1.

A cube of fried or toasted bread served with soup is called

_____________.
A. Brioche
B. Croutons
C. Croissants
D. Marzipan

2. The most suitable type of hospitality industry for tourist in

transit is
A. Motel
B. Hotel
C. Guest house
D. Public house

3. Coarsely chopped vegetables used for stock making is known as

____.
A. Julienne
B. Jardiniere
C. Concasse
D. Mirepoix

4. The last meal of the day is known as

A. Dinner
B. Luncheon
C. Night food
D. Brunch

5. An essential factor for prompt delivery of catering services is

the
A. Production
B. Customer
 C. Season
D. Economy

6. A five-star hotel is an example of

A. Outdoor catering
B. Welfare catering
C. Industrial catering
D. Commercial catering

7. Potato chips are blanched before frying in order to

A. Speed up frying
B. Make it crispy
C. Add flavour
D. Maintain the colour

8. Cutting equipment should be washed and rinsed with

A. Soap and cold water
B. Soap and warm water
C. Detergent and warm water
D. Detergent and cold water

9. Which of the following is a key food and beverage service

personnel?
A. Chef
B. Waiter
C. Bellman
D. Receptionist

10. The cutlery used for fork buffet are fork and
A. Dessert spoon
B. Soup spoon
 C. Steak knife
D. Fish knife

11. Water, foam, powder, carbon and wet chemicals are examples
of
A. Hospitality materials
B. Maintenance materials
C. Housekeeping supplies
D. Fire extinguishers

12. A first aid box should contain

A. Iodine, embrocation and syringe
B. Disinfectant, analgesic tablets and blades
C. Cotton wool, bandage and dressings
D. Hydrogen peroxide, soap and chloroquine tablet

13. A chance guest in a hotel is a customer who has come to

lodge
A. Without prior booking
B. Just after booking
C. Without luggage
D. With family members

14. The fundamental difference between prison and hotel

catering is that
A. Hotels are run to make profit while prisons are not
B. The number of prisoners usually exceed the number of hotel
guests
C. The quality of food provided in hotels is better than of
prisons
D. The staff strength of hotels is larger than that of prisons
15. A kitchen equipment that must be used in air tight condition
is
A. Cooking range
B. Pressure cooker
C. Deep fryer
D. Brat pan

16. In menu planning, knowledge of the source of commodities is

essential because of
A. Ethical influences
B. Economical influences
C. Industrial influences
D. Technological influences

17. A fruitarian is a type of vegetarian who eats

A. Fruits, bread, honey and nuts
B. Honey, egg, fruits and olive oil
C. Fruits, honey, olive oil and nuts
D. Olive oil, nut, egg and fruits

18. The term appetizer means

A. Small portions of food served as a starter
B. Cold and hot soup on the menu
C. Sweet dishes served with the main meal
D. A side dish served as accompaniment

19. In catering establishments, wounds are best covered with

A. Gauze
B. Plaster of paris
C. Waterproof dressing
 D. Cotton lint

20. Burns and scalds are examples of accidents caused by

A. Chemicals
B. Heat
C. Sharp objects
D. Suffocation

21. The degree of flavour and bitterness of coffee is a

function of its
A. Roasting
B. Brewing
C. Quantity
D. Infusion

22. The measurement 1m x 1m of linen is suitable for a

A. Slip cloth
B. Tea cloth
C. Buffet cloth
D. Service cloth

23. The appropriate method for frying foods that are meant to
have a ball shape is
A. Shallow frying
B. Braising
C. Sautéing
D. Deep frying

24. In a restaurant, arretez is the term used to

A. Cancel an order
B. Make a special order
 C. Hurry an order
D. Postpone an order

25. Kitchen profit refers to the difference between food cost

and _____.
A. Gross profit
B. Selling price
C. Net profit
D. Total sales

26. In the process of taking a customer’s order, the right thing

to do is to
A. Collect money from the customer
B. Offer the customer water
C. Tell the cook to see the customer
D. Repeat orders to the customer

27. The appropriate base for soup preparation is

A. Salsa
B. Stock
C. Corn flour
D. White roux

28. When planning menu for school children, nutrients that

should be mostly considered include
A. Carbohydrate, protein and calcium
B. Carbohydrate, sodium and fat
C. Iron, potassium and protein
D. Iron, calcium and potassium

29. A menu card is displayed at ____.

 A. Dining halls and restaurant tables
B. Hotel rooms and kitchen
C. Motel rooms and bars
D. Event halls and reception

30. When taking orders, a cover is identified with the ____

A. Centre piece
B. Menu card
C. Table number
D. Napkin fold

31. Essential considerations prior to planning a menu include

_____.
A. Cost factor, location and customers
B. Staff strength, publicity and location
C. Customer and publicity
D. Staff strength and location

32. A broiler is best used for cooking ____.

A. Small cuts of fish
B. Large quantity of cereal
C. Large quantity of meat
D. Small cuts of vegetables

33. In the kitchen, scald is caused by ____

A. Hot soup
B. Hot saucepan
C. Heated oven
D. Open fire
34. A Bain Marie is best used for ____.
A. Washing vegetables
B. Keeping food hot
C. Basting meat
D. Keeping food fresh

35. From the options below, the most important table

accompaniment is _____.
A. Cruet set
B. Roll basket
C. Tooth pick
D. Butter dish

36. Julienne is a French term for a type of _____.

A. Vegetable cut
B. Cream
C. Bread
D. Table wine

37. Which of the following nuts is mostly used for pastries and
confectionery?
A. Peanut
B. Cashew
C. Walnut
D. Almond

38. The main objective of industrial catering is ____.

A. Satisfy workers
B. Maximize profit
C. Maintain staff strength
D. Provide good service
 39. The floor steward is the personnel responsible for ____.
A. Maintenance procedure
B. Housekeeping
C. Food service
D. Room service

40. In catering services, portion control means _____.

A. Reduction of served food
B. Small quantity of food served
C. Serving small portion of food
D. Serving same quantity and quality

THERE ARE SIX QUESTIONS, ANSWER ANY FIVE

1. Give the meaning of the following terms used in the hospitality

industry.

(a) Check-in;

(b) Reservation;

(c) Forecast;

(d) Walk-in.
8marks

2a. List four general service equipment found in a Restaurant

4marks.

b. List four knives and state their uses

4marks.52 44444marks
3a. State four features of a good cake.
4marks

b. State four items in a first aid box.

4marks

4453 44444444444444 44444444444444

44444444444444 4marks

4a. List three methods of table service.

3marks

(b) List three firefighting equipment

3marks

(c) Explain the term garnish.

2marks

5a. List four ingredients for making pineapple drink.

4marks

b. Define the term first aider.

2marks

c. State two functions of catering establishment

2marks

6a. List six materials required for bed making.

6marks

b. State two characteristics of good linen

2marks

448