Introductory Servicing Techniques Practical N4 — Document
June 2018 — N4 — Introductory Servicing Techniques Practical
N4
2018
Nated Hospitality
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1.1.7Lemon butter is a sauce typically served with ... eggs. fish.
1.1.8When serving a variety of cheese, there should be enough cheese to allow about ... of each cheese per person.
1.1.9
1.1.10This is not a confectionary: Sponge cake Petite fours Pavlova
1.2Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only 'True' or 'False' next to the question number (1.2.1
1.2.10\the ANSWER BOOK.
1.2
1.2.2If only one cheese is served as a single portion, 40 g per person should be allowed.
1.2.3Risotto is an example of farinaceous foods.
1.2.4It is best to serve cheese on cheese platters at roo m temperature.
1.2.5Used food platters are removed from the right.
1.2.6
1.2.7Cheese pl atters can be lined with leaves, grapevine leaves or a doily. 10070334
1.2.8A service salver consists o f a round silver salver with a napkin set on it.
1.2.9Money cards can be used to buy items from automatic vending machines.
1.2.10
1.3Gi ve ONE term for each of the fol lowing descriptions. Write only the term next to the question number (1.3.1
1.3.10\the ANSWER BOOK.
1.3.1Certain interactions b etween a waiter and his/her clients
1.3.2Type of appetis er generally made of seafood or fruit and often se rved wi th a tart or tangy sauce
1.3.3ourse consisting of a meat , accompaniments and vegetables
1.3.4erson in charge of the kitchen or a department of a kitchen
1.3.5Cold and hot non alcoholic and alcoholic drinks
1.3.6French term for star ter course
1.3.7ype of yeast roll for breakfast
1.3.8ist of specific dishes served in a certain sequence during a specific meal
1.3.9Also known as a service station of a waiter
1.3.10Small pieces of plain, grilled or fried bread opped wi th savouries and well garnished
1.4The following are pictures of apparatus used for the p reparation and serving of food. Name the apparatus and give ONE use of each. Write only the answer next to the question number (1.4.1 .4.5\the ANSWER BOOK.
1.4.110070334 880 (E\
1.4.5
2.2The fol lowing is a top view of a table set for a four co urse meal at a formal function. Label each item by writing the answer next to the numbers (1
2.3
2.4You are the dining ar ea manager of the Indaba Hotel Restaurant. Give guidelines to your staff on the correct procedure of laying a tablecloth (13\
2.5State SIX factors w hich play a role in choosing a service style (6\
2.6Explain to a fellow waiter how to set a tray for roo m service. (7\ [50]50
Q3— Section header —
3.1Give THREE examples of garnish for each of the following:
3.1.1Curries
3.1.2
3.1.3Eggs
3.1.4Crown of lamb
3.1.5
3.2List SEVEN suitable dishes for serving savouries. (7\ 10070334
3.3Name FOUR functions of garnishing. (4\
3.4
3.5Give FIVE examples of prepared strawberries that can be used to ga rnish fruit salads. (5\
3.6List FOUR examples of appropriate garnish for a sandwich platter. (4\
3.7You are requested to arrange savouries on a tray for a finger meal. Name THREE ways of doing this in an orderly fashion. (3\ [50] QU ESTION 450
4.1You are the head waiter at the Indaba Hotel R estaurant.
4.1.1Compose a list of rules to be followed when serving clients in a dining area. (6\
4.1.2Formulate guidelines on the procedure to follow when a few drops of r oast gra vy have fallen on the guest and table cloth. (12\
4.2Describe the correct procedure of serving individual portions of the following:
4.2.1Soup in soup plates (4\
4.2.2Dessert in dessert plates (5\
4.3State FIVE ways in which a servi e salver can be used during actual meal service. (5\
4.4Formulate guidelines on the correct procedure of serving potatoes and vegetables. (8\
4.5Name TWO methods of carrying glasses in the food and beverage service. (2\
4.6Define porti on control and explain how to execute it effectively. (5\
4.7List THREE types of buffet meals. (3\ [50] TOTAL SECTION B: 150 GRAND TOTAL: 20050
Mark Allocation
Total200 marks
Sections50 + 50 + 50 = 150 marks
Paper information
TitleDocument
SubjectIntroductory Servicing Techniques Practical
LevelN4
Document typeQuestion paper
Year2018
MonthJune
Pages9
Downloads5
Examination context
Decade2010s
Years ago8y
SeasonWinter (SH)
Start dayFriday
Exam periodJune 2018
Days since exam3,054
About Introductory Servicing Techniques Practical examination preparation
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A practical revision approach
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