WAEC SSCE - Catering Craft Practice - 2021
Question 1 Report
The breakfast menu in which the service of fish and beef is most appropriate is
Answer Details
Out of the breakfast menu options given, the one in which the service of fish and beef is most appropriate is the Full Breakfast. The Full Breakfast menu typically includes a wide variety of dishes that can include eggs, bacon, sausages, toast, beans, mushrooms, and grilled tomatoes. This menu is usually served in hotels and restaurants and is a hearty meal that can keep a person full for a long time. The inclusion of fish and beef in this menu is appropriate because it offers a range of protein options to customers. Fish is a popular breakfast option in many cultures and can be served in the form of smoked salmon or kippers. Beef can be served in the form of sausages or steak. Both fish and beef are excellent sources of protein and can help keep customers feeling full and satisfied for a long time. In conclusion, the Full Breakfast menu is the most appropriate option to serve fish and beef. This menu offers a variety of dishes and protein options, making it a popular choice for many customers who are looking for a hearty breakfast meal.
Question 2 Report
The diagram is a type of signage. Study it and answer the question below.
The purpose of displaying the sign in public places is to
Answer Details
Question 3 Report
For durability, a kitchen sink should be made from
Answer Details
A kitchen sink is a crucial part of a kitchen and its durability is important to consider. Stainless steel is the most suitable material for a kitchen sink as it is durable, resistant to stains and corrosion, and easy to clean. Ceramic and aluminum sinks are also durable, but they may not be as resistant to scratches and stains as stainless steel. Wrought iron is not a suitable material for a kitchen sink as it can rust easily, and it is heavy and difficult to clean. Therefore, for durability, a kitchen sink should be made from stainless steel.
Question 4 Report
A stimulant served to customers to give a pause within a meal is referred to as
Answer Details
A stimulant served to customers during a meal to cleanse the palate and refresh the taste buds is called a sorbet. It is a frozen dessert, typically made from fruit juice or syrup, water, and sugar, and it is served between courses to help refresh the palate and prepare the taste buds for the next course. Sorbets are often served in small portions and can have a variety of flavors, including lemon, raspberry, and mango.
Question 5 Report
Multiplication of kitchen pests is encouraged by
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The multiplication of kitchen pests is encouraged by "food waste lying around". When food waste is left lying around, it provides a source of food for pests such as cockroaches, ants, and rodents, which can lead to an infestation. Therefore, it is important to dispose of food waste properly and keep the kitchen clean to prevent pests from multiplying.
Question 8 Report
Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called
Answer Details
Question 10 Report
In which of the following services would cutlery be laid at the beginning of each course ?
Answer Details
Cutlery would be laid at the beginning of each course in the "à la carte" and "table d'hôte" services. In an à la carte service, guests order individual dishes from a menu. Each dish is served separately, so the cutlery is laid out at the beginning of each course to accommodate the specific utensils needed for each dish. In a table d'hôte service, guests are offered a set menu with a predetermined number of courses. Like in an à la carte service, the cutlery is laid out at the beginning of each course to correspond with the utensils needed for that particular dish. In a Continental breakfast, typically served in European hotels, guests are usually offered a simple meal of bread, pastries, cold cuts, cheese, and beverages. As the breakfast is self-service, guests will typically collect the required cutlery and dishes from a central area and bring them back to their table. In a buffet breakfast, guests serve themselves from a variety of hot and cold dishes laid out on a buffet table. As with a Continental breakfast, guests will typically collect the required cutlery and dishes from a central area and bring them back to their table. However, in some cases, cutlery may already be laid out at each table.
Question 11 Report
The diagram is a type of signage. Study it and answer the question below.
What is the appropriate colour for the part marked Y in the diagram?
Answer Details
Question 12 Report
What is the main function of a bain marie?
Answer Details
The main function of a bain marie is to keep foods hot. A bain marie, also known as a double boiler, is a cooking tool that consists of two nested pans. The bottom pan is filled with water and the top pan sits on top of the water. The heat from the water in the bottom pan gently warms the food in the top pan, helping to keep it at a consistent temperature without overcooking or burning it. Bain maries are commonly used in the restaurant industry to keep sauces, soups, and other foods hot and ready to serve. They are also used in baking to gently melt chocolate or to make delicate sauces that require precise temperature control. Therefore, the main function of a bain marie is to keep foods hot.
