SS3 Third Term Catering And Craft Practice Past Questions And Answers

 

Catering and Craft Practice questions for the third term:

 

Question: When handling a knife, what is the recommended grip to ensure safety and precision?

 

A) Holding the blade

B) Holding the handle with fingers on the blade

C) Holding the handle with a firm grip

D) Holding the tip with bare hands

Answer: C) Holding the handle with a firm grip

Question: In baking, what is the purpose of docking pastry dough before baking?

 

A) Adding flavor

B) Preventing air bubbles

C) Enhancing color

D) Increasing tenderness

Answer: B) Preventing air bubbles

Question: When selecting fresh produce, what should you look for to ensure quality in fruits?

 

A) Firmness

B) Discoloration

C) Stale smell

D) Soft spots

Answer: A) Firmness

Question: What is the purpose of blanching vegetables before freezing?

 

A) Enhancing flavor

B) Preserving color and texture

C) Reducing nutrient content

D) Increasing cooking time

Answer: B) Preserving color and texture

Question: In food presentation, what role does garnishing play?

 

A) Adding sweetness

B) Enhancing flavor

C) Improving visual appeal

D) Reducing portion size

Answer: C) Improving visual appeal

Question: When baking, what is the function of cream of tartar in some recipes?

 

A) Adds flavor

B) Causes fermentation

C) Provides leavening agent

D) Stabilizes egg whites

Answer: D) Stabilizes egg whites

Question: In pastry-making, what is the primary purpose of blind baking?

 

A) Preventing overcooking

B) Adding flavor

C) Cooking without seeing the food

D) Prebaking the crust before adding filling

Answer: D) Prebaking the crust before adding filling

Question: When using a convection oven, how does it differ from a conventional oven in terms of cooking time?

 

A) Shorter cooking time

B) Longer cooking time

C) No difference in cooking time

D) Inconsistent cooking time

Answer: A) Shorter cooking time

Question: What is the purpose of scoring bread before baking?

 

A) Adding flavor

B) Enhancing color

C) Creating a decorative pattern

D) Allowing controlled expansion during baking

Answer: D) Allowing controlled expansion during baking

Question: When working with chocolate, what is the term for melting and cooling it repeatedly to achieve a glossy finish?

 

A) Tempering

B) Caramelizing

C) Infusing

D) Blanching

Answer: A) Tempering.