Food and Nutrition · Practice test

SS 3 Catering Craft practice test

20 questions + 2 written tasks. Answers and your score show when you submit the whole test.

How it works: answer every question as you would in an exam, then submit to see the answers and your score. For written answers, compare yours with the model answer and mark it honestly: that is where the learning happens.

0 of 20 answered

1. List and explain four methods of preserving vegetables.
2. State four first-aid measures for a nosebleed in the kitchen.
3. Explain four ways of maintaining personal hygiene in a catering establishment.
4. List four herbs commonly used in cookery.
5. State two ways in which herbs are important in the diet.
6. Define the term offal and give three examples.
7. Outline the correct sequence of a food and beverage service.
8. Name four types of napkin fold.
9. State the main classes of fish and give three examples of each.
10. What is a stock?
11. Name four methods of cooking eggs.
12. List ten items found in a typical table d'hôte cover.
13. State three differences between a table d'hôte menu and an à la carte menu.
14. Name four types of soup.
15. Write the procedure for making bread rolls.
16. Which temperature range is the danger zone in which bacteria multiply fastest?
17. Several guests fell ill after eating rice from a hotel buffet in Lagos. Analyse two likely causes and recommend three controls.
18. A caterer must choose a table d'hôte or an à la carte menu for a wedding of 300 guests. Evaluate the choice and justify a decision.
19. Plan a balanced three-course table d'hôte lunch for a school prize-giving using Nigerian ingredients, and justify your choices.
20. (new, AI literacy) An AI recipe app advises: "Leave leftover egusi soup on the counter overnight and reheat it in the morning." Evaluate this advice and write a safer instruction.

You can change any answer until you submit.

Written tasks

Not part of the score above. Write your answer here or on paper, then you, a parent or a teacher can mark it with the marking guide.

1. Describe how you would prepare and serve a table d'hôte lunch for 20 guests, from mise en place to clearing. (9 marks)
2. Discuss the hygiene and safety practices needed in a catering establishment and explain how each prevents food poisoning or accidents. (9 marks)