Question 13 Report
The function of vegetable salad in a main dish is as
Answer Details
The function of a vegetable salad in a main dish is as "a garnish." A garnish is a decorative addition to a dish that serves both an aesthetic and functional purpose. Vegetable salad is often used as a garnish in main dishes to add color, texture, and flavor to the plate. While it may not be the main component of the dish, it still contributes to the overall presentation and taste of the meal.
Question 15 Report
The first place a guest enters in a hotel is the
Answer Details
The first place a guest enters in a hotel is the foyer. The foyer is the entrance hall or lobby of a hotel where guests are welcomed and greeted by the receptionist. It is usually a large and spacious area where guests can check in, relax, and wait for their rooms to be prepared. The foyer also serves as a meeting point for guests and visitors, and it may have facilities such as seating areas, a concierge desk, luggage storage, and information kiosks.
Question 16 Report
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
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Question 17 Report
An example of a large fixed equipment in the kitchen is
Answer Details
An example of a large fixed equipment in the kitchen is a hot cupboard. A hot cupboard is a large, stationary piece of kitchen equipment that is used to keep food warm. It typically has shelves or compartments for holding plates or platters of food, and is heated using electricity or gas. The hot cupboard is designed to maintain a consistent temperature, allowing food to stay warm and ready to serve for a longer period of time. This makes it a useful piece of equipment for caterers, restaurants, and other food service establishments that need to keep large quantities of food warm and ready to serve. In contrast, a cooking pan, chopping board, and deep fryer are all smaller, portable pieces of kitchen equipment that are used for specific cooking tasks. The cooking pan is used for cooking on a stove or in an oven, the chopping board is used for cutting and preparing food, and the deep fryer is used for deep frying food.
Question 18 Report
The diagram is a type of signage. Study it and answer the question below.
The sign indicates no
Answer Details
Question 19 Report
In catering craft practice, hospitality entails
Answer Details
In catering craft practice, "hospitality" entails a "cordial reception." Hospitality refers to the friendly and welcoming treatment of guests or customers in a setting such as a restaurant or hotel. A cordial reception is a warm and friendly greeting that makes customers feel welcome and valued. In the context of catering, hospitality encompasses all aspects of the customer experience, including the service, food, and atmosphere of the establishment. However, a cordial reception is the key element of hospitality in the sense that it sets the tone for the entire experience and makes the customer feel comfortable and appreciated.
Question 20 Report
The diagram is a type of signage. Study it and answer the question below.
The diagram is an example of
Answer Details
The diagram is an example of a safety sign. Safety signs are used to indicate potential hazards and provide information about safety measures that should be taken to prevent accidents or injuries. In this specific example, the sign depicts an image of a person wearing a hard hat, which is commonly associated with construction sites and other areas where there is a risk of falling objects or head injuries. The text below the image reinforces the message by indicating that hard hats must be worn in this area. Therefore, the diagram serves as a clear visual reminder of the need to take appropriate safety precautions in the specified location.
Question 21 Report
Which of the following is a table accompaniment?
Answer Details
A table accompaniment is an item that is placed on a dining table to accompany or complement a meal. Out of the options provided, the table accompaniment is the milk jug. A milk jug is a small container that is typically used to hold and pour milk to be added to tea or coffee. It's often provided as an accompaniment to breakfast or brunch meals. A port glass is a type of wine glass that is used to serve port wine, which is a dessert wine. An ashtray is used to hold ash and cigarette butts for smokers. A fish fork is a type of fork that is designed with a shorter and wider tine to make it easier to separate the flesh of fish from its bones. However, while a fish fork can be used to complement a fish dish, it is not considered a table accompaniment as it is typically part of the table setting.
Question 22 Report
A fo0d and beverage personnel responsible for serving alcohol is the
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Question 23 Report
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
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Question 24 Report
If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at
Answer Details
To find the selling price of the dish, we need to add the desired gross profit to the cost of the dish. If the cost of the dish is ₦1,200 and the desired gross profit is 40%, then the gross profit amount would be: Gross Profit = 40% of ₦1,200 Gross Profit = 0.4 x ₦1,200 Gross Profit = ₦480 To maintain a 40% gross profit, we need to add this amount to the cost of the dish: Selling Price = Cost + Gross Profit Selling Price = ₦1,200 + ₦480 Selling Price = ₦1,680 Therefore, the dish must be sold at ₦1,680 to maintain a 40% gross profit. So the option that shows the selling price of ₦1,680 is the correct answer.
