New Curriculum Third Term Catering Craft Practices examination for SS 1

Class: SS 1
Term: Third 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. All these relate directly to sanitation except: (a) cleaning the food premises    (b) clean water supply    (c) safe waste disposal    (d) calculating the entrance fee for a cultural event
2. ________ focuses on preventing unsanitary conditions before contamination occurs. (a) Cash reconciliation    (b) Preventive sanitation    (c) Plate garnishing    (d) Corrective sanitation after an incident
3. After a blocked kitchen drain overflows, the clean-up and restoration are primarily ________. (a) preventive menu planning    (b) product pricing    (c) corrective sanitation    (d) guest reservation
4. Which measure is the strongest example of environmental sanitation? (a) Maintain proper refuse collection and drainage around the kitchen.    (b) Rename the kitchen stations.    (c) Change the food prices every week.    (d) Serve a larger portion of a main course.
5. The ________ concerns include clean clothing, hands and suitable personal practices. (a) financial accounting    (b) personal hygiene    (c) event seating    (d) kitchen procurement
6. A chef handles raw chicken and then a prepared salad. The correct step in between is to ________. (a) clean hands and use appropriately cleaned equipment for the salad    (b) add more seasoning to the salad    (c) use the same knife without cleaning it    (d) store the salad beside the raw meat
7. Which of these is NOT a distinct hygiene category taught for the workplace? (a) Revenue hygiene    (b) Kitchen hygiene    (c) Food hygiene    (d) Personal hygiene
8. A worker washes hands but places ready-to-eat food on a contaminated tray. Which aspect has been neglected? (a) menu preparation hygiene only    (b) restaurant publicity alone    (c) Personal identity verification    (d) Food-contact surface hygiene
9. A caterer conducts cleaning only after guests complain. What is the likely weakness? (a) Corrective action removes all future risk.    (b) Customers will automatically prefer delayed cleaning.    (c) Washing utensils is unrelated to food safety.    (d) Preventive hygiene is missing, increasing contamination risk.
10. The main reason for maintaining hygienic preparation areas is ________. (a) to avoid monitoring food temperatures    (b) to protect the safety and quality of food served    (c) to guarantee unlimited shelf life    (d) to replace staff supervision
11. A staff supervisor compares hygiene complaints before and after a cleaning schedule. The best evidence of improved practice would be: (a) a higher menu price without inspection    (b) more unrecorded customer complaints    (c) the replacement of all staff name badges    (d) consistently fewer contamination-related incidents with inspections confirming compliance
12. A food stall's refuse is left uncovered near a preparation bench. Which risk is most relevant? (a) Immediate improvement in food aroma    (b) Better airflow through ingredients    (c) Attraction of pests and contamination of ingredients    (d) Reduction of all cleaning needs
13. The ________ system supports electronic communication of menu changes between staff and customers. (a) dry storage rotation    (b) digital messaging and order management    (c) manual chopping    (d) mechanical sharpening
14. ICT assists catering production planning when: (a) staff no longer need to follow hygiene rules    (b) orders, quantities and delivery times can be organised and updated accurately    (c) equipment maintenance is made impossible    (d) all prices become permanently fixed
15. A spreadsheet shows 12 meals ordered at ₦2,500 each. The order value before costs; calculate the required result: (a) ₦30,000    (b) ₦25,000    (c) ₦12,500    (d) ₦3,000
16. A caterer receives orders online but repeatedly loses handwritten booking details. The most useful ICT application is ________. (a) a revised menu design without order records    (b) an improved verbal-only order-taking system    (c) replacing meals with publicity messages    (d) a maintained digital reservation and order record
17. Which situation shows a data-privacy risk rather than a cooking error? (a) Storing flour incorrectly    (b) Sharing customer contact details without permission    (c) Overcooking a stew    (d) Using a blunt knife
18. Why is an electronic stock record useful only when regularly updated? (a) Outdated figures can lead to poor procurement and menu decisions.    (b) Software automatically replaces every physical stock check.    (c) Digital records are always accurate even without input.    (d) A spreadsheet changes the shelf life of food.
19. A disadvantage of ICT adoption in a small catering business can be ________. (a) the ability to update records more accurately    (b) faster access to order histories    (c) cost of setup, training and reliable connectivity    (d) improved schedule communication
20. An electronic ordering platform goes offline during lunch service. Which is the most effective contingency? (a) Keep a controlled manual order log until the system recovers.    (b) Delete all previous customer records.    (c) Guess the quantities already paid for.    (d) Refuse to record any incoming order.
