New Curriculum Second Term Catering Craft Practices examination for SS 1

Class: SS 1
Term: Second 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 worker confuses a whisk with a refrigerator. The first is a ________, whereas the second is large kitchen equipment. (a) utensil    (b) food commodity    (c) fixed dining cover    (d) commercial venue
2. The main criterion for selecting a tool for a kitchen task is ________. (a) choosing the newest model regardless of need    (b) suitability, safe use and the quantity being prepared    (c) matching the appearance of the equipment to other appliances    (d) preferring the heaviest item for every job
3. Which choice does NOT belong to the equipment-and-tools category? (a) Knife    (b) Mixing bowl    (c) Oven    (d) A customer's dinner reservation
4. ________ is the designated area equipped for organised food preparation and cooking. (a) A menu    (b) A kitchen    (c) A service ledger    (d) A dining cover
5. A mixing bowl, ladle and spatula are best considered: (a) heavy fixed appliances    (b) dining-room furniture    (c) food-delivery equipment    (d) utensils
6. Before switching on unfamiliar electric kitchen equipment, choose the correct step: (a) operate it with wet hands to save time    (b) immerse its plug in water    (c) check its condition and operating instructions    (d) bypass a damaged power cable
7. A medium caterer wants to bake several trays at once. Which equipment is the best match? (a) Oven of appropriate capacity    (b) Household tablespoon    (c) Manual pastry brush    (d) Table napkin
8. A refrigerator differs from a vegetable peeler chiefly in its ________. (a) ability to measure the guests' payments    (b) scale and function in storage versus manual preparation    (c) purpose of cutting meat into cubes    (d) exclusive use as a dining cover
9. Which of the following is NOT appropriate care for electrical equipment? (a) Taking defective units out of service    (b) Inspecting leads for wear    (c) Pulling a plug out by its damaged cable    (d) Following manufacturer's cleaning advice
10. The ________ record can help staff identify when a piece of equipment was last serviced. (a) guest menu    (b) table cover    (c) maintenance log    (d) recipe garnish
11. A catering kitchen loses time because mixers are not cleaned after use. The most effective maintenance practice is ________. (a) establish routine cleaning and inspection after each task    (b) store the equipment while damp and dirty    (c) replace only the work schedule    (d) apply perfume to mask food residue
12. A mixer vibrates abnormally during use. What should the operator do? (a) Wedge it in place with a wet cloth.    (b) Increase speed until the vibration disappears.    (c) Stop and report or investigate safely before restarting.    (d) Let the machine run unattended.
13. When comparing two knives, suitability should should include which measure? (a) advertising claims without inspection    (b) safe grip, material quality and the food-preparation task    (c) the number of events attended by the supplier    (d) whether the handle looks fashionable regardless of grip
14. A catering business has limited electricity supply. Equipment selection should account for ________. (a) advertised efficiency without checking actual power use    (b) whether it is the newest product without considering supply    (c) guests' choice of transport    (d) energy needs and available power infrastructure
15. All these matter in equipment procurement except: (a) assuming every expensive product is automatically fit for purpose    (b) purchase and running costs    (c) safety and maintenance needs    (d) expected food-preparation volume
16. Two blenders cost the same, but one has insufficient capacity for a 200-guest event. Which criterion should determine the choice? (a) Required output capacity and duty cycle    (b) Whether it looks similar to a competitor’s machine    (c) Brand popularity without examining production requirements    (d) Number of marketing features not used in the actual task
17. A menu is more than a list of foods because it guides ________. (a) the time at which the restaurant was last redecorated    (b) meal selection, purchasing, production and service    (c) the colour scheme used in menu printing alone    (d) replacement of hygiene supervision
18. A planned lunch contains only rice and sweetened drinks. Which improvement is most defensible? (a) Double the sugary drink and remove drinking water.    (b) Eliminate all protein foods.    (c) Include suitable protein and vegetables for dietary variety.    (d) Serve less varied food to simplify costing alone.
19. The main reason to plan a menu before shopping; identify the underlying reason: (a) to remove the need for food storage    (b) to make all cooking methods interchangeable    (c) to avoid checking nutritional balance    (d) to relate ingredient quantities and budgets to the dishes to be served
20. A caterer expects 80 guests, each to receive one chicken portion. With 10% allowance for contingency, the required portions; calculate or identify the required result: (a) 80    (b) 90    (c) 88    (d) 84
21. Two main dishes use exactly the same heavy frying method and flavours. A better menu principle would be ________. (a) vary methods, taste and texture while keeping nutritional balance    (b) ignore seasonal ingredient availability    (c) repeat every preparation technique to save planning    (d) serve only whichever dish costs the most
