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CATERING CRAFT OBJ (TYPE A)
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CATERING CRAFT ANSWERS (TYPE A)
INSTRUCTION: ANSWER FIVE(5) QUESTIONS ONLY
(1a)
(i) Stove
(ii) Oven
(iii) Refrigerator
(iv) Mixing machine
(v) Slicer
(vi) Fryer
(1b)
(i)Slippery or Wet Floors: In many kitchens, water, oil, and food particles can spill onto the floor. When the floor becomes slippery, cooks who move quickly while carrying hot pots or sharp tools can easily lose balance. This may cause falls, burns, or injuries from dropped equipment. A slippery surface is therefore a major source of accidents because cooks work under pressure and have limited time to watch the floor.
(ii) Sharp Tools and Equipment: Knives, graters, peelers, and slicers are used constantly in food preparation. If a cook handles them carelessly, uses a blunt blade, or works too quickly, it increases the risk of cuts and deep wounds. Since cooks frequently chop, slice, and trim ingredients, any lapse in concentration can lead to serious injuries.
(iii) Hot Surfaces, Steam, and Open Flames: Kitchens contain stoves, ovens, frying pans, boiling pots, and hot oil. Cooks work very close to intense heat, steam, and sometimes open flames. When equipment is handled carelessly or protective tools are ignored, burns and scalds can occur. Hot oil splashes and steam burns are particularly common for cooks working in busy kitchens.
(1c)
(i) Always disconnect from power to avoid electric shock or accidental movement.
(ii) Remove blades, bowls, plates, and attachments for thorough cleaning.
(iii) Use mild detergent and a soft brush to remove food particles. Rinse well and allow to air-dry.
(iv) Use a damp cloth (not soaking wet) to clean the exterior and control knobs. Do not immerse the electrical body in water.
(v) After drying, sanitize food-contact parts, then reassemble the machine properly.
(1d)
(i) Pull the safety pin: This unlocks the operating lever and prepares the extinguisher for use.
(ii) Aim the nozzle at the base of the fire: Direct the extinguishing agent to where the fire is burning.
(iii) Squeeze the handle and sweep from side to side: Release the agent and move across the fire area until it is fully put out.
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(2a)
(i) Roasting: Roasting is a dry cooking method where food is cooked by surrounding it with hot air, usually in an oven or over an open flame. It involves cooking at moderate to high temperatures to brown the surface and cook the inside evenly. Roasting enhances flavor through caramelization and browning, and can be done with meats, vegetables, and other foods.
(ii) Steaming: Steaming involves cooking food by exposing it to steam, usually by placing the food above boiling water. It is a moist-heat cooking method that preserves nutrients, texture, and moisture in the food, commonly used for vegetables, fish, and dumplings.
(iii) Braising: Braising is a combination cooking method that uses both dry and moist heat. Food is first browned by roasting or frying, then slowly cooked in a covered pot with a small amount of liquid like stock or wine. This method tenderizes tougher cuts of meat and infuses flavor.
(2b)
(i) Flour
(ii) Brown sugar
(iii) Butter or margarine
(iv) Eggs
(v) Baking powder
(vi) Mixed spices (e.g., nutmeg, cinnamon)
(vii) Milk or water
(viii) Caramel or browning
(ix) Vanilla or flavouring
(x) Dried fruits
(2c)
(i) Fresh mushrooms (sliced)
(ii) Butter or margarine
(iii) Flour (for thickening)
(iv) Milk or cream
(v) Stock or water
(vi) Onions (finely chopped)
(vii) Salt and pepper to taste
(viii) Parsley
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(3a)
(i) Flour: Used as the main structure builder in baking; it provides texture and bulk. Store flour in an airtight container in a cool, dry place away from moisture and pests to prevent spoilage and infestation.
(ii) Fat: Adds richness, flavor, and tenderness to baked goods. Store fats (like butter or margarine) in the refrigerator to keep fresh and prevent them from becoming rancid.
(iii) Sugar: Used to sweeten and tenderize baked items, also helps in browning. Store sugar in airtight containers in a cool, dry place to prevent clumping and moisture absorption.
(iv) Yeast: A leavening agent that helps dough rise by fermentation. Store unopened yeast in a cool, dry place; once opened, keep it refrigerated or frozen in a sealed container to preserve its activity.
(v) Used Oil: Used oil can be recycled for frying or cooking, but it must be filtered and stored properly. Store used oil in a clean, sealed container in a cool, dark place to prevent rancidity.
