Catering Theory And Practical N5 — Document
June 2019 — N5 — Catering Theory And Practical
N5
2019
Nated Hospitality
Preparing document
📋 Document Analysis
See full analysis
Questions — A Preview of What to Expect in the Document
118
This section provides a quick preview of questions from the document. It may not display every question or the complete wording of each one. For the full content, including diagrams, tables and other information, view the original PDF above.
Q1— Section header —
1.1Choose a description from COLUMN B that matches a choux item in COLUMN A . Write only the letter (A K\next to the question number (1.1.1
1.1.10\the ANSWER BOOK. COLUMN COLUMN
1.1.10Mousse Gelatine s ponge Gelatine w hip Spanish cream Bavarian cream Chaud
1.2Various 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 (1.2.1
1.2.10in the ANSWER BOOK.
1.2.1Ratio of gelatine to liquid in making a mousse 12:500 15:500 20:500
1.2.2
1.2.3Classification of ouillo n soup: Puree
1.2.4mulgent added to an emulsio n: Mayonnaise Butter
1.2.5
1.2.6ooking temperature for an Angel food cake 200
1.2.7
1.2.8haracteristics of a traditional boiled pudding Thin, solid
1.2.9Pavlova is made with this meringue
1.2.10A heavy, dull appearance to a gelatine item is due to which ONE of the following: Gelatine too cold when adding the cream
1.3Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only ' rue' or ' alse' next to the question number (1.3.1
1.3.10\the ANSWER BOOK.
1.3.1Isinglass is a type of gelatine used in the kitchen
1.3.2A s uspension is a mixture of which the particles precipitate as a result of their size
1.3.3Basting means to ladle over pan juices or marinade to keep meat from drying out during the cooking process
1.3.4A fruitcake is a n example of a true solution
1.3.5A fleuron is a Greek pastry
1.3.6Stock can be used to make an aspic dish
1.3.7Skimming ensure s that the scum is removed from a stock, leaving a clear liquid
1.3.8Yorkshire pud ding is a thick pancake mixture baked in a pre heated muffin pan until golden
1.3.9A colloidal dispersion can range from see through to opaque
1.3.10
1.4Give ONE term for each of the following description . Write only the term next to the question number (1.4.1
1.4.5\n the ANSWER BOOK.
1.4.1Another name for hydrating gelatine in water
1.4.2Amount of of powdered gelatine to one sheet of gelatine
1.4.3Jelly giving off water
1.4.4over ing lean meat with fat
1.4.5
1.5Give ONE term for each of the following descriptions by choosing a term from the list below. Write only the term next to the question number (1.5.1
1.5.15
1.5.1From which bacon is made
1.5.2Sweet pastry that incorporates sugar and egg yolks for a rich, sweet result
1.5.3Another name for f illet
1.5.4Baked afternoon tea item
1.5.5Classic European style cake that uses whole eggs for leavening chemical leavening agents are not used
1.5.6eavening agent used in quick breads
1.5.7hickening agent used to thicken sauces
1.5.8Equal quantities of softened butter and flour
1.5.9est type of bones to use for making stock that will set to a jelly
1.5.10In a solution the substance being dissolved
1.5.11Dessert o f egg custard set with gelatine and mixed with whipped cream and whisked egg whites
1.5.12Open faced pastry typically covered with a full or latticed crust
1.5.13ngredient s providing protein but act ing as tougheners in a cake 10070265
1.5.14Mille feuille uses this type of pastry
1.5.1550
Q2— Section header —
2.1Mr Williams will be celebrating his 40 th birthday at the Cattle Baron. He has decid ed to make it special and have l amb for the function.
2.1.1Identify the cut of meat illustrated in the picture (2\
2.1.2State where this specific cut would be found on the lamb carcass (forequarter/hindquarter\ and give TWO reasons for the answer. (1 + 2\ (3\
2.1.3Give the most appropriate cooking method for this cut of lamb. (1\
2.1.4Give the most appropriate degree of doneness for this cut to ensure it stays juicy and moist. (2\
2.1.5List FIVE rules a chef should follow when carving t his cut of lamb in front of guests. (5\
2.1.6Mr Williams asked the restaurant to prepa re a sauce to go with the meat. Name ONE suitable sauce to go with the lamb. (2\
2.2You are a commis chef at a well known hotel. The head chef has instructed you to make white sauce.
2.2.1Define the term roux (3\
2.2.2List THREE roux based sauces that can transform a sauce. (3\
2.2.3
2.2.4Give the French term for white sauce (1\
2.2.5Name THREE white sauce variations (3\
2.2.6
2.3You have been invited to make soup for the Soup Festival held in Woodstock next month.