21. When evaluating the quality of a finished dish, the best combination; select the most accurate answer: (a) attractiveness of the serving tray alone    (b) serving price alone    (c) size of the kitchen alone    (d) flavour, appearance, correct preparation and safe handling
22. A catering supervisor asks a trainee to distinguish a prepared dish from its ingredients. The dish is ________. (a) the completed food preparation served as part of a meal    (b) the list of raw commodities in a store    (c) a kitchen maintenance report    (d) the guest's table reservation
23. A bowl of vegetable soup is prepared but has not been safely cooled for storage. Which decision is appropriate? (a) Mix it with fresh soup the next day.    (b) Leave it uncovered overnight at room temperature.    (c) Follow suitable food-safety cooling and storage practice before keeping it.    (d) Increase the salt and assume it is preserved.
24. The main reason recipes specify ingredient proportions; identify the underlying reason: (a) to replace all judgement about portion size    (b) to promote repeatable flavour, texture and yield    (c) to make every meal taste identical    (d) to stop staff from checking food safety
25. A stew is served as part of a full meal. Which feature determines its course role? (a) The amount spent on the utensils    (b) The retailer's invoice number    (c) The size of the cooking pot alone    (d) The menu sequence and how the dish is presented
26. Which dish would be most appropriate as a light starter before a heavy main course? (a) A modest vegetable soup    (b) An oversized fried platter    (c) Three servings of the main course    (d) A second full rice-and-meat portion
27. All of the following can affect a dish's suitability except: (a) taste and texture    (b) portion size and meal context    (c) the chef's preferred font for invoices    (d) nutrition and food safety
28. A kitchen serves soup, a rice main course and fruit as dessert. The fruit is classified chiefly as ________. (a) appetiser course    (b) dessert course    (c) savoury accompaniment    (d) main course
29. A chef uses beans as the principal ingredient in a savoury main dish. Which classification best follows? (a) A protein-rich main course, depending on preparation and portions    (b) A fruit-only dessert    (c) A table-cover accessory    (d) A sugary beverage course
30. Which is NOT a sound course-planning principle? (a) Matching the menu to event formality    (b) Balancing portion sizes across courses    (c) Considering the progression of flavours    (d) Duplicating identical large portions at every stage regardless of appetite
31. The ________ course normally follows the principal savoury dish in a conventional meal sequence. (a) entrée in every convention    (b) dessert    (c) appetiser    (d) soup starter
32. A service plan includes an appetiser, main course and dessert. What is the appropriate sequence? (a) Main course, dessert, appetiser    (b) Dessert, appetiser, main course    (c) Appetiser, main course, dessert    (d) Main course, appetiser, dessert
33. A client requests a self-service meal for a large informal gathering. The most relevant style is ________. (a) silver service at every seat    (b) compulsory room service    (c) plated fine dining with individual waiters only    (d) buffet or self-service arrangement
34. In assisted service, staff involvement differs from pure self-service because: (a) employees help guests receive or select food during service    (b) no food is presented to customers    (c) guests must cook their own meals    (d) service takes place only in a hospital
35. The ________ is the place setting prepared for an individual guest's meal. (a) kitchen workstation    (b) serving trolley    (c) cover    (d) stock ledger
36. Which of these is NOT a recognised food-service mode in the syllabus? (a) Silver service    (b) Single-point service    (c) Food refrigeration as a table service    (d) Assisted service
37. Choose the correct step on discovering a chipped glass in a prepared cover: (a) serve it to a guest who is unlikely to complain    (b) remove and replace it with a safe, clean glass    (c) continue because it was already arranged    (d) conceal the chip with a napkin
38. For a planned three-course meal, the main reason to arrange covers in advance is ________. (a) to reduce kitchen cooking temperatures    (b) to avoid providing clean tableware    (c) to increase food portion sizes automatically    (d) to support orderly, hygienic and timely service
39. At a formal dinner, two guests are seated but one place setting has no glass or cutlery. Which response maintains service standards? (a) Remove all place settings to make the tables match.    (b) Borrow used items from another occupied place.    (c) Complete the cover with clean items before service.    (d) Tell guests to share one set of cutlery.
40. A table-cover checklist should verify: (a) the selling price of kitchen fuel    (b) only the number of guests' vehicles    (c) suitable clean plateware, cutlery, glassware and appropriate arrangement    (d) the refrigerator's serial number

