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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) Frying
B) Boiling
C) Steaming
D) Boiling
E) Sousvide
  • 2. Identify the cut labelled I
A) Breast
B) Shin
C) Flank
D) Chuck
E) Head
  • 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) III, IV, V and VII
D) IV, VI, VII and IX only
  • 4. ABZ Restaurant
A) table d' hotel menu
B) Cocktail menu
C) a la carte menu
D) Buffet menu
  • 5. The luch menu is most appropriate for
A) Invalids
B) Toddlers
C) Convalescents
D) Vegetarians
  • 6. In the hospitality industry, the basic service offered to guests are
A) Accommodation, food and exercise
B) Drink, food and accommodation
C) Food, relaxation and exercise
D) Relaxation,drink and exercise
  • 7. Accompaniments to salad include
A) Hot sauce and dressing
B) Lukewarm sauce and mayonnaise
C) Warm sauces and vinaigrette.
D) Cold sauces and dressing
  • 8. In menu planning, an hypertensive guest is best offered food with low
A) Salt
B) Sugar
C) Fat
D) Protein
  • 9. For strong bones, a nursing mother needs more of
A) Carbohydrates
B) Vitamin B
C) Protein
D) Calcium
  • 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) Cashew
B) Peanut
C) Pecan
D) Almond
  • 12. The type of menu that offers the same dishes every is
A) talble d'hote menu
B) a la carte menu
C) Specialty menu
D) Static
  • 13. In a restaurant, the term brew is best associated with
A) Wine
B) Soda
C) Tea
D) Cocoa
  • 14. An important kitchen utensils kept for use on all table surfaces is
A) Knife
B) Wood spoon
C) Tray
D) Cutting board
  • 15. The purpose of chilling food is to
A) Improve taste
B) Improve the colour
C) Prolong shelf life
D) Increase nutrients
  • 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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