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CATERING CRAFT OBJ
01-10: ABDAECBDBA
11-20: BBAADAABBE
21-30: BEEBDEDBBB
31-40: CBEEAABDDB
41-50: CCABCDCDAE
51-60: CBBEBABDCC
COMPLETED
*CATERING CRAFT*
(4ai)
A service salver is a tray or platter used to serve food or beverages to guests. It is typically made of metal, such as silver or silver-plated, and has a raised rim to prevent items from sliding off. The salver may be oval, rectangular, or round in shape, and can be used to serve a variety of items, including hors d’oeuvres, appetizers, or desserts.
(4aii)
(PICK ANY TWO)
(i) Serving food and beverages to guests during a meal or event.
(ii) Transporting items from the kitchen to the dining room or serving area.
(iii) Displaying and offering condiments, sauces, or other accompaniments.
(iv) Presenting and serving desserts or after-dinner items.
(v) Carrying and serving cocktails or drinks during a party or reception.
(vi) Organizing and arranging items for a buffet or self-serve setup.
(4b)
(PICK ANY FOUR)
(i) Regular cleaning and defrosting: Wipe down the interior surfaces, clean the shelves, and defrost the freezer compartment when necessary to prevent ice buildup.
(ii) Temperature maintenance: Ensure the refrigerator is set to the recommended temperature (usually between 35°F and 40°F) to maintain food freshness and prevent spoilage.
(iii) Proper storage: Organize and store food items according to their specific storage requirements, such as keeping raw meats on the bottom shelf to avoid cross-contamination.
(iv) Maintaining the door seals: Check the door seals regularly and replace them if they become worn or damaged to maintain the seal and prevent cool air from escaping.
(v) Coil cleaning: Clean the condenser coils at the back or bottom of the refrigerator to ensure efficient heat dissipation and proper cooling.
(vi) Regular maintenance: Schedule periodic professional maintenance or servicing to ensure the refrigerator is operating at its best and to address any potential issues.
(4c)
Sauce is a thick, flavorful liquid or semi-liquid condiment that is used to enhance, complement, or add flavor to various dishes.
(5ai)
sales, The cost of the function is given as $244,000.00 + $260,000.00 = $504,000.00.
Sales = Gross profit + Cost of the function
Sales = $4,596,000.00 + $504,000.00
Sales = $5,100,000.00
(5aii) net profit, The cost of the function is given as $504,000.00.
Net profit = Sales – Cost of the function
Net profit = $5,100,000.00 – $504,000.00
Net profit = $4,596,000.00
. : net profit = $4,596,000.00.
(5b)
1. Baking: Eggs can be used in various baked goods such as cakes, muffins, and bread.
2. Frying: Eggs can be fried and served as a dish or used as an ingredient in other fried dishes.
3. Boiling: Eggs can be boiled and used in salads, soups, or as a main dish.
4. Scrambling: Eggs can be scrambled and served as a dish or used as an ingredient in other scrambled dishes.
(6a) Sanitation refers to the practice of maintaining cleanliness and preventing the spread of diseases. It involves proper disposal of waste, cleaning and disinfecting surfaces, and ensuring that food is prepared and stored safely.
(6b)
1. Scope: Food sanitation focuses on maintaining cleanliness and preventing the spread of diseases related to food, WHILE environmental sanitation focuses on maintaining cleanliness and preventing the spread of diseases in the environment.
2. Methods: Food sanitation involves proper handling, preparation, and storage of food to prevent contamination and the growth of harmful bacteria WHILE Environmental sanitation involves proper disposal of waste, cleaning and disinfecting surfaces, and controlling the spread of pests and rodents to prevent the transmission of diseases.
(6c)
1. Reading: Reading books, magazines, or newspapers can be a relaxing and enjoyable leisure activity.
2. Hiking: Going for a hike in nature can be a great way to exercise and explore the outdoors.
3. Painting: Painting can be a creative and therapeutic leisure activity.
4. Watching movies: Going to the cinema or watching movies at home can be a fun and entertaining leisure activity.
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