Question 25 Report
In order to retain the colour of vegetables before freezing, they should be
Answer Details
In order to retain the color of vegetables before freezing, they should be "blanched." Blanched means that the vegetables are briefly boiled in water or steamed and then immediately cooled in ice water. This process stops the cooking process and helps to retain the color, flavor, and nutrients of the vegetables. When vegetables are frozen without being blanched, they can become discolored and lose some of their flavor and nutrients. Blanching is a simple and effective way to preserve the quality of vegetables before freezing.
Question 26 Report
A catering service where food and beverage provision is restricted to members only is called
Answer Details
A catering service where food and beverage provision is restricted to members only is called club catering. Club catering refers to a catering service provided for members of a private club, such as a sports club, social club, or country club. In these clubs, food and beverages are typically provided for members and their guests in a designated dining area, and are not available to the general public. The menu and quality of food and beverages offered through club catering can vary depending on the type of club, but the focus is usually on providing high-quality, exclusive dining experiences for members. In contrast, industrial catering refers to catering services provided for industrial or workplace settings, such as factories, mines, or construction sites. Ship catering refers to catering services provided on board ships and boats, such as cruise ships or yachts. Airline catering refers to catering services provided on board commercial airlines.
Question 27 Report
Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge
Which of the following combinations is suitable for a lacto- ovo-vegetarian?
Answer Details
A lacto-ovo-vegetarian is someone who does not eat meat, poultry, or fish, but does eat dairy products and eggs. Option I and IV are suitable for a lacto-ovo-vegetarian because they do not contain any meat or fish. Option III is also suitable because it contains cheese, which is a dairy product. Option II is not suitable because it contains fish. So, a combination of I, III, and IV is suitable for a lacto-ovo-vegetarian.
Question 29 Report
A type of menu that has a fixed number of courses is referred to as
Answer Details
A type of menu that has a fixed number of courses is referred to as a "table d'hote" menu. This means that the restaurant offers a set number of courses for a fixed price, usually including an appetizer, a main course, and a dessert. This type of menu is often used in fine dining restaurants or for special events. Customers can choose from a selection of dishes within each course, but they cannot order items outside of the set menu. The benefit of this type of menu is that it provides customers with a complete dining experience, while also allowing the restaurant to control the cost and quality of the food that is served.
Question 30 Report
Unwanted particles in dry flour can be removed with a
Answer Details
Unwanted particles in dry flour can be removed with a sieve. A sieve is a tool with a mesh bottom used to separate solids from liquids or small particles from larger ones. In cooking, sieves are often used to sift flour, sugar, or other dry ingredients to remove lumps and other impurities. By passing the dry flour through the mesh of the sieve, any unwanted particles can be filtered out, resulting in a smoother and finer texture.
Question 31 Report
The application of moist heat on starch grains results in
Answer Details
The application of moist heat on starch grains results in "gelatinization". Starch is a carbohydrate found in many foods such as potatoes, rice, and wheat. When starch is heated in the presence of water, the starch granules absorb water and swell up, causing the granules to burst and release the starch molecules. This process is known as "gelatinization". Gelatinization is an important process in cooking, as it helps to thicken sauces, soups, and other dishes. It also affects the texture of foods, making them softer and more palatable. The other options provided - caramelization, dextrinization, and coagulation - all refer to different chemical processes that can occur when food is heated, but they do not specifically relate to starch. Therefore, the application of moist heat on starch grains results in "gelatinization".
Question 33 Report
An ideal bar equipment for combining ingredients that will not blend by stirring is a
Answer Details
The ideal bar equipment for combining ingredients that will not blend by stirring is a cocktail shaker. A cocktail shaker is a container used to mix drinks by shaking them with ice. It is typically made of metal, has a lid that fits tightly over the top, and contains a built-in strainer to separate the liquid from the ice and any solid ingredients that were added. When you shake a cocktail in a shaker, the liquid ingredients mix together and the ice helps to dilute and chill the drink. This method of mixing is particularly useful when the ingredients are thick or viscous, or when you want to incorporate air into the drink to create a frothy texture. On the other hand, a mixing glass is used for stirring ingredients together rather than shaking, and it typically doesn't have a strainer built in. A hawthorn strainer is a separate tool used to strain the liquid from the mixing glass after stirring. While a Boston shaker can also be used for shaking drinks, it typically requires a separate strainer to strain the liquid from the shaker after shaking. Therefore, the cocktail shaker is the best option when you need to combine ingredients that won't blend by stirring.
