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100+ Free SPM Katering dan Penyajian Practice Questions

Prepare for the Sijil Pelajaran Malaysia (SPM) Katering dan Penyajian / Catering and Food Service — Subject Code 7202 (Mata Pelajaran Vokasional) exam with instant access — no signup required.

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2026 Statistics

Key Facts: SPM Katering dan Penyajian Exam

7202

SPM Katering dan Penyajian subject code

LP/KPM

2 hours

Kertas 1 (7202/1) written paper duration

MOE SPM 2025 written timetable

100 marks

Kertas 1 total marks (Bahagian A 60 + Bahagian B 40)

LP Format Pentaksiran 7202

40% / 60%

Kertas 1 / Kertas 2 (PBS) weighting toward the final grade

LP Format Pentaksiran 7202

512 hours

Minimum DSKP curriculum hours across Form 4 and Form 5

DSKP KSSM MPV Katering dan Penyajian

5:3:2

Low:Medium:High item-difficulty ratio on Kertas 1

LP Format Pentaksiran 7202

8 modules

DSKP modules spanning Form 4 and Form 5

DSKP KSSM MPV Katering dan Penyajian

22 Dec 2025

Official Kertas 1 (7202/1) sitting date, SPM 2025

MOE Jadual Waktu Peperiksaan SPM 2025

SPM Katering dan Penyajian (7202) is a Bahasa Melayu MPV elective assessed through a 2-hour written Kertas 1 (40% of the grade) plus school-based practical coursework (60%); this bank is a 100-item English MCQ study aid covering food safety, service, cooking methods, menu planning, balanced meals and catering entrepreneurship.

Sample SPM Katering dan Penyajian Practice Questions

Try these sample questions to test your SPM Katering dan Penyajian exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which Malaysian law provides the legal framework for food hygiene regulation that food service premises must comply with?
A.Food Act 1983
B.Companies Act 1965
C.Consumer Protection Act 1999
D.Employment Act 1955
Explanation: The Food Act 1983 (Akta Makanan 1983) is Malaysia's principal legislation governing food safety and hygiene, under which regulations for food premises are made and enforced by the Ministry of Health.
2In a classification exercise on causes of food contamination, which pair below are both correctly grouped as microorganism-based contaminants rather than chemical or additive contaminants?
A.Yeast (yis) and Salmonella
B.Mosquito repellent and food colouring
C.Food colouring and Salmonella
D.Yeast and mosquito repellent
Explanation: Yeast is a fungal microorganism and Salmonella is a bacterium, so both are classified as microorganism-based (mikroorganisma) causes of food contamination, distinct from chemical or additive contaminants such as insect repellent or food colouring.
3Which of the following is an UNSAFE food handling practice that a food handler should avoid?
A.Wearing an apron and gloves while handling food
B.Chewing gum while preparing food
C.Washing hands after using the toilet
D.Wearing a hairnet or head covering
Explanation: Chewing gum while preparing food is an unsafe practice because it increases the risk of saliva or the gum itself contaminating food, and is specifically flagged as incorrect practice in food handler hygiene checklists.
4What is the main purpose of a food handler's health certificate or card (sijil/kad kesihatan pengendali makanan)?
A.To confirm the food handler is free of communicable disease and fit to handle food
B.To qualify the food handler for a higher salary
C.To allow the food handler to skip hand-washing
D.To serve as the business's operating licence
Explanation: A food handler's health certificate confirms medical screening has shown the individual free of communicable disease, which is a hygiene and safety requirement for anyone handling food commercially.
5Why should raw meat and ready-to-eat food be stored and prepared using separate utensils and cutting boards?
A.To prevent cross-contamination of harmful bacteria from raw food to ready-to-eat food
B.To make the kitchen look more organised only
C.To save water during cleaning
D.To reduce the cost of ingredients
Explanation: Separating raw and ready-to-eat foods and their utensils prevents cross-contamination, where bacteria from raw food such as meat could transfer to food that will not be cooked further before eating.
6A food service premise repeatedly fails to follow safety, health and sanitation guidelines set by regulatory agencies. What is the most likely consequence based on the goals of this DSKP topic?
A.Increased risk of foodborne illness among customers and potential regulatory action against the premise
B.Automatic improvement in food taste
C.No effect, since sanitation is unrelated to food service outcomes
D.Guaranteed increase in the premise's profit
Explanation: The DSKP topic on safety, health and sanitation exists because poor compliance raises the risk of food poisoning and contamination, which can lead to customer harm and enforcement action such as warnings, fines or closure by the regulatory agency.
7What is the purpose of zeroing (tare-ing) a kitchen weighing scale before adding an ingredient into an empty bowl placed on it?
A.To ensure the final reading reflects only the ingredient's weight, excluding the container
B.To calibrate the scale's power source
C.To increase the scale's maximum weight capacity
D.To convert the reading from grams to litres
Explanation: Zeroing (tare) the scale after placing an empty bowl cancels out the container's weight, so the reading that follows shows only the weight of the ingredient added — essential for accurate recipe measurement.
8Which piece of equipment is most suitable for grinding chillies into a paste for cooking?
A.Blender
B.Oven
C.Steamer
D.Bread proofer
Explanation: A blender uses rotating blades to grind soft ingredients such as chillies into a smooth paste, matching the equipment-to-function matching taught in the Peralatan dan Bahan module.
9Which equipment is designed to mix cake batter efficiently through beating and creaming actions?
A.Stand mixer
B.Colander
C.Grater
D.Steamer
Explanation: A stand mixer is built with beater or whisk attachments that efficiently cream fat and sugar and combine batter ingredients, which is why it is the standard equipment for cake batter preparation.
10In Katering dan Penyajian, kitchen equipment is broadly classified into small equipment (peralatan kecil) and heavy/major equipment (peralatan besar). Which of the following is classified as heavy/major equipment?
A.Commercial oven
B.Chef's knife
C.Chopping board
D.Measuring spoon
Explanation: A commercial oven is a large, fixed or heavy appliance, placing it in the heavy/major equipment (peralatan besar) category, unlike small hand tools such as knives, boards and measuring spoons.

