WAEC SSCE - Catering Craft Practice - 2017
Question 1 Report
Examples of catering services that rely on low margins but high volume of sales are
Answer Details
Fast food and takeaway are examples of catering services that rely on low margins but high volume of sales. These types of businesses typically offer a wide variety of menu options that are quick and easy to prepare, which allows them to serve a large number of customers in a short amount of time. By keeping their profit margins low, they can attract more customers who are looking for affordable and convenient food options. In contrast, businesses like hotels and motels may offer catering services but they often charge higher prices and focus more on providing a high-end dining experience rather than fast and affordable food options. Canteens are typically found in schools, workplaces, and other institutions and while they also offer affordable meals, their volume of sales may not be as high as fast food and takeaway businesses. Overall, catering services that rely on low margins but high volume of sales are focused on providing quick, affordable and convenient food options to their customers.
Question 4 Report
A tea urn is mainly used for serving
Answer Details
A tea urn is mainly used for serving a large number of people. It is a large container that can hold a significant amount of hot water, which is used to make tea. Tea urns are commonly used in events like conferences, meetings, and parties, where a lot of people need to be served with tea quickly and efficiently. The size of a tea urn can vary, depending on the number of people it is intended to serve, but they are generally designed to serve a group of people rather than just a few individuals.
Question 5 Report
The provision of food, drinks and fuel for travellers in transit is an example o
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The provision of food, drinks, and fuel for travelers in transit is an example of motorway catering. Motorway catering involves providing food and other services to travelers on highways or motorways. These services are usually located at rest stops or service areas along the road, providing travelers with a convenient place to stop and refuel, both themselves and their vehicles. Motorway catering is essential for long-distance journeys and can include a variety of food options, from fast food to sit-down restaurants, and fuel stations to refill the gas tank. Outdoor catering and mobile catering refer to food services that take place at events or locations away from a permanent restaurant or kitchen, while popular catering is not a common term used to describe any particular type of catering.
Question 8 Report
The process of designing diets in which all the nutrients are present in the right proportion is called
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Question 10 Report
A suitable cleaning agent for kitchen floor is
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A suitable cleaning agent for a kitchen floor is a detergent. Detergents are specifically designed to dissolve and remove dirt, grease, and grime from surfaces, making them a highly effective cleaning agent for kitchen floors. They are also generally safe for use on a variety of surfaces, including tile, linoleum, and laminate flooring. Scouring paste, bar soap, and abrasives can be too harsh and abrasive for many kitchen floor surfaces, potentially causing damage or leaving scratches. It's important to follow the manufacturer's instructions when using any cleaning agent to avoid any damage to the floor and ensure a clean and safe environment.
Question 11 Report
When floors are wet and slippery, it is important to
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When floors are wet and slippery, it is important to place appropriate signs for users. This is because wet floors are a potential hazard that can cause slip-and-fall accidents. When people are walking on a wet surface, they may lose their footing and fall, which can result in serious injuries. By placing appropriate signs, such as "Wet Floor" signs, people can be made aware of the hazard and take appropriate precautions, such as walking slowly and carefully or using a different path. This helps to reduce the risk of accidents and injuries. While it may also be important to inform customers and the manager about the situation, placing appropriate signs is the most immediate and effective way to prevent accidents and protect the safety of everyone in the area. A public announcement may not always be necessary or practical, especially in larger spaces where not everyone can hear the announcement.
Question 12 Report
Proving a yeast dough means
Answer Details
Proving a yeast dough means allowing it to double in size. This is typically done by letting the dough rest in a warm and moist environment, which helps the yeast ferment the sugars in the dough and produce carbon dioxide gas. As the gas builds up, it causes the dough to rise and expand, resulting in a lighter, fluffier texture. Proving the dough also allows the gluten strands in the dough to relax and stretch, which makes the dough more pliable and easier to shape. This is why recipes often call for the dough to be left to rest and rise for a certain amount of time before shaping and baking. Eliminating air from the dough is not part of the proving process, although it can be important in certain baking techniques. Baking the dough at a low temperature is also not part of the proving process, although it may be used in some baking recipes to prevent the dough from browning too quickly. Setting the sponge is a separate step in the bread-making process that involves mixing the yeast with some of the flour and liquid to create a fermenting mixture that is then added to the rest of the dough ingredients.
Question 13 Report
The food and beverage personnel that takes food order in the dining area is called
Answer Details
The food and beverage personnel who takes food orders in the dining area is generally called a "waiter." A waiter is responsible for greeting guests, taking orders, serving food and drinks, and ensuring the guests have a pleasant dining experience. They may also answer questions about the menu, make recommendations, and handle payment. In some fine dining establishments, a "sommelier" may also be present to assist guests in selecting wine to complement their meal, while a "station head waiter" may oversee a particular section of the dining area and coordinate the activities of the waitstaff. A "commis de rang" is a junior waiter who assists the head waiter in serving guests.
