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