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