22. The ________ principle checks that the meal provides different food groups in suitable proportions. (a) table numbering    (b) menu typography    (c) nutritional balance    (d) consistency of menu lettering
23. A lunch menu requires eight hours of oven use, but the venue has two hours of reliable power. Choose the correct step: (a) promise identical cooking times without alternatives    (b) replace all ingredients with raw meat    (c) revise production methods or equipment plans before committing    (d) accept the order without checking feasibility
24. All of these are good menu-planning principles except: (a) considering food variety    (b) planning labour and equipment needs    (c) assessing customer dietary needs    (d) selecting dishes without checking the available budget
25. A sports group and a sedentary office team order lunch for the same day. The menu planner should consider ________. (a) the preferred tableware style without considering dietary needs    (b) activity level and the different energy requirements    (c) the type of accommodation they normally use    (d) that everyone requires identical portions
26. A family gathering includes a guest with an ingredient allergy. Which planning action is essential? (a) Hide ingredient information to avoid complaints.    (b) Confirm suitable menu alternatives and prevent cross-contact.    (c) Let a server choose unknown substitutions at the table.    (d) Assume a small amount of allergen is always safe.
27. Where fresh produce is seasonal, ________ may improve menu feasibility without sacrificing balance. (a) buying unsafe spoiled produce    (b) omitting ingredient inspection    (c) eliminating all vegetables    (d) selecting appropriate available substitutes
28. Which factor would NOT be a sound basis for planning food quantities? (a) The number of invitation cards printed before the guest list was updated    (b) Planned portion sizes    (c) Confirmed guest attendance    (d) Expected service style
29. A kitchen worker walks past water spilled near a hot stove. The main immediate hazard is ________. (a) a shortage of serving spoons    (b) smaller guest numbers at the venue    (c) delayed printing of the menu    (d) slipping or falling while handling hot equipment
30. Which practice is NOT consistent with kitchen safety? (a) Reporting damaged equipment    (b) Keeping walkways clear    (c) Leaving knife blades uncovered beneath a pile of utensils    (d) Cleaning spills promptly
31. A cook cuts food on an unstable surface while people pass behind. The priority control; select the most accurate answer: (a) establish a stable cutting area and safe movement space    (b) ask guests to use a different service entrance    (c) move the ingredients to an unclean floor    (d) use a sharper knife without changing the setup
32. The correct first response to an electrical appliance that sparks: (a) keep operating it to finish the meal    (b) ask a guest to touch the exposed cable    (c) throw water over the plugged-in appliance    (d) stop using it and isolate power safely where possible
33. Why must staff know the emergency location of first-aid supplies? (a) The box replaces food-hygiene procedures.    (b) Early, appropriate response can reduce harm while help is arranged.    (c) Every accident can be cured with one bandage.    (d) It removes the need for safety training.
34. The ________ instruction should be followed when damaged electrical appliances are discovered. (a) hide the fault from the supervisor    (b) take them out of service and report them    (c) wash live components in water    (d) unplug by pulling the bare cable
35. A trainee receives a small superficial heat burn. After stopping the source of heat, the initial first-aid action is usually ________. (a) break any blisters immediately    (b) rub the injury with detergent    (c) cool the burn under clean, cool running water    (d) apply butter directly to the burn
36. When a colleague has a deep cut with heavy bleeding, the safest response: (a) apply appropriate direct pressure, seek urgent help and follow first-aid procedure    (b) dust flour into the wound    (c) ask the injured worker to continue handling food    (d) conceal the wound so service continues
37. Which of these is not a suitable item for a catering first-aid box? (a) adhesive bandages    (b) sterile dressings    (c) disposable protective gloves    (d) loose, unlabelled medicines for anyone to take
38. A used bandage is returned to the sterile supplies tray. Choose the correct step: (a) repackage it as new    (b) wash it in a cooking pot    (c) use it for another person's wound    (d) discard it safely and ensure the clean supplies remain uncontaminated
39. The main reason to inspect a first-aid box periodically is ________. (a) to replace expired, used or damaged supplies    (b) to make the box heavier    (c) to substitute first aid for professional medical help    (d) to avoid any staff safety training
40. A first-aid box contains sterile dressings, gloves and bandages. Which missing item would be particularly useful for cutting dressings safely? (a) A food thermometer    (b) Blunt-ended first-aid scissors    (c) Unlabelled cleaning solvent    (d) A sharp carving knife

