SS3 First Term Catering And Craft Practice Past Questions And Answers

 

Catering and Craft Practice questions for the first term:

 

Question: In baking, what is the main purpose of using baking powder?

 

A) Adds flavor

B) Causes fermentation

C) Provides leavening agent

D) Enhances color

Answer: C) Provides leavening agent

Question: When handling raw poultry, what is the crucial practice to prevent cross-contamination?

 

A) Washing hands after touching poultry

B) Using the same cutting board for vegetables

C) Cooking poultry at a low temperature

D) Marinating poultry at room temperature

Answer: A) Washing hands after touching poultry

Question: What is the primary purpose of a sieve in baking?

 

A) Mixing ingredients

B) Sifting flour

C) Grating cheese

D) Chopping nuts

Answer: B) Sifting flour

Question: When making a stock, which ingredient is commonly used as the base?

 

A) Water

B) Milk

C) Broth

D) Bones

Answer: D) Bones

Question: What safety precaution should be taken when using a deep fryer?

 

A) Use water to put out oil fires

B) Fry food with wet batter

C) Monitor oil temperature closely

D) Add salt directly to the hot oil

Answer: C) Monitor oil temperature closely

Question: In culinary terms, what does the abbreviation “Tbsp” stand for?

 

A) Tablespoon

B) Teaspoon

C) Temperature

D) Table

Answer: A) Tablespoon

Question: When making a salad dressing, what is the purpose of emulsification?

 

A) Adding flavor

B) Combining oil and vinegar

C) Boiling liquids

D) Browning the surface

Answer: B) Combining oil and vinegar

Question: What is the primary function of a pastry bag in baking?

 

A) Grilling

B) Mixing ingredients

C) Piping frosting or batter

D) Sifting flour

Answer: C) Piping frosting or batter

Question: When using a food processor, what does the “pulse” function do?

 

A) Cooks food slowly

B) Mixes ingredients thoroughly

C) Blends ingredients quickly

D) Processes intermittently

Answer: D) Processes intermittently

Question: Which type of flour is commonly used for making pastry dough?

 

A) All-purpose flour

B) Bread flour

C) Cake flour

D) Whole wheat flour

Answer: C) Cake flour.