Nutrition And Menu Planning N4 — Document
June 2018 — N4 — Nutrition And Menu Planning
N4
2018
Nated Hospitality
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Q1— Section header —
1.1A food source rich in protein: Meat Cabbage Sweets Carrots
1.2This nutrient is essential for the building of bones: Fats Vitamins Calcium Proteins
1.3A chief source of v itamin D water. nuts
1.4of the human body 30% 100% 70%
1.5A chief supplier of energy to the body cereal calcium
1.6This meal is eaten between 12:00 and 14:00 Dinner Luncheon
1.7This type of food is rich in vitamin C Banana Citrus fruits e
1.8This mineral helps with the clotting of blood: Calcium Iron Sodium Phosphorus
1.9The process which food must undergo before it can be absorbed into the bloodstream: Peristalsis Enzymes Digestion
1.10A type of vegetarian that eat no meat, poultry or fish but eats eggs and drinks no
1.11Lard is a typical source of plant fats argarine
1.12Soya and nuts are typical examples of plant protein animal fats
1.13An example of unrefined cereal white bread
1.14
1.15All canned foods should be avoided in diet low
1.16A formal menu that is presented in the evening is a dinner supper
1.17Lactose is a natural sugar found in fruits milk
1.18A document containing all information regarding the issuing of crockery, cutlery and linen for functions: Function prospectus Wedding reception booking form Letter of quotation
1.19
1.20Spanish rice dish flavo red with saffron Paella
Q2— Section header —
2.10in the ANSWER BOOK.
2.1Jews regard b acon as non kosher food.
2.2Typical South Africa dishes are biltong, ugali and milk tart.
2.3During the week of Ramadan, Hindus do not eat or drink anything from dawn to sunset.
2.4Basal metabolism is measured in kilojoules.
2.5When a baby is 1 year old and is able to chew, he/she should start eating small quantities of smooth food.
2.6When you are trying to reduce your sugar consumption, cut down on pulses which are high in fibre.
2.7People with liver or kidney disease should avoid foods such as meat, eggs and nuts.
2.8A good rule to follow when a person is on a slimming diet, is not to skip a meal, to eat slowly and never take a second portion.
2.9When compiling menus for institutions, reduce fat consumption and use the minimum of salt in cooking.
2.10A mechanical soft diet is used for persons that are in febrile state. (10 1\ [10] 1007027410
Q3— Section header —
3.10\the ANSWER BOOK. COLUMN A COLUMN B
3.10Vitamin B1 Vitamin C Vitamin A Vitamin B Vitamin B12 Vitamin K Vitamin B3 Vitamin B2
Q4— Section header —
4.1Explain the following types of vegetarians:
4.1.1Ovo vegetarians
4.1.2Lacto vegetarians
4.1.3Lacto ovo vegetarians
4.1.4
4.2Explain the following terms:
4.2.1Nutrients
4.2.2Food
4.2.3
4.3What is the difference between digestion and absorption? (2 2\ (4\
4.4State function of each of the following minerals in the body:
4.4.1 Iodine
4.4.2 Sodium
4.4.3 Iron
4.4.4 Phosphorus
4.4
4.5Name the different types of plant oils. (7\
4.6What is a balanced diet? (3\ 10070274 N1230
4.7State the country of origin of the following dishes and describe the dishes
4.7.1Moussaka
4.7.2Sauerkraut
4.7.3Minestrone
4.7.4Escargot
4.7.5
4.8Name TWO different ways to present a menu. (2\ [50]50
Q5— Section header —
5.1Explain the following types of menus:
5.1.1la carte
5.1.2
5.1.3Plat du jour
5.1.4
5.2Name the factors that should be consider ed when compiling a menu (7\
5.3Discuss the importance of each of the following aspects which play a role when planning a menu:
5.3.1Temperature
5.3.2Shape
5.3.3Texture
5.3.4
5.4State THREE factors that influence the prices on a menu (6\
5.5Ex plain the difference between a ontinental and an Engli sh breakfast . (2
5.6Describe an American breakfast (4\ 10070274 10
5.7
5.8Name the courses in sequence for a FIVE course meal (5\ [50]50
Q6— Section header —
6.1Study the menu below and CORRECT it by implem enting the principles of laying out a enu. dinner
6.1.1Name and discuss SIX errors on the menu (6\
6.1.2Re write the menu in the correct form in the ANSWER BOOK (12\
6.2
6.3Explain the difference between a orning tea and an fternoon tea
6.4Discuss SIX factors that determine the success of a banquet (6\
6.5Name THREE forms that are required for the effective planning of functions (3\
6.6What is the aim of a wine list? (3\
6.7SPECIAL DIETS
6.7.1For what type of person would a low fat diet be prescribed?
6.7.2Name TWO types of food that should be avoided by persons on a low fat diet. (2 2\ (4
6.8Explain the factors that may lead to malnutrition in elderly people. (4\
6.9Name FOUR types of food which could be identified as the most important food allergens. (4\ [50] TOTAL SECTION B: GRAND TOTAL: 150 20050
Topics Identified
1
Business Functions
Mark Allocation
Total200 marks
Sections20 + 10 + 20 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectNutrition And Menu Planning
LevelN4
Document typeQuestion paper
Year2018
MonthJune
Pages11
Downloads4
Examination context
Decade2010s
Years ago8y
SeasonWinter (SH)
Start dayFriday
Exam periodJune 2018
Days since exam3,054
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