Question 34 Report
The best cuts of meat for preparing meals for a malnourished child are
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Question 36 Report
Below is a list of combination of dishes. Study it and answer the question below.
I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge
The appropriate combination for a vegan is
Answer Details
The appropriate combination for a vegan is IV only, which is beans cake with porridge. This is because the other options all contain animal products. Option I is egg sauce, option II is fish stew, and option III is cheese stew, all of which are not suitable for a vegan diet. Beans cake with porridge is a vegan-friendly dish that is made from beans and can be enjoyed with a variety of porridges that do not contain any animal products. Therefore, IV only is the correct answer for a vegan.
Question 37 Report
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
Answer Details
The concentrated sweet fruit flavoring beverage that is not used as a drink is called syrup. Syrup is a thick and sticky liquid made by boiling sugar and water together, often with added fruit flavors, spices or herbs. It can be used to flavor food or drinks, such as pancakes or cocktails, but it is not usually consumed on its own. Syrup can be made with a variety of flavors, including fruit flavors like raspberry, blueberry, or cherry. It can also be made with other flavors like vanilla or caramel. The concentrated nature of syrup means that a little goes a long way in terms of adding flavor to food or drinks.
Question 38 Report
The reason food handlers should keep their hair covered is to
Answer Details
The reason food handlers should keep their hair covered is to maintain hygiene rules. Hair can easily fall into food and contaminate it, which can cause health problems for customers. By keeping their hair covered, food handlers can prevent this contamination and ensure that the food served to customers is safe and clean.
Question 39 Report
The main purpose of a thermostat in a refrigerator is to
Answer Details
The main purpose of a thermostat in a refrigerator is to control the temperature. A thermostat is a device that regulates temperature by controlling a heating or cooling system. In a refrigerator, the thermostat is used to maintain a consistent and safe temperature range for the stored food and drinks. The thermostat works by sensing the temperature inside the refrigerator and turning the compressor on or off to maintain the desired temperature range. For example, if the temperature inside the refrigerator rises above the desired range, the thermostat will signal the compressor to turn on and start cooling the air. Once the temperature falls back within the desired range, the thermostat will signal the compressor to turn off. By regulating the temperature inside the refrigerator, the thermostat helps to preserve the quality and freshness of the food and drinks. If the temperature is too warm, bacteria can grow and spoil the food. If the temperature is too cold, the food can freeze or become damaged. Therefore, a properly functioning thermostat is essential for the proper operation of a refrigerator. The thermostat does not have any role in retaining ice, regulating air or keeping the light on in a refrigerator.
Question 40 Report
An importance of the menu is for the guests to be aware of
Answer Details
The importance of the menu is for the guests to be aware of food allergies. A menu typically lists the ingredients used in each dish, which helps guests with food allergies or intolerances to identify dishes that are safe for them to eat. This is important to ensure that guests do not consume food that may trigger an allergic reaction or cause discomfort. By providing this information, the menu enables guests to make informed choices about what they eat, which contributes to their overall satisfaction with the dining experience.
Question 41 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) State two first aid treatment each for burns and knife cut.
(b) State the class of fire that results from each of the following materials: (i) Gas: (ii) Metal: (iii) Wood: (iv) Cooking oil:
a) First aid treatment for burns:
- Cool the burn by running cool water over it for at least 20 minutes or until the pain subsides.
- Cover the burn with a sterile bandage or clean cloth.
First aid treatment for knife cuts:
- Stop the bleeding by applying direct pressure to the wound with a clean cloth or bandage.
- Clean the wound with soap and water, and cover it with a sterile bandage to prevent infection.
b) Class of fire resulting from each material:
- (i) Gas: Class B
- (ii) Metal: Class D
- (iii) Wood: Class A
- (iv) Cooking oil: Class K
Class B fires are those that involve flammable liquids, such as gasoline, oil, or paint. Class D fires are those that involve flammable metals, such as magnesium or aluminum. Class A fires are those that involve ordinary combustibles, such as wood, paper, or cloth. Class K fires are those that involve cooking oils and fats, typically found in commercial kitchens.
