SS3 Food & Nutrition Examination Questions and Answers [Free]

TOPIC: ENTERTAINING

DIRECTION: Choose the correct answer from the lettered options.

1. Good table manner involves ______.

A. eating slowly and quietly

B. chewing food in the mouth noisily

C. passing food over others

D. talking with food in the mouth

The correct answer is option [A]

2. A special party held in the afternoon is referred to as ______.

A. cocktail

B. birthday

C. buffet

D. luncheon

The correct answer is option [D]

3. A waiter or waitress should possess the following qualities except______.

A. being smart and skillful in movement

B. cat walking

C. being neat always

D. being cheerful and polite always

The correct answer is option [B]

4. To ensure satisfaction of guest a good host/hostess must determine the following

except ______.

A. security measures available

B. type of guests and numbers to be invited

C. colour, height and sizes of the invitees

D. nature of the party and age of the invitees

The correct answer is option [C]

5. In the informal type of service where the main dish is served at the table by the

host while smaller portions are served from the kitchen either by a waiter or waitress

is termed _______ service.

A. plate

B. english

C. compromise

D. buffet

The correct answer is option [C]

6. Why should food taboos be discouraged?

A. It deprives individual from eating balanced diets

B. It leads to stavation

C. It makes people loose their appetites

D. It influences cultural beliefs

The correct answer is option [A]

7. Which of the following is not a form of table setting?

A. Informal table setting

B. Formal table setting

C. Buffet service

D. Family service

The correct answer is option [D]

TOPIC: FOOD PREPARATION, STORAGE AND
PRESERVATION

1. Which of the following is prepared with ring and juice of the fruit?

A. Jelly

B. Orange juice

C. Lemonade

D. Mango food

The correct answer is option [C]

2. Left-over foods are preserved to prevent ______.

i. wastage

ii. spoilage

iii. taste

iv. loss of value

A. I, II and IV only

B. I and III only

C. I, III and IV only

D. II and IV only

The correct answer is option [A]

3. Leftover meat can be made into _____.

i. Shepherd’s pie

ii. hamburgers

iii. kedgeree

iv. savoury mince.

A. I, II and III only

B. I, III and IV only

C. I, II and IV only

D. II, III and IV only

The correct answer is option [C]

4. Which of the following rules must be borne in mind when reheating dishes?

i. Always add extra flavouring and seasoning

ii. Use slow method of cooking

iii. Garnish properly and attractively

iv. Remove skin, bone and unnecessary fat

A. I, II and III only

B. I and III only

C. I and IV only

D. I, II and IV only

The correct answer is option [A]

5. We reheat food in order to _______.

A. serve it hot attractively

B. moisten well before eating

C. provide variety in the family menu

D. improve the nutritive value

The correct answer is option [C]

To get complete exam questions, Click WhatsApp Icon.

Download all class exam questions.