Introductory Servicing Techniques Practical N4 — Document
November 2020 — N4 — Introductory Servicing Techniques Practical
N4
2020
Nated Hospitality
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Q1— Section header —
1.1Various options are given as possible answers to the following ques tions. 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.
1.1.1All pieces of cutlery and the plate must form a straight line 35 15
1.1.2plate.
1.1.3
1.1.4is/ are l arge, generally oval dishes, usually stainless steel on which food is presented to customers.
1.1.5plated copper for even distr ibution of heat. griddle
1.1.6hors d' oeuvre trolley Confectionaries Appetis
1.1.7
1.1.8
1.1.9usu ally served with cold meats. Parsley Tartare Lemon butter
1.1.10f a variety of cheeses are served on a cheese board of each type of cheese per person.
1.2Indicate whether the following statements are TRUE or FALSE by writing only 'True' or 'False' next to the question number (1.2.1
1.2.10\in the ANSWER BOOK.
1.2.1Cutlery is referred to as silverware.
1.2.2No unnecessary table ware should be set on the table. E xtra tableware can be brought in with the relevant courses. 1.
2.3A sugar spoon is also known as a sugar shell.
1.2.4
1.2.5
1.2.6A bain marie can be a ta ble top model or a separate cabinet with various sized inserts.
1.2.7A percolator is used to grind coffee beans.
1.2.8Nasturtiums are edible flowers which could be used to garnish salads.
1.2.9Cutlet fr ills can be used to garnish crown of lamb and chicken drumsticks.
1.2.10
1.3Give word or term for each of the following descriptions. Write only the answer next to the question number (1.3.1 1.
3.10\ the ANSWER BOOK.
1.3.1A list of specific dishes served in a certain sequence during a specific meal
1.3.2A crescent shape bread roll served during breakfast or late afternoon tea
1.3.3A butcher's joint which is carved and serve d before the main meal
1.3.4A small, well garnished dish served before the roast or main meat courses
1.3.5Also known as the service station of a waiter
1.3.6A bar situated in a food and beverage area from which diners can be served wine or other alcoholic drinks only
1.3.7The person in charge of a kitchen or of a department of a kitchen
1.3.8A meal at a fixed p rice with limited or no choices
1.3.9Hot and cold alcoholic and non alcoholic drinks
1.3.10
1.4Name the following utensils and apparatus es used for the preparation and serving of food and drinks and give ONE use of each. Write only the answer
1.4.5\the ANSWER BOOK.
1.4.5
1.5Define each of the following terminology:
1.5.1Crouton
1.5.2Egg royale
1.5.3Petit fours
1.5.4Interpersonal skills
1.5.550
Q2— Section header —
2.1
2.2.1 Define the term automatic vending machine (2
2.2.2 ame FOUR means of exchange when using this machine. (4
2.3
2.4Describe to you r waiting staff the following important points to consider hen planning a formal function
2.4.1Linen (10\
2.4.2Glasses (5\
2.4.3Serviettes (5\
2.5You are planning a tea party.
2.5.1Explain the correct method of setting a te table correctly. (5\
2.5.2Formulate guidelines to consider when selecting crockery, containers and accessories for the tea party. (3\ [50] 1007033450
Q3— Section header —
3.1State the uses of the following small and large equipment:
3.1.1Ramekins
3.1.2Salamander
3.1.3Hot cupboard
3.1.4Cheese knife
3.1.5
3.2Garnishing your food can set you apart from your competition.
3.2.1What is the purpose of garnishing? (2\
3.2.2State the f unctions of garnishing. (4\
3.3Name TWO suitable decorations for each of the following:
3.3.1Sponge cake
3.3.2Croissants
3.3.3Chocolate mousse
3.3.4Vanilla ice cream
3.3.5
3.4Anything that i s flat and has a large area or space on which food can be placed, can be used as serving dishes for savouries. Name SIX suitable types of serving dishes for cold meat platters. (6\
3.5Copy the following TABLE in the ANSWER BOOK. Complete it by in dicating THREE types of cheese and TWO examples of each. TYPE OF CHEESE (1\
3.6You need to prepare a sandwich platter as part of a finger meal.
3.6.1Give guidelines on how to arrange a variety of sandwiches on platter. (5\
3.6.2Name FOUR ways in which sandwic hes can be arranged in rows in an orderly fashion. (4\ [50]50
Q4— Section header —
4.1Hot f ood can be dished up in serving dishes and/or on fish plates. Explain the following serving procedures:
4.1.1Serv ing food from fish plate (9\
4.1.2Ser ving potatoes and vegetables (8\
4.2Individual food portions are also prepared and served in the hospitality industry. Discuss the serving of the following individual portions:
4.2.1Hors d'oeuvres in glasses (3\
4.2.2Soup plates 4\
4.3Holding a service spoon and fork while serving a client at a table, is a very sophisticated skill. Describe the specific hand positions for holding service spoons and knifes while serving. (6\
4.4Discuss the steps to follow when a waiter finds a lost wallet of a client in the cloakroom of a restaurant. (12\
4.5You are a newly appointed waitress. Your serving skills are not yet up to standards. Explain the process to follow when spilling a few drops of meat gravy on the table cloth while serving customer. (8\
Mark Allocation
Total200 marks
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectIntroductory Servicing Techniques Practical
LevelN4
Document typeQuestion paper
Year2020
MonthNovember
Pages9
Downloads5
Examination context
Decade2020s
Years ago6y
SeasonSpring (SH)
Start daySunday
Exam periodNovember 2020
Days since exam2,168
About Introductory Servicing Techniques Practical examination preparation
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