2024 NABTEB GCE CATERING: NABTEB GCE Catering (catery) Verified Ans. (9067)

NABTEB CATERING OBJ:

1-10: DDBACDCACA

11-20: CAACBDACDB

21-30: BBCDCBABDB

31-40: ADCCCADCCD

Welcome to official 2024 Catering NABTEB GCE answer page. We provide 2024 Catering NABTEB GCE Questions and Answers on Essay, Theory, OBJ midnight before the exam, this is verified & correct NABTEB GCE catery Expo. NABTEB GCE Catering Questions and Answers 2024. NABTEB GCE catery Expo for Theory & Objective (OBJ) PDF: verified & correct expo Solved Solutions, NABTEB GCE Catering (catery) Verified Ans.. 2024 NABTEB GCE EXAM Catering Questions and Answers

PART I: ANSWER THREE(3) QUESTIONS

(1a)

(i) Dishwasher: Automates washing of dishes, saving time and effort.

(ii) Blender: For quick mixing, blending, and pureeing ingredients.

(iii) Food Processor: Chops, grates, slices, and purees food rapidly.

(iv) Microwave Oven: Cooks or reheats food quickly, saving cooking time.

(v) Electric Can Opener – Opens cans without the need for manual effort.

(vi) Coffee Maker: Automates the process of brewing coffee.

(vi) Stand Mixer: Assists in mixing, kneading, and whipping for baking.

(vii) Vacuum Cleaner: Simplifies cleaning by automating the process.

(1b)

(i) Temperature control: Ensure the refrigerator is set at the correct temperature (between 3°C and 5°C).

(ii) Cleanliness: Regularly clean the refrigerator and its contents to prevent bacterial growth.

(iii) Storage: Store food in airtight containers and label them with the date and contents.

(iv) Defrosting: Regularly defrost the refrigerator to prevent ice buildup and maintain efficiency.

(v) Maintenance: Regularly check and maintain the refrigerator's seals, hinges, and other moving parts.

(1c)

INGREDIENTS:

-2 cups all-purpose flour

-1/2 cup granulated sugar

-1/2 cup whole milk

-2 teaspoons active dry yeast

-1/4 teaspoon salt

-2 large eggs

-2 tablespoons unsalted butter, melted

-Vegetable oil for frying

PROCEDURE:

(i) In a large mixing bowl, combine the flour, sugar, and yeast.

(ii) In a separate bowl, whisk together the milk, egg, and melted butter.

(iii) Slowly pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.

(iv) Knead the dough for 5-7 minutes until it becomes smooth and elastic.

(v) Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.

(vi) Preheat the oil in a deep frying pan to 350°F (180°C).

(vii) Once the oil is hot, use a cookie scoop or a spoon to drop the dough into the oil, making sure not to overcrowd the pan.

(viii) Fry the doughnuts for 2-3 minutes on each side, or until they are golden brown and cooked through.

(ix) Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.

(x) Let the doughnuts cool for a few minutes before glazing or dusting with powdered sugar.

(1d)

(i) 2 cups of cooked rice (preferably day-old rice)

(ii) 2 tablespoons of vegetable oil (or any preferred cooking oil)

(iii) 1 medium onion, diced

(iv) 2 cloves of garlic, minced

(v) 1/2 cup of mixed vegetables (carrots, peas, corn, etc.)

(vi) 2 eggs (optional, for scrambling into the rice)

(vii) 2 tablespoons of soy sauce

(viii) 1 tablespoon of oyster sauce (optional)

(ix) 1/2 teaspoon of sesame oil (optional, for added flavor)

(x) Salt and pepper to taste

(xi) 1/2 cup of cooked chicken, shrimp, or pork (optional)

(xii) Green onions for garnish (optional)

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(2a)

(i) Vitamin A: Found in liver, carrots, sweet potatoes, spinach, and kale.

(ii) Vitamin B1 (Thiamine): Sources include whole grains, pork, nuts, and seeds.

(iii) Vitamin B2 (Riboflavin): Found in dairy products, eggs, leafy greens, and enriched cereals.

(iv) Vitamin B12: Sources include meat, poultry, fish, eggs, and dairy products.

(v) Vitamin C: Found in citrus fruits, tomatoes, peppers, strawberries, and broccoli.

(vi) Vitamin D: Obtained from sunlight, fortified dairy products, and fatty fish like salmon.