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. An event kitchen needs an oven, mixer and knives for 150 diners but has limited electrical power.
(a) Distinguish large equipment from hand utensils with examples. (2 marks)
(b) Discuss two criteria for selecting equipment for this order. (4 marks)
(c) Explain two steps for preventing unsafe use of damaged equipment. (4 marks)

Question 2. A catering team finds a mixer overheating and knives stored loosely in a sink.
(a) Identify two immediate hazards. (2 marks)
(b) Explain two appropriate maintenance or storage actions. (4 marks)
(c) Outline two ways records can help prevent recurrence. (4 marks)

Question 3. A sports club requests 90 meals; the menu is mostly fried foods and the venue has limited refrigeration.
(a) Define menu planning for catering. (2 marks)
(b) Evaluate two weaknesses of the proposed service. (4 marks)
(c) Recommend two changes addressing nutritional and operational needs. (4 marks)

Question 4. A kitchen worker slips on spilled water while another suffers a small burn. The first-aid box lacks clean dressings.
(a) Identify two kitchen risks involved. (2 marks)
(b) Explain two safe immediate actions for the injured workers. (4 marks)
(c) Recommend two preventive controls for future events. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (a) utensil
Question 2 – ✅ (b) suitability, safe use and the quantity being prepared
Question 3 – ✅ (d) A customer's dinner reservation
Question 4 – ✅ (b) A kitchen
Question 5 – ✅ (d) utensils
Question 6 – ✅ (c) check its condition and operating instructions
Question 7 – ✅ (a) Oven of appropriate capacity
Question 8 – ✅ (b) scale and function in storage versus manual preparation
Question 9 – ✅ (c) Pulling a plug out by its damaged cable
Question 10 – ✅ (c) maintenance log
Question 11 – ✅ (a) establish routine cleaning and inspection after each task
Question 12 – ✅ (c) Stop and report or investigate safely before restarting.
Question 13 – ✅ (b) safe grip, material quality and the food-preparation task
Question 14 – ✅ (d) energy needs and available power infrastructure
Question 15 – ✅ (a) assuming every expensive product is automatically fit for purpose
Question 16 – ✅ (a) Required output capacity and duty cycle
Question 17 – ✅ (b) meal selection, purchasing, production and service
Question 18 – ✅ (c) Include suitable protein and vegetables for dietary variety.
Question 19 – ✅ (d) to relate ingredient quantities and budgets to the dishes to be served
Question 20 – ✅ (c) 88
Question 21 – ✅ (a) vary methods, taste and texture while keeping nutritional balance
Question 22 – ✅ (c) nutritional balance
Question 23 – ✅ (c) revise production methods or equipment plans before committing
Question 24 – ✅ (d) selecting dishes without checking the available budget
Question 25 – ✅ (b) activity level and the different energy requirements
Question 26 – ✅ (b) Confirm suitable menu alternatives and prevent cross-contact.
Question 27 – ✅ (d) selecting appropriate available substitutes
Question 28 – ✅ (a) The number of invitation cards printed before the guest list was updated
Question 29 – ✅ (d) slipping or falling while handling hot equipment
Question 30 – ✅ (c) Leaving knife blades uncovered beneath a pile of utensils
Question 31 – ✅ (a) establish a stable cutting area and safe movement space
Question 32 – ✅ (d) stop using it and isolate power safely where possible
Question 33 – ✅ (b) Early, appropriate response can reduce harm while help is arranged.
Question 34 – ✅ (b) take them out of service and report them
Question 35 – ✅ (c) cool the burn under clean, cool running water
Question 36 – ✅ (a) apply appropriate direct pressure, seek urgent help and follow first-aid procedure
Question 37 – ✅ (d) loose, unlabelled medicines for anyone to take
Question 38 – ✅ (d) discard it safely and ensure the clean supplies remain uncontaminated
Question 39 – ✅ (a) to replace expired, used or damaged supplies
Question 40 – ✅ (b) Blunt-ended first-aid scissors

Theory Marking Scheme

Question 1
(a) Oven/mixer are larger equipment; knives manual utensils (2).
(b) Capacity and electrical supply, reliability, operating cost and maintenance, safe design; two explained (2+2).
(c) Inspect leads and guards, remove defective units, follow instructions/train workers; two explained (2+2).

Question 2
(a) Overheating electrical equipment and knife-cut hazard (1+1).
(b) Stop/disconnect faulty mixer for service; clean and store knives safely; two explained (2+2).
(c) Maintenance checklist and fault log with assigned follow-up; stock/tool inspection record; two explained (2+2).

Question 3
(a) Selecting and organising appropriate courses, quantities and production requirements (2).
(b) Limited variety/balance; refrigeration and safe holding constraints; two developed (2+2).
(c) Add vegetables/protein with varied cooking; plan suitable cold storage and portions; two explained (2+2).

Question 4
(a) Wet floor slipping and hot equipment burn (1+1).
(b) Manage injury, cool minor burn with running water, clean first aid as appropriate, seek help for severe injuries; two explained (2+2).
(c) Prompt spill response and clear walkways; inspect/replenish first-aid kits; two explained (2+2).