Week 13: Examination on Topics Covered in SS1 Catering and Craft Practice (First Term)

Exam Instructions

Instructions for Teachers:

1. Ensure that the exam hall is well-prepared, clean, and free from distractions.
2. Double-check that each student has their own space to work without interference.
3. Strictly monitor the exam to prevent any form of malpractice. Be observant of each student’s activities.
4. No help or guidance should be provided once the exam starts.
5. Encourage students to ask questions if they need clarification on the instructions before beginning the exam.
6. Remind students of the importance of integrity and honesty during exams.
7. Carefully collect all answer sheets at the end of the exam and ensure all materials are accounted for.

Instructions for Students:

1. Do not bring any textbooks, notes, or electronic devices into the exam hall.
2. Sit quietly and listen carefully to instructions from the teacher.
3. Read each question carefully and answer based on what you have learned.
4. Do not talk, look at others’ work, or attempt to get help during the exam.
5. Raise your hand if you have a question about the instructions before starting.
6. Complete all questions to the best of your ability; honesty is highly valued.
7. Remember, cheating harms your learning. Trust in your own knowledge.
8. When finished, review your answers carefully before submitting.

Part A: Objective Questions

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

1. _____ involves the preparation and serving of food and drinks.
   (a) Banking (b) Catering (c) Farming (d) Marketing
2. A _____ is someone trained to cook in restaurants or hotels.
   (a) doctor (b) chef (c) lawyer (d) cleaner
3. The main purpose of kitchen safety is to prevent _____.
   (a) cooking (b) accidents (c) dishwashing (d) food storage
4. Personal hygiene involves _____.
   (a) sleeping (b) staying clean (c) shopping (d) planting
5. _____ is a place where food is prepared and served to customers.
   (a) Hospital (b) Restaurant (c) Bank (d) School
6. Food contamination can lead to _____.
   (a) health benefits (b) food poisoning (c) faster cooking (d) better taste
7. The hospitality industry includes services like _____.
   (a) cooking (b) accommodation (c) shopping (d) laundry
8. A first aid box should contain items such as _____.
   (a) spoons (b) antiseptics (c) notebooks (d) stoves
9. Cross-contamination happens when bacteria spread from _____ to cooked food.
   (a) clean plates (b) raw food (c) the fridge (d) fresh water
10. A fire extinguisher is used to _____.
    (a) cook (b) store food (c) put out fires (d) serve meals
11. The main goal of sanitation in the kitchen is to _____.
    (a) prevent dirt (b) improve taste (c) add flavor (d) speed up cooking
12. Hygiene in catering helps prevent _____.
    (a) good taste (b) food poisoning (c) cooking speed (d) decoration
13. First aid is provided _____.
    (a) before cooking (b) before medical help arrives (c) after eating (d) during cleaning
14. A glossary of culinary terms is _____.
    (a) a menu (b) a list of cooking terms (c) a recipe (d) a shopping list
15. Food preparation areas should be kept _____.
    (a) clean (b) dirty (c) cluttered (d) crowded
16. A catering establishment may include _____.
    (a) banks (b) restaurants (c) hospitals (d) factories
17. Food safety is important to prevent _____.
    (a) delicious meals (b) accidents (c) contamination (d) decoration
18. A chef usually works in a _____.
    (a) school (b) car factory (c) kitchen (d) library
19. True or false: A glossary helps understand culinary terms.
    (a) True (b) False
20. A person who handles food should always practice _____.
    (a) hygiene (b) laziness (c) poor hygiene (d) ignorance
21. The primary purpose of hospitality is _____.
    (a) learning (b) providing comfort (c) buying and selling (d) traveling
22. Raw foods should be kept separate from _____.
    (a) other raw foods (b) cooked foods (c) fresh fruits (d) cold water
23. Sanitation in the kitchen helps reduce _____.
    (a) accidents (b) germs (c) cooking time (d) electricity
24. Fire extinguishers are used for _____.
    (a) preventing contamination (b) cooking faster (c) putting out small fires (d) keeping food warm
25. True or false: Food contamination is safe for consumption.
    (a) True (b) False
26. A first aider is a person trained to give _____.
    (a) lectures (b) medical help (c) minor first aid (d) cooking lessons
27. Good personal hygiene helps to prevent _____.
    (a) contamination (b) cooking accidents (c) new flavors (d) fire outbreaks
28. Which of these is not a catering establishment?
    (a) Bank (b) Hotel (c) Restaurant (d) Canteen
29. Food poisoning is often caused by _____.
    (a) fresh food (b) contaminated food (c) organic food (d) clean food
30. True or false: A glossary of culinary terms helps understand car parts.
    (a) True (b) False

Part B: Theory Questions

Answer each question briefly.

