THURSDAY, 2rd March, 2024
Essay- (9:30pm - 11:30am)
Objective- (11:30am - 21:30pm)
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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.
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(1a)
(i) Eyes: Fresh fish have bright, clear, and convex eyes.
(ii) Gills: Fresh fish have vibrant red or pink gills that are free of slime or mucus. If the gills are pale, grayish, or have a thick coating of mucus, the fish is not fresh.
(iii) Flesh: Fresh fish have firm, shiny flesh that springs back when pressed.
(iv) Smell: Fresh fish have a mild, slightly sweet smell.
(1b)
(i) Chunks
(ii) Loins
(iii) Steaks
(iv) Fillets
CATERING
(2a)
Microwave oven
(2aii)
I: Control Panel
II: Door
III: Ventilation Grill
IV: Cooking Chamber
(2b)
The method of heat transfer utilized is radiation.
(3a)
Kitchen safety refers to the practices and measures taken to prevent accidents, injuries, and health hazards in a kitchen environment. It involves identifying and mitigating potential risks associated with the use of kitchen equipment, tools, and the handling of food and substances.
(3b)
(i) Slips: Slips occur when there is a loss of traction between the person's feet and the walking surface, often due to wet, slippery, or oily floors.
(ii) Trips: Trips occur when the foot or leg hits an object, causing the person to lose balance and potentially fall.
(3c)
(PICK ANY TWO)
(i) Maintain a clean and organized work environment. Keep walkways clear of clutter, equipment, and other obstructions.
(ii) Secure and tidy electrical cords and cables to prevent them from creating tripping hazards.
(iii) Ensure proper lighting throughout the kitchen to improve visibility and make it easier to identify and avoid potential trip hazards.
(iv) Use proper signage or markings to indicate any uneven surfaces, steps, or other areas that may pose a tripping risk.
(4a)
(PICK ANY FOUR)
(i) Caramelization: Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) Concentration of flavors: The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Improved texture: Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) Versatility: A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Ease of preparation: Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) Health benefits: Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming.
(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds
(6a)
(i) Food Cost (FC)
(ii) Labor Cost (LC)
(iii) Overhead Cost (OC)
(6bi)
Net Profit (NP) = Sales - (Food Cost + Labor Cost + Overhead Cost)
Given:
Sales = ₦5,000
Food Cost (FC) = ₦1,950
Labor Cost (LC) = ₦1,100
Overhead Cost (OC) = ₦900
Net Profit (NP) = ₦5,000 - (₦1,950 + ₦1,100 + ₦900)
NP = ₦5,000 - ₦3,950
NP = ₦1,050
(6bii)
Percentage = (Value / Sales) × 100
Net Profit (NP) percentage = (₦1,050 / ₦5,000) × 100 = 21%
Food Cost (FC) percentage = (₦1,950 / ₦5,000) × 100 = 39%
Labor Cost (LC) percentage = (₦1,100 / ₦5,000) × 100 = 22%
Overhead Cost (OC) percentage = (₦900 / ₦5,000) × 100 = 18%
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