NABTEB GCE 2024 ADVANCED CATERING CRAFT ANSWERS (ESSAY)

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SECTION A: ANSWER ALL QUESTIONS

(1a)
A sauce is a liquid or semi-liquid preparation used to enhance the flavor, texture, and appearance of a dish.

(1b)
(i) Tomato Sauce
(ii) Bechamel
(iii) Hollandaise Sauce
(iv) Velouté

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(2a)
Gravy is a thickened sauce made from the juices of cooked meat, often combined with flour, stock, or seasonings.

(2b)
Brown stock and gravy differ in that brown stock is a type of stock made by browning bones and vegetables, while gravy is a sauce made from the juices of cooked meat or vegetables.
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(3a)
Convenience stock refers to pre-prepared or packaged stock, available in liquid, powder, or cube forms, used for quick preparation of soups, sauces, or stews.

(3b)
Bouillon is a clear broth made from meat, bones, and vegetables, while a nage is a flavorful liquid made from fish or shellfish, often used as a base for sauces.
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(4a)
A menu is a list of food and beverage items available for selection, typically in a restaurant or catering setting.

(4b)
(i) À la Carte
(ii) Table d’Hôte
(iii) Cyclical Menu
(iv) Fixed Menu
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(5a)
(i) Age and dietary needs of guests
(ii) Seasonal availability of ingredients
(iii) Cultural and personal preferences
(iv) Budget and cost constraints

(5b)
(i) Starter: Creamy tomato soup with crusty bread
(ii) Main course: Grilled chicken breast with roasted vegetables and mashed potatoes
(iii) Dessert: Fresh fruit salad with vanilla ice cream
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(6a)
Seasonal food refers to ingredients that are available and at their peak flavor and quality during a particular time of year. Out-of-season food refers to ingredients that are not typically available or are of lower quality during a particular time of year.

(6b)
(i) Preparing and cooking large quantities of food
(ii) Managing and coordinating food service operations
(iii) Providing excellent customer service and ensuring customer satisfaction
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(7a)
(i) Measure accurately.
(ii) Ensure proper mixing for even distribution.
(iii) Avoid over-mixing.
(iv) Bake immediately after incorporating the agent.
(v) Use the correct type of raising agent for the recipe.

(7b)
(i) Cakes
(ii) Scones
(iii) Muffins
(iv) Pancakes
(v) Quick breads
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(8a)
Choux pastry is a type of pastry dough made from flour, fat, and water. It is characterized by its light and airy texture. Example: Cream puffs.

(8b)
Fat is added to flour in the production of choux pastry through a process called “cooking out” the fat. This involves melting the fat in water and then adding the flour to the mixture, stirring constantly to prevent lumps from forming.
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(9a)
Personal hygiene refers to practices that ensure cleanliness and prevent contamination or disease, especially in food preparation.

(9b)
Long hair should be tied and covered in the kitchen to prevent loose hairs from falling into food and to reduce the risk of contamination. This is especially important in food preparation areas where hair can easily come into contact with food and surfaces.
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(10a)
Beverages are liquids that are consumed for hydration, nutrition, or pleasure.

(10b)
(i) Hot beverages:
– Coffee
– Tea
– Hot chocolate
– Latte

(ii) Cold beverages:
– Soda
– Juice
– Milk
– Iced tea
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SECTION B: ANSWER FIVE(5) QUESTIONS ONLY

(11a)
Brown stock is prepared by browning bones and vegetables in a pan before simmering them in water. The browning process creates a rich, caramelized flavor that is characteristic of brown stock.

(11b)
(i) Simmering:
Simmering is a cooking technique where liquid is heated to a temperature just below boiling point. This technique is used to cook delicate foods or to extract flavors from ingredients without boiling them.

(ii) Skimming:
Skimming is a technique used to remove impurities or scum from the surface of a liquid. This is often done during the preparation of stocks or soups to remove excess fat or impurities.

(iii) Straining:
Straining is a technique used to separate liquids from solids. This is often done using a cheesecloth or a fine-mesh sieve to remove impurities or solids from a liquid.

(iv)Reducing:
Reducing is a technique used to concentrate the flavors of a liquid by boiling it down to a smaller volume. This is often done to create a rich, intense sauce or glaze.
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(12a)
(i) Purée Soups
-Lentil soup
-Tomato soup

(ii) Cream Soups
-Cream of mushroom soup
-Cream of chicken soup

(iii) Clear Soups
-Consommé
-Chicken noodle soup

(iv) Broth Soups
-Beef broth soup
-Vegetable broth soup

(12b)
(i) Refrigeration:
Refrigeration is a popular method for storing stock. This involves cooling the stock to a temperature below 40°F (4°C) and storing it in a covered container in the refrigerator. Refrigerated stock can be used within 3-5 days.

(ii) Freezing:
Freezing is another effective method for storing stock. This involves cooling the stock to a temperature below 40°F (4°C), then transferring it to airtight containers or freezer bags. Frozen stock can be stored for 3-6 months.