Answer Details
a) First aid treatment for burns:
- Cool the burn by running cool water over it for at least 20 minutes or until the pain subsides.
- Cover the burn with a sterile bandage or clean cloth.
First aid treatment for knife cuts:
- Stop the bleeding by applying direct pressure to the wound with a clean cloth or bandage.
- Clean the wound with soap and water, and cover it with a sterile bandage to prevent infection.
b) Class of fire resulting from each material:
- (i) Gas: Class B
- (ii) Metal: Class D
- (iii) Wood: Class A
- (iv) Cooking oil: Class K
Class B fires are those that involve flammable liquids, such as gasoline, oil, or paint. Class D fires are those that involve flammable metals, such as magnesium or aluminum. Class A fires are those that involve ordinary combustibles, such as wood, paper, or cloth. Class K fires are those that involve cooking oils and fats, typically found in commercial kitchens.
Question 42 Report
(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons
(a)
(i) Sieve - A sieve is a utensil used for separating solids from liquids or for straining dry ingredients such as flour or powdered sugar to remove lumps.
(ii) Colander - A colander is a bowl-shaped utensil with small holes used for draining liquids from foods such as pasta, vegetables, or fruits.
(iii) Egg slicer - An egg slicer is a small utensil with wires or blades that slices boiled eggs into even pieces.
(iv) Chopping board - A chopping board is a flat board used as a surface for chopping and slicing food items.
(b)
(i) Carte du jour - This is a French term that means "menu of the day" or "daily menu" in English. It refers to a list of dishes that are available at a restaurant for that particular day.
(ii) Au jour - This French term means "of the day" in English. It is often used in the context of a special dish or menu item that is only available on a particular day.
(iii) Poulet - This is a French term that means "chicken" in English. It is a popular ingredient in French cuisine and can be prepared in various ways.
(iv) Croutons - Croutons are small pieces of toasted or fried bread that are often used as a topping for salads or soups in French cuisine. They can be flavored with herbs, spices, or garlic.
Answer Details
(a)
(i) Sieve - A sieve is a utensil used for separating solids from liquids or for straining dry ingredients such as flour or powdered sugar to remove lumps.
(ii) Colander - A colander is a bowl-shaped utensil with small holes used for draining liquids from foods such as pasta, vegetables, or fruits.
(iii) Egg slicer - An egg slicer is a small utensil with wires or blades that slices boiled eggs into even pieces.
(iv) Chopping board - A chopping board is a flat board used as a surface for chopping and slicing food items.
(b)
(i) Carte du jour - This is a French term that means "menu of the day" or "daily menu" in English. It refers to a list of dishes that are available at a restaurant for that particular day.
(ii) Au jour - This French term means "of the day" in English. It is often used in the context of a special dish or menu item that is only available on a particular day.
(iii) Poulet - This is a French term that means "chicken" in English. It is a popular ingredient in French cuisine and can be prepared in various ways.
(iv) Croutons - Croutons are small pieces of toasted or fried bread that are often used as a topping for salads or soups in French cuisine. They can be flavored with herbs, spices, or garlic.
Question 43 Report
(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin
(b)i List the two classes of table service (ii) Give one example of any one of the classes listed in 2(b)(i).
(c) List two types of spoons used in the service area.
(a) The use of each of the following items on a dining table are:
- Place card: A place card is used to indicate where a guest should sit at a table, and can also be used to show the guest's name or seating assignment.
- Wine list: A wine list is a menu or list of wines that are available for purchase at a restaurant or event, and typically includes information about the type, origin, and price of each wine.
- Napkin: A napkin is a piece of cloth or paper used to protect clothing and wipe the mouth and hands while eating.
(b) The two classes of table service are:
- English/Plated service: Food is pre-plated in the kitchen and served to guests by the server.
- American/Family-style service: Food is placed in serving dishes on the table, and guests serve themselves.
An example of American/Family-style service is a buffet, where guests can serve themselves from a variety of dishes placed on a table or counter.
(c) Two types of spoons used in the service area are:
- Soup spoon: A large, round spoon used for eating soup or other liquid-based dishes.
- Dessert spoon: A smaller spoon than a soup spoon, used for eating dessert, such as ice cream or cake. It is often accompanied by a fork and placed above the plate in a formal table setting.
