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SS3 CateringExam2025/2026
  • 1. The subjection of food to the action of heat in a liquid at 100°c is know as
A) Boiling
B) Sousvide
C) Steaming
D) Frying
E) Boiling
  • 2. Identify the cut labelled I
A) Breast
B) Head
C) Chuck
D) Flank
E) Shin
  • 3. A customer has ordered for beef kebab, which of the cuts of the cow are suitable for the dish?
A) I, II and III only
B) II, VI and VIII
C) IV, VI, VII and IX only
D) III, IV, V and VII
  • 4. ABZ Restaurant
A) table d' hotel menu
B) a la carte menu
C) Buffet menu
D) Cocktail menu
  • 5. The luch menu is most appropriate for
A) Toddlers
B) Convalescents
C) Invalids
D) Vegetarians
  • 6. In the hospitality industry, the basic service offered to guests are
A) Drink, food and accommodation
B) Relaxation,drink and exercise
C) Food, relaxation and exercise
D) Accommodation, food and exercise
  • 7. Accompaniments to salad include
A) Hot sauce and dressing
B) Cold sauces and dressing
C) Lukewarm sauce and mayonnaise
D) Warm sauces and vinaigrette.
  • 8. In menu planning, an hypertensive guest is best offered food with low
A) Protein
B) Salt
C) Fat
D) Sugar
  • 9. For strong bones, a nursing mother needs more of
A) Calcium
B) Protein
C) Carbohydrates
D) Vitamin B
  • 10. The function of chalazae in egg is to
A) Coagulate the yolk
B) Emulsify the yolk
C) Suspend the yolk
D) Protect the yolk
  • 11. An example of a true nut is
A) Almond
B) Cashew
C) Pecan
D) Peanut
  • 12. The type of menu that offers the same dishes every is
A) Specialty menu
B) talble d'hote menu
C) a la carte menu
D) Static
  • 13. In a restaurant, the term brew is best associated with
A) Wine
B) Soda
C) Cocoa
D) Tea
  • 14. An important kitchen utensils kept for use on all table surfaces is
A) Tray
B) Knife
C) Cutting board
D) Wood spoon
  • 15. The purpose of chilling food is to
A) Increase nutrients
B) Prolong shelf life
C) Improve taste
D) Improve the colour
  • 16. The major function of the illustrated kitchen tool is
A) . splitting up large pieces of soft bones and cutting thick pieces of meat
B) Extracting root vegetables and cutting vegetables
C) Carving meat and crushing vegetables
D) Dicing and chopping various vegetables, friuts and boneless meat
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