Nutrition And Menu Planning N4 — Document
November 2019 — N4 — Nutrition And Menu Planning
N4
2019
Nated Hospitality
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Q1— Section header —
1.20\in the ANSWER BOOK.
1.1Dark green vegetables are rich in: Vitamin A Vitamin B Vitamin C Vitam
1.2The first of the courses during which meat is served: Relev Entree Removee
1.3A chief source of itamin D: Water Nuts
1.4This menu is presented in the evening and is less for mal: Dinner Fork buffet Light buffet
1.5for the aged to prevent anemia. Fiber Calcium Iron
1.6This type of meal is eaten between 12:00 and 14:00 Dinner Luncheon Plat du jo
1.7A type of food rich in scorbic acid Banana
1.8This mineral assist with the clotting of blood: Calcium Iron Sodium Phosphorus
1.9The process which food must underg o before it can be absorbed into the bloodstream: Peristalsis Enzymes
1.10A type of vegetarian that only consumes foods of plant origin: Vegans Ovo vegetarians
1.11Suet is a typical source of: Plant fats Margarine Plant
1.12Beans and nuts are typical examples of: Plant protein Animal fats Animal protein Monosaccharides
1.13A type of refined cereal: Brown ice Weet
1.14ALL dishes are individually priced in this type of a menu: Plat du jour Cyclical Table d
1.15ALL canned foods should be avoided in this diet: Low salt diet
1.16A type of food called Haggis originates from:
1.17Lactose is a natural sugar found in Fruits Milk Sugar cane
1.18A document containing ALL information regarding the issuing of crockery, cutlery and linen for functions: Function prospectus
1.19
1.20A Spanish rice dish flavored with saffron: Paella Risott Tortilla
Q2— Section header —
2.10in the ANSWER BOOK.
2.1Bacon is non kosher fo od for the Jews.
2.2Typical dishes of South Africa 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 one year old and is able to chew, start with small quantities of smooth food.
2.6When you are trying to reduce your sugar consumption, cut down on your pulses which are high in fibre.
2.7When you have liver or kidney diseases, avoid foods lik e meat, eggs and nuts.
2.8A good rule to follow when you are on a slimming diet is not to skip a meal, eat slowly and never take a second portion.
2.9When compiling menus for institutions, reduce fat consumption and use the minimum of salt in co oking.
2.1010
Q3— Section header —
3.10\the ANSWER BOOK. COLUMN COLUMN
3.10Vitamin B1 Vitamin C Vitamin A Vitamin B Vitamin B12 Vitamin K Vitamin B3 Vitamin B2 Vitamin E
Q4— Section header —
4.1Explain each of the following types of vegetarians:
4.1.4Ovo vegetarians Lacto vegetarians Lacto ovo
4.2Explain each of the following terms:
4.2.3Nutrients Food Food allergy (3 2\ (6\
4.3What is the difference between digestion and absorption? (2 2\ (4\
4.4State the functi on of each of the following minerals in our body:
4.4.5
4.5Name the different types of plant oils. (7\
4.6What is a balanced diet? (3\
4.7State the country of origin and describe the following dishes:
4.7.1Moussaka
4.7.2Sauerkraut
4.7.3Minestrone
4.7.4Escargot
4.7.5Sushi (5 2\ (10\
4.8State TWO different ways to present a menu. (2\ [50] 1007027450
5.1Explain each of the following types of menus:
5.1.4la carte Table d te Plat du jour Special function menu
5.2Name the factors that you must consider 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
5.4
5.5Describe a ontinental breakfast. (4
5.6Explain the difference between a American and English breakfast. (6
5.7
5.8Name the courses in sequence for a FIVE co urse meal. (5\ 50] 10070274
Q6— Section header —
6.1
6.1.1Name and discuss SIX errors on the menu (6\
6.1.2Re write the menu in the correct form in your ANSWER BOOK. (12\
6.2
6.3
6.4Disc uss SIX factors that determine the success of a banquet (6\
6.5Name THREE forms that are required for effective planning of functions (3\
6.6What is the aim of a wine list? (3\
6.7Special diets:
6.7.1For what type of persons would a low fat diet be prescribed? (2\
6.7.2Name TWO types of food that should be avoided by persons on a low fat diet. (2\
6.8Explain the factors that may lead to malnutrition in elderly people. (4\
6.950
Topics Identified
1
Business Functions
Mark Allocation
Total150 marks
Sections20 + 10 + 20 + 50 + 50 = 150 marks
Paper information
TitleDocument
SubjectNutrition And Menu Planning
LevelN4
Document typeQuestion paper
Year2019
MonthNovember
Pages10
Downloads7
Examination context
Decade2010s
Years ago7y
SeasonSpring (SH)
Start dayFriday
Exam periodNovember 2019
Days since exam2,537
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