SS2 Second Term Catering And Craft Practice Past Questions And Answers
20 SS2 Second Term Catering And Craft Practice questions with options and answers:
Question: What is the purpose of a basting brush in cooking?
A) Grilling
B) Adding flavor
C) Basting with liquid
D) Tenderizing meat
Answer: C) Basting with liquid
Question: Which cooking method involves cooking food by surrounding it with steam in a closed container?
A) Steaming
B) Boiling
C) Roasting
D) Frying
Answer: A) Steaming
Question: What is the primary function of a double boiler?
A) Grilling
B) Simmering
C) Melting chocolate or butter
D) Sautéing
Answer: C) Melting chocolate or butter
Question: In baking, what does the term “kneading” refer to?
A) Mixing ingredients
B) Shaping dough
C) Allowing dough to rise
D) Adding flavor
Answer: B) Shaping dough
Question: Which ingredient is commonly used as a natural food coloring in various dishes?
A) Cocoa powder
B) Turmeric
C) Vanilla extract
D) Baking soda
Answer: B) Turmeric
Question: What is the purpose of using a pastry brush in baking?
A) Slicing
B) Grating
C) Glazing or applying egg wash
D) Mashing
Answer: C) Glazing or applying egg wash
Question: Which term describes the process of cooking food partially in water and then finishing in the oven?
A) Poaching
B) Steaming
C) Blanching
D) Parboiling
Answer: D) Parboiling
Question: What is the main purpose of a zester in cooking?
A) Grating cheese
B) Removing citrus zest
C) Slicing vegetables
D) Whisking eggs
Answer: B) Removing citrus zest
Question: In culinary terms, what does the acronym “Mise en Place” mean?
A) Mix and prepare
B) Measure and pour
C) Everything in its place
D) Cook and serve
Answer: C) Everything in its place
Question: What is the purpose of docking pastry dough before baking?
A) Adding air
B) Preventing air bubbles
C) Browning the surface
D) Enhancing flavor
Answer: B) Preventing air bubbles
Question: Which type of flour is commonly used in making pasta?
A) All-purpose flour
B) Bread flour
C) Cake flour
D) Semolina flour
Answer: D) Semolina flour
Question: What is the key ingredient in a vinaigrette dressing?
A) Olive oil
B) Mayonnaise
C) Vinegar
D) Soy sauce
Answer: C) Vinegar
Question: What is the purpose of using a slotted spoon in cooking?
A) Mixing
B) Draining liquid
C) Whisking
D) Grating
Answer: B) Draining liquid
Question: Which herb is often used in Italian cuisine and is a key ingredient in pesto sauce?
A) Thyme
B) Basil
C) Rosemary
D) Oregano
Answer: B) Basil
Question: What is the purpose of blind baking in pie crust preparation?
A) Browning the surface
B) Adding flavor
C) Pre-cooking the crust
D) Applying a glaze
Answer: C) Pre-cooking the crust
Question: What is the function of a mandoline slicer in the kitchen?
A) Mincing garlic
B) Slicing vegetables thinly
C) Whisking eggs
D) Grating cheese
Answer: B) Slicing vegetables thinly
Question: Which type of sauce is made by thickening a liquid with a roux and then adding milk or cream?
A) Tomato sauce
B) Velouté sauce
C) Bechamel sauce
D) Hollandaise sauce
Answer: C) Bechamel sauce
Question: What is the purpose of resting dough before shaping and baking?
A) Adding moisture
B) Allowing flavors to meld
C) Developing gluten
D) Reducing cooking time
Answer: C) Developing gluten
Question: Which tool is commonly used for scoring bread dough before baking?
A) Rolling pin
B) Bread knife
C) Pastry blender
D) Lame (bread scoring tool)
Answer: D) Lame (bread scoring tool)
Question: What is the primary purpose of a colander in the kitchen?
A) Grating
B) Draining liquids from food
C) Slicing
D) Mashing
Answer: B) Draining liquids from food
