New Curriculum First Term Catering Craft Practices examination for SS 1

Class: SS 1
Term: First Term
Subject: Catering Craft Practices
Time: 2 hours
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all 40 questions. Each question carries 1 mark. Choose the best option (a), (b), (c) or (d).

1. A hotel receives an order to serve 120 guests at a venue outside its premises. Which arrangement is most relevant? (a) Deliver raw ingredients without any service plan    (b) Assume its normal dining room seats will be used    (c) Organise outdoor catering including safe transport and service    (d) Ignore venue facilities because the guests are elsewhere
2. An organisation provides subsidised school meals rather than selling dishes to maximise profit. Its service is primarily ________. (a) a private retail takeaway    (b) commercial restaurant catering    (c) outside-vendor catering without a service agreement    (d) institutional or welfare catering
3. ________ refers to preparing and supplying meals and related services for people at an organised occasion. (a) Equipment maintenance    (b) Food preservation    (c) Menu costing    (d) Catering
4. Commercial and non-commercial catering differ most clearly in their: (a) principal service purpose and funding arrangements    (b) requirement to prepare meals    (c) need for safe food handling    (d) use of clean equipment
5. The main reason to classify an event before planning catering : (a) guarantee a profit without budgeting    (b) align menu, service style and resources with its purpose and guests    (c) avoid asking about guest numbers    (d) remove the need for hygiene plans
6. A community stages traditional dances and foods to celebrate its heritage. This event is best described as ________. (a) a restaurant stocktake    (b) cultural    (c) purely sporting    (d) a routine workplace meal
7. A programme to raise money for flood victims is primarily a ________ event. (a) charity    (b) domestic breakfast    (c) recreational    (d) strictly commercial
8. Which of the following is NOT a reasonable event-type classification? (a) Routine institutional staff meal provision    (b) Recreational gathering    (c) Social occasion    (d) Cultural celebration
9. A caterer accepts 300 guests at a hall with 120 safe seats. What should be checked first? (a) Whether presentation alone can compensate for inadequate seating    (b) Venue capacity and alternative seating or scheduling    (c) Whether fewer food portions can be served despite the guest count    (d) How to reduce the number of plates by half
10. The ________ of a celebration determines whether equipment can be laid out indoors or needs protection outdoors. (a) cashier's job title    (b) culinary vocabulary    (c) venue type    (d) food commodity class
11. A formal dinner for 200 invited guests will require a different service plan from an informal picnic mainly because of ________. (a) the time of the next public holiday    (b) expected formality, scale and venue    (c) the caterer’s preferred serving method regardless of venue    (d) the physical meaning of food itself
12. All these are event-planning considerations except: (a) venue layout    (b) number of guests    (c) service formality    (d) the caterer's favourite shoe size
13. A cook is instructed to *simmer*, but keeps the liquid at a rolling boil. The mistake is failing to distinguish ________. (a) grilling from storage    (b) weighing from seasoning    (c) washing from peeling    (d) gentle cooking below a vigorous boil from rapid boiling
14. ________ is the culinary instruction to prepare and combine ingredients before cooking begins. (a) Mise en place    (b) Refrigeration    (c) Garnishing    (d) Carving
15. A recipe states 'dice the tomatoes'. Choose the correct step: (a) cut them into small, fairly uniform cubes    (b) remove only the skins and stop    (c) keep them whole for boiling    (d) crush them into a liquid
16. Why must cooks understand culinary terms on a shared recipe? (a) Any unfamiliar term means the dish should be discarded.    (b) The terminology removes any need for practical staff training.    (c) Terms replace checking that food is cooked safely.    (d) Consistent terminology helps staff reproduce the intended method and quality.
17. A trainee groups 'roast', 'steam' and 'boil' together. They belong to a classification of ________. (a) kitchen job grades    (b) cooking methods    (c) restaurant accounting records    (d) food-service careers
18. Which of these is not a heat-cooking technique? (a) boiling    (b) peeling    (c) roasting    (d) frying
19. Which pair belongs to cutting and preparation techniques rather than heat application? (a) Frying and simmering    (b) Baking and grilling    (c) Slicing and chopping    (d) Roasting and steaming
20. A menu describes food being cooked by direct radiant heat. This method; select the most accurate answer: (a) poaching    (b) steaming    (c) blanching    (d) grilling
