SS3 Second Term Catering And Craft Practice Past Questions And Answers
Catering and Craft Practice questions for the second term:
Question: In culinary terms, what is the purpose of “deglazing” a pan?
A) Adding flavor
B) Cleaning the pan
C) Removing fat
D) Incorporating fond into a sauce
Answer: D) Incorporating fond into a sauce
Question: When cooking pasta, what does the term “al dente” mean?
A) Overcooked
B) Undercooked
C) Cooked just right
D) Steamed
Answer: C) Cooked just right
Question: What is the primary function of a bain-marie in cooking?
A) Grilling
B) Steaming
C) Double boiling
D) Roasting
Answer: C) Double boiling
Question: When working with raw meat, what is a critical step to prevent foodborne illness?
A) Marinate at room temperature
B) Cross-contaminate with vegetables
C) Wash hands and surfaces thoroughly
D) Use the same cutting board for different meats
Answer: C) Wash hands and surfaces thoroughly
Question: What is the primary purpose of using a rolling pin in baking?
A) Chopping nuts
B) Slicing bread
C) Rolling out dough
D) Shaping cookies
Answer: C) Rolling out dough
Question: In cake baking, what role does baking soda play?
A) Adds flavor
B) Causes fermentation
C) Provides leavening agent
D) Enhances color
Answer: C) Provides leavening agent
Question: When making a sauce, what is the purpose of a roux?
A) Thickening agent
B) Adding flavor
C) Enhancing color
D) Tenderizing meat
Answer: A) Thickening agent
Question: What is the primary purpose of using parchment paper in baking?
A) Prevents sticking
B) Adds flavor
C) Enhances color
D) Increases tenderness
Answer: A) Prevents sticking
Question: When cutting vegetables, what is the proper technique to achieve uniform pieces?
A) Dicing
B) Grating
C) Mincing
D) Julienne
Answer: A) Dicing
Question: In food preparation, what is the importance of mise en place?
A) Plating the final dish
B) Preparing ingredients and tools before cooking
C) Cleaning dishes
D) Choosing recipes
Answer: B) Preparing ingredients and tools before cooking.
