NECO CATERING ANSWERS 2020
(1a)
ODC stands for Outdoor Catering
(1bii)
Crumbing down is to remove debris from table after entrée and before serving desserts using slightly damp napkin and side plate to catch crumbs.
(1bii)
Food Accompaniments can be defined as any additional food items that are served with the main dish. Accompaniments are generally flavored food and sauces offered with specific main dishes.
(1biii)
Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue.
(1c)
(i) Smart and flexible
(ii) Not inflammable
NECO CATERING ANSWERS
(4a)
Hygiene is conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
(4bi)
Environmental hygiene encompasses effective cleaning of surfaces using appropriate products, decontamination of medical equipment and devices used in patient-care procedures, safe and appropriate handling of sharps, blood and body fluid spills, waste and linen.
(4bii)
personal hygiene involves keeping all parts of the external body clean and healthy. It is important for maintaining both physical and mental health.
(4ci)
turn ice, liquid, and sometimes fruit, into creamy, smooth, frozen cocktails.
(4cii)
shaker is a piece of laboratory equipment used to mix, blend, or agitate substances in a tube or flask by shaking them.
(4ciii)
Strainer is used to strain a liquid
(4civ)
Skewer is used to hold pieces of food together.
(6a)
(i)Wash your hands with soap and warm water before and after preparing foods.
(ii)Wash fruits and vegetables well and keep them from touching any surfaces or utensils that were exposed to raw meat.
(iii)Keep meat and poultry in the fridge or a cooler until you are ready to start cooking.
(iv)Use a food thermometer to make sure that meat is cooked all the way through, to a temperature hot enough to kill harmful bacteria and germs.
(6b)
(i) Moulds: Kitchen moulds (also known as baking molds or moulds) are used to control portion sizes and plate your dishes with expert precision.
(ii) Palette knife: is used for spreading sandwich fillings, lifting baked goods from baking trays, folding colouring into icing and trimming icing on the side of cakes.
(iii)Hose :Hoses are used to connect gas to an appliance.
(iv)Bulk tank : A bulk tank is a large storage tank for storing energy as a source of cooking and heating.
(6c)
(i) Rubber gloves
(ii) Plastic scraper
(iii) Stovetop grates
(iv) Soaps and detergents
(3ai)
Bon Appetite is a catering business that is able to provide top class hospitality services for any event.
(3aii)
Fricassee is a stew made with pieces of meat that have been browned in butter that are served in a sauce.
(3aiii)
Bread crumbs are sliced residue of dry bread, used for breading or crumbing
(3aiv)
Caramel definition, a liquid made by cooking sugar until it changes color, used for coloring and flavoring food.
(3b)
(i)Compliance
(ii)Risk Assessment
(iii)Follow Food Safety
(iv)Procedures