(vii) Vitamin E: Found in nuts, seeds, vegetable oils, and green leafy vegetables.

(viii) Vitamin K: Found in green leafy vegetables (such as spinach and kale), broccoli, and cabbage.

(2b)

FUNCTIONS OF VITAMINS:

(i) Vitamin A: Essential for good vision, immune function, and skin health.

(ii) Vitamin B1 (Thiamine): Helps the body convert food into energy, supports the nervous system.

(iii) Vitamin B2 (Riboflavin): Important for energy production and the maintenance of healthy skin, eyes, and nervous system.

(iv) Vitamin B12: Necessary for red blood cell formation, neurological function, and DNA synthesis.

(v) Vitamin C: Important for the immune system, wound healing, and the absorption of iron.

(vi) Vitamin D: Crucial for calcium absorption and bone health.

(vii) Vitamin E: Acts as an antioxidant, protecting cells from damage.

(viii) Vitamin K: Vital for blood clotting and bone health.

EFFECTS OF HEAT ON VITAMINS:

(i) Heat-sensitive vitamins: Some vitamins, particularly Vitamin C, Vitamin B1, and Vitamin B9 (Folate), are destroyed or reduced when exposed to high heat.

(ii) Moderate heat effects: Vitamin A and Vitamin D are relatively stable under heat.

(iii) Loss of nutrients: Prolonged cooking or high temperatures may result in the leaching of water-soluble vitamins (e.g., Vitamin C, B vitamins) into cooking water.

(2c)

(i) Starter: Mixed greens salad with grilled chicken and a light vinaigrette dressing

(ii) Soup: Creamy tomato soup with a swirl of low-fat cream

(iii) Main Course: Grilled fish with roasted vegetables and quinoa

(iv) Dessert: Fresh fruit salad with a dollop of low-fat yogurt

(2d)

Given;

(i) Sales: N32,000

(ii) Cost of food: N18,300

(iii) Overhead: N5,200

Profit= Sales - (cost of food + overhead)

Profit: N32,000 - (18,300+5,200)

Profit: N32,000 - N23,500 = N8,500

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(3a) 

(i) Poaching: A gentle cooking method where food is submerged in simmering (not boiling) liquid, like water, stock, or wine, typically at temperatures between 160-180°F (70-82°C). It's often used for eggs, fish, or poultry.

(ii) Basting: A cooking technique where liquid (usually fat, stock, or sauce) is spooned or poured over meat or poultry while it roasts or cooks to keep it moist and add flavor.

(iii) Blanching: A cooking process where food, usually vegetables or fruits, is briefly immersed in boiling water or steam, then quickly cooled in ice water. This preserves color, texture, and nutritional value while stopping the cooking process.

(iv) Croissants: A buttery, flaky, and crescent-shaped pastry, often enjoyed at breakfast. It originates from France and is made from a laminated dough that involves folding butter into dough multiple times.

(3b) 

(i) Apple: pomme

(ii) Egg: œuf

(iii) Fish: poisson

(iv) Potatoes: pommes de terre

(v) Coffee: café

(vi) Milk: lait

(vii) Sweets: bonbons

(viii) Savoury: salé

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 ```PART II: ANSWER TWO(2) QUESTIONS ONLY``` 

(5a)

(i) Petit Fours: Petit fours are small, bite-sized confections, typically served at the end of a meal or during tea time. They are usually made from delicate pastries, small cakes, or cookies. These sweets are often decorated with intricate icing, fondant, or glaze. 

(ii) Praline: Pralines are confections made from sugar, cream, and nuts, often almonds or hazelnuts. The nuts are roasted and then coated with a sugar syrup, giving them a crunchy, sweet coating. Pralines are a popular treat in many countries, and in some places, the term refers to chocolate confections with a nutty filling, often involving caramelized sugar.

(iii) Syrups: Syrups are thick, sweet liquids made by dissolving sugar in water and boiling it down to a viscous consistency. They are commonly used in the preparation of desserts, beverages, and candies. Syrups can be flavored with fruits, herbs, or spices, such as maple syrup, honey syrup, or simple sugar syrup.

(iv) Glazed Fruits: Glazed fruits are fruits that have been coated with a sugary syrup or glaze, giving them a shiny, smooth appearance. The fruit is often blanched or cooked in syrup to preserve its shape and enhance its flavor. Glazed fruits are commonly used as garnishes for cakes, pastries, and other desserts, as well as in fruit tarts.

