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ADVANCED CATERING CRAFT ANSWERS (TYPE A)
SECTION A: ANSWER ALL QUESTIONS
(1a)
(i) White stock: made by simmering bones (such as beef, veal, poultry, or fish) without browning.
(ii) Brown stock: made by browning bones and vegetables before simmering, giving a deeper colour and flavour.
(1b)
(i) Use fresh bones and vegetables to get a clean, natural flavour.
(ii) Start cooking from cold water to allow proteins and flavours to extract properly.
(iii) Simmer gently, never boil, to avoid cloudiness.
(iv) Skim scum and fat regularly to keep the stock clean and clear.
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(2a)
Stock is the foundation or base for many soups. It provides the liquid, flavour, aroma, and nutritional background on which soups are built.
(2b)
(i) Clear soups (e.g., broth, consommé).
(ii) Thick soups (e.g., cream soup, purées).
(iii) Cold soups (e.g., gazpacho, chilled fruit soups).
(iv) National or ethnic soups (e.g., borscht, pepper soup).
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(3a)
Hors d’oeuvres are small, savoury dishes served before the main meal to stimulate the appetite. They may be hot or cold.
(3b)
(i) 3 parts oil (e.g., vegetable or olive oil)
(ii) 1 part vinegar or lemon juice
(iii) Salt to taste
(iv) Pepper to taste
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(4a)
(i) Check that the shells are clean and uncracked.
(ii) Eggs should feel heavy for their size (indicating freshness).
(iii) Check the expiry date or packing date on cartons.
(iv) Avoid eggs that make a sloshing sound when shaken.
(4b)
(i) Heat a small amount of oil or butter in a frying pan.
(ii) Break the egg gently into a bowl, then slide it into the pan.
(iii) Cook on medium heat until the white sets and the yolk cooks to desired level.
(iv) Season with salt and pepper, then serve.
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(5a)
(i) Chicken
(ii) Turkey
(iii) Duck
(iv) Goose
(v) Game birds (e.g., quail, pheasant)
(5b)
(i) Drumstick
(ii) Thigh
(iii) Breast
(iv) Wing
(v) Back
(vi) Neck
(vii) Whole leg (leg quarter)
(viii) Breast quarter
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(6a)
(i) Consider the nutritional needs of the consumers.
(ii) Balance colour, texture, and flavour of dishes.
(iii) Consider the budget/cost of ingredients.
(iv) Consider seasonal availability of food items.
(6b)
(i) Starter: Fruit salad
(ii) Main course: Mini chicken pie with mashed potatoes
(iii) Dessert: Banana pudding / Ice cream cup
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(7a)
(i) Shortcrust pastry
(ii) Puff pastry
(iii) Choux pastry
(iv) Filo (phyllo) pastry
(7b)
(i) Flour
(ii) Sugar
(iii) Fat (margarine/butter)
(iv) Yeast
(v) Milk or water
(vi) Egg (for richness)
(vii) Salt
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(8a)
(i) Sausage rolls
(ii) Meat pies
(iii) Vol-au-vents
(iv) Danish pastries
(8b)
(i) Bread roll dough is usually leaner with less sugar and fat.
(ii) Bun dough is richer with more sugar, fat, and sometimes eggs for softness and sweetness.
(iii) Bun dough is softer and finer in crumb compared to bread roll dough
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(9a)
Gueridon refers to table-side service, where dishes are finished, cooked, or carved in front of the guest using a trolley called a gueridon.
(9b)
(i) Gueridon trolley
(ii) Chafing dish or rechaud
(iii) Carving board and knife
(iv) Service spoon and fork
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(10a)
=ALCOHOLIC BEVERAGES=
(i) Wine
(ii) Beer
(iii) Whisky
(iv) Vodka
=NON-ALCOHOLIC BEVERAGES=
(i) Fruit juice
(ii) Soft drinks/soda
(iii) Tea
(iv) Coffee
(10b)
(i) Served chilled in appropriate glasses (pint, mug, or beer stein).