About the SPM Katering dan Penyajian Exam

SPM Katering dan Penyajian (subject code 7202) is a Mata Pelajaran Vokasional (MPV) elective in the KSSM STEM elective group, introduced for SPM from 2021 and approved by the Jawatankuasa Kurikulum Kebangsaan on 21 October 2019. Candidates sit Kertas 1 (7202/1), a Bahasa Melayu written paper confirmed at 2 hours on the MOE SPM 2025 timetable, containing Bahagian A (15 objective-format items worth 60 marks) and Bahagian B (4 structured items worth 40 marks) for 100 marks total, weighted 40% of the final grade. Kertas 2 (7202/2) is school-based practical coursework (Pentaksiran Berasaskan Sekolah) assessed as Kompeten or Belum Kompeten across a sequence of practical modules from February of Form 4 through July of Form 5, weighted 60% of the final grade. The DSKP organises content into eight sequential modules across 512 minimum curriculum hours: Pengenalan Bidang Perkhidmatan Makanan and Peralatan dan Bahan (safety, sanitation and equipment), Pengenalan kepada Perkhidmatan Penyajian (table service), Hidangan Asas (basic dishes — grains, local kuih, pastry, bread, biscuits, cakes and snacks) in Form 4; then Menu dalam Perkhidmatan Makanan, Hidangan Set Menu, Hidangan Lengkap dan Seimbang (daily and festive dishes), and Keusahawanan dalam Katering dan Penyajian (marketing and costing) in Form 5. This OpenExamPrep bank is an English-language multiple-choice study adaptation of the knowledge and judgment outcomes; it does not replace the Malay-language Kertas 1 item types or the practical coursework.

