SS1 Third Term Catering And Craft Practice Past Questions And Answers
Catering and Craft Practice questions for the Third Term:
Question: What is the purpose of proofing yeast in bread making?
a) Adding flavor
b) Activating the yeast
c) Enhancing color
d) Increasing sweetness
Answer: b) Activating the yeast
Question: When baking, what is the primary function of baking powder?
a) Adding flavor
b) Providing leavening
c) Enhancing color
d) Increasing sweetness
Answer: b) Providing leavening
Question: What is the primary purpose of a pastry bag in cake decorating?
a) Mixing ingredients
b) Piping frosting and decorations
c) Rolling out pastry
d) Grating
Answer: b) Piping frosting and decorations
Question: In culinary arts, what does “mise en place” emphasize?
a) Cooking quickly
b) Organizing and preparing ingredients
c) Simmering ingredients
d) Baking at high temperatures
Answer: b) Organizing and preparing ingredients
Question: What is the purpose of resting dough in the fermentation process?
a) Enhancing flavor
b) Allowing gluten to relax
c) Increasing sweetness
d) Reducing cooking time
Answer: b) Allowing gluten to relax
Question: When making a custard, what is the key step in preventing curdling?
a) Adding sugar gradually
b) Stirring constantly
c) Using cold eggs
d) Cooking at a high temperature
Answer: b) Stirring constantly
Question: In cake decorating, what is fondant primarily used for?
a) Adding flavor
b) Providing structure
c) Creating a smooth, polished finish
d) Adding color
Answer: c) Creating a smooth, polished finish
Question: What is the purpose of a bain-marie in cooking?
a) Grilling
b) Sautéing
c) Steaming
d) Indirect gentle heating
Answer: d) Indirect gentle heating
Question: Which type of knife is suitable for precision cutting and trimming in culinary arts?
a) Chef’s knife
b) Paring knife
c) Serrated knife
d) Cleaver
Answer: b) Paring knife
Question: What is the primary function of cornstarch in sauce making?
a) Adding flavor
b) Thickening
c) Browning
d) Seasoning
Answer: b) Thickening
Question: When cooking poultry, what is the recommended internal temperature for safety?
a) 145°F (63°C)
b) 160°F (71°C)
c) 180°F (82°C)
d) 200°F (93°C)
Answer: c) 180°F (82°C)
Question: What does the term “dredging” mean in cooking?
a) Draining excess liquid
b) Coating with flour or breadcrumbs
c) Mixing ingredients
d) Simmering in a flavorful liquid
Answer: b) Coating with flour or breadcrumbs
Question: In pastry making, what is the purpose of “blind baking” a pie crust?
a) Adding sweetness
b) Creating a crispy crust
c) Preparing for filling without it becoming soggy
d) Browning the crust
Answer: c) Preparing for filling without it becoming soggy
Question: What is the main purpose of a kitchen timer in culinary arts?
a) Measuring ingredients
b) Monitoring cooking time
c) Mixing ingredients
d) Browning food
Answer: b) Monitoring cooking time
Question: When making a reduction sauce, what is the goal?
a) Increasing volume
b) Intensifying flavors by evaporating liquid
c) Adding moisture
d) Speeding up cooking time
Answer: b) Intensifying flavors by evaporating liquid
Question: What is the purpose of resting meat before slicing?
a) Enhancing flavor
b) Allowing juices to redistribute
c) Tenderizing meat
d) Adding tenderness
Answer: b) Allowing juices to redistribute
Question: Which cooking method involves simmering food slowly in a covered pot?
a) Grilling
b) Sautéing
c) Braising
d) Roasting
Answer: c) Braising
Question: What is the primary purpose of scoring meat before cooking?
a) Adding flavor
b) Increasing tenderness
c) Allowing even cooking
d) Reducing cooking time
Answer: c) Allowing even cooking
Question: What is the purpose of a slotted spatula in cooking?
a) Turning food
b) Draining liquids
c) Measuring dry ingredients
d) Grating
Answer: a) Turning food
Question: In cake decorating, what is the purpose of a piping bag?
a) Drizzling sauces
b) Creating decorative patterns with frosting
c) Rolling out pastry
d) Slicing ingredients finely
Answer: b) Creating decorative patterns with frosting.
