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CATERING OBJ
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11-20: ABBCAABACA
21-30: CDCDBBCAAD
31-40: BABCBBDBBD
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PART I: ANSWER THREE(3) QUESTIONS FROM THIS PART
(1a)
(i)Deck oven: Used for baking various food items like bread, pizzas, and pastries, often with multiple decks to allow for simultaneous baking at different temperatures.
(ii)Steamer: Used for cooking food by steaming, preserving nutrients and moisture, commonly used for vegetables, fish, and dumplings.
(iii)Salamander: A type of broiler used for browning, glazing, caramelizing, or toasting the top of dishes, often found in professional kitchens.
(iv)Sinks: Primarily used for washing dishes, utensils, food preparation, and handwashing in a kitchen or food service environment.
(1b)
(i)Palette knife: A flexible, blunt knife with a rounded end, used for spreading, smoothing, and lifting ingredients, especially in baking and decorating.
(ii)Conical strainer (Chinois): A cone-shaped sieve with a very fine mesh, used for straining sauces, purees, and stocks to achieve a very smooth consistency.
(iii)Colander: A bowl-shaped utensil with perforations, used for draining liquids from food, such as pasta, vegetables, or washed produce.
(iv)Mandolins: A kitchen tool with adjustable blades, used for slicing and julienning fruits and vegetables uniformly and quickly.
(1ci)
(i)Cooking Equipment
(ii)Food Preparation Equipment
(iii)Storage Equipment
(1cii)
(i)Cooking Equipment: Range, Oven, Fryer, Grill, Microwave
(ii)Food Preparation Equipment: Mixer, Food Processor, Blender, Slicer, Knife Set
(iii)Storage Equipment: Refrigerator, Freezer, Shelving Units, Pantry Cabinets, Food Storage Containers
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(2a)
(i)Globular proteins (e.g., enzymes like hemoglobin).
(ii)Fibrous proteins (e.g., collagen, keratin).
(iii)Membrane proteins (involved in cell signaling and transport).
(2b)
(i)Building and repairing tissues, including muscle mass.
(ii)Producing enzymes, hormones, and other body chemicals.
(iii)Providing structural support to cells and major structures like hair, skin, and bones.
(2ci)
(i)Animal-based sources:
These are generally considered complete protein sources, meaning they contain all nine essential amino acids that the human body cannot synthesize.
(ii)Plant-based sources:
Many plant foods are incomplete proteins, but they can be combined to provide all essential amino acids.
(2cii)
Examples of animal-based protein sources:
(i)Meat
(ii)poultry
Examples of plant-based protein sources:
(i)Beans
(ii)lentils
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(3a)
(i)Cattle (beef)
(ii)Poultry (chicken, turkey)
(iii)Pigs (pork)
(iv)Sheep (lamb, mutton)
(v)Fish
(3aii)
Jollof Rice with Chicken.
(3b)
(i)Root vegetable:
Proper storage (cool, dark, well-ventilated place) helps prevent sprouting, rotting, and dehydration, maintaining their firmness and nutritional value. Improper storage can lead to spoilage and loss of quality.
(ii)Leafy vegetable:
Refrigeration is crucial to slow down wilting and spoilage. Storing them in airtight containers or bags with some moisture helps retain freshness and prevents rapid deterioration.
(iii)Palm oil:
Storing in a cool, dark place in a sealed container prevents rancidity due to oxidation and exposure to light or air.
(iv)Eggs:
Refrigeration is essential to slow bacterial growth and maintain freshness, extending their shelf life. Storing them in their carton helps prevent absorption of odors from other foods.
(3c)
(i)Unplug the refrigerator: Ensure safety by disconnecting the power before cleaning.
(ii)Remove all food items: Take out all contents to allow for thorough cleaning and inspection of expiration dates.
(iii)Use appropriate cleaning solutions: Use mild soap and water or a specialized refrigerator cleaner to clean surfaces, shelves, and drawers. Avoid harsh chemicals that could damage the interior or leave residues.
(iv)Clean and dry thoroughly: Wipe down all surfaces, including walls, shelves, and drawers, and ensure they are completely dry before returning food items and plugging the refrigerator back in.
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PART II: ANSWER TWO(2) QUESTIONS ONLY
(5a)
(i)Refrigerators: For storing perishable food items.
(ii)Ovens: For baking and roasting food.
(iii)Blenders: For mixing and pureeing food ingredients.
(iv)Deep Fryers: For frying foods.
(5b)
(i)Unplug the peeler: Ensure it’s disconnected from the power source before cleaning.
(ii)Wear protective gloves: To prevent cuts and abrasions.
(iii)Use appropriate cleaning tools: Follow the manufacturer’s instructions for cleaning.
(iv)Dry the peeler: After cleaning, dry it thoroughly to prevent rust or electrical issues.
(5c)
(i) Amperes (Amps) The unit of measurement for electric current. In the other words Amperes measure the flow rate of electric charge. One ampere is defined as one coulomb of charge passing through a given point in one second.
(ii) Watts The unit of measurement for electric power. Watts measure the rate of energy transfer. One watt is equal to one joule per second. It’s calculated as Watts = Volts * Amperes.
(iii) Ohm’s Law A fundamental principle in electronics that describes the relationship between voltage, current, and resistance. Formula; V = I * R, where V is voltage in volts, I is current in amperes, and R is resistance in ohms. In other words Ohm’s Law states that the current through a conductor between two points is directly proportional to the voltage across the two points and inversely proportional to the resistance.
(iv) Volts; The unit of measurement for electromotive force or electric potential difference. In other words Volts measure the potential difference that drives electric current through a circuit. Higher voltage can push more current through a given resistance.
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(6a)
-Alcoholic:
(i)Beer
(ii)Wine
(iii)Vodka
(iv)Whiskey
-Non-alcoholic:
(i)Water
(ii)Juice
(iii)Soda
(iv)Milk
(6b)
(i)Cocktail Shaker:
Used for mixing and chilling ingredients, especially when combining spirits, mixers, and ice.
(ii)Jigger:
A measuring tool used to ensure precise amounts of spirits and other liquids for consistent cocktail recipes.
(iii)Muddler:
Used to crush or muddle ingredients like fruits, herbs, and spices to release their flavors into the drink.
(iv)Bar Spoon:
A long-handled spoon used for stirring cocktails, layering drinks, and adding ingredients precisely.
(v)Strainer (e.g., Hawthorne or Julep):
Used to separate the liquid cocktail from ice and muddled ingredients when pouring into a serving glass.
(6c)
(i)Use Fresh Ingredients: Fresh juices, fruits, and herbs significantly enhance the flavor of a cocktail.
(ii) Measure Accurately: Precision in measuring ingredients ensures a balanced and consistent taste.
(iii) Chill Ingredients Properly: Using cold ingredients and ample ice helps in achieving the desired dilution and temperature.
(iv) Understand Mixing Techniques: Different cocktails require different mixing methods (shaking, stirring, building) to achieve the best texture and flavor.
(v) Garnish Appropriately:
A suitable garnish not only enhances the visual appeal but can also add to the aroma and flavor profile of the cocktail.
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