Nutrition And Menu Planning N4 — Document
November 2022 — N4 — Nutrition And Menu Planning
N4
2022
Nated Hospitality
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Q1— Section header —
1.1Various options are given as possible answers to the following questions. Choose the answer and write only the letter (A D\ next to the question number (1.1.1
1.1.20\n the ANSWER BOOK.
1.1.1An o vo vegetarian eats only
1.1.2The f ood group that supplies most of the energy to the body: Fruit and vegetables
1.1.3The consumption of alcohol and pork is traditionally forbidden in this religion Christian Hindu
1.1.4provides the most vitamin C to the body. Chocolate Avocado Banana Guava
1.1.5Sun vi tamin A
1.1.6diet is prescribed for patients with heart failure high fat
1.1.7Vegetarian that will not consume any animal products Lacto
1.1.8NOT contribute to the energy process es of the body Fats
1.1.9Salami is a source from food group protein or meat carbohydrate or cereal
1.1.10Soya beans and parmesan cheese are sources of food rich in protein fats
1.1.11An abnormal reaction to the intake of one or more specific food substances is referred to as vegan
1.1.12food group promotes the clotting of blood of an open wound fats calcium and milk
1.1.13must be avoided entirely in a low protein diet. Bread and cereals Canned fish and spinach
1.1.14The function of a menu specification Provide
1.1.15The degree to which the body makes use of calcium depends on the presence of itamin D
1.1.16The aim of a menu is to sell food to clients. Which one does NOT fit The menu has to fulfil
1.1.17assist in the clotting of blood after an injury.
1.1.18
1.1.19spells out what will be provided and the price thereof function prospectus wedding reception booking form letter of quotation
1.1.20
1.2Indicate whether the following statements are TRUE or FALSE by writing o nly 'True' or 'F alse' next to the question number (1.2.1
1.2.10\in the ANSWER BOOK.
1.2.1In order to lose weight a person needs to increase their energy intake with food.
1.2.2Reduce salt intake by buying more convenient ready made foods.
1.2.3Lard is solid fat melted out of firm pork by heating.
1.2.4One function of cereal is to provide energy to the body.
1.2.5Dark yellow fruit s are a source of food rich in v itamin A.
1.2.6A balanced diet provides the correct amount of vitamins and minerals.
1.2.7Protein rich food is responsible for haemoglobin synthesis in red blood cells.
1.2.8Butter is the fat obtained by churning cream.
1.2.9Food is any substance, liquid or solid that people take in in order to maintain life and growth.
1.2.10A f unction of fructose is to provide heat and energy (10 1\ (10\
1.3Write down a word or term for each of the following descriptions next to the question number (1.3.1
1.3.10in the ANSWER BOOK.
1.3.1This nutrient coagulates and shrinks when heat is applied.
1.3.2When food has been eaten, it must be broken down in the body by this process.
1.3.3This mineral transports oxygen around the body to every cell.
1.3.4This meal is eaten between 19:00 and 22:00.
1.3.5This type of fat is made from hydrogenated plant fats.
1.3.6The f
1.3.7The process when moist heat causes grains to absorb water and swell.
1.3.8The vitamin that is easily and quickly destroyed by heat.
1.3.9The process during which food is broken down and passes through the digestive tract into the bloodstream.
1.3.10This mineral is required to make the hormone thyroxin (10 1\ (10\
1.4Choose a dish from COLUMN B that matches country in COLUMN A. Write only the letter (A J\ next to the question number (1.4.1
1.4.10\in the ANSWER BOOK COLUMN A COLUMN B
1.4.10England France Italy Germany Switzerland Spain Greece Hungary Scandinavia
Q2— Section header —
2.1Vitamin C is easily and quickly destroyed State THREE conditions that can contribute to this (3\
2.2State THREE functions of each of the following
2.2.1Carbohydrates
2.2.2Calcium
2.2Iron (3 3\ (9
2.3Briefly discuss i ncomplete protein (3\ 10070274
2.4.1 Animal fats
2.4.2 Plant fats and oils (12 2. Name the type and amount of fat or oil that is required per day.
2.7.1 State SEVEN food combinations to keep in mind when planning a menu. (7\
2.7.2 State EIGHT mistakes in the menu below regarding the food combinations
Q2— Section header —
Q3— Section header —
3.1The h ead chef requested you to compile a menu for the upcoming food and wine evening. Explain the importance role of the following factors
3.1.1Customer requirements
3.1.2
3.2Distinguish between the following menu types:
3.2.1Lunch
3.2.2Buffet
3.2.3Brunch
3.2.4Dinner
3.2.5Supper (5 2\ (10\ 10070274
3.3Translate the following French terminology into English:
3.3.1Saumon fume
3.3.2Courgette
3.3.3Entrecote
3.3.4Jambon
3.3.5Cafe au lait
3.3.6
3.4There are a number of errors in the following menu. cream of butternut soup parsley potatoes, broccoli mornay, glazed carrots grilled lamb cutlets with mint sauce Dinner Menu 19/11/2020 coffee
3.4.1State SIX errors with referenc e to the principles of the layout of menu
3.4.2Re write the menu correctly according to the principles of a menu. (12\
3.5Name FOUR traditional options served with each breakfast below
3.5.1English b reakfast
3.5.250
Q4— Section header —
4.1The planning of a wine list is very important in the catering industry.
4.1.1Name the role players who should be consulted in compiling the wine list. (3\
4.1.2State SIX aim s of wine list (6\
4.2Name the courses in sequence for a SEVEN course menu. (7\
4.3State SEVEN nutritional guidelines when compiling guidelines for institutions. (7\ 10070274 10 Copyright reserved
4.4State FIVE ways in which the sous chef can tilise leftovers in recipe
4.5Name the function form needed for each of the following:
4.5.1The l ist of beverages to be delivered for outside catering
4.5.2The customer fills in this form as a written confirmation of the function
4.5.3It details what is to be provided
4.5.4
4.6State the difference between the following:
4.6.1 Canteen menu
4.6
4.7Name SEVEN factors that determine the success of a banquet. (7\ [50] TOTAL SECTION B: 150 GRAND TOTAL: 20050
Mark Allocation
Total200 marks
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectNutrition And Menu Planning
LevelN4
Document typeQuestion paper
Year2022
MonthNovember
Pages10
Downloads7
Examination context
Decade2020s
Years ago4y
SeasonSpring (SH)
Start dayTuesday
Exam periodNovember 2022
Days since exam1,440
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