21. 'Fold' ingredients into batter means ________. (a) pour cooking oil over an unwashed counter    (b) mix the batter rapidly with a powerful whisk    (c) combine gently to retain as much air as possible    (d) beat as forcefully as possible until all air is lost
22. A cook reads 'sauté onions' but prepares a pot of deep oil. Which correction is needed? (a) Add enough oil to submerge all the onions completely.    (b) Use a relatively small quantity of fat with controlled heat.    (c) Steam the onions without any contact with heat.    (d) Put the onions into a cold storage container.
23. A recipe calls for 'blanch, then cool' vegetables. What is the best interpretation? (a) Dry the vegetables in a cupboard for several days.    (b) Cook in fat until dark brown.    (c) Briefly immerse in hot water and cool promptly as directed.    (d) Leave the vegetables raw and uncovered.
24. The instruction 'garnish before service' concerns chiefly: (a) disinfecting a floor drain    (b) setting the dining-room capacity    (c) recording a stock purchase    (d) finishing and presentation
25. A learner wishes to advise on overall menu production in a professional kitchen. Which role offers that responsibility? (a) Table reservation clerk    (b) Head chef    (c) Restaurant guest    (d) Food delivery customer
26. The main reason a catering career needs training and practice is ________. (a) experience always replaces hygiene rules    (b) safe, consistent food quality depends on technical skills    (c) recipes cannot be written down    (d) culinary roles require no timing or judgement
27. A trainee enjoys preparing pastries and wants to specialise. Which catering career matches that interest? (a) Front-office receptionist    (b) Dining-room cashier    (c) Catering accountant    (d) Pastry chef
28. Which is NOT primarily a food-preparation career? (a) Cook    (b) Pastry chef    (c) Ticket inspector at a railway station    (d) Kitchen assistant
29. A table-service worker notices a guest lacks cutlery. The appropriate immediate response: (a) supply clean cutlery in line with service procedure    (b) return a used fork from another table    (c) direct the guest to the kitchen store unaided    (d) postpone the meal indefinitely
30. The head chef changes a recipe without informing the service team of allergens. Which coordination failure is most serious? (a) Failure to communicate food information needed for safe service    (b) Failure to change the cashier's uniform    (c) Failure to decorate the storeroom    (d) Failure to use a different invitation card
31. What distinguishes the food-service team from the kitchen production team? (a) It repairs all electrical circuits in the venue.    (b) It designs all cooking techniques independently.    (c) It presents and serves prepared meals to guests.    (d) It alone purchases every raw ingredient.
32. A large event has a cook, service team and storekeeper. The person accountable for monitoring stock movements is the ________. (a) pastry customer    (b) master of ceremonies    (c) storekeeper    (d) guest usher
33. The ________ category of foods includes rice, maize and wheat used in meal preparation. (a) edible oils    (b) fresh meat    (c) dairy products    (d) cereals
34. The main purpose of grouping food commodities before procurement; select the accurate classification: (a) to stop checking supplier specifications    (b) to make all foods identical in shelf life    (c) to plan quantities, quality and storage by product type    (d) to avoid recording ingredient costs
35. A supplier replaces fresh fish with a poorly stored product of uncertain safety. What should the caterer do? (a) Serve it only to guests who arrive late.    (b) Reject the suspect supply and obtain suitable ingredients.    (c) Mix it with fresh fish to reduce the smell.    (d) Use stronger spices to conceal spoilage.
36. A caterer classifies rice, fish and tomatoes before costing a meal. Those are ________. (a) dining-room furnishings    (b) types of meal-service equipment    (c) food commodities or ingredients    (d) staff designations
37. For a catering order, the correct step before cooking a large quantity; calculate the required result: (a) check the menu, guest count, ingredient quality and preparation sequence    (b) keep perishable ingredients at room temperature all day    (c) start frying without a plan and estimate servings later    (d) ignore guest dietary information
38. If 60 guests each require 150 g of cooked rice, the planned cooked quantity; calculate the required result: (a) 90 kg    (b) 12 kg    (c) 6 kg    (d) 9 kg
39. Which practice does NOT support quality food preparation? (a) Using one unclean chopping board for raw meat and ready-to-eat vegetables    (b) Organising work before cooking    (c) Keeping perishables appropriately stored    (d) Cooking with clean utensils
40. A cook washes fresh vegetables before cutting them chiefly to ________. (a) reduce dirt and contamination before further preparation    (b) guarantee no nutrients can ever be lost    (c) replace the need to clean knives    (d) make refrigerated storage unnecessary

