SS1 Second Term Catering And Craft Practice Past Questions And Answers
Catering and Craft Practice questions for the Second Term:
Question: What is the purpose of marbling in meat?
a) Adding color
b) Enhancing tenderness
c) Reducing fat content
d) Increasing cooking time
Answer: b) Enhancing tenderness
Question: In baking, what role does yeast play in the dough?
a) Adding sweetness
b) Providing leavening
c) Enhancing color
d) Adding texture
Answer: b) Providing leavening
Question: What is the key ingredient in mayonnaise?
a) Vinegar
b) Oil
c) Mustard
d) Egg yolk
Answer: d) Egg yolk
Question: When using a pastry blender, what is its primary function?
a) Mixing liquids
b) Cutting fat into flour
c) Kneading dough
d) Rolling out pastry
Answer: b) Cutting fat into flour
Question: What is the purpose of blanching in vegetable preparation?
a) Enhancing flavor
b) Softening texture
c) Preserving color and nutrients
d) Adding moisture
Answer: c) Preserving color and nutrients
Question: In grilling, what is the benefit of using a marinade?
a) Adding color
b) Reducing cooking time
c) Tenderizing meat
d) Enhancing crispiness
Answer: c) Tenderizing meat
Question: What is the main purpose of a rolling pin in baking?
a) Mixing ingredients
b) Flattening dough
c) Cutting shapes
d) Grating
Answer: b) Flattening dough
Question: When making a stock, what is the mirepoix made of?
a) Onion, celery, and carrot
b) Garlic, ginger, and leek
c) Tomato, bell pepper, and onion
d) Potato, parsnip, and turnip
Answer: a) Onion, celery, and carrot
Question: What is the purpose of docking pastry dough before baking?
a) Adding flavor
b) Preventing puffing
c) Enhancing color
d) Increasing sweetness
Answer: b) Preventing puffing
Question: When making a sauce, what does the term “reduction” mean?
a) Increasing volume
b) Thinning the sauce
c) Cooking to concentrate flavors
d) Adding liquid
Answer: c) Cooking to concentrate flavors
Question: What type of knife is commonly used for slicing bread?
a) Chef’s knife
b) Paring knife
c) Serrated knife
d) Boning knife
Answer: c) Serrated knife
Question: What is the purpose of using cornstarch in cooking?
a) Adding flavor
b) Thickening sauces
c) Tenderizing meat
d) Browning
Answer: b) Thickening sauces
Question: In baking, what does “blind baking” refer to?
a) Baking without a recipe
b) Baking with a blindfold
c) Pre-baking a pie crust before adding the filling
d) Baking without using a timer
Answer: c) Pre-baking a pie crust before adding the filling
Question: What is the primary purpose of a slotted spoon in cooking?
a) Stirring
b) Draining liquids
c) Whisking
d) Measuring dry ingredients
Answer: b) Draining liquids
Question: What does the term “braising” mean in cooking?
a) Cooking in an open flame
b) Slow-cooking in a covered pot with liquid
c) Quick-cooking over high heat
d) Grilling with indirect heat
Answer: b) Slow-cooking in a covered pot with liquid
Question: Which type of flour is commonly used in pastry making?
a) All-purpose flour
b) Bread flour
c) Cake flour
d) Whole wheat flour
Answer: c) Cake flour
Question: What is the primary purpose of a sieve in cooking?
a) Mixing ingredients
b) Sifting dry ingredients
c) Cutting dough
d) Grating
Answer: b) Sifting dry ingredients
Question: When making custard, what is the importance of tempering eggs?
a) Adding flavor
b) Preventing curdling
c) Enhancing color
d) Speeding up cooking time
Answer: b) Preventing curdling
Question: What is the key ingredient in a roux?
a) Flour and water
b) Flour and oil or butter
c) Sugar and butter
d) Eggs and milk
Answer: b) Flour and oil or butter
Question: In food preparation, what does the term “julienne” mean?
a) Cutting into small cubes
b) Slicing into thin strips
c) Grating finely
d) Chopping irregularly
Answer: b) Slicing into thin strips.
