Mid Term Assessment for SS1 Catering and Craft Practice

Part A: Objective Questions

Choose the correct option (a, b, c, or d) for each question.

1. Catering involves preparing and serving _____ to people.
   (a) clothes (b) food (c) books (d) drinks
2. The industry focused on providing accommodation and meals to travelers is the _____ industry.
   (a) banking (b) teaching (c) hospitality (d) retail
3. A person who prepares food in a catering establishment is called a _____.
   (a) driver (b) chef (c) gardener (d) pilot
4. An important safety rule in the kitchen is to always _____ before handling food.
   (a) sleep (b) wash hands (c) clean the fridge (d) eat
5. The process of keeping oneself and the cooking environment clean is called _____.
   (a) contamination (b) sanitation (c) hygiene (d) disposal
6. A _____ is used to extinguish small fires in the kitchen.
   (a) fire extinguisher (b) spoon (c) refrigerator (d) knife
7. Poor hygiene practices can lead to _____.
   (a) good health (b) food contamination (c) faster cooking (d) better taste
8. A form of hospitality establishment that provides meals and accommodation is a _____.
   (a) school (b) hospital (c) hotel (d) factory
9. A _____ is a collection of related words often used in cooking.
   (a) culinary term (b) language (c) chart (d) timetable
10. First aid is meant to _____.
    (a) promote relaxation (b) serve as initial care for injury (c) speed up cooking (d) prevent food spoilage
11. A first aid box should contain _____.
    (a) bandages (b) cooking pots (c) plates (d) chairs
12. Cross-contamination is prevented by _____.
    (a) mixing raw and cooked food (b) separating raw and cooked food (c) leaving food out (d) not washing utensils)
13. A term commonly used to describe cooking and food preparation is _____.
    (a) driving (b) washing (c) culinary (d) sporting
14. _____ refers to practices like washing hands and using clean utensils.
    (a) Environmental hygiene (b) Personal hygiene (c) Food storage (d) Fire management
15. The hospitality industry is related to _____.
    (a) providing food and accommodation (b) teaching and learning (c) selling books (d) building houses
16. A common accident in the kitchen caused by wet floors is _____.
    (a) slipping (b) cooking (c) dancing (d) singing
17. The term _____ refers to a place where food is served.
    (a) library (b) restaurant (c) school (d) stadium
18. Sanitation involves the process of _____.
    (a) cleaning and maintaining hygiene (b) buying food (c) mixing ingredients (d) selling goods
19. A glossary is a list of _____.
    (a) foreign languages (b) important terms (c) ingredients (d) recipes
20. A career in catering involves skills in _____.
    (a) math only (b) food preparation (c) agriculture (d) law

Part B: Theory Questions

Provide short answers to the following questions.

1. Define catering.
2. Explain the term “hospitality industry.”
3. What is the function of a chef?
4. Name two examples of catering establishments.
5. What is meant by “safety precautions” in the kitchen?
6. List two types of hygiene.
7. Why is handwashing important in food handling?
8. Describe food contamination.
9. What is cross-contamination?
10. Explain the purpose of a fire extinguisher.
11. State two items found in a first aid box.
12. What is the importance of sanitation?
13. Define culinary terms.
14. Mention one cause of food contamination.
15. What is the role of personal hygiene in catering?
16. Explain the relationship between catering and hospitality.
17. List one type of accident common in the kitchen.
18. What is the function of a glossary in catering?
19. Describe a hotel.
20. Mention one aim of sanitation in catering.

Part C: True or False Questions

Write “True” or “False” for each statement.

1. The hospitality industry provides only clothing to clients.
2. Personal hygiene is irrelevant in the kitchen.
3. Food contamination occurs when food is kept clean and safe.
4. Safety precautions help reduce kitchen accidents.
5. A hotel provides food, drinks, and accommodation to guests.
6. Fire extinguishers are used to increase the heat in the kitchen.
7. Culinary terms help describe cooking methods and dishes.
8. Cross-contamination can be prevented by using separate utensils for raw and cooked foods.
9. Sanitation only refers to the process of cooking food.
10. The first aid box is used to treat minor injuries immediately.
11. Handwashing has no effect on food safety.
12. Environmental hygiene includes disposing of waste properly.
13. A glossary contains foreign languages only.
14. First aid is the last step in treating a major injury.
15. Culinary terms are related to sports.
16. Restaurants are examples of catering establishments.
17. The hospitality industry is only related to teaching.
18. Keeping the kitchen clean is part of kitchen hygiene.
19. Food poisoning is caused by contaminated food.
20. A chef is responsible for food preparation in a kitchen.

Part D: Fill in the Gaps

Complete the following sentences.

1. _____ is the industry focused on providing services like food and accommodation.
2. A person trained to prepare meals in a catering establishment is called a _____.
3. Proper _____ in the kitchen helps prevent contamination.
4. The initial treatment given for injuries before medical help arrives is called _____.
5. A first aid box contains items like bandages and _____.
6. Keeping cooking surfaces clean is a part of _____ hygiene.
7. The term _____ refers to commonly used words in cooking.
8. _____ contamination occurs when bacteria are transferred from one surface to another.
9. _____ hygiene involves practices like washing hands.
10. _____ is caused by eating food contaminated with bacteria or viruses.
11. Sanitation is important to prevent the spread of _____.
12. _____ is used to put out small fires in the kitchen.
13. Food _____ can be avoided by storing food properly.
14. Handwashing is a basic form of _____ hygiene.
15. The hospitality industry includes businesses that provide _____ and drinks.
16. A _____ is a type of catering establishment.
17. Accidents in the kitchen can often be prevented by following safety _____.
18. Cross-contamination can occur if the same utensils are used for both raw and _____ food.
19. A glossary is a collection of specialized _____.
20. Personal hygiene helps in preventing the spread of _____ among food handlers.

This assessment covers key concepts from previous weeks, emphasizing understanding and retention across objective, short answer, true/false, and fill-in-the-blank formats to evaluate students’ comprehensive knowledge.