(3b)
White bread
(ii) Brown bread
(iii) Whole wheat bread
(iv) Fruit bread
(3c)
=RECIPE FOR BUN DOUGH=
(i) Flour
(ii) Sugar
(iii) Fat (margarine or butter)
(iv) Baking powder
(v) Eggs
(vi) Milk or water
(vii) Salt (a pinch)
(viii) Vanilla flavouring
=METHOD OF MAKING BUN DOUGH=
Creaming Method:
(i) Cream the fat and sugar together until light and fluffy.
(ii) Add beaten eggs gradually and mix well.
(iii) Sift flour, baking powder, and salt together to incorporate air.
(iv) Fold the dry ingredients into the creamed mixture gently.
(v) Add milk little by little to form a soft dough.
(vi) Roll or scoop into bun shapes.
(vii) Bake in a preheated oven until golden brown.
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(4a)
(i) White (lean) fish e.g., cod, haddock, tilapia.
(ii) Cartilaginous fish: Oily (fatty) fish; e.g., sardines, mackerel, salmon
(iii) Bony fish: These have a bony skeleton and represent the largest class of fish, including most common fish like salmon, trout, and cod.
(4b)
(i) Body building and repair; helps in the growth and repair of tissues.
(ii) Production of enzymes and hormones: supports body processes and regulation.
(iii) Energy supply: provides energy when carbohydrate and fat are insufficient.
(4c)
(i) Carrots
(ii) Liver
(iii) Eggs
(iv) Dark green vegetables
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(5)
(i) Food and beverage manager: Oversees the entire food and beverage operations, including planning menus, sourcing and ordering supplies, managing budgets, supervising staff, maintaining customer satisfaction, and ensuring compliance with health and safety regulations.
(ii) Restaurant manager: Manages the daily operations of the restaurant, coordinates staff activities, ensures quality service, handles customer complaints, and maintains a smooth dining experience.
(iii) Buffet chef: Responsible for preparing, arranging, and replenishing food items at the buffet; ensures food presentation is attractive and maintains hygiene and food safety standards.
(iv) Cocktail bar staff: Prepare and serve alcoholic and non-alcoholic beverages, mix cocktails, interact with customers, maintain cleanliness of the bar area, and manage inventory of drinks and supplies.
(v) Lounge staff: Serve customers in the lounge area, often providing drinks and light refreshments, creating a comfortable atmosphere, and attending to guest needs.
(vi) Station head waiter: Supervises waiters in a specific dining section or station, assigns duties, coordinates service, ensures orders are correctly taken and delivered, and handles customer requests in the area.
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(6a)
(i) Butter – Beurre
(ii) Rice – Riz
(iii) Mushroom – Champignon
(iv) Fish – Poisson
(v) Garlic – Ail
(vi) Hen – Poule
(vii) Nutmeg – Noix de muscade
(viii) Egg – Œuf
(6b)
(i) Preparing and Serving Drinks: A barman mixes, prepares, and serves alcoholic and non-alcoholic drinks to customers. This includes making cocktails, measuring spirits correctly, and presenting drinks attractively.
(ii) Maintaining Cleanliness and Order: A barman keeps the bar area neat and hygienic. This involves washing glasses, wiping counters, cleaning equipment, arranging bottles, and ensuring all working surfaces are safe and tidy.
(iii) Stock Control and Customer Service: A barman checks stock levels, restocks shelves, and reports shortages to management. He also attends to customers politely, takes orders, answers questions, and ensures customer satisfaction.
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(7a)
(i) Beef steak with Cabernet Sauvignon
(ii) Grilled chicken with Chardonnay
(iii) Pasta with tomato sauce and Merlot
(iv) Roasted lamb with Pinot Noir
(v) Seafood (like lobster) with Sauvignon Blanc
(7b)
(i) Quality of Ingredients: Use fresh juices, good-quality spirits, and clean ice to ensure the cocktail tastes its best.
(ii) Correct Measurements: Follow the recipe accurately to maintain balance of flavours and strength of the drink.
(iii) Proper Mixing Technique: Use stirring, shaking, blending, or muddling as appropriate for the cocktail to achieve the right texture and consistency.
(iv) Presentation: Serve cocktails in the correct glassware, with proper garnishes like fruit slices, herbs, or olives to enhance appearance.
(v) Hygiene and Safety: Ensure all utensils, glassware, and equipment are clean. Avoid spilling or cross-contamination.
(7c)
(i) Prepare the bill accurately, including all ordered items and service charges.
(ii) Present the bill discreetly to the customer, usually in a bill holder or tray.
(iii) Politely inform the customer that the bill is ready, ensuring professionalism.
(iv) Accept payment in cash, card, or other approved methods.
(v) Thank the customer and return any change or receipts, leaving a positive impression.
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