2024 NECO CATERING: 2024 NECO Catering Craft Practice (Objective & Essay) Questions and Answers (3097)

(1ai)

Hospitality is defined as the cordial and generous reception of a guest or stranger either socially or commercially OR Hospitality is the relationship process, presentation, formality and procedures experienced between a Visitor or customer or guest and a host.

(1aii)

Take away catering is defined as the service of providing meals or other food items, purchased at a restaurant or fast food outlet to consumers with the intent to be eaten elsewhere.

(1aiii)

Tourism is defined as a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes. These people are called visitors (which may be either tourists or excursionists, residents or non-residents).

(1b)

[PICK ANY TWO]

(i) Calories

(ii) Poor diet

(iii) Lack of physical activity

(iv) Genetics

(1c)

(i) Dried fruit

(ii) Shellfish

(iii) Broccoli

(iv) Chickpeas

(2a)

(i) Refrigerator

(ii) Sink and draining board

(iii) Sandwich toaster

(iv) Bread slicing machine

(v) Worktop and cutting board

(vi) Storage cupboard

(vii) Coffee grinding machine

(viii) Table ware

(2b)

[PICK ANY SIX]

(i) Conduct:

The conduct of the food and beverage staff is very important. especially in front of guests. Rude behavior towards guests or arguing will damage very quickly the reputation of the establishment that has been built over the years, Rules and regulations of the establishment must be followed and senior staff must be given due respect.

(ii) Punctuality:

Food and beverage service staff should have respect for time. punctuality reflects the interest the staff has towards their work. If the staff does not report to duty on time on a regular basis. It shows a lack of interest in the job

(iii) Honesty:

Food and beverage service personnel should be honest. it is of paramount importance as it reflects the character of a person. The service staff may be tempted to eat guest's food steal establishment's and guest's property, tell lies to his colleagues and guests, pass on vital information to a competitor, and so on. But it is important to remain honest in the face of such temptations.

(iv)  Good memory:

Good memory is an essential asset for service staff, They should be able to remember who has 'copied from e x p o c o d e . n e t free' ordered what, who is sitting in which table number, which room number a guest is staying in, the likes and dislikes of guests, where they would like to sit, What type of food they prefer, what type of drinks they like, smoker or non-smoker, name of the guest, and so on. This will help the service staff satisfy the guests to a great extent.

(v) Sense of urgency:

It is very important to increase seat turnover and revenue during business hours. slow service will lead to low seat turnover and lower revenue. The wait staff should be quick in getting food from the kitchen, serving dishes, presenting bills when completed, and re-lying cover for the next arrival. All these must be done quickly and effectively, without running around and shouting.

(v) Communication skills: 

Very good communication skills are necessary for service staff not only to suggest, explain, and serve the dishes to customers but also to have a good interpersonal relationship. It is always an added advantage to know the local language and any foreign language to interface effectively with guests. Taking to guests in their own language instead of just English is very effective and builds a good relationship.

(vi) Personal hygiene:

This attribute of food and beverage staff is most important for the service staff as they are constantly handling food and beverage, and often go near the guests. No guests will patronize a restaurant if the food 'copied from e x p o c o d e . n e t free' and drinks are handled by the staff who are unhygienic or with bad breath and body odor. The efforts gone into making good quality dishes will certainly not be appreciated by guests if served by staff with poor personal hygiene.

(3a)

(i) Keep knives sharp

(ii) Wear a cutting glove

(iii) Always cut away from yourself

(iv) Cut on a stable cutting board

(3b)

(i) Supplements are manufactured products intended to enhance one's diet by taking a pill, capsule, tablet, powder, or liquid. It can provide nutrients either extracted from food sources or that are synthetic to increase the quantity of their consumption.

(ii) Le caramel is a food substance that is produced by cooking sugar until it melts and darkens into a nutty brown-coloured mixture that ranges in consistency from liquid to hard-surfaced. It can be used as a flavouring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

(iii) Le 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. Egg whites are used to clarify the meat stock and any added ingredients such as vegetables or herbs. The mixture is stirred while being brought to a boil. As the egg whites solidify on the top of the mixture and allow the fats and impurities to be absorbed or attached to the white, the boiled solution is no longer stirred.

(5)

(i) Preheat the oven: Preheat the oven to 400°F for the cheesy toast toppers.

(ii) Cook the veggies: In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent and season with a pinch of salt. Add the carrots, garlic, and dried thyme, stir together and cook for 30 seconds.

(iii) Add the stock and simmer: Add the stock and bring the mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.

(iv) Make the cheesy toast dippers: Spread the baguette slices out on a baking sheet and drizzle them with olive oil. Then, sprinkle generously with finely grated parmesan cheese. Bake toasts at 400°F until edges are browned.

(v) Blend the soup: When the carrots are tender, use an immersion blender right in the pot to blend the soup until smooth.

(vi) Serve the soup: Ladle the soup into bowls and swirl about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. 

(6a)

Portion Control is the procedure followed that defines the quantity to be utilized in preparing a dish and then serving it. 

(6b)

(i) It must be comfortable: 

Chefs and caterers work hard and often incredibly long shifts. Having comfortable catering clothing is an absolute must. They should be made from a soft and comfortable material and be able to cope with the often high temperatures of a commercial kitchen.

(ii) It must protect employees from hazards:

Quality catering clothing is loose-fitting enough to protect against scalding liquids that would otherwise be held close against the skin. If handling food, employees must wear only clean and light-coloured outer clothes and protective coveralls. Aprons also work to protect cooks and caterers from splashes and spills that could ruin their uniforms whilst adding an extra layer of protection against scalding liquids. 

(iii) It must be durable and easy to clean:

Catering staff need uniforms that are easy to keep clean to a high standard. However, you don’t want your catering clothing to fade with multiple washes, you need to be able to wash them as often as necessary. So invest in quality catering clothing that is highly durable.

(6c)

(i) Cart Service

(ii) Room Service

(iii) Buffet Service

(iv) Self Service

(v) Cafeteria Service