Answer Details
(a) The use of each of the following items on a dining table are:
- Place card: A place card is used to indicate where a guest should sit at a table, and can also be used to show the guest's name or seating assignment.
- Wine list: A wine list is a menu or list of wines that are available for purchase at a restaurant or event, and typically includes information about the type, origin, and price of each wine.
- Napkin: A napkin is a piece of cloth or paper used to protect clothing and wipe the mouth and hands while eating.
(b) The two classes of table service are:
- English/Plated service: Food is pre-plated in the kitchen and served to guests by the server.
- American/Family-style service: Food is placed in serving dishes on the table, and guests serve themselves.
An example of American/Family-style service is a buffet, where guests can serve themselves from a variety of dishes placed on a table or counter.
(c) Two types of spoons used in the service area are:
- Soup spoon: A large, round spoon used for eating soup or other liquid-based dishes.
- Dessert spoon: A smaller spoon than a soup spoon, used for eating dessert, such as ice cream or cake. It is often accompanied by a fork and placed above the plate in a formal table setting.
Question 44 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) The table below is a four-day three-course menu plan. Use the listed dishes to complete the table. Egg custard, Cream caramel, Escalope of beef with fried rice, Cream of onion soup, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, Pineapple turnover, Consomme royale, Tomato salad, Chicken soup, Fruit salad, Fish stew with boiled rice and plantain.
| 1st Course | 2nd Course | 3rd Course | |
| Day 1 | |||
| Day 2 | |||
| Day 3 | |||
| Day 4 |
(b) State the other names for first course and third course.
First Course:...............
Third Course:..............
a) Completed table of dishes with the appropriate course menu plan
| 1st Course | 2nd Course | 3rd Course |
| Day 1 Cream of onions soup | Escalope of beef with fried rice | Egg custard |
| Day 2 Consomme royale | Grilled chicken with Jollof rice | Cream caramel |
| Day 3 Tomato salad | Beef sauce with vegetable stew and pounded yam |
Pineapple turnover |
| Day 4 Chicken soup | Fish stew with boiled rice and plantain | Fruit salad |
b)
The first course is typically referred to as the appetizer or the starter course. It is usually a smaller portion and is intended to awaken the taste buds and prepare the palate for the main meal.
The third course is often referred to as the dessert course. It is typically the final course of the meal and is intended to provide a sweet ending to the dining experience.
So, for the table provided, the first course options could be Egg Custard, Cream of Onion Soup, Consomme Royale, or Chicken Soup, while the third course options could be Cream Caramel, Pineapple Turnover, Fruit Salad, or Tomato Salad.
Answer Details
a) Completed table of dishes with the appropriate course menu plan
| 1st Course | 2nd Course | 3rd Course |
| Day 1 Cream of onions soup | Escalope of beef with fried rice | Egg custard |
| Day 2 Consomme royale | Grilled chicken with Jollof rice | Cream caramel |
| Day 3 Tomato salad | Beef sauce with vegetable stew and pounded yam |
Pineapple turnover |
| Day 4 Chicken soup | Fish stew with boiled rice and plantain | Fruit salad |
b)
The first course is typically referred to as the appetizer or the starter course. It is usually a smaller portion and is intended to awaken the taste buds and prepare the palate for the main meal.
The third course is often referred to as the dessert course. It is typically the final course of the meal and is intended to provide a sweet ending to the dining experience.
So, for the table provided, the first course options could be Egg Custard, Cream of Onion Soup, Consomme Royale, or Chicken Soup, while the third course options could be Cream Caramel, Pineapple Turnover, Fruit Salad, or Tomato Salad.
Question 45 Report
TEST OF PRACTICAL KNOWLEDGE QUESTION
(a) Give two examples of water boilers for tea and coffee making.
(b) State six uses of a service salver.
(a)
- Electric kettles - Electric kettles plug into an electrical outlet and have a heating element that boils water quickly.
- Stovetop kettles - Stovetop kettles are placed on a stove and heated by the stove's burner.
(b)
A service salver is a tray used for carrying items such as dishes, glasses, or utensils. Six uses of a service salver are:
- Serving food and drinks: A service salver can be used to carry food and drinks from the kitchen to a dining area or event space.
- Clearing dishes: After a meal, a service salver can be used to clear dishes and utensils from a table and transport them to the kitchen.
- Carrying tableware: A service salver can be used to transport tableware such as plates, glasses, and utensils to a table before a meal.
