NECO 2023 Catering Craft Practice (Objective & Essay) Answers

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CATERING OBJ
01-10: ABACBEBCCB
11-20: DBECABCDAA
21-30: ACEAACEEDB
31-40: EECEADADEC
41-50: BBDCCEEBAA
51-60: AECACBDAEC

NECO CATERING ANSWERS

(2a)
(PICK ANY TWO)
(i) Consistency: Dough is typically thicker and more elastic in texture, while batter is thin and pourable.
(ii) Ingredients: Dough is primarily made from flour, water, and fat, while batter is made of flour, liquid, and other ingredients like sugar, baking powder, and eggs.
(iii) Leavening agent: Dough is typically made without any type of leavening agent, while most batters contain baking powder or baking soda to help them rise.
(iv) Use: dough is used mainly for breads, pizza crusts, pies, cookies, and similar products. While Batter is used mainly for cakes, muffins, pancakes, waffles, and other similar items
(v) Resting time: Dough usually needs to rest after being mixed, while batters can be used immediately.
(vi) Kneading: Dough is usually kneaded to increase its elasticity, while batter is whisked or stirred.

(2b)
(PICK ANY FOUR)
(i) Fire Hose
(ii) Fire Extinguishers
(iii) Fire Truck
(iv) Axes
(v) Ladder
(vi) Thermal Imagery Cameras

(2c)
(PICK ANY TWO)
(i) Dishwasher
(ii) Electric Kettle
(iii) Food Processor
(iv) Blender
(v) Stand Mixer

(3ai)
Bain-marie: This is a cooking technique and a utensil used for gentle and even heating. It involves placing a container with food in a larger, shallow pan of water, which is then heated indirectly. This method is commonly used to melt chocolate, butter or cheese, and also to cook custards, sauces and delicate dishes.

(3aii)
La Croquette: This is a lightly-breaded, deep-fried food made from mashed potatoes, vegetables, meat and fish, or a combination thereof. They are often served as accompaniments to main courses or as snacks.

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(3aiii)
Concassée: This cooking technique involves finely chopping a vegetable, such as an onion, into small cubes. It is often used to prepare aromatic bases for soups and sauces.

(3aiv)
La Casserole: This is a deep, round, oven-safe dish with a lid. It is used for stews, braises and casseroles that require long, slow cooking over low heat.

(3c)
(PICK ANT TWO)
(i) Classic Mixing Method: In this method, all the ingredients (flour, sugar, butter, eggs, and leavening agent) are combined together in a mixing bowl and mixed until a smooth batter is formed. This batter is then poured into a pre-greased and floured baking pan.
(ii) The Creaming Method: This method involves beating softened butter and sugar with an electric mixer until the mixture is light and fluffy. Separately, eggs and vanilla are beaten together and added to the butter-sugar mixture. Flour is then added, after which the whole batter is poured into a prepared baking tray.
(iii) One-Step Mix Method: This is a quick method for making cakes. All ingredients (flour, sugar, butter, eggs and leavening agent) are combined together in a bowl and mixed until a smooth batter is formed. This batter is then poured into a pre-greased and floured baking pan.
(iv) Sponge Cake Method: This method involves beating egg whites and sugar until stiff peaks form. The egg yolks are then beaten until pale and creamy and added to the egg whites. Cake flour and leavening agents are then gently folded into the mixture and poured into a prepared baking pan.

(4a)
menu card is a printed or digital document that lists the available food and drink items at a restaurant, café, or other dining establishment. It typically includes descriptions, prices, and sometimes images of the items being offered to help customers make their selections.

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(4b)
(PICK ANY FOUR)
(i) It restricts the number of choices available to customers, simplifying the ordering process and allowing the kitchen to prepare a set number of dishes efficiently.
(ii) it allows customers to enjoy a full meal at a relatively lower cost compared to ordering each course separately.
(iii) Table d’hôte menus ensure consistency in the dining experience since everyone at the table receives the same courses.
(iv) The menu allows the chef to showcase their culinary skills by curating a well-balanced and cohesive set of dishes that complement each other in terms of flavors, textures, and presentation.
(v) The table d’hôte menu offers a predetermined set of courses for a fixed price, making the ordering process simpler and quicker for both customers and staff.

(4c)
(PICK ANY FIVE)
(i) Hors d’oeuvre (Appetizer)
(ii) Soup (Potage)
(iii) Fish Course (Poisson)
(iv) Main Course (Viande)
(v) Salad (Salade)
(vi) Dessert (Dessert)

(6a)
A stock refers to a liquid that is prepared by simmering various ingredients like bones, meat, vegetables, herbs, and spices in water. It is commonly used as a base for soups, sauces, and other dishes.

(6bi)
-Frying
(PICK ANY ONE)
(i) Quick cooking time
(ii) Flavor and texture of the food is enhanced
(iii) Crispy exterior
(iv) Allows for caramelization of the food
(v) Easy to clean up

(6aii)
-Steaming-
(PICK ANY ONE)
(i) Retains more nutrients than boiling
(ii) Food is not exposed to oil or fat
(iii) Even cooking
(iv) Enhances flavor of the food
(v) Easy to clean up

(6c)
(PICK ANY ONE)
(i) Boiling requires submerging in a pot of water while frying requires submerging in hot oil.
(ii) Boiling does not add any flavor to the food while frying helps to enhance the flavor.
(iii) Boiling cooks food at a lower temperature compared to frying.
(iv) Boiling can cause nutrient loss, while frying does not.

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(6d)
(PICK ANY FOUR)
(i) Butter
(ii) Flour
(iii) Milk
(iv) Salt
(v) Pepper.

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