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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) Steaming
B) Frying
C) Boiling
D) Sousvide
E) Boiling
  • 2. Identify the cut labelled I
A) Chuck
B) Head
C) Breast
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) 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) table d' hotel menu
B) Cocktail menu
C) Buffet menu
D) a la carte 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) Food, relaxation and exercise
B) Accommodation, food and exercise
C) Relaxation,drink and exercise
D) Drink, food and accommodation
  • 7. Accompaniments to salad include
A) Lukewarm sauce and mayonnaise
B) Cold sauces and dressing
C) Warm sauces and vinaigrette.
D) Hot sauce 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) Protein
C) Calcium
D) Vitamin B
  • 10. The function of chalazae in egg is to
A) Emulsify the yolk
B) Suspend the yolk
C) Coagulate the yolk
D) Protect the yolk
  • 11. An example of a true nut is
A) Peanut
B) Pecan
C) Cashew
D) Almond
  • 12. The type of menu that offers the same dishes every is
A) talble d'hote menu
B) Static
C) a la carte menu
D) Specialty menu
  • 13. In a restaurant, the term brew is best associated with
A) Soda
B) Wine
C) Cocoa
D) Tea
  • 14. An important kitchen utensils kept for use on all table surfaces is
A) Cutting board
B) Knife
C) Wood spoon
D) Tray
  • 15. The purpose of chilling food is to
A) Improve taste
B) Prolong shelf life
C) Improve the colour
D) Increase nutrients
  • 16. The major function of the illustrated kitchen tool is
A) Dicing and chopping various vegetables, friuts and boneless meat
B) Carving meat and crushing vegetables
C) . splitting up large pieces of soft bones and cutting thick pieces of meat
D) Extracting root vegetables and cutting vegetables
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