Introductory Catering Theory And Practical N4 — Document
June 2018 — N4 — Introductory Catering Theory And Practical
N4
2018
Nated Hospitality
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Q1— Section header —
1.1Choose the correct word or words from those given in brackets. Write only the word or words next to the question number (1.1.1
1.1.10\in the ANSWER BOOK.
1.1.31.
1.1.10lend ing nfusing\ means to extract flavo
1.2Name the appro priate measuring equipment used for measuring each of the following ingredients:
1.2.510 m golden syrup milk 2 cup of castor suga One portion of
1.3Choose a cooking method from COLUMN B to match a food item in COLUMN A. Write only the letter (A C\ next to the question number (1.3.1
1.3.3\ the ANSWER BOOK. COLUMN COLUMN
1.3.3rout fillet uck breast ork goulash
1.4State the correct use of the following apparatus. Write the function of each item next to the question number (1.4.1
1.4.10\the ANSWER BOOK.
1.4.10Rolling pin Griddle pan Cooling rack Wok Palette knife Scissors Mandolin Liquidiser Mallet
Q2— Section header —
2.1Indicate whether the following statements are TRUE of FALSE. Choose the answer and write 'true' or 'false' next to the question number (2.1.1
2.1.7\ the ANSWER BOOK. Correct the statement if it is FALSE.
2.1.1Measuring the ingredients guarantees the correct consistency and texture. (1\
2.1.2Measuring jugs have volume measures printed on them (1\
2.1.3A m easuring scale is ideal for measuring liquid when baking bread (2\ 10070324
2.1.4All baking ingredients should be measured in only. (2\
2.1.5A pinch of salt must be measured using a scale. (2\
2.1.6When measuring water with a measuring cup, it must be measured on a flat surface. (1\
2.1.7When measuring flour, we may use a measuring spoon or a scale. (1\
2.2Various options are given as possible answers to the following questions. Choose the answer and write only the letter (A D\ next to the question number (2.2.1
2.2.10\in the ANSWER BOOK.
2.2.1The metric volume of half a cup: 125 m 150 m 200 m 250 m
2.2.2a method to follow when cooking. a set of instructions used for preparing and producing food. what should not be done when preparing food. steps to follow when making drinks only.
2.2.3The layout of a r makes it complicated to prepare certain dishes. makes it easier to read a recipe when preparing it. only has the method of preparation. is the list of ingredients only.
2.2.4Ingredients on the ingredients list critical, non critical and semi
2.2.5a scale and me asuring spoon. measuring spoons only.
2.2.6A g cut onion and mushrooms. slice bread. slice meats and cold meats. cut tomato slices.
2.2.7The function of a corer is to remove the core from fruits. make decorative designs on food. cut out garnishes. cut fruits when there is no knife.
2.2.8When draining liquid from cooked vegetables , a sieve colander spider
2.2.9The correct procedure to follow when cleaning a chef s knife is soak the knife in warm soapy water. only wash it in clean cold water. wash the knife immediately and never soak
2.2.10to cut large cuts of meat with bone. to cut fresh herbs. as a utility knife
Q3— Section header —
3.1Explain the term moist heat (1\
3.2Give TWO examples of the moist heat cooking method. (2\
3.3Give the rules you will follow when
3.3.1teaming
3.3.2oaching (6\
3.4
3.5Describe the effect of heat on
3.5.1ixture of m aize meal and water
3.5.2bone steak
3.6Give the cooking method that would best suit each of the following foods:
3.6.1Banana cake
3.6.2Steamed bread
3.6.3
3.7
3.8State the advantages of the following cooking methods:
3.8.1Boiling
3.8.2Grilling
3.8.3
3.9List the information that should appe ar on food labels.
3.10Name FIVE places where food can be bought (5\
3.11Name FIVE guidelines to be followed when buying food [50]50
Q4— Section header —
4.1State FIVE factors that influence food prices (5\
4.2Give FOUR guidel ines to be kept in mind for the planning of a budget. (4\
4.3How would you receive canned products correctly according to procedure? (5\
4.4What is a balanced diet (2\
4.5Give FOUR factors that influence the planning of a meal. (4\
4.6Define the following menu planning terms:
4.6.1Menu
4.6.2
4.7Giv en the following dishes, draft course lunch meal 2017 09
4.8Explain FIVE rules for formally setting out a menu. (5\
4.9Explain h ow the coating of food is done and name TWO food pro ducts
4.10
Q5— Section header —
5.1Give THREE reasons why we glaze food (3\
5.2
5.3Explain what criteria you would use when selecting the appropriate apparatus for your industrial kitchen (5\
5.4Give FOUR features which make for a well planned storeroom. (4\
5.5Explain how you would clean each of the following items correctly:
5.5.1(4\
5.5.2(3\
5.5.3(4\
5.6Discuss the good practice that should be followed for the cleaning of a refrigerator. (5\ 10070324 10
5.7Answer the follow ing questions , which are based on the recipe given below. Chakalaka Muffins Yields 12 muffins Ingredients Method 500 m
5.7.1What information does on e need to know before adjust ing a recipe for large
5.7.2Adjust th recipe above to yield 200 muffins. (9\
5.7.3Name ONE critical ingredient from the recipe given. (1\
5.8Discuss the procedure to be followed when meas uring margarine to ensure that it is measured correctly (5\ [50] TOTAL SECTION B: GRAND TOTAL: 15050
Mark Allocation
Total150 marks
Sections30 + 20 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectIntroductory Catering Theory And Practical
LevelN4
Document typeQuestion paper
Year2018
MonthJune
Pages10
Downloads3
Examination context
Decade2010s
Years ago8y
SeasonWinter (SH)
Start dayFriday
Exam periodJune 2018
Days since exam3,055
About Introductory Catering Theory And Practical examination preparation
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