SS2 Third Term Catering And Craft Practice Past Questions And Answers
20 SS2 Third Term Catering And Craft Practice questions with options and answers:
Question: What is the primary purpose of a food processor in the kitchen?
A) Grating
B) Slicing
C) Mixing and chopping
D) Rolling out dough
Answer: C) Mixing and chopping
Question: In baking, what does the term “creaming” refer to?
A) Mixing dry ingredients
B) Beating sugar and fat together
C) Rolling out dough
D) Adding liquid ingredients
Answer: B) Beating sugar and fat together
Question: Which cooking method involves cooking food by direct exposure to dry heat in an oven?
A) Steaming
B) Roasting
C) Braising
D) Poaching
Answer: B) Roasting
Question: What is the purpose of a pastry cutter in baking?
A) Mixing liquids
B) Cutting fat into flour
C) Slicing vegetables
D) Grating cheese
Answer: B) Cutting fat into flour
Question: Which type of knife is suitable for boning meat?
A) Chef’s knife
B) Paring knife
C) Boning knife
D) Bread knife
Answer: C) Boning knife
Question: What is the function of a cooling rack in baking?
A) Grating
B) Allowing baked goods to cool evenly
C) Mixing ingredients
D) Draining liquids
Answer: B) Allowing baked goods to cool evenly
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: Which spice is commonly used in both sweet and savory dishes and is derived from the inner bark of a tree?
A) Cinnamon
B) Nutmeg
C) Ginger
D) Cloves
Answer: A) Cinnamon
Question: What is the purpose of using parchment paper in baking?
A) Preventing sticking
B) Adding flavor
C) Browning the surface
D) Reducing cooking time
Answer: A) Preventing sticking
Question: Which technique involves cutting food into very small, uniform pieces?
A) Mincing
B) Dicing
C) Julienne
D) Chiffonade
Answer: A) Mincing
Question: What is the primary function of a bain-marie in cooking?
A) Grilling
B) Steaming
C) Double boiling
D) Sautéing
Answer: C) Double boiling
Question: In culinary terms, what is the purpose of blanching vegetables?
A) Adding flavor
B) Preserving color and nutrients
C) Softening texture
D) Browning the surface
Answer: B) Preserving color and nutrients
Question: Which type of flour is commonly used in making roux for sauce thickening?
A) All-purpose flour
B) Bread flour
C) Cake flour
D) Pastry flour
Answer: A) All-purpose flour
Question: What is the purpose of marbling in meat preparation?
A) Adding flavor
B) Enhancing tenderness
C) Reducing cooking time
D) Browning the surface
Answer: B) Enhancing tenderness
Question: Which cooking method involves cooking food in a small amount of fat over low heat for an extended period?
A) Sautéing
B) Stir-frying
C) Simmering
D) Grilling
Answer: C) Simmering
Question: What is the primary purpose of a sieve in cooking?
A) Grating
B) Sifting
C) Mixing
D) Draining liquids
Answer: B) Sifting
Question: Which ingredient is commonly used as a thickening agent in soups and sauces?
A) Cornstarch
B) Baking powder
C) Yeast
D) Baking soda
Answer: A) Cornstarch
Question: What is the main purpose of a pastry brush in baking?
A) Slicing
B) Glazing or applying egg wash
C) Rolling out dough
D) Mashing
Answer: B) Glazing or applying egg wash
Question: Which type of cutting technique involves cutting food into thin, ribbon-like strips?
A) Julienne
B) Brunoise
C) Chiffonade
D) Dice
Answer: C) Chiffonade
Question: What is the purpose of deglazing a pan in cooking?
A) Adding flavor
B) Cleaning the pan
C) Browning the surface
D) Creating a sauce from pan drippings
Answer: D) Creating a sauce from pan drippings.
