CATHOLIC DIOCESE OF ABAKALIKI

DEPARTMENT OF EDUCATION
2024/2025 MOCK EXAMINATION FOR SS 3
SUBJECT: CATERING CRAFT PRACTICE TIME: 2HRS
SECTION A: OBJECTIVE QUESTIONS (30 Marks)
INSTRUCTION: Answer all the questions in this section. Each question carries ½
marks.
In this section, choose from options lettered A- D, the answer to the question and
write the Alphabet that bears the correct answer.
1. Soup is normally served as (a) desserts (b) appetizer (c) main dish (d) savoury
2. _______is used by the waiter to take order from the guest, (a) menu card (b) food
check (c) bill (d) wine list
3. A kitchen sink should be made of (a) concrete (b) plastic (c) stainless steel
(d)porcelain
4. Which of the following food and beverage sectors is known for its quick service?
(a)fast food (b) hotel (c) motorway station (d) take-away
5. The following are fire-fighting equipment except (a) automatic sprinkler (b) bulk
tank (c) fire grenade (d) heater
6. Which of the following food values is the major nutrient in meat? (a) carbohydrate
(b)oils (c) protein (d) vitamins
7. Water used in dissolving sugar and yeast for bread making should be (a) chilled
(b)cold (c) distilled (d) warmed
8. The practice of clean and safe food is called food (a) health (b) hygiene (c) poison
(d)sanitation
9. Which of these kitchen equipment is used for draining food? (a) colander
(b)perforated spoon (c) tong
10. Which of the following functions can a palette knife perform? (a) creaming
(b)draining (c) frying (d) icing
11. The catering service done outside the main establishment is known as_______
catering (a) hospital (b) hotel (c) outdoor (d) school
12. The following are types of catering establishments except (a) gueridan (b) hotel
(c)outdoor (d) restaurant
13. The word "cater" in catering means (a) care (b) cook (c) feed (d) provide
14. Poached egg is an appropriate breakfast for an invalid because it is (a) readily
available (b) easily digested (c) tasty (d) appetizing
15. Which from the following is made from yeast mixture? (a) puff puff (b) queen cake
(c) biscuit (d) scone
16. Which of the following is prepared with batter? (a) cake (b) buns (c) pancake
(d)doughnut
17. The method of cooking by radiation is (a) braising (b) stewing (c) boiling (d)grilling
18. Which of the following is good for rich cake? (a) soft (b) dropping (c) stiff
(d)pouring
19. The fish that have most of their fat deposited in the liver is (a) white fish (b) oily
fish (c) dark fish (d) shell fish

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20. Grills of fish should be________in colour, (a) dark red (b) bright red (c) brownish
red (d) ox - blood red
21. Fire can start in the presence of (a) oxygen (b) carbon (c) carbon dioxide
(d)hydrogen
22. Which of the following is produced from a dough (a) cream horns (b) sausage rolls
(c) Chelsea buns (d) coffee eclairs
23. Serviette is a piece of starched cloth used in (a) decorating the room (b) decorating
table (c) cleaning water's face (d) cleaning flour
24. The menu that is compiled to cover a given period of time is (a) ala carte (b) table
d'hote (c) cyclical '(d) plat du jour
25. The menu where two or more dishes are given at a fixed price is know as (a) ala
carte (b) carte du jour (c) table d'hote (d) plate du jour
26. Moist heat can cause starch to (a) melt (b) form gel (c) form caramel (d) form
crystals
27. Dry heat can cause wheat grain to (a) gelatinize (b) dextrinize (c) coagulates
(d)oxidize
28. The unpleasant smell of burning fat is caused by the presence of (a) amino acid
(b)fatty acid (c) oxalic acid (d) fotic acid
29. The term kneading is used in making (a) cake (b) cheese (c) bread (d) cream
30. The internal organs of an animal are collectively known as (a) tripe (b) offal
(c)towel (d) langue
31. The main function of food accompaniment is (a) to satisfy hunger (b) to make it
more bulky (c) to improve flavour and enhance richness (d) for good garnishing
32. Cruet sets, wine list, menu card, floral decoration are examples of (a) table cover
(b)table accompaniment (c) table laying (d) cockeries
33. The process of wine making is called (a), vinification {b) mixology (c) viticulture
(d)sommertation
34. Flutes or tulip shaped glasses is used in serving (a) sparkling wine (b) beer (c) spirits
(d) bitter
35. If beer is hot poured slowly and carefully into the glass beer, it may form (a) larger
(b) lather (c) lace (d) forth
36. After, after meal, deserts, sweets are same as (a) savory (b) starters (c) first course
(d)third course meal
37. The four stages of beer production are (a) malting - brewing - fermentation -
bottling (b) brewing - fermentation - malting - bottling (c) malting - fermentation -
bottling -sterilization (d) fermentation - malting - brewing ~ bottling
38. Cyclical menus mean menus that (a) are compiled to cover a given period of time
(b)are complied in cycles of time (c) goes through different cycles (d) are arranged
in cycles
39. A sauce is a liquid which has been thickened by (a) roux (b) stock (c) broth
(d) vegetables
40. Self service is a form of service found in (a) restaurant (b) bar (c) cafeteria
(d)lounges (e) None of the above