(iii) Concentration and Reduction:
Concentration and reduction involve boiling the stock to reduce its volume and concentrate its flavors. This method is useful for storing stock in a smaller space. The concentrated stock can be stored in airtight containers or freezer bags in the refrigerator or freezer.

(12c)

=INGREDIENTS=
(i) 2 tablespoons butter
(ii) 2 tablespoons all-purpose flour
(iii) 2 cups brown stock (beef or veal)
(iv) 1 cup browned bones and vegetables (such as onions, carrots, and celery)
(v) 1 teaspoon tomato paste
(vi) 1 teaspoon salt
(vii) 1/2 teaspoon black pepper

=INSTRUCTIONS=
(i) Make the Roux: Melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, for 5-7 minutes or until the roux is dark brown and has a nutty aroma.

(ii) Add the Brown Stock: Gradually add the brown stock to the roux, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.

(iii) Add the Browned Bones and Vegetables: Add the browned bones and vegetables to the saucepan and continue to simmer for another 10-15 minutes.

(iv) Add the Tomato Paste and Seasonings: Stir in the tomato paste, salt, and pepper. Continue to simmer for another 5 minutes.

(v) Strain the Sauce: Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.

(vi) Reduce the Sauce: Bring the sauce to a boil, then reduce the heat to low and simmer for 5-10 minutes or until the sauce has thickened to your liking.

(vii) Serve: Serve the espagnole sauce hot, garnished with chopped fresh herbs or a sprinkle of paprika.
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(13a)
Offals are the internal organs and entrails of an animal that are used as food. They are often considered by-products of meat processing and are used in various cuisines worldwide. They can come from various animals, including cattle, pigs, sheep, and chickens.

(13b)
(i) Liver
(ii) Kidneys
(iii) Heart
(iv) Tongue
(v) Tripe (stomach lining)

(13c)
(i) Color: Veal should have a pale pink or white color. Avoid veal with a yellowish or grayish tint.
(ii) Texture: Veal should have a fine, smooth texture. Avoid veal with a coarse or rough texture.
(iii) Marbling: Veal should have a moderate amount of marbling (fat distribution). Avoid veal with too much or too little marbling.
(v) Odor: Veal should have a mild, sweet odor. Avoid veal with a strong or unpleasant odor.
(v) Packaging: Veal should be packaged in a way that prevents moisture from accumulating. Avoid veal that is packaged in a way that allows moisture to accumulate.
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(14a)
(i) Poor rise (underproofed dough)
Reasons:
-Insufficient fermentation time.
-Yeast was not activated properly due to cold water or inactive yeast.

(ii) Dense or heavy texture
Reasons:
-Overmixing or underkneading, leading to poor gluten development.
-Not enough yeast or old/expired yeast.

(iii) Overproofed dough (collapses after baking)
Reasons:
-Excessive fermentation time, causing the gluten structure to weaken.
-Too much yeast used, leading to overactivity.

(iv) Uneven crumb or holes in bread:
Reasons:
-Improper shaping or handling, trapping uneven air bubbles.
-Fermentation temperature was too high, causing rapid gas production.

(14b)
Bulk fermentation time refers to the initial period of fermentation after the dough has been mixed, during which yeast cells grow and ferment the dough. This process helps develop flavor and texture in the dough, as gases are produced and trapped in the dough matrix. The dough typically doubles in size during this phase. The duration of bulk fermentation depends on factors such as temperature and yeast activity.

(14c)
(i) Bread: Yeast is used in bread making to leaven the dough, creating a light and airy texture.
(ii) Beer: Yeast ferments the sugars in the wort, producing alcohol and carbon dioxide, which results in beer.
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(15a)
Yeast is a single-celled microorganism, classified as a fungus, that is commonly used in baking and brewing. It ferments sugars, producing carbon dioxide and ethanol, which help baked goods rise and beverages ferment.

(15b)
(i) White Bread
(ii) Whole Wheat Bread

(15ci)
(i) Flour
(ii) Sugar
(iii) Yeast
(iv) Milk or Water
(v) Butter or Margarine
(vi) Eggs
(vii) Salt

(15cii)
(i) Dinner Rolls
(ii) Hamburger Buns
(iii) Hotdog Rolls
(iv) Sweet Buns
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(16a)
Wine is an alcoholic beverage made by fermenting the juice of grapes or other fruits. The fermentation process involves yeast converting the sugars in the juice into alcohol and carbon dioxide. Grapes are the most common base due to their balanced levels of sugar, acid, and tannins, which contribute to wine’s unique flavors and properties.

(16b)
(i) Sparkling Wine:
Sparkling wine is a type of wine that contains significant levels of carbon dioxide, giving it a fizzy or bubbly texture. The carbonation can occur naturally during fermentation or be added artificially. Examples include Champagne, Prosecco, and Cava.

(ii) Still Wine:
Still wine refers to a non-carbonated wine, meaning it does not have bubbles or fizz. These wines are typically fermented and then bottled without additional carbonation. Examples include red, white, and rosé wines.