Assessment

Kertas 1 (7202/1): written paper with Bahagian A (15 items, 60 marks, ~45 recommended minutes) and Bahagian B (4 items, 40 marks, ~75 recommended minutes), 100 marks total, weighted 40% of the final grade. Kertas 2 (7202/2): school-based coursework (Pentaksiran Berasaskan Sekolah) covering practical modules such as KP01–KP11+ across Form 4 and Form 5, rated Kompeten or Belum Kompeten, weighted 60% of the final grade. Non-programmable scientific calculator and four-figure mathematical tables are permitted for Kertas 1.

Time Limit

Kertas 1 (7202/1): 2 hours, confirmed on the MOE SPM 2025 written timetable (Monday, 22 December 2025, 2.30pm–4.30pm). Kertas 2 school-based coursework is assessed continuously from February of Form 4 through July of Form 5 per the LP Format Pentaksiran.

Passing Score

Single subject grade on the A+ to G scale, combining Kertas 1 (40%) and Kertas 2 coursework (60%) per the official LP Format Pentaksiran for MPV Katering dan Penyajian. E is the lowest pass (Lulus) and G is a fail (Gagal); C or above is a credit (kepujian). Boundaries are norm-referenced and not published.

Exam Fee

No separate fee for candidates registered through government and government-aided MOE schools; private candidates pay a per-subject registration fee set by Lembaga Peperiksaan Malaysia. (Lembaga Peperiksaan Malaysia (Malaysian Examinations Board), Kementerian Pendidikan Malaysia)

SPM Katering dan Penyajian Exam Content Outline

6%

Food Safety, Hygiene and Sanitation

Regulatory framework, food contamination sources and food handler hygiene practices in food service.

6%

Kitchen Equipment and Food Processing Tools

Small and heavy kitchen equipment, food processing tools, weighing accuracy and equipment maintenance.

12%

Table Service and Presentation

Mise en place, service linen and tableware classification, napkin folding, service types, buffet layout and customer service procedure.

28%

Cooking Methods and Basic Dishes

Grains, local kuih, pastry types, bread dough methods, biscuits, cakes and decoration, snacks, and moist/dry-heat cooking methods.

20%

Menu Planning and Set-Menu Courses

Menu functions and planning factors, standard recipes, and set-menu course structure from appetizer through dessert.

18%

Balanced Meals, Daily and Festive Dishes

Daily dish planning for Eastern and Western cuisine, festive dish planning by occasion theme, and balanced nutrition concepts.

10%

Entrepreneurship and Marketing in Catering

Marketing goals and activities, promotional strategy, and material/labour/overhead costing for a food entrepreneurship project.

How to Pass the SPM Katering dan Penyajian Exam

What You Need to Know

  • Passing score: Single subject grade on the A+ to G scale, combining Kertas 1 (40%) and Kertas 2 coursework (60%) per the official LP Format Pentaksiran for MPV Katering dan Penyajian. E is the lowest pass (Lulus) and G is a fail (Gagal); C or above is a credit (kepujian). Boundaries are norm-referenced and not published.
  • Assessment: Kertas 1 (7202/1): written paper with Bahagian A (15 items, 60 marks, ~45 recommended minutes) and Bahagian B (4 items, 40 marks, ~75 recommended minutes), 100 marks total, weighted 40% of the final grade. Kertas 2 (7202/2): school-based coursework (Pentaksiran Berasaskan Sekolah) covering practical modules such as KP01–KP11+ across Form 4 and Form 5, rated Kompeten or Belum Kompeten, weighted 60% of the final grade. Non-programmable scientific calculator and four-figure mathematical tables are permitted for Kertas 1.
  • Time limit: Kertas 1 (7202/1): 2 hours, confirmed on the MOE SPM 2025 written timetable (Monday, 22 December 2025, 2.30pm–4.30pm). Kertas 2 school-based coursework is assessed continuously from February of Form 4 through July of Form 5 per the LP Format Pentaksiran.
  • Exam fee: No separate fee for candidates registered through government and government-aided MOE schools; private candidates pay a per-subject registration fee set by Lembaga Peperiksaan Malaysia.

