SECTION A – OBJECTIVE: Please choose the right answer

1. There are two main types of catering on-premises and off premises. Below are the types
of catering except ……

A. Bar
B. Buffet
C. Cocktail
D. Barbeque

2. Purchasing is the activity of acquiring goods or services base on budget, concept

and.................?

A. Staff
B. System
C. Service
D. Logistic

3. The compilation of a menu is the most important part of a caterer's work. Which below is
not type of menu?

A. Stall Menu
B. Cycle Menu
C. Static Menu
D. Special Menu

4. One of factors to be considered in the planning of menu is....................

A. Staff salary
B. Type of supplier
C. Pricing of the operations
D. Capability of the kitchen staff.

5. Planning of the manpower for catering activities base on 2 factors. Which below is true :

A. Customer’s type
B. Equipment’s type
C. Service selection
D. Kitchen organization

6. Catering management is executed into 3 sectors, which below is not true?

A. Military Sector
B. Commercial Sectors
C. Transportation Sector
D. Non Commercial Sector
7. Which below is the function of menu to the customer?

A. To know the kitchen capabilities

B. To know about the dishes setup
C. To determines the food production flow.
D. To encourage conversation about the menu and food style.

8. What is the example of occasion menu?

A. Wedding
B. Wesak Day
C. Hari Gawai
D. Chinese New Year

9. What is the meaning of menu?

A. A small cut or medallion of meat

B. A list of foods and beverages available for purchase.
C. A small, round piece of meat or fish.
D. A foam made of beaten egg whites and sugar

10 It is also important to consider visual appeal and avoid repetition. This statement is
referring to planning the buffet. Which of the answer below is not true about the
statement?

A. Offer dishes featuring different principal ingredients

B. Offer foods cooked by different methods
C. Offer the same cooked foods
D. Offer foods with different colors

(30 mark)
Section B – Short Essay

1. Identify the features that distinguish in-premise catering from off-premise catering.

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(4 mark)

2. Discuss how the Chef in the Catering Industries finds the right menu for an event.

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(4 mark)

3. List down the criteria that should include in the production schedule checklist

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(4 mark)

4. Temperature is an important factor in the control of harmful organisms. State the right
temperature of chillers and freezer holding time for cooked food.

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(4 mark)

5. Discuss the element in building the buffet menu?

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(4 mark)
SECTION C

Please choose the answer with correct pair.

SHARK FIN SOUP, YOND CHOW FRIED RICE,

STEAMED EGGS W OYSTERS SAUCE, GINGER
CHICKEN, MIXED FRUITS
INDIAN SET

ACAR BUAH, SOUP AYAM BEREMPAH, NASI

INTERNATIONAL SET
TOMATOES, AYAM MASAK MERAH, ACAR
RAMPAR, SAGU GULA MELAKA

WADAI, RASSAM, CHICKEN TANDOORI WITH CHINESE SET

NAAN BREAD, LADDU

CUCUR UDANG, PRAWN COCKTAIL, SZHCUAN MALAY SET

SOUP OR CREAM OF CHICKEN SOUP, BEEF
GINGER, BUTTER RICE OR FRIED MEE MAMAK,
CREAM BRULEE OR PUDDING

(20 MARK)
SECTION D CASE STUDY (30 mark)

Buffet is a popular nowadays because of the varieties of dishes and diners can help themselves
to select any food they want. As you know, it has many types of buffet that can present in any
event or function. Normally buffet can serve in the morning, lunch time, dinner and supper. To
make the buffet more attractive, the chefs have to planning, designing, arranging and presenting
the food on the buffet.

Question:

1. What are the buffet and the examples of the dish? Describe it.
2. Please give the types of buffet and the examples of each.
3. What the quality of presenting hot foods to make the food is attractive on the buffet?
4. As a chef, please create a menu for Malay set.

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