is undergoing a lot of changes, and adequate protein intake is necessary for growth and development. Protein is important for building and repairing tissues, as well as for maintaining a healthy immune system. In addition to protein, vitamins are also essential for adolescents as they are necessary for a range of bodily functions, such as maintaining healthy skin and eyes, building strong bones, and supporting the immune system. Fat and oil are also important as they provide energy and help the body absorb essential vitamins, such as vitamin A, D, E, and K. However, it is important to consume these in moderation and choose healthy sources, such as nuts, seeds, and vegetable oils. While dietary fiber, carbohydrates, and minerals are also important for overall health, protein, vitamins, and fat and oil should be given more consideration when planning meals for adolescents.

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The type of menu that offers two or more dishes at a fixed price is known as a "table d'hote" menu. This type of menu typically offers a limited selection of dishes at a set price, and may include multiple courses such as appetizers, main courses, and desserts. Customers can choose one dish from each course, and pay a set price for the entire meal. This is different from an "a la carte" menu, which allows customers to order individual dishes separately and pay for them individually. A "carte du jour" refers to a menu that changes daily, while a "plat du jour" refers to a daily special dish that is not necessarily part of a fixed-price menu.

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The personnel in charge of a particular number of tables is the station waiter. A station waiter is a member of the waiting staff in a restaurant who is assigned a particular section or station in the dining room. They are responsible for managing the tables in their station, taking orders, serving food and drinks, and ensuring that the customers in their section are satisfied with their dining experience. The number of tables that a station waiter is responsible for can vary depending on the size of the restaurant and the number of customers. The station waiter reports to the head waiter or restaurant manager who supervises the entire waiting staff.

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Periwinkles can be described as small sea snails. They are marine gastropod mollusks that are commonly found on rocky shores and tidal areas. These snails have spiral-shaped shells that are usually no more than an inch or two in length. They use a muscular foot to cling to rocks and other surfaces, and they graze on algae and other small organisms. Despite their small size, periwinkles play an important role in their ecosystems as a food source for many predators, including birds, crabs, and fish. So, to summarize, periwinkles are small sea snails that live in rocky intertidal zones and are an important part of the marine food web.

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An overworked caterer is likely to suffer from fatigue. Fatigue is a feeling of extreme tiredness and lack of energy that can be caused by overworking, lack of sleep, or other factors. When a caterer is overworked, they may have to work long hours and may not have enough time to rest, leading to fatigue. Fatigue can make it difficult for the caterer to perform their duties effectively, leading to mistakes and accidents. Additionally, fatigue can also lead to stress, which can further compound the negative effects on the caterer's well-being. Therefore, it is essential for caterers to take breaks and prioritize rest to avoid overworking and reduce the risk of fatigue and other related health problems.

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Bread rolls are typically served as an accompaniment to soups. When you eat soup, you might want something to help soak up the broth or to provide a bit of texture to the meal. Bread rolls can be torn or dipped into the soup, making them a popular choice to serve alongside soups. While bread rolls can also be served with other foods like sauces or used to make sandwiches, they are most commonly associated with soup.

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Two uses each of the following kitchen equipment

(a) Colander

• To drain water from boiled or blanched foods such as vegetables, rice and pasta.
• To wash and rinse fruits, vegetables and salad ingredients under running water.

(b) Pastry board

• To provide a clean, flat, floured surface for rolling out pastry, dough and pasta.
• To knead, cut and shape dough, biscuits and scones.

(c) Kitchen shears (scissors)

• To cut and trim meat, poultry and fish, such as snipping off fins or jointing a chicken.
• To cut herbs, string, dried fruit and open food packaging.

(d) Tongs

• To lift, turn and serve hot foods such as meat, corn or chips without using the fingers.
• To pick up and serve items such as ice, bread rolls, salad and sugar cubes hygienically.

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(a) Four advantages of a well planned kitchen

• It saves time and energy, because work flows smoothly from storage to preparation to cooking to service without unnecessary movement.
• It reduces accidents, since equipment is well arranged, floors are clear and there is enough working space.
• It promotes hygiene and easy cleaning, as surfaces, drainage and layout are designed to be kept clean.
• It increases output and efficiency, allowing more food to be produced with less labour and lower cost.