(ii) Pouring carefully to avoid excessive foam.
(iii) Presenting with a coaster and sometimes accompanied by snacks or food pairing suggestions
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SECTION B: ANSWER FIVE(5) QUESTIONS ONLY
(11a)
Stock is a flavorful liquid made by simmering animal bones, meat, seafood, or vegetables with water and aromatics, such as herbs and spices. It serves as the foundation for many dishes, including soups, sauces, stews, and braises, providing both flavor and body to the final product.
(11b)
=WHITE STOCKS (made without browning the bones)=
(i) White chicken stock
(ii) White fish stock (fumet)
(iii) White veal stock
(iv) White vegetable stock
=BROWN STOCKS (bones are browned before simmering)=
(i) Brown beef stock
(ii) Brown veal stock
(iii) Brown chicken stock
(iv) Brown game stock
(11c)
=FOR MEAT, CHICKEN, AND GAME STOCKS=
(i) Bones: 50%
(ii) Water: Enough to cover bones completely (usually 1 part bones to 2 parts water)
(iii) Mirepoix (vegetables): 10% of the weight of bones (Mirepoix = onion 50%, carrot 25%, celery 25%)
(iv) Herbs/Seasonings: Small amount (bay leaf, thyme, peppercorns)
=FOR FISH STOCK (FUMET)=
(i) Fish bones: 50%
(ii) Water: 1 part bones to 1 part water (fish bones require less water)
(iii) Mirepoix: 10% of bone weight (with more onions and less carrot)
(iv) Acidic agent: Small amount of white wine or lemon juice
=FOR VEGETABLE STOCK=
(i) Mixed vegetables: 50%
(ii) Water: 1 part vegetables to 1–1½ parts water
(iii) Herbs: Minimal (bay leaf, parsley stalks)
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(12a)
(i) Plain flour
(ii) Self-raising flour
(iii) Wholemeal flour
(iv) Corn flour
(v) Rice flour
(vi) Bread flour (strong flour)
(12b)
(i) Shortcrust Pastry
-Used for meat pies, because it is firm and holds fillings well.
-Used for tarts and quiches, as it gives a crumbly, tender base.
(ii) Puff Pastry:
-Used for sausage rolls, due to its light, flaky layers.
-Used for vol-au-vents, giving a hollow, puffy shell for fillings.
(iii) Choux Pastry:
-Used for éclairs, because it can be piped and expands to form a hollow centre for cream.
-Used for cream puffs/profiteroles, which require a light pastry that can be filled.
(iv) Flaky Pastry:
-Used for turnovers, where distinct layers create crisp texture.
-Used for mille-feuille, needing thin, flaky layers that bake separately.
(12c)
(i) Flour
(ii) Cold water
(iii) Salt
(iv) Fat (butter or hard margarine)
(v) Lemon juice or vinegar
(12d)
(i) Sausage Rolls: Made by wrapping seasoned sausage meat in strips of puff pastry. The pastry forms light, flaky layers that crisp as the roll bakes.
(ii) Vol-au-vents: Small, hollow, puffed cases cut into shapes. They rise high when baked and are filled with savoury mixtures like chicken, mushrooms, or seafood.
(iii) Meat Pies: The pastry gives a flaky, golden crust for the top or entire shell of the pie. Puff pastry adds richness and enhances presentation.
(iv) Danish Pastries: Sweet pastries made by adding sugar and fillings (jam, custard, fruit) to puff pastry. They are laminated and rise into light, flaky layers.
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(13a)
(i) Shell should be clean, smooth, and uncracked.
(ii) Freshness can be judged by the date and the egg’s weight.
(iii) The yolk should be firm and well-centered.
(iv) The albumen (egg white) should be thick and not watery.
(v) Eggs should be stored refrigerated to maintain quality.
(vi) Avoid eggs with off-odors or discoloration
(13b)
(i) Break eggs into a bowl and whisk lightly with a fork.