1. What is catering?
2. Define the hospitality industry.
3. Who is a chef?
4. Why is sanitation important in the kitchen?
5. Explain cross-contamination.
6. List two items in a first aid box.
7. What is the purpose of a glossary of culinary terms?
8. What does food contamination mean?
9. Describe one function of a fire extinguisher.
10. What does personal hygiene involve?
11. Name two types of catering establishments.
12. Why is food safety important?
13. What is food poisoning?
14. Explain the term “personal hygiene.”
15. Why do we need to prevent accidents in the kitchen?
16. List two roles of a first aider.
17. Describe one aim of the hospitality industry.
18. Explain the importance of hygiene in catering.
19. State one example of a catering establishment.
20. Why is a fire extinguisher needed in the kitchen?
21. How can cross-contamination be prevented?
22. Why is it important to wash hands before handling food?
23. Define “culinary terms.”
24. What does a first aid box contain?
25. Name two ways to ensure food safety.
26. Describe a hotel.
27. How is sanitation different from hygiene?
28. What is the role of a glossary in catering?
29. Define “food contamination.”
30. Explain why first aid is essential.

Part C: True or False Questions

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

1. Catering is about preparing and serving food.
2. A chef works in a hospital.
3. Cross-contamination is safe.
4. First aid is given after a doctor arrives.
5. Food safety prevents contamination.
6. The hospitality industry includes hotels.
7. A glossary explains difficult cooking words.
8. Personal hygiene does not affect food safety.
9. Fire extinguishers are used for decoration.
10. Food contamination can cause illness.
11. Sanitation means keeping things clean.
12. Hygiene is only important for chefs.
13. Raw foods should be kept with cooked foods.
14. Accidents in the kitchen can be prevented.
15. A first aid box is for storing food.
16. Food poisoning is healthy.
17. Personal hygiene is about staying clean.
18. A glossary helps chefs understand terms.
19. Food contamination makes food unsafe.
20. Chefs often work in catering establishments.
21. Food safety is part of sanitation.
22. First aid helps treat injuries.
23. The hospitality industry is only about food.
24. Fire extinguishers are for putting out fires.
25. Cross-contamination is dangerous.
26. Hygiene includes washing hands.
27. A glossary helps understand difficult words.
28. Fire extinguishers are essential in the kitchen.
29. Contaminated food is safe.
30. The hospitality industry includes guest services.

Part D: Fill-in-the-Gap Questions

Complete the sentences with the correct words.

1. _____ is the business of preparing and serving food.
2. The hospitality industry offers services like _____ and accommodation.
3. A _____ cooks food in hotels or restaurants.
4. Kitchen safety is important to prevent _____.
5. Personal hygiene involves staying _____.
6. _____ is a list of terms used in cooking.
7. A fire extinguisher helps put out _____.
8. Cross-contamination happens when germs move from raw to _____ food.
9. Food contamination makes food _____ to eat.
10. First aid is given before _____ help arrives.
11. Sanitation keeps the kitchen _____.
12. A first aid box should contain items like _____ and bandages.
13. Personal hygiene helps preven
14. A _____ serves food to customers.
15. Food poisoning can be caused by _____ food.
16. Chefs need to know culinary _____.
17. Fire extinguishers are used in case of _____.
18. Hygiene helps avoid _____ in the kitchen.
19. The hospitality industry is focused on _____ services.
20. Food safety prevents _____ from spreading.
21. A chef usually works in a _____.
22. Raw foods must be separated from _____ foods.
23. Food contamination can lead to _____ problems.
24. Personal hygiene includes washing _____.
25. Accidents can happen in the _____.
26. A glossary is helpful for understanding _____.
27. Food safety is part of _____ practices.
28. The hospitality industry includes _____ and restaurants.
29. A first aider helps with _____ and injuries.
30. Sanitation is important for maintaining a _____ kitchen.