SCHOOLS

YEAR 12 MOCK 2 UNIFIED EXAMINATION

2020/2021 ACADEMIC SESSION
SUBJECT: CATERING CRAFT PRACTICE TIME: 2 HOURS

SECTION A: OBJECTIVE
Answer all questions

1. Which of these is a home-made drink?

A. Malt
B. Cola drink
C. Beer
D. Ginger drink
2. Which of the following is a bad table manner?
A. Sitting upright at the meal table
B. Talking while eating
C. Having consideration for others at table
D. Not hurrying over meal
3. Poultry flesh is an excellent source of……………………
A. carbohydrates
B. iron
C. proteins
D. water
4. Which of the following is an example of root vegetable?
A. Onions
B. Carrots
C. Okro
D. Garden egg
5. Before the nutrients can perform their various functions in the body, they must be
A. balanced
B. taken with other chemicals
C. consumed, digested and absorbed
D. maintained
6. Which of the following is not necessarily considered when planning a suitable
kitchen floor?
A. Non slippery
B. Durability
C. Ease of care
D. Colour

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7. Funnel, colander and toaster are regarded as………………………..
A. baking equipment
B. cleaning equipment
C. mixing equipment
D. kitchen equipment
8. An example of milk product is…………………
A. kedgeree
B. filled milk
C. rice pudding
D. cheese
9. Money can be saved through intelligent shopping by buying……………….
A. what is required
B. in only one store
C. small quantity at once
D. on impulse
10. Mutton is a meat from………………………….
A. cow
B. calf
C. sheep
D. pig
11. The principle which involves removing of moisture in food preservation is
A. freezing
B. dehydration
C. pickling
D. jam making
12. The transfer of heat in a liquid medium is……………………….
A. conduction
B. convection
C. radiation
D. evaporation
13. Kitchen hygiene is practiced so that the…………………
A. housewife can maintain a high standard of work
B. kitchen can look attractive
C. housewife can have a clean kitchen
D. health of the family can be insured
14. Which of the following best describes cleanliness as a means to healthy living?
A. Personal grooming
B. Kitchen hygiene
C. Beautiful environment
D. General hygiene
15. People who sell in very small quantities direct to the end users are
A. retailers
B. consumers
C. wholesalers
D. manufacturer

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16. Personal hygiene involves…………………..
A. removing all things that attract flies
B. keeping all cooking utensils clean
C. keeping the floor dry
D. washing hands with soap and water
17. On which of the following occasions do the guests walk round to serve themselves?
A. Buffet party
B. Informal meal
C. Formal meal
D. Cocktail party
18. When dealing with electrical appliances, one should………….
A. wear rubber shoe
B. put on gloves
C. use wet hands
D. use a woven stick to touch it
19. The major nutrient in cereal (grains) is………………….
A. fat and oil
B. carbohydrate
C. vitamin B complex
D. roughage
20. Accurate measurement of ingredients is needed to ensure………………
A. colorful product
B. good and digestible product
C. palatable and appetizing product
D. good and successful product
21. Which of the following goes to the kitchen to bring foods and service guests?
A. Station waiter
B. Cleaners
C. Table clearers
D. Bar manager
22. The type of waiter service where the food is prepared in a trolley in front of
the guests is known as ………………. service.
A. Buffet
B. Cafeteria
C. Family
D. Gueridon
23. ……………….is in charge of the bar.
A. Bar man
B. Bar Manager
C. Waiter
D. Cashier
24. Metric Measurement include all of these except…………………
A. Litres
B. Prints
C. Drops
D. Tablespoon

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25. ……………………...give room for accuracy.
A. Measuring tools
B. Table cups
C. Goblet
D. Collins
26. When using grilling method, the fire must be ………………
A. very hot
B. warm
C. moderately warm
D. cool
27. The act of frying food in its own oil is known as…………….
A. dry frying
B. shallow frying
C. roasting
D. deep frying
28. The act of cooking food in steams of boiling water without the food coming in contact
with water is known as…………………
A. boiling
B. roast
C. grilling
D. steaming
29. The product from partially milled cereals whereby the outer layer is still retained is
known as……………………
A. extraction
B. high extraction
C. low extraction rate
D. milling
30. ………………….foods are easily digested.
A. Steamed
B. Roasted
C. Baked
D. Fried
31. Heat transfer through solid object by contact is known as……………….
A. radiation
B. conduction
C. convection
D. boiling
32. All the following are examples of artificial herbs and spices except……………
A. curry
B. thyme
C. nutmeg
D. bitter leaf
33. All the following are examples of mechanical equipment except………………
A. refrigerator
B. sink
C. food mixer
D. food slicers

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34. The equipment that are used to weigh dry or solid ingredients are known as
A. scales
B. measuring cups
C. measuring cylinder
D. conversion scales
35. ………………is used for cooking tough cuts of meat.
A. Juice extractor
B. Yam pounder
C. Mixer
D. Pressure cooker
36. The major nutritive content in fruits is vitamin…………………
A. D
B. E
C. C
D. K
37. …………………………is a card or sheet of paper that shows the meals or courses
for breakfast, lunch and supper.
A. Sale card
B. Business card
C. Menu card
D. Lunch card
38. ………………..is a cultured product made from whole or skimmed milk.
A. Herb
B. Yoghurt
C. Butter
D. Cereal
39. The following foods are prepared through steaming method of cooking except
A. moi moi
B. pudding
C. egg custard
D. plantain
40. Which of the following is a function of a bar man? The bar man………………
A. collects drink from the bar manager
B. is in charge of the bar
C. is in charge of the banquet
D. is the overall head of the food and beverage area

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 SCHOOLS
YEAR 12 MOCK 2 UNIFIED EXAMINATION
2020/2021 ACADEMIC SESSION
SUBJECT: CATERING CRAFT PRACTICE

NAME: UNIT:

SECTION B: THEORY
ANSWER ANY FIVE QUESTIONS OF YOUR CHOICE

1. (a) Explain any three types of catering establishment.

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(b) State four functions of Catering Craft.

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2. (a) What do you understand by the term Cancellation?

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(b) Explain the term No Charge Billing Method.

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(c) Explain in detail what you understand by Wine Check.

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3. (a) State four factors to consider when choosing poultry.

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(b) Outline three uses of eggs.

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(c) Explain the following types of service:

i. Family service

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ii. Tray service

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iii. Plate service

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4. (a) Define entrepreneurship and entrepreneur.

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(b) Enumerate any four characteristics of an entrepreneur.
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 (c) State and explain any two (2) challenges of an entrepreneur.
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5. (a) Enumerate four advantages of boiling method of cooking.

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(b) State the six (6) stages involve in food service.
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6. (a) List and explain four types of table service.
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(b) Define Food Service.

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(c) Briefly explain the baking method of cooking.
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