TUESDAY, 8thAugust, 2023
(Refresh) Be Checking this Page regularly for Answers.
Our team of expert educators has carefully crafted comprehensive, accurate, and up-to-date answers and questions for this year’s exam, ensuring that you are fully equipped to tackle every challenge that comes your way.
GET 2023 NIGERIA NECO QUESTIONS AND ANSWERS - Click Here Now!To VIEW QUESTIONS ANSWERS, SHARE TO 5 ACTIVE WHATSAPP GROUPS
(QUESTIONS AND ANSWERS) LOADING. (After 👇👇Sharing the Link Check back)
(1ai)Hospitality: Hospitality refers to the friendly and generous reception and entertainment of guests, visitors, or strangers, with the aim of providing a positive experience and ensuring their comfort.
(1aii)Tourism: Tourism refers to the activity of people traveling to and staying in places outside their usual environment for leisure, business, or other purposes. It involves visiting various destinations, experiencing different cultures, and engaging in recreational activities.
(1aiii)Leisure: Leisure refers to the time that individuals spend away from work or other necessary activities, engaging in activities that they find enjoyable and relaxing.
(1b)
(i)Nourishment: Catering provides nutritious and well-prepared food, contributing to people's health and well-being.
(ii)Social Interaction: Catering services facilitate gatherings and events, promoting social interactions and community bonding.
(iii)Celebration: Catering plays a vital role in celebrations like weddings, birthdays, and parties, enhancing the enjoyment of special occasions.
(iv)Economic Impact: The catering industry creates jobs and contributes to the economy through food production, service, and event management.
(2a)
(i)Consistency: Dough is typically thicker and more solid than batter, which has a more liquid consistency.
(ii)Usage: Dough is often used to make bread, rolls, and pastries, while batter is used for items like pancakes, waffles, and some types of cakes.
(2b)
(i)fire extinguishers
(ii)fire hoses
(iii)fire blankets
(iv)fire hydrants
(2c)
(i)food processors
(ii)dishwashers
(3a)
(i) Bain-marie: Bain-marie is a culinary technique where a container with liquid (usually water) is used to provide gentle and even heat to another container holding food. It is commonly used for melting chocolate, making custards, and keeping food warm.
(ii) La croquette: La croquette refers to a small breaded and deep-fried roll or ball of minced meat, vegetables, or other ingredients. It is a popular appetizer or snack in many cuisines.
(iii) Concassée: Concassée is a cooking method where tomatoes are peeled, deseeded, and chopped into small pieces. It is often used as a base for sauces, soups, and stews.
(iv) La casserole: La casserole refers to a deep cooking dish with a lid, usually made of ceramic or cast iron. It is used for baking or slow-cooking dishes in the oven or on the stovetop.
(3b)
(i) Creaming Method
(ii) All-in-One Method
(4a)
menu card is a printed or digital document that lists the available food and drink items at a restaurant, café, or other dining establishment. It typically includes descriptions, prices, and sometimes images of the items being offered to help customers make their selections.
(4b)
(PICK ANY FOUR)
(i)It restricts the number of choices available to customers, simplifying the ordering process and allowing the kitchen to prepare a set number of dishes efficiently.
(ii) it allows customers to enjoy a full meal at a relatively lower cost compared to ordering each course separately.
(iii)Table d'hôte menus ensure consistency in the dining experience since everyone at the table receives the same courses.
(iv)The menu allows the chef to showcase their culinary skills by curating a well-balanced and cohesive set of dishes that complement each other in terms of flavors, textures, and presentation.
(v)The table d'hôte menu offers a predetermined set of courses for a fixed price, making the ordering process simpler and quicker for both customers and staff.
(4c)
(PICK ANY FIVE)
(i)Hors d'oeuvre (Appetizer)
(ii)Soup (Potage)
(iii)Fish Course (Poisson)
(iv)Main Course (Viande)
(v)Salad (Salade)
(vi)Dessert (Dessert)
