Introductory Catering Theory And Practical N4 — Document
November 2018 — N4 — Introductory Catering Theory And Practical
N4
2018
Nated Hospitality
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Q1— Section header —
1.1Indicate whether the following statements are TRUE o FALSE. Cho ose the answer and write only 'True' or 'F alse' next to the question number (1.
1.1.5\ the ANSWER BOOK. Correct the statement if FALSE.
1.1.1Cooking improves indigestibility. (2\
1.1.2Braising involves simmering large cuts of meat in a small amount of liquid in a covered pot. (1\
1.1.3Cooking in a small amount of oil is one of the advantages of steaming. (2\
1.1.4Stewing is perfect for softening tough cuts of meat. (1\
1.1.5Pot roasting is a combination cooking method. (1\
1.2Give TWO methods of cooking for each of the following food items given. Write only the c ooking methods next to the question number (1.2.1
1.2.1Potato
1.2.2Beef tenderised steak
1.2.3Duck fillet
1.2.4Mushroom
1.2.5
1.3Arrange the following step s in the correct order that has to be followed for frying fish . Write only the letters
1.3.1
1.3.2Coat the fish with flour, egg wash and breadcrumbs.
1.3.3Test to see if the temperature is correct by dropping a piece f bread in the fat
1.3.4Place on a greaseproof sheet, to drain the excess oil.
1.3.5
1.4What effect will occur when cooking the following food groups? Choose a food group from COLUMN B to match the effect of cooking in COLUMN A. Write only the letter (A C\ next to the question number (1.4.1
1.4.5\in the ANSWER BOOK. COLUMN A COLUMN B
1.4.3
1.4.5Soften and gelatinis First brighten then discolo ur Caramelis e if dry heat is applied Soften and become tender Melt and eventually smoke
1.5Re arran ge the following courses in formal dinner menu in the correct sequence.
Q2— Section header —
2.1Various possible option s are provided as answers to the following questions Choose the answer and write ONLY the letter (A D\ next to the question number (2.1.1
2.1.10\in the ANSWER BOOK.
2.1.1Shallow frying is ideal for ... rice biscuits. offal such as kid ney.
2.1.2During steaming ... nutrient loss is reduced. ood
2.1.3Baking ... uses heat under the pan only. causes food to absorb f at.
2.1.4
2.1.5Deep frying ... seals food with a crisp co at. only uses solid fat.
2.1.6A spider is ... used to remove the core of vegetables. used to remove foo d items such as vegetables from
2.1.7Paring knife is used for ... slicing certain type of foods. running along the bone structure of fish. spreading jam and other preserves.
2.1.8
2.1.9Used to serve or add liquids such as soup and stock. Mallet Ladle Bowls Moulds
2.1.10Used to pound herbs and spi ces into purees. Rolling pin Culet bat Pestle and mortar
2.2Give the correct metric measure ments for the following in millilitres
2.2.1
2.2.2lemon juice
2.2.3A tablespoon of honey
2.2.41 cup of maas
2.2.54 teaspoons salt
2.2.6
2.3What is the ONE word for immersing food in liquid to soften? (1\ [17] TOTAL SECTION A: 50 SECTION B17
Q3— Section header —
3.1What do we use measuring sp oons for? (3\
3.2In FIVE points explain how you would measure milk , to ensure it is measured accurately. (5\
3.3How does a recipe differ from a standard recipe (4\
3.4Give an explanation as to why a recipe is considered to be standardise d? (4\
3.5Which FOUR forms may a recipe be written in? (4\ 10070324 N750
3.6nswer the questions about the recipe below Velvet Puddi ng Serves 8 INGREDIENTS METHOD
3.6.1Adjust the recipe to serve four (8\
3.6.2Identify the form in which the recipe is written. (2\
3.6.3Name TWO c ritical ingr edients and TWO non critical ingredients. (4\
3.6.4Explain the term scald , as it ap pears on the recipe method. (2\
3.6.5What happens during the beating process (2\
3.7Explain the function of the following in the recipe given
3.7.1Bowl
3.7.2Cooling rack
3.7.3Measuring jug
3.7.4
3.8How would you clean the oven, once finished baking? (4\
3.9Which benefits will you get when baking the velvet pudding (4\ [50] 1007032450
Q4— Section header —
4.1Discuss SIX points you would adhere to when selecting small apparatus (6\
4.2Explain how a steel sharpener works when sharpening a knife. (3\
4.3How would you differentiate between a sieve and a strainer (4\
4.4Identify the correct procedure for cleaning the following:
4.4.1Zester
4.4.2Wok
4.4.3
4.5Which function does mixer serve in bread or cake making? (4\
4.6How is creaming done, and what are the benefits of creaming? (3\
4.7Explain the reasons for pricking food (4\
4.8What are the steps to be followed when baking blind (3\
4.9What does the French term u gratin refer o? (3\
4.10What are the FIVE basic food groups (5\
4.11Name FOUR factors that affect meal planning. (4\
4.12Give the French term referring to spinach (2\
4.13xplain THREE features that make a well planned storeroom. (3\ [50] 1007032450
Q5— Section header —
5.1Discuss the term menu (3\
5.2Which T HREE labour factors affect scheduling when planning an economical meal? (6\
5.3Name TWO types of (2\
5.4List the FOUR fat soluble vitamins found in the fats and oil group. (4\
5.5nswer the questions that follow in the ANSWER BOOK based on the label below: YIPPY YIPPY SMOOTH PEANUT BUTTER
Topics Identified
1
Business Environments
Mark Allocation
Total200 marks
Sections33 + 17 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectIntroductory Catering Theory And Practical
LevelN4
Document typeQuestion paper
Year2018
MonthNovember
Pages10
Downloads5
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,901
About Introductory Catering Theory And Practical examination preparation
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