(iii) Fortified Wine:
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. This increases the alcohol content and enhances preservation. Examples include Port, Sherry, and Madeira.

(iv) Aromatized Wine:
Aromatized wine is a wine that has been flavored with additional ingredients such as herbs, spices, and botanicals. These wines often have a slightly bitter, sweet, or spicy taste. Examples include Vermouth and Americano.
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(17a)

(i) Red wine: Red wine is made from red or black grapes that are fermented with the grape skins, which contain tannins and pigments. Examples of red wine include Cabernet Sauvignon, Merlot, and Pinot Noir.

(ii) White wine: White wine is made from white grapes that are fermented without their skins. Examples of white wine include Chardonnay, Sauvignon Blanc, and Riesling.

(iii) Rosé wine: Rosé wine is made from red grapes that are fermented for a shorter period than red wine, resulting in a pink color. Examples of rosé wine include Provence Rosé and White Zinfandel.

(17b)
(i) Harvesting:
Grapes are harvested at optimal ripeness either by hand or machine. The timing affects the wine’s flavour and acidity.

(ii) Crushing and Pressing:
Grapes are crushed to release juice. For white wine, skins are removed before fermentation, while for red and rosé, the skins remain.

(iii) Fermentation:
Yeast is added (or allowed to occur naturally) to convert sugars into alcohol and carbon dioxide. Temperature and duration vary based on the type of wine being produced.

(iv) Maceration (for red and rosé wines):
The juice is left in contact with the grape skins to extract colour, tannins, and flavour. Rosé requires a shorter maceration time.

(v) Clarification:
After fermentation, the wine is clarified to remove solids through processes such as racking, filtering, or fining.

(vi) Aging and Maturation:
Wine is aged in barrels, tanks, or bottles to develop its flavours. The duration depends on the wine style.

(vii) Bottling:
The wine is transferred into bottles, often with added preservatives like sulfur dioxide, to ensure stability.

(17c)
(i) Tea:
A hot beverage made by infusing dried tea leaves or tea bags in hot water.

(ii) Coffee:
Brewed from roasted coffee beans, served as espresso, cappuccino, or black coffee.

(iii) Hot Chocolate:
A warm drink made by mixing chocolate or cocoa powder with milk or water.

(iv) Fruit Juices:
Extracted juices from fruits like orange, apple, or pineapple, often served chilled.
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(18a)

(i) Purpose: Hospital catering aims to provide nutritious meals to patients, staff, and visitors, while industrial catering focuses on providing meals to employees and visitors in a workplace setting.

(ii) Menu planning: Hospital menus are planned to meet the dietary needs of patients, while industrial menus are designed to provide convenient and affordable meals to employees.

(iii) Food safety: Hospital catering requires stricter food safety protocols to prevent the risk of foodborne illnesses in patients with compromised immune systems. Industrial catering also follows food safety guidelines, but the risk is lower.

(iv) Service style: Hospital meals are often served in patient rooms or in a hospital cafeteria, while industrial meals are typically served in a cafeteria or break room.

(18b)
(i) Rating/Star:
-1-Star: Basic amenities with limited services.
-2-Star: Basic services with more comfort, but not many extra facilities.
-3-Star: Standard service with moderate amenities like a restaurant and room service.
-4-Star: Higher standards, offering more luxurious services, such as a fitness center, conference facilities, and premium services.
-5-Star: Luxury hotels with exceptional services, facilities, and high standards of accommodation and service.

(ii) Location:
-City Hotels: Located in urban areas, serving business travelers or city tourists.
-Resort Hotels: Found in vacation destinations, often offering recreational activities.
-Airport Hotels: Close to airports, catering primarily to transit passengers.
-Suburban Hotels: Located in suburban areas, often catering to long-term stays or family vacations.

(iii) Size:
-Small Hotels: Typically under 50 rooms, offering personalized services.
-Medium Hotels: Usually between 50 and 200 rooms, offering a moderate level of service and facilities.
-Large Hotels: Over 200 rooms, offering a full range of services, including multiple restaurants, conference rooms, and recreational amenities.

(iv) Target Market:
-Business Hotels: Designed for business travelers, with facilities like meeting rooms, high-speed internet, and business centers.
-Budget Hotels: Affordable hotels catering to price-conscious travelers, with basic services and amenities.
-Luxury Hotels: Aimed at high-income travelers seeking premium experiences.
-Family Hotels: Focused on families, with amenities like family suites, children’s play areas, and family-friendly activities.

(v) Ownership and Affiliations:
-Independent Hotels: Operated by a single owner or company, without any affiliation with large hotel chains.
-Chain Hotels: Part of a larger hotel brand or group, which may operate globally or regionally (e.g., Marriott, Hilton).
-Franchise Hotels: Operated under a franchise agreement with a parent brand, where individual owners manage the hotel under the brand’s standards and guidelines.
-Managed Hotels: Owned by one company but operated by a management company that may be different from the owner.

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