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