FEDERAL SCIENCE AND TECHNICAL COLLEGE
OHANSO, UKWA EAST L.G.A ABIA STATE.
3RDTERM EXAMINATION
CLASS: SS1
SUBJECT: CATERING CRAFT
TIME: 2HOURS
SECTION A (OBJECTIVES)
Choose the correct answer from the letters A-D
1. The reasons food handlers should cover there head is to (A) appear neat (B) fulfil legal
requirement. (C) keep customers happy (D) maintain hygiene rules
2. Multiplication of kitchen pests is encouraged by (A) food waste lying around (B)
washing off used plates (C) mopping the kitchen (D) sterilizing kitchen linens
3. In catering craft practice, hospitality entails (A) prompt service (B) adequate diet (C)
cordial reception (D) good relationship
4. Orange and tangerine are examples of (A) citrus fruits (B) acidic fruits (C) stone fruits
(D) soft fruits
5. A catering staff with symptoms of cold should avoid (A) interacting with customers (B)
working in food service area (C) relating with cold
6. An over worked caterer is likely to suffer from (A) dizziness (B) stress (C) fatigue (D)
drowsiness
7. The dark colored meat from poultry is derived from the (A) breast and ribs (B) wings and
legs (C) legs (D) breast and neck
8. __________ method involves cooking food slowly at low heat in small quantity of water
for a long time (A) boiling (B) poaching (C) stewing (D) steaming
9. _________ is used for cooking tough cuts of meat (A) macro wave (B) pressure cooker
(C) meat mixer (D) mixer
10. The cooking method used for the production of cake is ___________ (A) baking (B)
grilling (C) drying (D) stewing
11. Provision of calm, comfortable and safe environment is called __________ (A)
housekeeping (B) house movement (C) house modeling (D) house arrangement
12. __________ chicken provides soft meat which could be fried , filled or wasted to provide
soft juice meat (A) spring chicken (B) broiler (C) cockerels (D) capoons
13. There are ___________requirements terminology for staff in food and beverage area. (A)
5 (B) 4 (C) 7 (D) 8
14. ________ compile new wine list according to available of stock, current trend and
customer needs (A) restaurant manager (B) food and beverage manager (C) head writer
(D) bar man
15. ________ is in charge of the organization and administration of particular food and
beverage service area (A) restaurant manager (B)food and beverage manager (C)head
waiter manager (D) carver
16. In food and beverage areas ___________ receive complaints from guest and answer
them (A) beverage manager (B) maître d’ hotel (C) staff manager (D) carver
17. _________ refers to the cordial and generous reception of guest (A) culture (B) catering
(C) hospitality (D) religion
18. _________ provides calm, comfortable and appealing environment. (A) housekeeping (B)
management (C) staff (D) attendant
19. _________ organize and supervise housekeeping department (A) housekeeping porter
(B) public area cleaner (C) executive house keeper (D) cleaner
20. Cooking delicate foods like eggs and fish to retain the maximum food value is (A)
steaming method (B) frying method (C) cooking method (D) poaching method
21. _________ requires constant attention otherwise food may be burnt (A) stewing (B)
baking (C) poaching (D) steaming
Section B (Essay)
Answer three (3) questions only
1. Explain a restaurant manager
b. List four ( 4) duties of a restaurant manager
2. List at least five cooking methods
3. State five reasons for cooking food
4a. Define poele cooking method
b. List 2 advantages of poele cooking method
5. State five (5) responsibilities of executive house keeper