(5b)

Flatware refers to items such as knives, forks, spoons, and other utensils used for eating or serving food. They are typically made from metal, plastic, or other materials, and are flat or have a simple shape while Hollowware refers to items that are typically hollow, like bowls, pitchers, teapots, and serving dishes, often used for holding or serving food. These items are generally larger and may include containers for liquids or solid foods.

(5c)

(i) Crockery, including plates, cups, bowls, and serving dishes, should be stored in a way that prevents damage and maintains cleanliness.

(ii) Plates should be stacked in a way that minimizes the risk of chipping, often with a protective layer between each item.

(iii) Cups and mugs should be stored upside down or with a partition to avoid dust or dirt collection.

(iv) Shelves should be clean, dry, and organized, with heavier items placed at the bottom for stability.

(v) Special care should be taken to store delicate or fine crockery separately, preferably with padding or cushioning to prevent breakage.

(5d)

(i) Convenience: Disposables offer a high level of convenience since they do not require washing or storing after use.

(ii) Hygiene: Disposables are often seen as more hygienic because they are single-use and reduce the risk of contamination.

(iii) Cost-effectiveness: For businesses, especially in the food service industry, disposables are relatively inexpensive and can be cost-effective in bulk purchases.

(iv) Time-saving: Using disposables eliminates the need for cleaning and storage, saving time for individuals and businesses.

(v) Portability: Disposables are ideal for takeout and outdoor events, where the ease of disposal after use is a major advantage.

(vi) Environmental Impact: Although there is a growing concern over waste and environmental impact, the demand for disposables continues to grow in sectors like food delivery, catering, and hospitality.

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(6a) 

INGREDIENTS:

-250g butter

-200g sugar

-4 eggs

-250g plain flour

-1 tsp baking powder

-1 tbsp instant coffee powder

-100ml water

-100ml milk

-2 tbsp cocoa powder (optional)

-Salt

-150g whipped cream (for decoration)

PROCEDURE:

(i) Preheat the oven to 180°C (350°F) and grease two round cake tins.

(ii) Dissolve the instant coffee powder in 100ml hot water. Set it aside to cool.

(iii) Sift the flour, cocoa powder (if using), salt, and baking powder together into a bowl.

(iv) In a separate large bowl, cream the butter and sugar together until light and fluffy.

(v) Gradually add the eggs one by one, mixing well after each addition.

(vi) Add the cooled coffee and milk to the mixture, and stir well.

(vii) Slowly add the sifted dry ingredients to the wet mixture and mix until smooth.

(viii) Pour the batter evenly into the prepared cake tins and bake for 25-30 minutes, or until a skewer inserted comes out clean.

(ix) Allow the cakes to cool completely before assembling. Whip some cream to decorate the top and sides of the cake, then spread the whipped cream between the layers of cake.

(6b) 

(i) Pasta

(ii) Bread

(iii) Cakes

(iv) Porridges (e.g., oatmeal)

(v) Dumplings

(vi) Rice and potato-based dishes

(6c) 

(i) Quality of Ingredients: Ensure that the ingredients used for making the stock, such as bones, meat, vegetables, and herbs, are fresh and of good quality.

(ii) Temperature Control: Stock should be simmered gently, not boiled, to extract maximum flavor and prevent cloudiness.

(iii) Skimming: Regularly skim off any impurities or foam that rise to the surface during the cooking process to maintain clarity.

(iv) Straining: After the stock has cooked, strain it thoroughly to remove any solid particles and achieve a smooth, clear liquid.

(v) Storage: Stock should be cooled quickly and stored in airtight containers to prevent bacterial growth. It can be kept in the refrigerator for up to 3-4 days or frozen for longer storage.

(6d) 

(i) 2kg of veal or chicken bones (or a combination of both)

(ii) 1 onion, peeled and halved

(iii) 1 leek, washed and chopped

(iv) 2 carrots, peeled and chopped

(v) 1 celery stalk, chopped

(vi) 1 bouquet garni (a bundle of fresh herbs such as thyme, bay leaf, and parsley stalks)

(vii) 2 cloves

(viii) 5-6 black peppercorns

(ix) 3 liters of cold water

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Welcome to official 2024 Catering NABTEB GCE answer page. We provide 2024 Catering NABTEB GCE Questions and Answers on Essay, Theory, OBJ midnight before the exam, this is verified & correct NABTEB GCE catery Expo

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