WAEC SSCE - Catering Craft Practice - 2019

In calculating the total cost of a menu, it is necessary to analyze

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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.

Provin a yeast dough means

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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.

The type of menu that offers two or more dishes at a fixed price is known as

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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.

Cmmis de range acts on the instructions of the 

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A teenage that had diarrhea after eating contaminated food at a party was suffering from

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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.

A salamander is a kitchen equipment that heats from

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An overworked caterer is likely to suffer from

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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.

The purpose of forecasting restaurant sales is to

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The type of service where food is served into a customer's plate from a trolley is called

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The chief mineral salts in green vegetables are

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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.

When serving beverages, tray should be carried 

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The personnel in charge of a particular number of tables is the

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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.

Which of the following nutrients should be mostly considered when planning meals for adolescents?

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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.

Which of the following options describes croutons?

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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.

An example of aperitif is 

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The cured flesh of a pig is known as

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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.

What is menu?

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A la carte is a menu

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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.

Menu presentation is very important because it can

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Another name for cuisine is

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An appropriate knife for cutting vegetables into different shapes is a 

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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.

The dark-coloured meat from poultry is derived from the

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Cardiopulmonary resuscitation is a first aid treatment given to a person that is 

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Distraction during food service can lead to

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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.

A means of extinguishing fire in a catering establishment is to

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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.

The term burnishing refers to a method of cleaning

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For proper care and maintenance of kitchen equipment , it is important to

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Hazardous materials in catering establishment includes

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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.

One distinctive features of banquet menu is

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What is the difference between an omelette pan and a frying pan?

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canapes are examples of

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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.

A catering staff with symptoms  of cold should avoid

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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.

When the kitchen floor is wet and slippery, it is important to

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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.

Herring is a type of 

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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.

Orange and tangerine are examples of

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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.

In catering establishments, sales are most likely increased by

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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.

Periwinkles can be described as small sea 

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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.

The catering service that provides pre-booked foods and drinks on a large scale is called

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Which of the following is one of the responsibilities of the head waiter?

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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.

Bread rolls are accompaniments for

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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.

(a) State four measures to prevent kitchen pests.

(b) State four precautions to take against accidents in the kitchen

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(a)

1. Proper storage: Keep food in sealed containers and store them off the floor, away from walls, and at least 6 inches away from the ceiling.
2. Regular cleaning: Clean up spills and crumbs immediately, and deep clean the kitchen regularly to eliminate any potential food sources for pests.
3. Garbage disposal: Take out the trash regularly and keep it in a sealed container outside of the kitchen to prevent pests from being attracted to the smell.
4. Seal entry points: Close up any cracks or gaps in walls, floors, or doors that pests may use to enter the kitchen.

(b)

1. Sharp objects: Always handle knives and other sharp objects with care, cutting away from your body and keeping them out of reach of children.
2. Hot surfaces: Be mindful of hot surfaces such as stovetops and ovens, using oven mitts or potholders to protect your hands and keeping loose clothing and long hair away from flames or burners.
3. Slippery floors: Clean up spills immediately and use non-slip mats or rugs in areas that are prone to getting wet, such as in front of the sink or stove.
4. Electrical appliances: Check that electrical appliances are in good working condition, keeping them away from water and never using them with wet hands. Unplug appliances when not in use to prevent accidental electrocution.

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) State the six basic technical skills in food and beverage service. 

(b) State two uses of serviettes.

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a) The six basic technical skills in food and beverage service are:

1. Greeting guests
2. Taking orders
3. Serving food and drinks
4. Handling payments
5. Clearing tables
6. Providing excellent customer service

b) The two uses of serviettes are:

1. For personal hygiene: Serviettes, also known as napkins, can be used to wipe one's hands and mouth during a meal. This helps to maintain personal hygiene and cleanliness.
2. For table setting: Serviettes can be used as a decorative item on a table setting. Folded serviettes can add an element of elegance and sophistication to a dining table.

Overall, serviettes are a versatile and useful item in food and beverage service, serving both practical and aesthetic purposes.

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) List six types of fish cut.

(b) State three reasons for coating fis for frying.

(c) List four ingredients for coating fish.

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(a) Here are six types of fish cuts:

1. Fillet: This is the boneless, skinless cut of fish that's taken from the sides of the fish.
2. Steak: This is a cross-section cut of the fish that includes the bone.
3. Butterfly: This is a type of fillet that's cut in half and opened up like a book.
4. Cube: This is when the fish is cut into small, bite-sized pieces.
5. Supreme: This is a fillet cut that includes both the top and bottom portions of the fish.
6. Tail: This is the portion of the fish closest to the tail, which can be cut into small strips or left whole.

(b) Here are three reasons for coating fish for frying:

1. To protect the fish: A coating can help prevent the delicate flesh of the fish from breaking apart during frying.
2. To add flavor: A coating can add flavor to the fish and make it more enjoyable to eat.
3. To create a crispy texture: A coating can create a crispy, crunchy texture on the outside of the fish that's satisfying to bite into.