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 inspection finds blocked drains, uncovered bins and workers handling food without handwashing.
(a) Distinguish preventive from corrective sanitation. (2 marks)
(b) Explain two contamination pathways in the findings. (4 marks)
(c) Propose two priority actions for the catering supervisor. (4 marks)

Question 2. A caterer introduces online orders and stock sheets, but staff repeatedly forget to update stock and a power failure interrupts service.
(a) Identify two ICT applications in catering. (2 marks)
(b) Explain two risks of poor digital records or system outages. (4 marks)
(c) Develop two measures to make the system more reliable. (4 marks)

Question 3. A head chef is planning a three-course meal, with a light vegetable soup, a fish-and-rice dish and fruit.
(a) Classify the three courses in order. (2 marks)
(b) Explain two principles of choosing suitable dishes for the menu. (4 marks)
(c) Explain how the chef should control preparation and presentation of two dishes. (4 marks)

Question 4. A formal dinner is set for 80 guests, but twenty covers lack clean glasses and several plates have chips.
(a) Define a cover in table service. (2 marks)
(b) Compare assisted or silver service with self-service using two points. (4 marks)
(c) Describe two necessary corrections before guests are seated. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (d) calculating the entrance fee for a cultural event
Question 2 – ✅ (b) Preventive sanitation
Question 3 – ✅ (c) corrective sanitation
Question 4 – ✅ (a) Maintain proper refuse collection and drainage around the kitchen.
Question 5 – ✅ (b) personal hygiene
Question 6 – ✅ (a) clean hands and use appropriately cleaned equipment for the salad
Question 7 – ✅ (a) Revenue hygiene
Question 8 – ✅ (d) Food-contact surface hygiene
Question 9 – ✅ (d) Preventive hygiene is missing, increasing contamination risk.
Question 10 – ✅ (b) to protect the safety and quality of food served
Question 11 – ✅ (d) consistently fewer contamination-related incidents with inspections confirming compliance
Question 12 – ✅ (c) Attraction of pests and contamination of ingredients
Question 13 – ✅ (b) digital messaging and order management
Question 14 – ✅ (b) orders, quantities and delivery times can be organised and updated accurately
Question 15 – ✅ (a) ₦30,000
Question 16 – ✅ (d) a maintained digital reservation and order record
Question 17 – ✅ (b) Sharing customer contact details without permission
Question 18 – ✅ (a) Outdated figures can lead to poor procurement and menu decisions.
Question 19 – ✅ (c) cost of setup, training and reliable connectivity
Question 20 – ✅ (a) Keep a controlled manual order log until the system recovers.
Question 21 – ✅ (d) flavour, appearance, correct preparation and safe handling
Question 22 – ✅ (a) the completed food preparation served as part of a meal
Question 23 – ✅ (c) Follow suitable food-safety cooling and storage practice before keeping it.
Question 24 – ✅ (b) to promote repeatable flavour, texture and yield
Question 25 – ✅ (d) The menu sequence and how the dish is presented
Question 26 – ✅ (a) A modest vegetable soup
Question 27 – ✅ (c) the chef's preferred font for invoices
Question 28 – ✅ (b) dessert course
Question 29 – ✅ (a) A protein-rich main course, depending on preparation and portions
Question 30 – ✅ (d) Duplicating identical large portions at every stage regardless of appetite
Question 31 – ✅ (b) dessert
Question 32 – ✅ (c) Appetiser, main course, dessert
Question 33 – ✅ (d) buffet or self-service arrangement
Question 34 – ✅ (a) employees help guests receive or select food during service
Question 35 – ✅ (c) cover
Question 36 – ✅ (c) Food refrigeration as a table service
Question 37 – ✅ (b) remove and replace it with a safe, clean glass
Question 38 – ✅ (d) to support orderly, hygienic and timely service
Question 39 – ✅ (c) Complete the cover with clean items before service.
Question 40 – ✅ (c) suitable clean plateware, cutlery, glassware and appropriate arrangement

Theory Marking Scheme

Question 1
(a) Preventive avoids unsafe conditions; corrective removes an existing problem (1+1).
(b) Drain/refuse attraction of pests and contaminated hands transferring organisms; two explained (2+2).
(c) Clear drainage/manage bins; implement hand hygiene and training/inspection; two explained (2+2).

Question 2
(a) Order booking and stock control/communications (1+1).
(b) Poor purchasing, missing bookings, billing errors, lost service; two explained (2+2).
(c) Regular reconciliation/backups; controlled manual fallback, staff training and privacy safeguards; two explained (2+2).

Question 3
(a) Starter, main, dessert in sequence (2).
(b) Nutritional balance, variety, serving size, texture and customer needs; two explained (2+2).
(c) Safe handling/cooking and appropriate portion/garnish/presentation for two dishes (2+2).

Question 4
(a) Place setting of appropriate tableware for one diner (2).
(b) Staff serve/assist versus guests selecting food; levels of staff contact and table setup; two points (2+2).
(c) Supply clean glasses and replace damaged plates; inspect all covers and maintain count; two developed (2+2).