Introductory Catering Theory And Practical N4 — Document
June 2019 — N4 — Introductory Catering Theory And Practical
N4
2019
Nated Hospitality
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Q1— Section header —
1.1Choose a description fr om COLUMN that matches a word/term in COLU
1.5\the ANSWER BOOK. COLUMN COLUMN
1.1.5Simmer Shallow frying Deep frying Boil Grill
1.2Indicate whether the followi ng statements are TRUE or FALSE. Choose the answer and write only rue or
1.2.10\the ANSWER BOOK. Correct the statement if it is FALSE.
1.2.1A d essert spoon is used to measure oil when cookin
1.2.2A m easuring jug is used to measure liquids
1.2.3Scales are used to measure kilograms
1.2.4Basting means adding flavour to meat by using a brush to spread the flavour
1.2.5Cutting in during baking is achieved by using your hands only
1.2.6Blanching means immersing vegeta bles in boiling water for a brief period
1.2.7Measuring ingredients is not important as long as it s the correct brand
1.2.8Julienne cuts are large strips of vegetables
1.2.9Whipping is a mixing method that incorporates air into t he mixture.
1.2.10Straining means us ing a sieve to remove large particles. (15\ 10070324
3.2kitchen equipment. industrial equipment. measuring equipment. kitchen apparatus. 1.
3.3A credit note is a note given to friends. by the supplier in respect of short de livered stock.
3.4The m used as a cooking medium. oil dry heat fat
3.5A stock keeper is the person responsible for managing staff. staff transport.
3.6a meal eaten in the mornin g. eaten as a snack. a meal during which
3.7A m enu is a list of food options on offer. is
3.8A recipe is used to check that all ingredients were used in making a dish. in the preparation of dishes. only a tool for buying ingredients. by chefs only.
3.9liquid is used to cook steak. flammable liquid is used in preparing steak. both sides of the steak are browned.
1.4Draw the table in your ANSWER BOOK and complete it by filling in the missing information, using the table be low Veal; Chocolate; Strawberry j
1.4.1Fats and Oil Group Milk and Dairy Group Meat and Protein Group
1.5Identify and state the correct use of each of the apparatus es below.
1.5.5(5 2\ (10\ OTAL SECTION A: 50 10070324
Q2— Section header —
2.1.1Discuss the layout of this recipe. (3\
2.1.2What will be the effect of heat on the muffin mixture? (4\
2.1.3Name the steps one should follow when receiving banana from supplier (4\
2.1.4Which nutrient is found in the banana in the recipe? (2\
2.1.5Wh y is it not possible to blind bake the banana muffins? (4\
2.1.6Explain the term mashing as used in the recipe. (3\ 2.
1.7How would you clean the muffin tray correctly after baking? (3\ 10070324 Copyright reserved
1.8Discuss how the melted butter should be measured using a measuring cup (4\ 2.
1.9Name THREE points that would influence the price of banana (3\
2.2djust the recipe below to serve 200 people omplet the table i n your ANSWER BOOK
2.3State FOUR reasons why food should be cooked. (4\
2.4Name THREE ways to prevent nutrient loss during cooking (3\
2.5List THREE reasons for measuring ingre dients (3\ [50] 1007032450
Q3— Section header —
3.1Use the following dishes below to compile an example of a three course menu for lunch. duck confit spring roll; lamb shank 19
3.2Name FIVE features of a well planned store room. (5\
3.3Why is stewing the best cooking method to prepar amb shank
Q4— Section header —
4.1Exp lain how you would clean the following small food preparation utensils to ensure you adhere to the correct hygiene standards.
4.1.1Whisk (2\
4.1.2Utility knife (3\
4.1.3Glass measuring jug (2\
4.1.4Chopping board (3\ .1.5 Apple corer (2\
4.2What is a balanced diet (5\
3.4Nam THREE causes of nutrient loss when cooking vegetables (3\
3.5Which SIX tasks would you perform if you were storekeeper? (6\
3.6State FIVE points one should adhere to when handling a food processor. (5\
3.7
3.8Discuss how one should measure fresh cream to prevent incorrect measuring. (5\
3.9What is the effect of heat on eggs when preparing egg custard? (4\ [50] 1007032450
4.3Use the anana
Q2— Section header —
4.4Discuss the food items one can purchase at the following food outlets:
4.4.1Butchery
4.4.2
4.5Name FOUR guidelines you would adhere to when planning a budget. (4\
4.6What is the effect of heat on starch? (4\
4.7Explain TWO advan tages of each of the following cooking methods:
4.7.1Braising
4.7.2Pot roasting (2 2\ (4\
4.8Why is it necessary to cook food such as butternut before eating it (3\
4.9Name SIX pieces of information one may found on a food la bel. (6\ [50] TOTAL SECTION B: 15050
Mark Allocation
Total200 marks
Sections50 + 50 + 50 = 150 marks
Paper information
TitleDocument
SubjectIntroductory Catering Theory And Practical
LevelN4
Document typeQuestion paper
Year2019
MonthJune
Pages10
Downloads7
Examination context
Decade2010s
Years ago7y
SeasonWinter (SH)
Start daySaturday
Exam periodJune 2019
Days since exam2,689
About Introductory Catering Theory And Practical examination preparation
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