(c) Here are four ingredients for coating fish:

1. Flour: Flour is a common coating for fish that creates a crispy texture when fried.
2. Cornmeal: Cornmeal is another popular coating that adds a slightly sweet and crunchy texture to the fish.
3. Bread crumbs: Breadcrumbs can be used to create a light and crispy coating on the fish.
4. Tempura batter: Tempura batter is a Japanese-style batter made from flour, cornstarch, and cold water, which creates a light and airy coating on the fish.

I hope this helps!

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) List four chief ingredients for making meat balls.

(b) State six procedures for making meat balls.

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(a)

Four chief ingredients for making meatballs are:

1. Ground meat (beef, pork, turkey, chicken, etc.)
2. Breadcrumbs or crushed crackers
3. Egg (as a binder)
4. Seasonings (such as salt, pepper, garlic, onion powder, parsley, etc.)

(b)

Six procedures for making meatballs are:

1. Combine the ground meat, breadcrumbs or crushed crackers, beaten egg, and seasonings in a bowl. Mix well with your hands until all ingredients are evenly incorporated.
2. Form the mixture into small balls, usually about 1-2 inches in diameter. Use your hands to roll the mixture into balls, making sure they are packed tightly so they hold together when cooked.
3. Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, making sure they don't touch each other.
4. Cook the meatballs until browned on all sides, turning them occasionally with tongs or a spatula. This usually takes about 10-12 minutes.
5. Once the meatballs are browned, you can finish cooking them in one of several ways. One popular method is to transfer them to a baking dish and bake in the oven for another 10-15 minutes until fully cooked through.
6. Another option is to add the meatballs to a sauce and let them simmer for 20-30 minutes, until cooked through and infused with the flavors of the sauce. This is a popular method for making spaghetti and meatballs or Swedish meatballs.

Overall, making meatballs is a fairly simple process that allows for plenty of creativity in terms of seasonings, cooking methods, and accompanying sauces or dishes. The key is to make sure the meatballs are well-seasoned, tightly packed, and cooked all the way through for safe consumption.

state two uses each of the following kitchen equipment: (a) Colander, (b) Pastry board, (c)kitchen shears (d) Tongs.

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a) Colander: A colander is a kitchen tool with small holes or perforations that is used to strain or drain liquid from food items such as pasta, vegetables, or canned goods. It is also useful for washing and rinsing fruits and vegetables before cooking or serving.

b) Pastry board: A pastry board is a flat, smooth surface used for rolling out pastry dough or other baked goods. It is often made of wood or plastic and provides a non-stick surface that makes it easy to roll out dough to a consistent thickness. A pastry board is also useful for kneading bread dough or for cutting and shaping pastry into specific shapes.

c) Kitchen shears: Kitchen shears are scissors used in the kitchen to cut various types of food items such as meat, poultry, or vegetables. They are designed with sharp blades that can easily cut through tough materials, as well as a built-in grip that makes them comfortable to use for extended periods. Kitchen shears are also useful for opening packaging or cutting herbs.

d) Tongs: Tongs are a versatile kitchen tool with two arms that can be squeezed together to pick up and manipulate food items. They are often used to turn or flip meat or vegetables while cooking, as well as to remove hot items from boiling water or oil. Tongs are also useful for serving salad or other items that require a firm grip.

TEST OF PRACTICAL KNOWLEDGE QUESTION

Highlight the eight procedures for making bread.

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Sure, here are eight procedures for making bread:

1. Mixing the ingredients: This involves combining the flour, yeast, salt, sugar, and any other necessary ingredients in a large mixing bowl.
2. Kneading the dough: This is the process of working the dough by hand or with a mixer to develop gluten and create a smooth, elastic texture.
3. Proofing the dough: This involves letting the dough rise in a warm, humid environment, allowing the yeast to ferment and create carbon dioxide bubbles that make the bread light and fluffy.
4. Punching down the dough: Once the dough has doubled in size, it needs to be punched down to release any excess air and redistribute the yeast.
5. Shaping the dough: After punching down the dough, it needs to be shaped into loaves or rolls, which can be done by hand or with a bread shaping tool.
6. Second proofing: After shaping, the dough needs to be left to rise again, allowing it to develop flavor and texture.
7. Baking the bread: This involves placing the bread in a preheated oven and allowing it to bake until it's golden brown and fully cooked.
8. Cooling the bread: Once the bread is baked, it needs to be removed from the oven and left to cool on a wire rack before slicing and serving.

I hope this helps!

(a) State four rules to observe when making coffee. (b) Give two reasons each for the following bad results in coffee: (i) Weak coffee (ii) Bitter coffee.

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a)

Four rules to observe when making coffee are:

1. Use freshly roasted and freshly ground coffee beans.
2. Use the right amount of coffee beans based on the desired strength.
3. Use water that is at the right temperature, typically between 195°F and 205°F.
4. Brew the coffee for the right amount of time, typically 4 to 5 minutes.

b)

(i) Weak coffee:

1. Not using enough coffee beans.
2. Using water that is too hot and has over-extracted the coffee.

(ii) Bitter coffee:

1. Using coffee beans that are past their expiration date.
2. Brewing the coffee for too long, causing over-extraction.

(a) State four advantages of a well planned kitchen.

