NECO Catering Craft Practice OBJ 2025
01-10: DBEECBABDA
11-20: CADEBEADEB
21-30: EBBBCBCCDD
31-40: CACEDAADCB
41-50: BADBCBACBD
51-60: AEAEDABEAA
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NECO Catering Craft Practice Essay 2025
Number 1
(1a)
(i) Cafeteria service: A self-service style of food establishment where customers select their desired food items from a counter or display, often paying at a central point before consuming their meal in a designated dining area.
(ii) Outdoor catering: The provision of food and beverage services at an external venue, away from a fixed establishment like a restaurant or hotel, for events such as weddings, corporate gatherings, or festivals.
(iii) Portion control: The practice of managing and regulating the amount of food served to individuals, aiming to control costs, minimize waste, and promote healthier eating habits by providing appropriate serving sizes.
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Number 2
(2a)
1 teaspoon (tsp) of sugar ≈ 4.2 grams
8 tsp × 4.2 grams/tsp ≈ 33.6 grams
So, the gram equivalent of 8 teaspoons of sugar is approximately 33.6 grams.
(2b)
(PICK ANY FOUR)
(i)Ensure cutting boards are secure and won’t move.
(ii)When chopping, keep fingers curled under and out of the way of the blade.
(iii)Cut away from your body and use controlled motions.
(iv)Keep knives in designated holders or sheaths when not in use.
(v)Stay focused and avoid distractions while handling sharp objects.
(2ci)
Entrée: Entrée is a dish served before the main course. It’s often a smaller, lighter dish designed to stimulate the appetite.
(2cii)
Casserole: A dish, usually baked, that combines various ingredients in a deep dish or pan. It typically includes a starch (like pasta or rice), vegetables, and a protein source (like meat or beans), all cooked together in a sauce or liquid.
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Number 3
(3a)
(PICK ANY SIX)
(i)Good Communication Skills: Ability to clearly and effectively interact with customers, colleagues, and management to ensure seamless service delivery.
(ii)Attentiveness: Being vigilant and responsive to customers’ needs, anticipating their requirements, and providing prompt service.
(iii)Professionalism: Maintaining a courteous, respectful, and composed demeanor in all interactions, adhering to industry standards and etiquette.
(iv)Product Knowledge: Familiarity with menu offerings, ingredients, preparation methods, and drink pairings to make informed recommendations and answer customer queries.
(v)Attention to Detail: Ensuring accuracy in orders, billing, and service to prevent errors, enhance customer satisfaction, and maintain high service standards.
(vi)Time Management: Efficiently managing tasks, prioritizing duties, and multitasking to ensure smooth service delivery, even during peak periods.
(vii)Teamwork: Collaborating with colleagues to ensure seamless service, sharing knowledge, supporting each other, and contributing to a positive team dynamic.
(viii)Adaptability: Ability to handle unexpected situations, customer requests, and changes in service flow with flexibility, composure, and a solutions-oriented approach.
(3b)
YOU ARE INSTRUCTED TO PICK ONLY TWO
(i)Cashier
(PICK ANY TWO)
(i) processing and Handling payments
(ii)Managing cash and card transactions
(iii)Providing receipts to customers
(iv)Responding to customer inquiries
(ii)Chef de Salle:
(PICK ANY TWO)
(i)Overseeing and coordinating the activities of waiters, waitresses, and other service staff
(ii)Coordinating table assignments and managing reservations
(iii)Monitoring service standards to ensure quality service to customers
(iv)Communicating with the kitchen staff to ensure that orders are prepared correctly and delivered to the right tables
(iii)Sommelier
(PICK ANY TWO)
(i)Develop and maintain expertise in wine varieties,
(ii) Suggest wine pairings to customers
(iii)Serve wine correctly, including opening, pouring, and serving wine
(iv)Monitor wine stock levels, track inventory, and suggest replenishments
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Number 5
(5a)
A stock is a flavorful liquid base made by simmering bones, meat, fish, or vegetables in water. It’s used as a foundation for soups, sauces, and other dishes.
OR
Stock is a clear, flavorful liquid made by simmering bones, meat, fish, or vegetables in water, used as a base for soups, stews, sauces, and other culinary dishes, enhancing their flavor and nutritional value.
(5b)
(PICK ANY FOUR)
(i)Both soup and sauce have a liquid base.
(ii)Both enhance flavor in dishes.
(iii)Both often use aromatics like onions, garlic, and herbs.
(iv)Both require seasoning to balance flavors.
(v)Both can use various ingredients like meats, vegetables, and spices.
(vi)Both consider texture, with soups ranging from clear to thick and sauces from thin to thick.
(5c)
(PICK ANY FOUR)
(i)Target audience
(ii)Ingredient availability
(iii)Budget
(iv)Nutritional balance
(v)Food safety
(vi)Theme or occasion
COMPLETED!!!