2.3.1
2.3.2You decided that the soup should have an accompa niment Name THREE suitable accompaniments that can be served with the soup. (3\
2.3.3
2.3.4Give TWO characteristics of a good stock. (2 [50] 1007026550
Q3— Section header —
3.1.1Identify the mixing method used to make the type of product shown in the image. (1\
3.1.2Substantiate the answer given to QUESTION
3.1.1(2\
3.1.3Give the step by step method for making banana bread. Use the
3.1.4Describe well made banana bread. (3\
3.1.5You are making 40 banana breads for a weekend market this coming Saturday. You need to ensure it stays fresh for the day. Give some guideline s to ensure that the banana bread
3.2Name ONE item made by each of the following mixing methods:
3.2.1Creaming
3.2.2Whisking/S ponge (without shortening\
3.2.3Melting
3.2.4
3.3Your neighbour asked you to make a birthday cake for a child Compare and tabulate the g ne ral rules for baking a cake
3.4Answer each of the following questions on biscuits
3.4.1Differentiate between dropped biscuit, mo ulded biscuit and sheet biscuit. (3 2\ (6\
3.4.2Give the step by step process of preparing the pan, baking and cooling of biscuits. (3
3.4.3List FIVE rules to follow to ensure the biscuit you are making come out oven crispy (5\
3.4.4Name ONE traditional South African baked item. (2\ [50]50
Q4— Section header —
4.1Answer each of the following questions on yeast products: Afternoon tea m enu Cucumber and cream cheese pumpernickel sandwiches
4.1.1Identify and define the yeast products in the menu. (4 2\ (8\
4.1.2Name THREE types of yeast used to make the yeast products
Q4— Section header —
4.1.3There are five met hods for baking yeast products. Name and explain the most appropriate method f or making r um baba.
4.1.4Name THREE types of glaze that can give Danish pastry a golden colour. (3\
4.1.5Is glaze added at the beginning of the baking process or after? Give a reason for the answer. (1 + 2\ (3\
4.2Name the most suitable pastry for each of the following dishes
4.2.1Ca ramelised onion and thyme tarte Tatin
4.2.2Spicy mince spanakopita 10070265 11 Copyright reserved
4.2.3
4.2.4Pork pie
4.2.5
4.3Give TWO causes of each of the following pastry failures
4.3.1Soggy pastry
4.3.2Dough shrinking in the oven
4.3.3Bi tter tasting pastry
4.3.4
4.4Kyle is your new demi c hef in the kitchen. Y ou have asked him to make short crust pastry for a lemon meringue pie.
4.4.1Kyle is unsure whether to use butter, margarine or lard for the pastry as the recipe only states fat. Suggest the best fat for the short crust and give a reason for the answer. (1 + 2\ (3\
4.4.2On the last minute the guest s decide that they would prefer a savoury tart instead. Name ONE additional ingredient that can be added to the pastry to give it a more savoury taste. (2\
4.4.3The recipe requi res the tart to be blind baked. Summarise how to blind bake pastry in TWO sentences. (3\
4.4.4The guest suggested that the chef deci de on a filling for the tart. Give THREE examples of savoury options for the tart. (3\
4.5There are two types of emulsions, namely temporary and permanent emulsion
4.5.1Tabulate the dispersion phase and medium for both mayonnaise and French dressing 2 + 2\ (4\
4.5.2Name ONE emulsifying agent for each emulsion type in QUESTION
4.5.1(1 + 1\ (2\ [50] TOTAL SECTION B: 150 GRAND TOTAL: 20050
Topics Identified
1
Business Environments
Mark Allocation
Total200 marks
Sections50 + 50 + 50 + 50 = 200 marks
Paper information
TitleDocument
SubjectCatering Theory And Practical
LevelN5
Document typeQuestion paper
Year2019
MonthJune
Pages11
Downloads3
Examination context
Decade2010s
Years ago7y
SeasonWinter (SH)
Start daySaturday
Exam periodJune 2019
Days since exam2,688
About Catering Theory And Practical examination preparation
This TVET examination resource can be used as part of a structured revision programme. Past papers are most useful when learners attempt questions independently, work within a realistic time limit, and review their answers afterwards.
How to use this resource for revision
A TVET past examination paper is most useful when it is treated as an active revision exercise. Try the questions yourself before checking the corresponding memorandum. Where you make an error, identify the reason — was it a knowledge gap, a calculation mistake, an interpretation issue, or an examination technique problem?
For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
understanding question requirements
applying subject knowledge
working under time constraints
checking answers
identifying revision priorities
A practical revision approach
Start by completing the resource without looking at the memorandum. Review incorrect and incomplete answers afterwards and make a short revision list based on the areas that caused difficulty.
File details
File size257.3 KB
Pages11
Archived on8 September 2026
File age45d
ContributorFreeMode
Fingerprint20E81CB9D354
Questions and learner discussion
Log in to ask a question or leave a review.
No questions or discussions have been posted yet.