SECTION B: THEORY (30 Marks)
Instruction: Answer Question 1 and any other TWO questions. Each question carries 10 marks. Answer THREE questions only.

Question 1. A caterer receives enquiries for a school meal scheme and a profit-making outdoor wedding.
(a) Distinguish commercial catering from institutional or welfare catering. (2 marks)
(b) Explain two planning differences between the two orders. (4 marks)
(c) Outline two controls needed when preparing for the wedding away from the kitchen. (4 marks)

Question 2. A community festival organisers change the venue from a hall to an open field and raise the expected attendance from 80 to 240.
(a) Classify the occasion and identify the changed venue type. (2 marks)
(b) Explain two effects of the changes on catering resources. (4 marks)
(c) Propose two practical measures to maintain service standards. (4 marks)

Question 3. A trainee confuses sautéing, boiling, simmering and dicing in a recipe.
(a) Define culinary terms in the context of written recipes. (2 marks)
(b) Distinguish two pairs of the named operations. (4 marks)
(c) Explain two consequences of misinterpreting cooking instructions. (4 marks)

Question 4. A 100-guest lunch uses rice, vegetables and fish; the head chef instructs the storekeeper and servers.
(a) Identify two food commodity categories in the menu. (2 marks)
(b) Explain the separate responsibilities of the chef and storekeeper. (4 marks)
(c) Calculate the cooked rice needed at 180 g per guest and outline one hygiene precaution. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (c) Organise outdoor catering including safe transport and service
Question 2 – ✅ (d) institutional or welfare catering
Question 3 – ✅ (d) Catering
Question 4 – ✅ (a) principal service purpose and funding arrangements
Question 5 – ✅ (b) align menu, service style and resources with its purpose and guests
Question 6 – ✅ (b) cultural
Question 7 – ✅ (a) charity
Question 8 – ✅ (a) Routine institutional staff meal provision
Question 9 – ✅ (b) Venue capacity and alternative seating or scheduling
Question 10 – ✅ (c) venue type
Question 11 – ✅ (b) expected formality, scale and venue
Question 12 – ✅ (d) the caterer's favourite shoe size
Question 13 – ✅ (d) gentle cooking below a vigorous boil from rapid boiling
Question 14 – ✅ (a) Mise en place
Question 15 – ✅ (a) cut them into small, fairly uniform cubes
Question 16 – ✅ (d) Consistent terminology helps staff reproduce the intended method and quality.
Question 17 – ✅ (b) cooking methods
Question 18 – ✅ (b) peeling
Question 19 – ✅ (c) Slicing and chopping
Question 20 – ✅ (d) grilling
Question 21 – ✅ (c) combine gently to retain as much air as possible
Question 22 – ✅ (b) Use a relatively small quantity of fat with controlled heat.
Question 23 – ✅ (c) Briefly immerse in hot water and cool promptly as directed.
Question 24 – ✅ (d) finishing and presentation
Question 25 – ✅ (b) Head chef
Question 26 – ✅ (b) safe, consistent food quality depends on technical skills
Question 27 – ✅ (d) Pastry chef
Question 28 – ✅ (c) Ticket inspector at a railway station
Question 29 – ✅ (a) supply clean cutlery in line with service procedure
Question 30 – ✅ (a) Failure to communicate food information needed for safe service
Question 31 – ✅ (c) It presents and serves prepared meals to guests.
Question 32 – ✅ (c) storekeeper
Question 33 – ✅ (d) cereals
Question 34 – ✅ (c) to plan quantities, quality and storage by product type
Question 35 – ✅ (b) Reject the suspect supply and obtain suitable ingredients.
Question 36 – ✅ (c) food commodities or ingredients
Question 37 – ✅ (a) check the menu, guest count, ingredient quality and preparation sequence
Question 38 – ✅ (d) 9 kg
Question 39 – ✅ (a) Using one unclean chopping board for raw meat and ready-to-eat vegetables
Question 40 – ✅ (a) reduce dirt and contamination before further preparation

Theory Marking Scheme

Question 1
(a) Commercial aims primarily to sell for profit; welfare or institutional caters to a defined group, possibly subsidised (2).
(b) Guest numbers/service style, budgets/funding, menus, venues; any two contrasted (2+2).
(c) Safe transport/temperature control, equipment and water arrangements, staffing and hygiene; two explained (2+2).

Question 2
(a) Cultural event and outdoor venue (1+1).
(b) Greater ingredients/staff/plates; weather cover and water/power needs; two explained (2+2).
(c) Revise purchasing and service plan; arrange weather protection and handwashing, suitable equipment; two (2+2).

Question 3
(a) Standard vocabulary for preparation/cooking operations (2).
(b) Sauté shallow-fat cooking; boiling vigorous liquid heat; simmer gentler; dicing cubes; two contrasts (2+2).
(c) Incorrect texture, timing, flavour or safe cooking outcome; any two explained (2+2).

Question 4
(a) Cereal rice, protein-rich fish, vegetables; any two (1+1).
(b) Chef directs preparation and quality, storekeeper controls incoming/issued stock; each explained (2+2).
(c) 100×180 g = 18,000 g = 18 kg (2); separate clean tools or inspect storage and transport (2).