SS2 First Term Catering And Craft Practice Past Questions And Answers
SS2 First Term Catering And Craft Practice questions with options and answers:
Question: What is the primary purpose of marinating food?
A) Adding color
B) Enhancing flavor
C) Increasing weight
D) Reducing cooking time
Answer: B) Enhancing flavor
Question: Which cooking method involves cooking food in an oven surrounded by dry heat?
A) Boiling
B) Grilling
C) Roasting
D) Steaming
Answer: C) Roasting
Question: In baking, what does the term “proofing” refer to?
A) Testing doneness
B) Allowing dough to rise
C) Preheating the oven
D) Adding spices
Answer: B) Allowing dough to rise
Question: What is a roux used for in sauce preparation?
A) Thickening
B) Flavoring
C) Marinating
D) Browning
Answer: A) Thickening
Question: Which knife is commonly used for slicing vegetables?
A) Paring knife
B) Chef’s knife
C) Bread knife
D) Boning knife
Answer: B) Chef’s knife
Question: What is the main purpose of a pastry blender in baking?
A) Mixing liquids
B) Cutting fat into flour
C) Grating cheese
D) Whisking eggs
Answer: B) Cutting fat into flour
Question: Which method of cooking involves immersing food in hot fat or oil?
A) Grilling
B) Frying
C) Baking
D) Steaming
Answer: B) Frying
Question: What is the primary function of yeast in bread making?
A) Adding color
B) Leavening agent
C) Enhancing flavor
D) Tenderizing meat
Answer: B) Leavening agent
Question: When making a cake, what does creaming refer to?
A) Mixing dry ingredients
B) Beating sugar and fat together
C) Adding liquid ingredients
D) Preheating the oven
Answer: B) Beating sugar and fat together
Question: What is the purpose of blanching vegetables before freezing?
A) Adding flavor
B) Preserving color and nutrients
C) Softening texture
D) Removing moisture
Answer: B) Preserving color and nutrients
Question: Which utensil is used for flipping and turning food while cooking?
A) Ladle
B) Tongs
C) Whisk
D) Colander
Answer: B) Tongs
Question: What is the key ingredient in mayonnaise?
A) Vinegar
B) Olive oil
C) Mustard
D) Egg yolk
Answer: D) Egg yolk
Question: In cake baking, what does “sifting” do?
A) Adding air
B) Mixing ingredients
C) Removing lumps
D) Browning the surface
Answer: C) Removing lumps
Question: What is the purpose of a bain-marie in cooking?
A) Grilling
B) Simmering
C) Steaming
D) Double boiling
Answer: D) Double boiling
Question: Which type of cut is often used for making French fries?
A) Julienne
B) Brunoise
C) Chiffonade
D) Dice
Answer: A) Julienne
Question: What is the main function of baking powder in baking?
A) Adding color
B) Leavening agent
C) Enhancing flavor
D) Browning the surface
Answer: B) Leavening agent
Question: Which cooking method involves cooking food slowly in liquid at a low temperature?
A) Braising
B) Boiling
C) Grilling
D) Roasting
Answer: A) Braising
Question: What is the purpose of “resting” meat after cooking?
A) Allowing flavors to meld
B) Adding moisture
C) Enhancing color
D) Reducing cooking time
Answer: A) Allowing flavors to meld
Question: What is the main function of a rolling pin in baking?
A) Whisking
B) Cutting
C) Rolling out dough
D) Grating
Answer: C) Rolling out dough
Question: What type of dish is traditionally cooked in a tandoor?
A) Pizza
B) Kebabs
C) Stir-fry
D) Omelette
Answer: B) Kebabs.