(ii) Add salt, pepper, and a little milk or cream to make the mixture soft.
(iii) Heat a little butter or oil in a frying pan on low to medium heat.
(iv) Pour in the egg mixture and allow it to set slightly.
(v) Using a wooden spoon or spatula, stir gently from the edges toward the centre.
(vi) Continue cooking until the eggs are soft, moist, and creamy, not dry.
(vii) Remove from heat immediately to prevent overcooking and serve warm.
(13c)
(i) Spaghetti
(ii) Minced meat (beef)
(iii) Onions (chopped)
(iv) Garlic (optional)
(v) Tomatoes or tomato paste
(vi) Carrots
(vii) Seasoning and spices (salt, pepper, curry, thyme)
(viii) Oil
(ix) Stock or water
(x) Vegetables like bell pepper
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(14a)
(i) Luxury hotels: Provide premium services, fine dining, and extensive amenities.
(ii) Budget hotels: Offer basic accommodation and minimal services at affordable prices.
(iii) Business hotels: Cater primarily to business travelers with meeting rooms and business facilities.
(iv) Resort hotels: Located in vacation areas with recreational facilities.
(v) Boutique hotels: Smaller, stylish hotels offering personalized service.
Extended stay hotels: Designed for long-term guests, with home-like amenities.
Airport hotels: Conveniently located near airports for travelers.
(14b)
=DUTIES OF A HOTEL RECEPTIONIST=
(i) Welcoming guests politely as they arrive.
(ii) Checking guests in by confirming reservations and assigning rooms.
(iii) Checking guests out, preparing bills, and collecting payments.
(iv) Answering phone calls, emails, and providing information about services.
(v) Handling guest complaints and solving minor issues.
(vi) Maintaining guest records and updating the reservation system.
(vii) Liaising with other departments like housekeeping and room service.
(viii) Ensuring security by monitoring guest movements and ID records.
=SOCIAL SKILLS REQUIRED=
(i) Good communication skills: clear speaking and listening.
(ii) Politeness and friendliness: making guests feel welcomed.
(iii) Patience: especially when handling difficult or tired guests.
(iv) Neat appearance: presenting a professional image.
(v) Confidence: to provide information and handle complaints.
(vi) Problem-solving skills: quickly resolving guest issues.
(14c)
(i) Hospital catering:
Catering services in hospitals focus on providing nutritious, hygienic meals tailored to patients’ dietary requirements and medical conditions. It includes planning menus that meet nutritional standards, special diets (e.g., diabetic, low sodium), and hygienic food preparation and delivery to ensure patient recovery and satisfaction.
(ii) School catering:
School catering involves providing healthy, balanced meals to students to support growth and learning. It emphasizes balanced nutrition, portion control, hygienic preparation, and adherence to food safety standards. It also includes meal planning considering age-appropriate dietary needs and often incorporates local cultural preferences
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(15a)
A torte is a rich, dense, multilayered cake that typically uses little or no flour, often replaced by ground nuts or breadcrumbs. It is filled with buttercream, mousse, jams, or fruits and is known for its moist texture and elaborate decoration. Tortes are more decadent and dense compared to traditional light and fluffy cakes.
(15b)
(i) Eggs
(ii) Sugar
(iii) Flour
(iv) Butter (melted)
(v) Vanilla or flavouring
(15c)
(i) Cream the fat and sugar together until light and fluffy.
(ii) Add eggs gradually, beating well after each addition.
(iii) Fold in the flour and a little liquid (milk) to get a soft dropping consistency.
(iv) Prepare the mould by greasing it and adding a spoonful of jam or fruit at the bottom.
(v) Pour the mixture into the mould, leaving space for rising.
(vi) Cover the mould with greased paper or foil to prevent water from entering.
(vii) Place in a steamer or pot, with water halfway up the mould.
(viii) Steam gently for about 1½ to 2 hours, making sure the water does not dry out.
(ix) Turn out the pudding onto a plate and serve with custard or sauce.
