2021 NECO CATERING CRAFT SOLUTIONS

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CATERING CRAFT PRACTICE ANSWERS

(1a)
Mobile catering is a form of food service in which food is prepared in or served from a vehicle.

(1b)
-Tabulate-
-Outdoor Catering-
(i)It takes place at a remote place far from the restaurants or convention centers.
(ii)It may require special equipment to keep food at required temperatures

-Indoor Catering-
(i)It takes place within a building or premises
(ii)the building ventilation system can mitigate the fluctuations in temperature.

(1c)
(i) Poisson
(ii) Potage
(iii) Oeuf
(iv) Farinaceous

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(2a)
(i) The lounge wiater: Ensures that the bar and lounge stations are fully stocked, clean and tidy at all times.
(ii) The station waiter: Ensures proper service of each dish in the right sequence
(iii) Debarrasseur: Keeps the sideboard well stocked with equipment and may help to fetch and carry items as required for the bar or kitchen.
(iv) Chef d’ etage: A person in charge of a particular set of tables or station.

(2b)
(i) American service
(ii) French service

(2c)
(i) serveware: tea pots
(ii) flatware: spoons

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(3a)
(i) Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color.

(ii) A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

(iii) A consomme is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Consommés can be meat-based or vegetarian and are packed full of flavour.

(iv) Marinade is a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it.

(3b)
(i) Freshness: Thirty-four percent of survey respondents stated freshness was the most important factor considered when making purchases, while another 27 percent ranked it second in importance

(ii) Price – Economics play a large part in a consumer’s purchasing decisions. About 27 percent of respondents said price was the most important consideration, while another 20 percent said it was the second most important thing to take into account.

(iii) How chickens are raised : Animal health and welfare was rated the most important factor to consider when buying chicken products by 13 percent of respondents. However, another 39 percent of those surveyed considered it the least important of the seven factors listed in the survey.

(iv) Taste : Taste was rated the most important thing to consider when buying chicken products by 13 percent of respondents, while another 20 percent of respondents considered it the second most important aspect to look for.

(v) Brand : A fair number of consumers look for specific brands of chicken when making purchases. Six percent of those surveyed said that is the most important consideration.

(vi) Quantity : How much chicken is in a package does play a role in consumer purchasing decisions. Four percent said quantity is the most important, while another 14 percent of people surveyed said it was the second-most important consideration.

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(4ai)
Wisk- It is used for blending, whipping, incorporating air, and eliminating lumps in food.

(4aii)
Colander- it is used to prevent grease splatters

(4aiii)
Tong- it is a tool used to grip and lift objects instead of holding them directly with hands.

(4b)
(i) Leafy green – lettuce, spinach
(ii) Cruciferous – cabbage, cauliflower,
(iii) Marrow – pumpkin, cucumber

(4c)
(i)Inspect your equipment regularly:
Finding and fixing small problems early can prevent being sprung up with major repairs and replacement in the future.

(ii)Regular cleaning:
Cleaning the kitchen appliances thoroughly after every use helps to take care of the appliances and save efforts.

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