Question 14 Report
An appropriate method of cooking suya is
Answer Details
The appropriate method of cooking suya is grilling. Suya is a popular West African street food made from skewered and spiced meat. Grilling is the best method of cooking suya because it allows the meat to cook evenly and gives it a smoky flavor. To grill suya, the meat is typically marinated in a mixture of spices such as ginger, garlic, and cayenne pepper. The skewered meat is then placed on a grill over medium-high heat and cooked until it's browned and charred on the outside. Roasting, braising, and tandoori are not appropriate methods of cooking suya because they do not provide the same smoky flavor and even cooking as grilling. Roasting involves cooking in an oven, while braising involves cooking in liquid, and tandoori is a method of cooking in a clay oven. These methods may not allow for the same level of char and smokiness as grilling, which is essential for authentic suya flavor. Therefore, the appropriate method of cooking suya is grilling.
Question 15 Report
In the food and beverage service, a waiter's docket is a tool for
Answer Details
A waiter's docket is a tool used for placing orders in the food and beverage service. It is typically a small notepad or piece of paper that the waiter uses to write down the customer's order and then bring it to the kitchen. This helps ensure that the customer's order is accurately recorded and prepared as requested. The docket also helps the waiter keep track of multiple orders and ensures that everything is organized and delivered efficiently.
Question 17 Report
n the restaurant, a table accompaniment that is always available is
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Question 18 Report
To avoid touching nose when handling food is an aspect of
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Avoiding touching your nose when handling food is an aspect of personal hygiene. Personal hygiene refers to the practices that individuals undertake to maintain their own cleanliness and health. This includes behaviors such as regular bathing, hand washing, and maintaining a clean and healthy environment. When it comes to handling food, personal hygiene is important because it helps prevent the spread of harmful bacteria and viruses. Touching your nose when handling food can transfer germs from your nose to the food, which can then be ingested by others and cause illness. Therefore, it's essential to practice good personal hygiene when handling food, which includes washing your hands frequently, avoiding touching your face, covering your nose and mouth when sneezing or coughing, and wearing clean clothing and aprons. These behaviors help ensure that the food you prepare is safe and healthy for consumption.
Question 21 Report
Venison is suitable for a low cholesterol diet because its fat is mainly
Answer Details
Venison is suitable for a low cholesterol diet because its fat is mainly unsaturated. This means that the fat in venison is mostly composed of unsaturated fatty acids, which can help to lower cholesterol levels in the body. Saturated fats, on the other hand, can raise cholesterol levels in the body, and are therefore not as healthy for individuals who need to follow a low-cholesterol diet. Polyunsaturated fats and monounsaturated fats are both types of unsaturated fats that can also help to lower cholesterol levels in the body. So, by choosing lean meats like venison, which are high in unsaturated fats and low in saturated fats, individuals can help to maintain healthy cholesterol levels and reduce the risk of heart disease.
Question 24 Report
The process of inhibiting harmful bacteria from growing in food is
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Question 25 Report
If 5kg of beef is used to prepare beef stroganoff for 40 customers, how many kilograms of beef will be used to prepare same for 6 customers?
Answer Details
To find out how much beef will be needed to prepare beef stroganoff for 6 customers, we can use a proportion. We know that 5kg of beef was used to prepare the dish for 40 customers, so we can set up the following proportion: 5kg / 40 customers = x kg / 6 customers To solve for x, we can cross-multiply: 40 customers * x kg = 5kg * 6 customers 40x = 30 x = 30/40 x = 0.75 kg Therefore, to prepare beef stroganoff for 6 customers, we will need 0.75 kg of beef, which is equivalent to 3/4 kg of beef. So the correct option is 3/4 kg.
Question 26 Report
As a source of protein, fish is
Answer Details
As a source of protein, fish is equally valuable as meat. Fish is considered to be a lean protein source that contains all the essential amino acids required for the body's growth and maintenance. It is also low in saturated fat and high in heart-healthy omega-3 fatty acids, which can help reduce the risk of heart disease. Similarly, meat is also a good source of protein but the nutritional value may vary depending on the type of meat and its preparation. Therefore, both fish and meat can be considered equally valuable sources of protein in a balanced diet. On the other hand, beans are also a good source of protein, but they do not contain all the essential amino acids found in fish and meat. Thus, fish and meat are considered more valuable sources of protein than beans.
Question 27 Report
An example of a back-of-the-house staff is a
Answer Details
A back-of-the-house staff refers to employees who work behind the scenes and are responsible for tasks that are essential for the smooth operation of a restaurant or hospitality establishment. An example of a back-of-the-house staff is a barman. A barman is responsible for preparing drinks, managing the bar inventory, and ensuring that the bar is clean and organized. They work behind the bar, away from the customers, and their work is critical to the success of the business. They are part of the back-of-the-house staff because they are not directly interacting with customers, unlike servers or bus persons.
