Introductory Catering Theory And Practical N4 — Memo
November 2018 — N4 — Introductory Catering Theory And Practical
N4
2018
Nated Hospitality
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Q1— Section header —
1.1.1False, cooking improves digestibility. (2\
1.1.2True (1\
1.1.3False, cooking in small amount of water is one the advantages of steaming. (2\
1.1.4True (1\
1.1.5True (1\
1.2.1Boiling and frying
1.2.2Grill and shallow fry
1.2.3Baked and grilled
1.2.4Deep fried and b aked
1.2.5
1.3.5
1.4.5
1.5
Q2— Section header —
2.1.10(10 (10\
2.2.1200 m Soaking (1\ [17] TOTAL SECTION A SECTION B17
Q3— Section header —
3.1Measuring spoons are used for measuring very small volumes like spices. (3\
3.2Add standard measuring. Filling the measuring jug to the desired level bend to read the measure at eye level. The bottom of the meniscus should be level with the desired measure on the jug. If you do not bend and hold your eyes at eye level, you are likely to make a
3.3The difference is recipe is a set of instructions used for preparing and producing a certain food, dish or drink. Where as a standardis ed recipe is a well established formulation written in a set pattern.
3.4Evaluated Adapted for use (4\
3.5Action form Descriptive form (4\
3.6.1Desired Known = Factor 8 = 0,5 Velvet Pudding INGREDIENTS SERVES 8 SERVES 4
3.6.2Standard form (2\
3.6.3Critical Ingredients: Cake flour Eggs Non Critical Ingredients: Vanilla Essence (4\
3.6.4To heat the milk to just below boiling point for 1 minute (2\
3.6.5Mixing vigorously with a wooden spoon, wire whisk, rotary beater or electric mixer to fold air into the mixture and make it light and smooth. (2\
3.7.1Used to mix the ingredients in the recipe.
3.7.2Designed to provide a flat cooling point for baked items.
3.7.3Accurately measures volume of liquid.
3.7.4Used to accurately weigh ingredients for a specific recipe. (4\ )H
3.8Remove the oven racks, and wash separately. Clean using chemicals prescribed by the manufacturer. (4\
3.9Efficient by saving time. Saves the cost of oil. (4\ [50]50
Q4— Section header —
4.1Make sure it is of sturdy quality construction. Articles used for hot food must be heat resistant. It must withstand long and constant usage. Keep storage space in mind when choosing a specific article.
4.2The blade of a knife runs up and down it at a slight angle until the edge of the knife is sharpened. (3\
4.3Sieves are very fine form of strainers, with tiny and finer holes, making it easy to sieve dry ingredients, incorporating air in the process Strainers have similar properties to a sieve but t end to be larger in size and have
4.4.1Clean using warm soapy water and a cloth, rinse and dry.
4.4.2Rinse off any leftover food particles, wash in warm soapy water, rinse and dry.
4.4.3
4.5During bread making, the mixer is used to correctly knead the dough using the hook mixer blade, it must be set at the correct speed when starting the mixing process. (4\
4.6Shortening and sugar are beaten together thoroughly until they reach the consistency of cream. Creaming incorporates air into the baked products.
4.7Fruits and vegetables for baking are pricked to allow steam to escape preventing the skin from bursting. Pastry cases are pricked to release air trapped underneath and prevents doming. (4\
4.8The pastry base must be pricked and lined with greaseproof paper. The paper is then weighed down with dried beans during baking. (3\
4.9Dishes coated with sauce and sprinkled with breadcrumbs and/or cheese then browned under a grill or in the oven (3\
4.10Cereal group Meat, fish and alternatives Dairy products Fruit and vegetable group (5\
4.11
4.12Florentine. (2\
4.1350
Q5— Section header —
5.1A menu is a detailed list of foods to serve at a meal or in a broader sense, a total list of food items offered by a food service. (3\
5.2Balance workload, to prevent staff being over worked on busy days. Schedule carefully to manage with staff absenteeism. Use standard dishes on unique menus, serve food from regular menus to avoid extra work.
5.3(2\
5.4(4\
5.5.1Total v Instruction for use. Net content. Country of origin. Batch identification. Use by date. (Any
5.6Quality, certain foods are graded to make sure you get the best for money. Variety, check variety of food lines. Hygiene, are the retailers standards of hygiene to your standard? Labels, give information on the products ingredients.
5.7The size of the unit in which food is sold. Time during which the market is open. )H
5.8Anticipate the arrival of the delivery and prepare for delivery. Check if adequate storage space is available. Keep purchase order and specification ready to check the delivery. Check temperatures of refrigerated items on arrival.
5.9Faulty storage causes food to deteriorate, becoming inedible and causing waste Faulty storage units become a breeding ground for bacteria, whic might lead to food poisoning. Food that might have been stored in a faulty
Topics Identified
2
Business EnvironmentsBusiness Functions
Mark Allocation
Sections17 + 50 + 50 + 50 = 167 marks
Paper information
TitleMemo
SubjectIntroductory Catering Theory And Practical
LevelN4
Document typeNated Hospitality
Year2018
MonthNovember
Pages8
Downloads4
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,900
About Introductory Catering Theory And Practical examination preparation
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