(b) Mention four categories of kitchen equipment

(i)___________(ii)__________(iii)__________(iv)_________

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a) Four advantages of a well-planned kitchen are:

1. Improved efficiency: A well-planned kitchen allows for efficient movement and workflow, reducing the time and effort required to complete tasks.
2. Increased storage: A well-planned kitchen maximizes storage space, reducing clutter and improving organization.
3. Enhanced safety: A well-planned kitchen minimizes the risk of accidents and injuries by ensuring that appliances and equipment are placed in safe and accessible locations.
4. Improved aesthetics: A well-planned kitchen can be designed to look attractive and pleasing to the eye, creating a welcoming and inviting atmosphere.

b) Four categories of kitchen equipment are:

1. Cooking equipment: This includes stoves, ovens, grills, and other appliances used for cooking and preparing food.
2. Food preparation equipment: This includes cutting boards, knives, mixing bowls, and other tools used for preparing ingredients.
3. Storage equipment: This includes refrigerators, freezers, pantry shelves, and other storage solutions used to keep food and ingredients fresh and organized.
4. Cleaning equipment: This includes dishwashers, sinks, sponges, and other tools used for cleaning and maintaining a hygienic kitchen environment.

(a) List four cuts of beef.

(b) State four factors to consider when purchasing fresh fish.

(c) Give four methods of cooking fish.

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(a)

1. Ribeye: This is a tender and flavorful cut of beef that comes from the rib section of the cow.
2. Filet Mignon: This is a lean and tender cut of beef that comes from the tenderloin section of the cow.
3. Sirloin: This is a versatile cut of beef that comes from the rear of the cow and can be grilled, roasted or sautéed.
4. Flank: This is a lean cut of beef that comes from the abdominal muscles of the cow and is great for grilling or stir-frying.

(b)

1. Freshness: Look for clear eyes and bright red gills, as well as flesh that is firm and bounces back when pressed.
2. Smell: Fresh fish should smell like the ocean or clean water. If it smells fishy or ammonia-like, it's probably not fresh.
3. Origin: Consider where the fish was caught or farmed, as well as any potential concerns around sustainability or safety.
4. Appearance: Look for fish that is shiny and has vibrant skin, as well as scales that are intact and not easily falling off.

(c)

1. Grilling: This involves cooking fish over a hot flame, either directly on the grill or on a skewer. It's great for thicker cuts of fish and can add a smoky flavor.
2. Baking: This involves cooking fish in the oven, either in a dish with added liquid or wrapped in foil. It's great for delicate fish and can be used to infuse flavors.
3. Pan-searing: This involves cooking fish in a hot pan with oil or butter until the outside is crispy and the inside is cooked through. It's great for thinner cuts of fish.
4. Poaching: This involves cooking fish in a flavorful liquid, such as water, wine, or stock. It's great for delicate fish and can be used to infuse flavors.

Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.

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a) Bouquet garni is a bundle of herbs, typically thyme, bay leaves, and parsley, tied together and used to flavor soups, stews, and other dishes. It is typically removed before serving.

b) Rissole is a small, savory pastry that is filled with meat, vegetables, or cheese and then fried until golden brown. It can be served as an appetizer or snack.

c) Saute is a cooking technique where food is quickly cooked in a small amount of oil or fat over high heat. The food is typically cut into small pieces and stirred frequently to ensure even cooking.

d) Table d'hôte is a type of restaurant meal where a fixed menu is offered at a fixed price. The menu usually includes several courses, such as appetizer, main course, and dessert. Customers can select from a limited set of options for each course. This is in contrast to à la carte dining, where customers can choose individual dishes from a full menu at variable prices.

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) List six equipment found in the still room. 

(b) State five mis-en-place for a dispense bar service.

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(a) Six equipment found in the still room are:

1. Blender - for blending and mixing ingredients
2. Cocktail shaker - for shaking and mixing cocktails
3. Strainer - for straining cocktails and removing ice or fruit pieces
4. Jigger - for measuring and pouring precise amounts of alcohol
5. Bar spoon - for stirring drinks and reaching into tall glasses
6. Ice bucket - for storing and serving ice

(b) Five mis-en-place (preparation) items for a dispense bar service are:

1. Glassware - having a variety of clean glasses ready for different drinks
2. Ice - having enough ice on hand and readily accessible
3. Mixers and garnishes - having a variety of mixers (such as juices, soda, tonic water) and garnishes (such as fruits, herbs, and bitters) to create a wide range of cocktails
4. Alcohol - having a well-stocked bar with a variety of spirits, liqueurs, and mixers to make any drink requested by a customer
5. Bar tools - having all necessary bar tools, such as shakers, strainers, jiggers, bar spoons, and bottle openers, readily accessible and in good working order.