Introductory Servicing Techniques Practical N4 — Memo

June 2021 — N4 — Introductory Servicing Techniques Practical

N4 2021 Nated Hospitality

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Q1— Section header —

1.1.10

1.2.10False True True True True True False False True

1.3.10

1.4.1Wisk or balloon whisk Used to blend ingredients until smooth Mincing Slicing Chopping vegetables Slicing meat

1.4.3Pressure cooker/steam cooker Cooking food, usu ally tough cuts of meat, soups and stews, using water or other cooking liquid, in a sealed vessel

1.4.4lon baller/ melon scooper or parisienne scoop Used for carrying or serving glasses, cups and dishes at a table. For the presenting of a letter or card by a server The term salva was also applied to the dish or

1.5.2It is t he specific amount of food prepared and served as determined by food costing to assure profit.

1.5.3he art of making confections , which are food items Plates of hot soup should be served on underplates and great care should be taken to avoid spillage on plate rims. The underplate also p revents contact between the waiter's

2.1Silver/English Presentation and serving of food to customer from serving platter or dish by waiting staff. Family Main course plated with vegetables placed in multiportion dishes on tables for customers to help thems

2.4Napkin/serviette Dessert plate Butter/small knife Saucer Coffee/Tea cup Teaspoon Bread or toast plate Plate with butter dish Jam dish

2.5

2.7Tea saucer Cake plate Sugar bowl Cream/mil k jug [50]50

3.1.1This apparatus has a service count er Used to keep food warm

3.1.6

3.2utting slices of boiled egg or parsley on a potato salad to improve the colour. To complement the taste of the dish Putting a salad dressing on a salad or crispy bacon on a creamy leek soup.

3.3.1

3.5Walnuts Almonds Celery curls Radish roses Carrot sticks Spring onions Gherkin slices Stuffed olives Porcelain plates

4.1

4.2There must be no spot or spillages on the serving dish or meat plate. The serving dish and meat plate must be heated before placing the food on it when hot food is served. Food should be arranged attractively on a meat plate by taking balance,

4.3.1

4.4Food is serve d from the right. Used food plates are removed from the right. Glasses are placed from the right. Drinks are served from the right. Fork It is the process where crumbs or debris left on the tablecloth are removed.

4.9For service in rooms and lounges To clear sideboar To clean tables 10

4.10Seating customers first the oldest lady and then the rest, descending in age, unless the host is a lady. When menus/wine lists are offered to the customer, offer the list and wait for the customer to take it.

Mark Allocation

Sections50 + 50 + 50 + 50 = 200 marks

Paper information

TitleMemo

SubjectIntroductory Servicing Techniques Practical

LevelN4

Document typeNated Hospitality

Year2021

MonthJune

Pages10

Downloads4

Examination context

Decade2020s

Years ago5y

SeasonWinter (SH)

Start dayTuesday

Exam periodJune 2021

Days since exam1,956

About Introductory Servicing Techniques Practical examination preparation

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A practical revision approach

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