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CCP SS1

The document is a third term examination paper for the subject of CCP for SS1 students at Globak Private School. It consists of multiple-choice questions covering various topics related to catering and food service, as well as theory questions that require detailed explanations. Students are tested on their knowledge of food terminology, service techniques, and responsibilities within the catering industry.

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Gladys Emmanuel
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Download as DOCX, PDF, TXT or read online on Scribd
31 views

CCP SS1

The document is a third term examination paper for the subject of CCP for SS1 students at Globak Private School. It consists of multiple-choice questions covering various topics related to catering and food service, as well as theory questions that require detailed explanations. Students are tested on their knowledge of food terminology, service techniques, and responsibilities within the catering industry.

Uploaded by

Gladys Emmanuel
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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GLOBAK PRIVATE SCHOOL

THIRD TERM EXAMINATION


Subject: CCP CLASS: SS1
1. An example of a back-of-the-house staff is a
A. Server B. Security man C. Bus Person B. Bar man
2. Which of the following options describes croutons?
A. Dice of chicken. B. Cubes of cake in wine. C. Cubes of toasted bread. D.
Cuts of fish
3. Herring is a type of
A. oily fish. B. shell fish. C. white fish. D. lean fish
4. Hazardous materials in catering establishment includes
A. Chemical substance. B. food waste. C. kitchen waste. D. alcoholic
beverages
5. Service where food is served into a customer's plate from a trolley is
called
A. family service. B. assisted service. C. plate service. D. gueridon
service
6. Orange and tangerine are examples of
A. citrus fruits. B. acidic fruits. C. stone fruits. D. soft fruits
7. Periwinkles can be described as small sea
A. clamps. B. turtle. C. snails. D. fish
8. The personnel in charge of a particular number of tables is the
A. head waite. B. waiter/waitress. C. station waiter. D. restaurant
manager
9. Cmmis de range acts on the instructions of the
A. restaurant manager. B. head waiter. C. chef de sale. D. station waiter
10. Distraction during food service can lead to
A. disagreement among staff. B. the outbreak. C. accidents in work area.
D. cancelation of food order
11. Which of the following is one of the responsibilities of the head waiter?
A. serving meals. B. serving wines. C. setting tables. D. receiving guests
12. An overworked caterer is likely to suffer from
A. stress. B. dizziness. C. fatigue. D. drowsiness
13. The dark-coloured meat from poultry is derived from the
A. ribs and legs. B. breast and ribs. C. wings and legs. D. breast and neck
14. Coarsely chopped vegetables used for stock making is known as
A. julienne. B. jardiniere. C. concasse. D. mire poix
15. The last meal of the day is known as
A. dinner. B. luncheon. C. supper D. brunch
16. Which of the following is a key food and beverages service personnel
A. chef. B. waiter. C. bellman. D. receptionist
17. The term appetizer means
A. small portions of food served as starter B. cold and hot soup on the
menu. C. sweet dishes served with the main meal. D. a side dish served
as accompaniment.
18. In catering establishments, wounds are best covered with
A. gauze. B. Plaster of Paris. C. waterproof dressing. D. cotton lint
19. Julienne is a French term for a type of
A. vegetable cut. B. cream. C. bread. D. table wine
20. Which of the following nuts is mostly used in pastries and
confectionery
A. peanut. B. cashew. C. walnut. D. almond

SECTION B. THEORY

ANSWER ALL.

1. Explain napkin fold and give five example


2. What is good service?
2b. Explain silver device and give 2 advantage of silver service
3. State five responsibilities of chef de etage
3b. List the most five important ingredients in cake baking
4. Explain the following
A. Offal B. Poultry C. Game
4b. List 3 examples of Nut and pulses

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