Question 28 Report
The first and last courses of a classic menu sequence are
Answer Details
The first and last courses of a classic menu sequence are typically: - Hors d'oeuvre (appetizers) & dessert (sweets): Hors d'oeuvres are small, bite-sized dishes served before the main meal to stimulate the appetite. Desserts are sweet dishes served at the end of the meal to cleanse the palate and provide a sweet finish. Note: The exact courses and their order may vary based on cultural and regional differences. Some menus may also include soup or salad courses before or after the main meal.
Question 29 Report
The process of receiving and storing items in the kitchen is achieved by
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Question 30 Report
In catering establishment, what does a statement show?
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In a catering establishment, a statement typically shows: - Summaries of invoices and credit notes for the previous month: A statement is a financial document that provides a summary of the transactions that have taken place in a given period, usually a month. This includes a list of invoices and credit notes that have been issued and received, along with the total amount owed or credited. This information is used to track the financial performance of the catering establishment and to ensure that all transactions are accurately recorded.
Question 31 Report
A suitable accompaniment for grilled fish is
Answer Details
A great accompaniment for grilled fish is lemon. Lemon's acidic and fresh flavor complement the smoky and charred flavor of the grilled fish. Squeezing some lemon juice over the fish before serving can enhance the taste and aroma of the dish. Additionally, lemon can also help to cut through the richness of oily fish and add some brightness to the dish. Other potential accompaniments for grilled fish could be a side of fresh tomatoes, which can also add some acidity and freshness to the dish. However, chopped bread and poached egg may not be as suitable for grilled fish as they may not complement the flavor and texture of the fish as well as lemon and tomatoes would.
Question 34 Report
An appropriate tool for tasting food while cooking is a
Answer Details
A suitable tool for tasting food while cooking is a teaspoon. This is because a teaspoon is small enough to allow for a small taste of the food, without overwhelming your taste buds with too much flavor. It's also easy to handle and allows for precise measurements of seasoning or ingredients. Wooden spoons may be useful for stirring, but they are not ideal for tasting since they can absorb flavors and odors from the food. Tablespoons and dessert spoons are too large for tasting small amounts of food accurately. Overall, a teaspoon is the most appropriate tool for tasting food while cooking.
Question 38 Report
The cutlery used for buffet are
Answer Details
Buffet cutlery usually includes a fork and either a dessert spoon or a teaspoon. The fork is used for picking up food, while the dessert spoon or teaspoon is used for scooping up liquids or softer foods, like soups, stews, or desserts. In some cases, a knife may also be provided for cutting meats or tougher foods, but it's not always necessary since most buffet foods are already cut into bite-sized pieces. Overall, the specific cutlery provided will depend on the type of food being served and the preferences of the host or event planner.
Question 40 Report
The function of food accompaniment is to
Answer Details
The main function of food accompaniments is to improve the flavor of the food. Accompaniments, such as sauces, condiments, and sides, enhance the taste of the main dish by adding complementary or contrasting flavors. For example, a tangy sauce can add a burst of flavor to a grilled chicken breast, and a starchy side dish can balance out a spicy entrée. By having different options for accompaniments, people can customize their meal to their liking and make it more enjoyable.
Question 41 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
Mr A and Mrs B walked into a restaurant to eat fish and beef dishes respectively.
(a) List six accompaniments suitable for Mr A.
(b) Mention four table wares appropriate for serving Mrs B.
(c) List six milk desserts suitable for Mr A and Mrs B.
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Question 42 Report
(a) List and explain the three types of customers in catering industry.
(b) List two examples each of any two types listed in 3(a) above.
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Question 43 Report
(a) List four types of milk
(b) List four nutrients found in milk
(c) State four uses of milk in catering
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Question 44 Report
(a) List four large kitchen equipment.
(b) State four points to consider when buying kitchen equipment.
(c) Mention four types of kitchen knives.
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Question 45 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
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Question 46 Report
(a) State three factors that influence menu planning.
(b) State five rules to observe in food service.
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Question 47 Report
(a) Define the term cover
(b) State three characteristics of a cover.
(c) List two table accompaniments necessary for every cover.
(d) List four examples of alcoholic beverage.
(c) List two table accompaniments.
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Question 48 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) List ten types of flour used in catering.
(b) List six rising agents used in food preparation.
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Question 49 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
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Question 50 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) List eight food and beverage service personnel.
(b) List eight items required for table setting.
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Question 51 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Mention the four parts of salad
(b) List the four ingredients used in mayonnaise preparation.
(c) State four points to consider when making stock.
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Question 52 Report
(a) The diagrams above illustrate different types of napkin folds.
Study them and name the napkin folds labelled I - IV
(b) State the two items required for polishing glasswares.
(c)(i) List four equipments used in gueridon service
(ii) State one use each, of any two of the equipment listed in 2(c)(i)above
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Question 53 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
Outline eight procedures for the daily cleaning of an occupied hotel room.
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