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(16a)
(i) Boil liquid and fat: Put water (or milk) and butter in a saucepan and bring to a boil. The boiling point helps melt the fat and prepares the mixture for flour absorption.
(ii) Add flour all at once: Remove from heat and add the flour in one quick addition. Stir vigorously until the mixture forms a smooth dough that leaves the sides of the pan. This cooking step prevents lumps and gelatinizes the starch.
(iii) Return to heat briefly: Cook the dough for 1-2 minutes to remove excess moisture and make it firm. This step ensures the pastry will puff properly when baked.
(iv) Beat in eggs gradually: Allow the dough to cool slightly, then beat in the eggs one at a time. The mixture should become smooth, shiny, and pipeable. Eggs provide steam and structure for the pastry to rise.
(v) Pipe and bake: Pipe into desired shapes (e.g., éclairs or choux buns). Bake in a hot oven where the moisture turns to steam and causes the pastry to puff up and become hollow.
EXAMPLES OF CHOUX PASTRY PRODUCTS:
(i) Cream puffs (profiteroles)
(ii) Éclairs
(iii) Churros
(iv) Croquembouche
(16b)
(i) Dough too stiff or too runny (affects rise and shape).
(ii) Pastry collapsing after baking due to insufficient cooking or steam escaping.
(iii) Dense or heavy texture due to eggs being added too quickly or not enough.
(iv) Cracks or uneven surface caused by incorrect oven temperature or drying out.
(16c)
Victoria sandwich is a classic sponge cake made by creaming butter and sugar, then adding eggs and flour gently to maintain airiness.
STEPS;
(i) Preheat the oven to about 180°C (160°C fan).
(ii) Cream softened butter and sugar together until pale and fluffy. This incorporates air for a light texture.
(iii) Gradually beat in eggs one at a time, mixing well after each addition to prevent curdling.
(iv) Fold in self-raising flour gently to avoid losing the air incorporated.
(v) Divide the batter evenly between two greased and lined cake tins.
(vi) Bake in a preheated oven for about 20-25 minutes until golden and springy to touch.
(vii) Cool the cakes, then spread jam and optionally whipped cream or buttercream between the layers.
(viii) Sandwich the two layers together and dust with icing sugar on top.
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(17a)
(i) Prepare ingredients: Ensure egg yolks are fresh and at room temperature. Measure oil and vinegar/lemon juice.
(ii) Mix egg yolks and acid: Place egg yolks in a bowl and whisk with a small amount of vinegar or lemon juice. This stabilizes the emulsion.
(ii) Gradually add oil: Add oil very slowly at first, drop by drop, while whisking constantly. Once the emulsion starts to form, oil can be added in a thin, steady stream.
(iv) Whisk continuously: Continuous whisking ensures the oil combines fully with the egg yolk to form a thick, creamy sauce.
(v) Season: Add salt, pepper, mustard, or other flavourings to taste. Adjust acidity with extra vinegar or lemon juice if needed.
(vi) Serve or store: Keep chilled until needed. Mayonnaise is usually used as a condiment or in salads.
(17b)
(i) Restaurant manager: The restaurant manager oversees daily operations, ensures customer satisfaction, manages staff, handles complaints, controls costs, and maintains service quality and safety standards.
(ii) Station head waiter: Also called a chef de station, this person supervises a specific dining area or station, coordinates service from waiters and busboys, ensures smooth service flow, and attends to guests.
(iii) Chef de rang: A senior waiter responsible for serving guests at a particular table or range of tables, ensuring order accuracy, table setting, and providing personalized guest service.
(17c)
(i) Brew strong hot coffee and pour it into a warmed glass.
(ii) Add a measure of Irish whiskey and stir.
(iii) Sweeten with brown sugar to taste.
(iv) Gently float lightly whipped cream on top by pouring over the back of a spoon.
(v) Serve with a straw or spoon for sipping through the cream layer.
(vi) Irish coffee is served hot as a warming, indulgent drink often after meals.
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