Good ventilation and lighting, and better supervision of staff, are also acceptable advantages.

(b) Four categories of kitchen equipment

1. Large (heavy) equipment, such as cookers, ovens and refrigerators.
2. Mechanical equipment, such as food mixers, slicing machines and dishwashers.
3. Small equipment and utensils, such as pots, pans, bowls and whisks.
4. Small hand tools and cutlery, such as knives, spoons, graters and peelers.

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(a) Four measures to prevent kitchen pests

• Keep the kitchen clean and free of food scraps, wiping surfaces, clearing spillages at once and removing crumbs that attract pests.
• Store all food in covered, pest-proof containers and off the floor so that rats, cockroaches and flies cannot reach it.
• Dispose of refuse properly, using bins with tight-fitting lids and emptying them regularly to deny pests food and shelter.
• Block entry points and screen openings, sealing cracks and holes, fitting fly screens on windows, and setting traps, baits or approved insecticides.

(b) Four precautions to take against accidents in the kitchen

• Keep the floor clean and dry, mopping up spills immediately to prevent slips and falls.
• Handle knives and other sharp tools carefully, keeping them sharp, using a chopping board and storing them safely.
• Turn pan handles inward and use dry oven cloths when lifting hot pans to avoid burns and scalds.
• Switch off and unplug electrical equipment when not in use, and never handle plugs or switches with wet hands.

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(a) Four cuts of beef

• Sirloin.
• Rump.
• Topside.
• Brisket.

Fillet, shin (leg) and chuck (shoulder) are also acceptable.

(b) Four factors to consider when purchasing fresh fish

• Bright, clear and bulging eyes (not sunken or cloudy), showing freshness.
• Bright red gills and firm, elastic flesh that springs back when pressed.
• Shiny, moist skin with plenty of scales firmly attached and a covering of clear, fresh slime.
• A pleasant, fresh sea smell, with no strong, sour or ammonia-like odour.

(c) Four methods of cooking fish

• Frying (deep or shallow frying).
• Grilling.
• Boiling or poaching.
• Baking (or steaming).

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Explanation of the following terms

(a) Bouquet garni

A bouquet garni is a small bundle of aromatic herbs (typically parsley stalks, thyme and a bay leaf) tied together with string, or wrapped in a piece of leek or muslin, and added to stocks, soups, stews and sauces to give flavour. It is removed before serving.

(b) Rissole

A rissole is a small, savoury dish of minced or chopped cooked meat (or fish) bound with sauce, shaped into a ball or cake or enclosed in pastry, then coated in egg and breadcrumbs and deep-fried until crisp and golden.

(c) Saute

Saute means to fry food quickly in a small amount of hot fat or oil in a shallow pan over fairly high heat, tossing or turning it so that it cooks and browns evenly. The word comes from the French sauter, meaning to jump.

(d) Table d'hôte

A table d'hôte is a set menu offering a complete meal of several courses with a limited choice of dishes at a fixed, inclusive price. The whole meal is charged as one price whether or not every course is taken.

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(a) Four rules to observe when making coffee

• Use freshly roasted and freshly ground coffee of good quality and use the correct measured quantity for the amount of water.
• Use freshly boiled water that is just off the boil (about 92 to 96 degrees Celsius), never water that is boiling violently, as this scalds the coffee and makes it bitter.
• Keep all coffee-making equipment scrupulously clean, since stale coffee oils cling to pots and give a rancid, bitter taste.
• Serve the coffee freshly made and at the correct temperature, and never re-boil or keep it standing on heat for long.

(b) Two reasons each for the following bad results in coffee

(i) Weak coffee

• Too little coffee was used for the quantity of water.
• The water was not hot enough, or the brewing (infusion) time was too short to extract the flavour.

(ii) Bitter coffee

• The water used was boiling too vigorously, or the coffee was over-brewed (left in contact with the water too long).
• The coffee was re-boiled or kept hot for a long time, or stale coffee and dirty equipment were used.