Introductory Servicing Techniques Practical N4 — Document
June 2021 — N4 — Introductory Servicing Techniques Practical
N4
2021
Nated Hospitality
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Q1— Section header —
1.1Various options are given as possible answers to the following qu estions. Choose the answer and write only the letter (A D\ next to the question number (1.1.1
1.1.10\in the ANSWER BOOK.
1.1.1Tablecl 10 cm to 15 cm 65 cm to 80 cm
1.1.2An item normally carried by toothpick
1.1.3is/ are often garnished with flavoured butter shapes. Ham Fish Chicken drumsticks
1.1.4Fo the joint plate. 12
1.1.5If one cheese is served as a single portion be allowed. 30 90
1.1.6Apple sauce is traditi onally lamb cold meats
1.1.7C. 30 18
1.1.800 225 00
1.1.9Strawberri es and cream biscuits croissants
1.1.10Pieces of glazed fruit, nuts, patterns in piped icing and hundreds and th fruit flans waffles
1.2Indicate whether the following statements are TRUE or FALSE by writing only 'True' or 'Fals e' next to the question number (1.2.1
1.2.10\in the ANSWER BOOK.
1.2.1The dessert spoon is set above the plate and below the dessert fork with the handle to the left.
1.2.2Stainless steel needs less care than aluminium and is suitable for everyday use.
1.2.3Lilly shaped glasses are used to serve wine.
1.2.4Ice water speeds up the process of preparing celery curls.
1.2.5Worchester sauce and chutney are condiments commonly required on the sideboard.
1.2.6The service station side table stocks items used by waiters during service. 10070334 Copyright reserved
1.2.7Wine glasses should be placed above the dinner p late.
1.2.8Individually portione plated on the sideboard.
1.2.9An ideal garnish for whole chi cken is orange slices and water cress.
1.2.10
1.3Give ONE term for each of the following descriptions by writing it next to the question number (1.3.1
1.3.10\n the ANSWER BOOK.
1.3.1Cold or hot non alcoholic and alcoholic drinks
1.3.2Alcoholic drinks whi ch stimu late the appetite are served before the meal.
1.3.3Sponge cake with a flavoursome top layer/filling which ca n be used as a dessert or snack
1.3.4herb butter con taining parsley and lemon juice
1.3.5A round and oval case made of puff pas try usually filled with diced chic ken or fish, dressed in a sauce
1.3.6Piece of equip ment used to make filter coffee
1.3.7Serving of food on a pla te from a trolley or side table
1.3.8Interaction between a waiter and his customer
1.3.9 A grill with the heat source from above
1.3.10
1.4Name the following equipment used for the preparation and serving of food and give ONE use of each. Write th e answer next to the question number (1.4.1
1.4.5\n the ANSWER BOOK.
1.4.410070334 Copyright reserved Please turn over
1.4.5
1.5Define the following terms
1.5.1Service salver
1.5.2Portion control
1.5.3Confectionary
1.5.4Nasturtiums
1.5.550
Q2— Section header —
2.1
2.2
2.3
2.4The breakfast tray shown below is set in an orderly fashion and attractive to the eye. Name each item by writing
2.5State THRE E points to consider when selecting quality silverware. (3\
2.6Discuss EIGHT points to keep in mind when choosing flowers for a formal function. (8\
2.7Name FIVE crockery items that can be found on a tea tray. (5\ [50]50
Q3— Section header —
3.1Exp lain the following large apparatus used in the kitchen and restaurant
3.1.1Hot cupboard
3.1.2Car ving trolley
3.1.3
3.1.4Bain marie
3.1.5Hot plate
3.1.6
3.2
3.3Name garnishes for each of the following dishes:
3.3.1Cream soup . Name FIVE garnishes (5\
3.3.2Curries . Name TWO garnishes (2\ 10070334
3.4State guidelines on how to prepare a cheeseboard for a cheese and wine function. (9\
3.5Name SEVEN types of nuts and vegetables that can be used to garnish a cheese platter (7\
3.6The p resentation of food is very important. Name SIX suitable serving dish es for savouries. (6\
3.7Give FIVE guidelines to your kitchen staff on how to arrange a variety of sandwiches on platters to be served at a conference. (5\ [50]50
Q4— Section header —
4.1
4.3Portion control is a very important aspect in all food industries.
4.3.1State TWO purposes of portion control.
4.3.2
4.4State SIX basic rules when serving food to customer s. (6\
4.5Name THREE different types of buffets. (3\
4.6
4.7A service plate is used in several ways during the meal service. State FIVE uses of a service plate. (5\
4.8State SIX basic r ules to be followed when setting up a buffet service. (6\
4.9State FIVE uses of trays. (5\
4.10Customers should feel at home. Name important interpersonal skills related to various points of the service starting when the customer is accompan ied from the reception desk
Mark Allocation
Total200 marks
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectIntroductory Servicing Techniques Practical
LevelN4
Document typeQuestion paper
Year2021
MonthJune
Pages9
Downloads2
Examination context
Decade2020s
Years ago5y
SeasonWinter (SH)
Start dayTuesday
Exam periodJune 2021
Days since exam1,957
About Introductory Servicing Techniques Practical examination preparation
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For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
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A practical revision approach
Start by completing the resource without looking at the memorandum. Review incorrect and incomplete answers afterwards and make a short revision list based on the areas that caused difficulty.
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