Keys to Passing

  • Complete 500+ practice questions
  • Score 80%+ consistently before scheduling
  • Focus on highest-weighted sections
  • Use our AI tutor for tough concepts

SPM Katering dan Penyajian Study Tips from Top Performers

1Learn the classification-style items the real Kertas 1 uses: sort local kuih into manis (sweet) versus savouri (savoury), and food contamination causes into mikroorganisma versus bahan aditif, since Bahagian A relies heavily on this format.
2Master the three bread dough methods — straight dough, sponge dough and cook dough — and the three pastry types — pastri rapuh, pastri lapis and pastri choux — since these recur across Hidangan Asas questions.
3Practise costing calculations: total production cost equals material cost (kos bahan) plus labour and overhead costs (kos upah dan kos sampingan), and selling price equals cost plus the target profit margin.
4Know the set-menu course order (appetizer, soup, main course, dessert) and the three soup classifications (Sup Jernih, Sup Krim, Sup Antarabangsa) for the Hidangan Set Menu topic.
5Distinguish service linen (napkin, apron, silent cloth, service cloth) from furniture (perabot penyajian) and decoration (centre piece) when studying table service equipment.
6Review the eight-module time allocation (Form 4: 256 hours across Modules 1–4; Form 5: 256 hours across Modules 5–8) to weight your revision toward Hidangan Asas and Hidangan Lengkap dan Seimbang, the two largest modules.
7Remember that official Kertas 1 still requires Bahasa Melayu written and structured responses, and Kertas 2 requires hands-on practical competency; use these English MCQs for concept speed, then practise past Malay-language papers and coursework procedures.

Frequently Asked Questions

What is the format of SPM Katering dan Penyajian (7202)?

Candidates sit Kertas 1 (7202/1), a 2-hour Bahasa Melayu written paper with Bahagian A (15 objective-format items, 60 marks) and Bahagian B (4 structured items, 40 marks), weighted 40% of the final grade, plus Kertas 2 (7202/2) school-based practical coursework rated Kompeten/Belum Kompeten and weighted 60%.

Is this practice bank the same as the official SPM Katering dan Penyajian exam?

No. Official Kertas 1 uses objective-format items such as matching, classification and sequencing plus structured open-response items, delivered in Bahasa Melayu, alongside separate school-based practical coursework. This bank is an English-language multiple-choice study adaptation of the knowledge and judgment tested — it does not replicate Kertas 1's exact item types or the practical assessment.

What topics does the DSKP KSSM MPV Katering dan Penyajian syllabus cover?

Eight modules across Form 4 and Form 5: Pengenalan Bidang Perkhidmatan Makanan, Peralatan dan Bahan dalam Perkhidmatan Makanan, Pengenalan kepada Perkhidmatan Penyajian and Hidangan Asas in Form 4; then Menu dalam Perkhidmatan Makanan, Hidangan Set Menu, Hidangan Lengkap dan Seimbang, and Keusahawanan dalam Katering dan Penyajian in Form 5.

How is SPM Katering dan Penyajian graded?

Marks from the written Kertas 1 (40% weighting) and the school-based coursework Kertas 2 (60% weighting) are combined into a single subject grade on the standard 10-band SPM scale, A+ down to G. Grade E is the lowest pass (Lulus) and G is a fail (Gagal); C and above is a credit (kepujian).

Was Katering dan Penyajian on the SPM 2025 timetable?

Yes. The Ministry of Education Malaysia's Jadual Waktu Peperiksaan SPM 2025 lists Katering dan Penyajian Kertas 1 under code 7202/1 on Monday, 22 December 2025, with a duration of 2 hours.

Who administers SPM Katering dan Penyajian?

SPM is administered by Lembaga Peperiksaan Malaysia under Kementerian Pendidikan Malaysia. Kertas 1 is sat at MOE-registered schools offering this MPV, and coursework modules are assessed by trained school-based assessors (pentaksir).

Can I use a calculator for SPM Katering dan Penyajian Kertas 1?

Yes. A non-programmable scientific calculator is permitted for Kertas 1, along with four-figure mathematical tables, mainly for costing and quantity calculations in Bahagian B.