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41. What is a menu? It is a (a) food taken by customers (b) list of delicious and
attractive foods (c) list of available foods and their prices (d) food taken by the rich
and their families
42. All cutting in the kitchen is usually done on the (a) sink (b) table (c) chopping
board (d) hard surface
43. Wheat, barley and maize are generally referred to as (a) cereal (b) herbs (c) nuts
(d)pulses (e) vegetables
44. Food and beverage service area meant for people on the move is called (a) cafe
{b)kiosk (c) railway (d) restaurant
45. Which of the following cannot be seen on a minor accident? (a) scalds and burns
(b)cuts (c) fainting (d) loss of sight
46. The heat transferred from cake tin during cooking is called________(a) conduction
(b) convection (c) evaporation (d) radiation
47. The following are table accompaniments except (a) ashtray (b) table cloth (c) table
number (d) pepper cruet
48. Scald is an example of accident caused by (a) chemical (b) dry heat (c) wet heat
(d)sharp object
49. __________melts when heated, (a) radiation (b) fat (c) protein (d) carbohydrate
50. ________is a type of frying, (a) low frying (b) high frying (c) middle frying
(d)deep frying
51. Radiation is the process of________. (a) molecule (b) baking (c) grilling (d) heat
transfer
52. Which of the following is a local abrasive? (a) fine sand (b) soup jelly (c) soap
flakes (d) detergent
53. Which of these is a large kitchen equipment? (a) fork (b) kettle (c) knife (d) sink
54. The functions of wine list in the bar is similar to that of _________ in the restaurant.
(a) food check (b) bill (c) recipe (d) menu card
55. The following are types of wine except (a) red wine (b) ciders (c) white wine
(d) sparking wine
56. The ingredients used in flavouring liqueurs include the following except
(a)cinnamon (b) black currents (c) bay leaves (d) rind of curs fruits
57. Air can be introduced into a cake mixture by (a) sieving the flour (b) letting air into
the oven (c) spreading the flour (d) leaving the cake mixture for sometime to attract
air
58. Food especially vegetables cut into fine even strips is (a) julienne (b) jus (c) mace
(d) marinate
59. The principal ingredients in bread and dough products are (a) wheat flour and yeast
(b) yeast and sugar (c) wheat flour and sugar (d) wheat flour and baking powder
60. What is the correct procedure in cake making? {a} creaming, folding in flour,
adding the essence and fruits, putting into cake tins and baking (b) creaming (fat &
sugar) sieving the flour with other dry ingredients, beating the egg, folding the flour
into the mixture, adding fruits and essence, putting into cake tins and baking
(c)sieving the flour and other ingredients, folding the flour into the mixture, and

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 baking (d)creaming, mixing, rubbing in, folding in the flour, putting into the cake
tins and baking)

SECTION B: THEORY
(40 Marks) Answer any FOUR questions only from this section. Each question
carries equal marks.

1a. Write ten factors that influence the quality and final taste of wine.
b. Enumerate three causes of faults in beer.
c. State seven points to note in making cocktail.
2a. Explain five types of wine.
b. State five mis-en-place for dispense bar.
3a. Explain all types of cover.
b. Write five characteristics of table d'hote and a la carte menu
4a. List ten factors to consider when planning a menu.
b. State ten points to consider in choosing kitchen equipment.
5a. Heat is transferred to food by three means. Explain them.
b. List two cooking equipment used in cooking them.
c. Enumerate four general rules in cake making.
6. Explain five duties of these two foods and beverage service staff: i. The reception
head waiter
ii. The station head waiter
7. Define the following terms: (i) sommelier (ii) de aboyeur (iii) carte du jour
(iv)cyclical menu (v)debrasseur
b. State five factors to consider when preparing and serving food for vegetarians.
8a. Explain four types of vegetarian.
b. Enumerate six rules to consider when planning meals for an invalid.
9a. Write ten food service sequences.
b. State five factors to consider in choosing food service methods.
10. List five examples of glass wares and their uses,
b. List ten table accompaniments.

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