2024 NECO CATERING: 2025 NECO Catering (catery) Verified Questions and Answers 2025 (6145)

(1ai)

Tourism refers to the activities of people traveling to and staying in places outside their usual environment for leisure, business, or other purposes. It encompasses the entire experience of visiting a destination, including transportation, accommodation, dining, and various activities.

(1aii)

Function catering refers to the provision of food, beverages, and related services for various events, functions, or occasions, such as weddings, corporate events, conferences, parties, and banquets. Function catering involves planning, preparing, and delivering meals and refreshments to a specific location, tailored to the needs and preferences of the event organizers and attendees.

(1b) 

(PICK ANY FOUR)

(i) Concierge services: Assistance provided to guests with various requests, such as arranging transportation, making restaurant reservations, or recommending local attractions.
(ii) Spa and wellness services: Offerings like massages, facials, body treatments, and fitness facilities to promote relaxation and well-being.
(iii) Event planning and coordination: Organizing and managing various events, such as conferences, weddings, or corporate functions.
(iv) Personalized transportation: Providing exclusive or luxury transportation options, such as limousines, chauffeur-driven vehicles, or private airport transfers.
(v) Business services: Providing facilities and support for business travelers, including meeting rooms, office equipment, and secretarial assistance.
(vi) Customized experiences: Offering unique, personalized experiences tailored to the preferences and interests of guests, such as cultural tours, cooking classes, or adventure activities.

(1c)

6oz × 28.3495g/oz
= 170.097g
6 oz×28.3495 g/oz 
=170.097 g

Therefore, 6 ounces is approximately 170 grams.

(3ai)

Prove" refers to the process of allowing dough to rest and rise before baking. This step is crucial for yeast-based doughs, such as bread or pastry, as it allows the yeast to ferment and release carbon dioxide, which causes the dough to expand and become lighter and fluffier. Proofing involves placing the dough in a warm, humid environment for a specific duration, allowing the yeast to work and the dough to develop its desired texture and structure.

(3aii)

Hors d’oeuvres are small, bite-sized appetizers or snacks that are typically served before a meal. They are designed to stimulate the appetite and prepare the palate for the main course. Hors d’oeuvres can be either hot or cold and are often made with a variety of ingredients, such as vegetables, meats, seafood, or cheese. They are usually served on small plates or passed around on trays, and are meant to be consumed in a single bite or a few bites.

(3b)

(PICK ANY THREE)

(i) The kitchen in a first-class hotel is typically larger and more complex than the restaurant, with specialized stations and equipment to handle the volume and variety of food preparation.
(ii) The kitchen has a more hierarchical structure with various specialized roles, such as executive chef, sous chef, line cooks, and prep cooks, While the restaurant staff is more focused on front-of-house operations.
(iii) The kitchen maintains a higher temperature to support efficient cooking and food preparation, while the restaurant environment is designed for guest comfort and dining experience.
(iv) The kitchen is a bustling, high-energy environment with the sound of cooking equipment, clinking utensils, and coordinated teamwork, while the restaurant aims for a more serene and inviting ambiance.
(v) The kitchen is organized to optimize workflow and maximize efficiency in food production, while the restaurant is focused on providing personalized service and a seamless dining experience.
(vi) The kitchen is typically hidden from the guests, maintaining a behind-the-scenes operation, while the restaurant facilitates direct interaction between guests and the service staff.

(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:

To calculate sales, we need to add the gross profit to the total costs.

Total costs = Food costs + Labour and overheads costs
= N244,000.00 + N260,000.00
= N504,000.00

Sales = Gross profit + Total costs
= N596,000.00 + N504,000.00
= N1,100,000.00

(5aii) 

Net profit:

Net profit = Gross profit - Labour and overheads costs
= N596,000.00 - N260,000.00
= N336,000.00

(5b) 

(PICK ANY FOUR)

(i) Eggs are used as a binder in meatballs and burgers.
(ii) Eggs are used as a leavening agent in cakes and pastries.
(iii) Eggs are used as a moisture source in baked goods like bread and muffins.
(iv) Eggs are used as a thickening agent in sauces like hollandaise and mayonnaise.
(v) Eggs are used as a coating for fried foods like fried chicken and fish.
(vi) Eggs are used as a main ingredient in dishes like omelets, scrambled eggs, and frittatas.

(6a) 

Sanitation refers to the practices and measures taken to maintain cleanliness and prevent the spread of diseases. It involves: Proper disposal of waste and sewage, maintenance of clean water sources, hygienic food handling and preparation, regular cleaning and disinfection of surfaces and equipment; control of pests and vectors.

(6b) 

(PICK ANY TWO)

(i) Food sanitation focuses on preventing contamination of food and water WHILE Environmental sanitation focuses on maintaining a clean and healthy environment

(ii) Food sanitation is concerned with handling, preparation, and storage of food WHILE Environmental sanitation is concerned with proper disposal of waste, sewage, and pollutants.

(iii) Food sanitation aims to prevent foodborne illnesses WHILE Food sanitation aims to prevent the spread of diseases through environmental factors

(iv) Food sanitation typically involves practices like proper handwashing, cleaning of utensils, and storage of food at correct temperatures WHILE Food sanitation typically involves practices like proper waste management, cleaning of public spaces, and control of pests and vectors

(6c) 

(PICK ANY FOUR)

(i) Reading
(ii) Hiking
(iii) Painting
(iv) Playing music
(v) Swimming 
(vi) Dancing