Catering Craft Practice Paper 2, WASSCE (SC), 2021

Candidates' Strengths

 

Candidates demonstrated their strength by

  • Adhering to rubrics;
  • Answering questions within the spaces provided;
  • Identify the type of menu illustrated in the diagram;
  • State characteristics of the type of menu;
  • Highlight methods of cooking used in the menu;
  • Itemise food nutrients that can be sourced from the menu and types of shell fish;
  • Stating the uses of each of the following terms on a dining table: place card, wine list, napkin;
  • Listing the classes of table service;
  • Giving example of any one of the classes listed;
  • Listingthe types of spoons used in the service area and types of fortified wine;
  • Stating factors that influence the taste and quality of wine;
  • Explain the classes of fish;
  • Stating the use of the following kitchen utensils: sieve, colander, egg slicer, chopping board.