GREENLANDS ACADEMY
A COMPREHENSIVE CO-EDUCATIONAL HIGH SCHOOL
Greenlands Academy Road, (Behind WAEC Office) Esuruoso Layout,
Sodubi – Onikolobo, P.O Box 401, Ibara Abeokuta, Ogun State
THIRD TERMINAL EXAMINATION 2024/2025 SESSION
SUBJECT: CATERING CRAFT PRACTICE. CLASS:.S.S.1 TIME:2HRS
SECTION A: THEORY
ANSWER ALL QUESTIONS
1. Write a recipe for lunch for a Strict vegerarian who is a teacher in a school. 10mks
2a. In a tabular form; highlight any five(5) differences between a host and a guest in food
service 5mks
b. List five(5) factors to consider when purchasing of fruits and vegetables
5mks
i. _____________________
ii. ____________________
iii ____________________
iv. ___________________
v ___________________
3a. Define food additives__________________________________________________________
_________________________________________________________________________2mks
b. State three(3) uses of food additives 3mks
i. __________________________________
ii. __________________________________
iii __'________________________________
c. Explain the term "baking" as cooking method . 5 mks
_________________________________________________________________________
__________________________________________________________________________
4a. Define the term "egg"
_______________________________________________________________1mks
b. List five uses of eggs 5mks
i. ________________________ ii. ____________________________
iii _______________________. iv _______'____________ v ___________________
c. List one(1) fruits or vegetable Nigerian dish you know 1mk
i. ______________________
d. Draw and egg and identify six(6) parts present in the structure of an egg 3mks
SECTION B: MULTIPLE CHOICE QUESTIONS
ANSWER ALL QUESTIONS
1. ________.is a cooking method where by foods are placed directly over an open charcoal pot
a. Baking b. drying c. microwave d. frying
2. When you invite a guest to your house for entertainment, it is an act of __________.
a. Amusement b. Leisure c. Hospitality d. Catering e. Craft practice
3. Outdoor catering cooked and cater mainly for events such as ________. a. Meetings
b. Marriages c. Seminars d. Luncheons
4. Catering establishment is an organization that provides food and beverage for consumption and
for the purpose of ________. a. Increasing morale b. Making profit c. Entertaining
customers d. Accommodation e. Customers satisfaction
5. Egg dishes includes the following except: a. Omellete b. scrambled egg c. egg sauce
d. Baked sauce e. Scotch egg
6. The business of providing food and beverages is called _________. a. Hospitality
b. Craft c. Cooking d. Catering
7. Which of the following is a commercial catering establishment? a. Hospital b. Transport
c. Prison d. School e. Industrial
8. Which type of catering establishment cooks and serves food in festivals and burials?
a. Industrial b. Specialty c. Hotel d. Outdoor e. Restaurant
9. Which type of catering takes into consideration the health of their customers? a. Hospital
b. Hotel c. Outdoor d. Specialty e. Mobile
10. Provision of food and beverages to people at exhibitions, fun parks, galleries and theatres is
called __________. a. Fun catering b. Surface catering c. Leisure linked
catering d. Fast food catering e. Industrial catering
11. Types of cooking in hospital catering is done according to instructions from ________.
a. Executive chefs b. Cooks c. Dietician d. The patient
12. Safety and health in the catering operations are the responsibilities of __________.
a. Employees and employers b. Government and cooks c. Cleaners and government
d. Cooks and cleaners e. Cleaners and customers
13. First aid is applied to cuts immediately to prevent _________. a. Food contamination
b. Bad odour c. Infection d. Food poisoning
14. Which if the following is not a fire fighting equipment? a. Bulk tank b. Heater
c. Ladder d. Hose e. Automatic sprinkler
15. First aid treatment is referred to as? a. Permanent treatment given to an injured person
b. Unreliable treatment given to an injured person c. Temporary treatment given to an injured
person d. Substitute treatment given to an injured person
16. Transport catering takes care of which of the following? a. Aircraft b. Trains c. Ships
d. All of the above
17. _______ is used to notify workers in case of fire outbreak. a. Fire clock b. Fire bell
c. Fire detection alarm d. Fire detection board e. Fire installation board
18. The following are contents of a First Aid Box except: a. Pain reliever b. Bandages
c. Anti-malaria drugs d. Scissors e. Blade
19. A firefighting equipment that carries a substantial quantity of water is called ________. a. Water
carrier machine b. Water hose machine c. Water tanker d. Water drum e. Automatic water
machine
20. A commercial establishment that provides accommodation, food and other supplement facilities
for guests is known as _________. a. Housing estate b. Restaurant c. Hotel d. School
21. One of these is a disease caused by poor kitchen sanitation. a. Malaria b. Cholera c. Headache
d. Cold
22. Lack of ventilation in the kitchen leads to _________ a. Shock b. Suffocation
c. Scald d. Falls e. Eye defects
23. An important safety item in the kitchen is ________ a. Dish washer b. Heat
extractor c. Air conditioner d. Fire extinguisher
24. To avoid the spread of infection to customers, waiters/waitresses should: a. Wear nee
clothes always b. Not cough or sneeze over food c. Not touch food when they have
malaria d. Not touch food when they have cold and fever
25. The following are part of kitchen hygiene practices except: a. Have sufficient sleep, eat healthy
food b. Keep waste bins covered and dispose off regularly c. Use insecticides and traps
to kill pests in the kitchen d. Kitchen floors should always be clean and dry
e. Always sanitize kitchen tables, work surfaces, sinks and utensils regularly
26. Cooking food quickly or particularly in boiling water to assist preparation or soften food is known
as ________ a. Coddle b. Blanching c. Poaching d. Beating e. Coating
27. One of these is not a consideration when choosing or buying eggs: a. It should be lively
and strong b. it should be bright c. Must be fresh d. must not have unpleasant
smell
28. The following points should be considered when buying or choosing vegetables EXCEPT: a.
Select vegetables that are gree from soil b. they should not be ove riped c. Fish must be
well veined d. should not look decayed
29. One of these is NOT a reason for cooking vegetables: a. To kill flavor b. To
kill bacteria c. To soften vegetables d. To aid palatability
30. Which of the following nutrient is not present in egg? a. Protein b. Fat
c. Mineral salt d. Carbohydrate