- Displaying items: A service salver can be used to display items such as desserts, appetizers, or drinks at a party or event.
- Organizing items: A service salver can be used to organize items such as condiments, napkins, or utensils on a buffet table or at a self-serve station.
- Collecting tips or payments: In some settings, a service salver can be used to collect tips or payments from customers, such as in a restaurant or bar.
Overall, a service salver is a versatile tool that can be used in a variety of settings for carrying, displaying, organizing, and collecting items.
Answer Details
(a)
- Electric kettles - Electric kettles plug into an electrical outlet and have a heating element that boils water quickly.
- Stovetop kettles - Stovetop kettles are placed on a stove and heated by the stove's burner.
(b)
A service salver is a tray used for carrying items such as dishes, glasses, or utensils. Six uses of a service salver are:
- Serving food and drinks: A service salver can be used to carry food and drinks from the kitchen to a dining area or event space.
- Clearing dishes: After a meal, a service salver can be used to clear dishes and utensils from a table and transport them to the kitchen.
- Carrying tableware: A service salver can be used to transport tableware such as plates, glasses, and utensils to a table before a meal.
- Displaying items: A service salver can be used to display items such as desserts, appetizers, or drinks at a party or event.
- Organizing items: A service salver can be used to organize items such as condiments, napkins, or utensils on a buffet table or at a self-serve station.
- Collecting tips or payments: In some settings, a service salver can be used to collect tips or payments from customers, such as in a restaurant or bar.
Overall, a service salver is a versatile tool that can be used in a variety of settings for carrying, displaying, organizing, and collecting items.
Question 46 Report
(a) List two security risks in the catering industry
(b) State four responsibilities of an employer regarding safety of workers
(c) List two classes of fire
(a) Two security risks in the catering industry are food theft and unauthorized access to kitchen areas. Food theft can occur when employees or outsiders steal food items, while unauthorized access to kitchen areas can lead to theft, damage, or tampering of equipment or ingredients.
(b) Four responsibilities of an employer regarding the safety of workers are:
- Providing a safe work environment: Employers are responsible for ensuring that the workplace is free from hazards that could cause harm to workers, such as slippery floors, faulty equipment, or hazardous chemicals.
- Providing training and education: Employers must provide workers with adequate training and education on how to perform their job safely, as well as how to respond to emergencies or accidents.
- Providing personal protective equipment: Employers must provide workers with personal protective equipment (PPE) such as gloves, goggles, or masks, to protect them from hazards such as chemicals, sharp objects, or airborne particles.
- Conducting regular safety inspections: Employers must conduct regular safety inspections of the workplace to identify and address hazards, and to ensure that workers are following safe work practices.
(c) Two classes of fire are Class A and Class B. Class A fires involve ordinary combustibles such as wood, paper, and cloth, while Class B fires involve flammable liquids and gases such as gasoline, propane, and oil. Class A fires can be extinguished using water, while Class B fires require special extinguishing agents such as foam or dry chemicals. It is important to know the class of fire when selecting the appropriate fire extinguisher to use.
Answer Details
(a) Two security risks in the catering industry are food theft and unauthorized access to kitchen areas. Food theft can occur when employees or outsiders steal food items, while unauthorized access to kitchen areas can lead to theft, damage, or tampering of equipment or ingredients.
(b) Four responsibilities of an employer regarding the safety of workers are:
- Providing a safe work environment: Employers are responsible for ensuring that the workplace is free from hazards that could cause harm to workers, such as slippery floors, faulty equipment, or hazardous chemicals.
- Providing training and education: Employers must provide workers with adequate training and education on how to perform their job safely, as well as how to respond to emergencies or accidents.
- Providing personal protective equipment: Employers must provide workers with personal protective equipment (PPE) such as gloves, goggles, or masks, to protect them from hazards such as chemicals, sharp objects, or airborne particles.
- Conducting regular safety inspections: Employers must conduct regular safety inspections of the workplace to identify and address hazards, and to ensure that workers are following safe work practices.
(c) Two classes of fire are Class A and Class B. Class A fires involve ordinary combustibles such as wood, paper, and cloth, while Class B fires involve flammable liquids and gases such as gasoline, propane, and oil. Class A fires can be extinguished using water, while Class B fires require special extinguishing agents such as foam or dry chemicals. It is important to know the class of fire when selecting the appropriate fire extinguisher to use.
