Food And Beverage Service N5 — Document
November 2020 — N5 — Food And Beverage Service
N5
2020
Nated Hospitality
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Q1— Section header —
1.10\in the ANSWER BOOK.
1.1Ideally a waitress should wear the following: Smart high
1.2The cheese traditionally used in Greek salad: Cheddar Gorgonzola Feta Parmesan
1.3Station head waiter General hotel manager Chef du rang Restaurant manager
1.4Smoked addock ornay forms part of the
1.5The main aim of service is to Serve as quickly as possible Ensure that you arrive on time for work
1.6A butter knife is used to Cream butter and sugar Serve preserves Butter baguette bread Transport butter from the butter dish to the slice of bread
1.7A c ruet set should be cleaned and filled: Post preparation During service On guest
1.8A plate placed under a hot starter plate to protect the waiter from burning his/her hands is known as a/an Overlay plate Underlay Service cloth
1.9A Virgin Bloody Mary mocktail is considered Non alcoholic beverage
1.10Guacamole is a Trolley on which food is prepared Type of cheese Spicy avocado dip Long
Q2— Section header —
2.10\n the ANSWER BOOK.
2.1It is a good idea to use flowers with strong fragrance at a dinner buffet table.
2.2The colour of flowers must complement the theme of the restaurant.
2.3Flowers at a buffet table should be large, impressive and inviting.
2.4Prepare all flowers by stripping away dead leaves.
2.5Flowers can also be kept fresh by lightly spraying them with water.
2.6Consider flowers that are in season and easily sourced.
2.7An oasis is a type of flower.
2.8An example of a line flower is a stemmed rose.
2.9Cut flowers at a slant so that they can absorb the water better. 10070355
2.10
Q3— Section header —
3.20\in the ANSWER BOOK. COLUMN A COLUMN B
3.15Do not consume alcohol Basic brown meat sauce Small cubes of fried or toasted bread Italian cheese made from buffalo milk Modern form of cooking presenting lighter alternatives Crescent
3.20Roughly chopped tomato Preparation for service Small puffs of choux pastry Cheese Place in the French region of Normandy in north western France where a certain cheese is from
Q4— Section header —
4.10\n the ANSWER BOOK.
4.1The service method whereby a customer orders, pays and receives food at one point.
4.2The service method where a room service waiter serves food directly to a guest s hotel room.
4.3The service method which includes carvery and buffet service styles.
4.4A convenient automated food and or beverage machine whereby a customer is required to insert coins or money for products.
4.5The service method whereby customers help themselves from a counter.
4.6A type of Japanese cuisine that refers to mostly grilled, fried foods on iron plates.
4.7A type of service provided by chef hired to prepare and serve food in the
4.8A type of service method where guests sit at a table and are served by waiters
4.9A type of fast food service style whereby customers order food from their cars
4.10
Q5— Section header —
5.1Explain TWO duties of each of the following waiters:
5.1.1Head waiter (4\
5.1.2Station head waiter (4\
5.1.3Station waiter (4\
5.2ou are asked to compile a SIX course courses in the correct sequence.
5.3Name NINE cutlery items that can be utilised by the customer for the able
Q5— Section header —
5.4Name and explain FIVE service styles for the table service method. (5 3\ (15\
5.5List SIX category items to be placed at the waiters station. (6\
5.6Identify what will determine the type of items as listed in
Q5— Section header —
Q6— Section header —
6.1Explain how a table should be prepared before laying the tablecloth (4\
6.2State FOUR checks to be completed by the waiter that will ensure the tablecloth is positioned correctly (4\
6.3List TWO factors required for the appropriate fine dining service standards for the following:
6.3.1Bread service
6.3.2Napkin service
6.3.3Water service
6.3.4Crumb down service
6.3.5Cloak service (5 2\ (10\
6.4Name EIGHT pieces of equipment that you would find on a tray laid for the service of tea. (8\ 10070355
6.5carvery buffet requires more preparation in the dining room before service. Discuss SIX mise en place duties required. (6\
6.6Name and explain THREE types of buffet. (9\
6.7Provide SEVEN different serviette folds. (7\
6.8Give characteristics of complex napkin folds (2\ [50]50
Q7— Section header —
7.1Explain gueridon service. (3\
7.2Discuss FOUR points that one must consider when carving meat on a gueridon trolley. (8\
7.3Describe the telephonic procedure of taking a restaurant booking, including all the required customer information. (10\
7.4Differentiate between a duplicate and triplicate ordering method (6\
7.5Explain TWO aims of duty rosters (4\
7.6What are some of the rules that should be observed when making tea so that the tea infuses to achieve maximum flavour? (5\
7.7State FOUR characteristics of a good red wine glass. (4\
7.8Define each of the following terms:
7.8.1Cover
7.8.2Mise en place
7.8.3Julienne
7.8.4
7.8.5Amuse bouche (5 2\ (10\ [50] TOTAL SECTION B:50
Mark Allocation
Total200 marks
Sections50 + 50 + 50 = 150 marks
Paper information
TitleDocument
SubjectFood And Beverage Service
LevelN5
Document typeQuestion paper
Year2020
MonthNovember
Pages8
Downloads3
Examination context
Decade2020s
Years ago6y
SeasonSpring (SH)
Start daySunday
Exam periodNovember 2020
Days since exam2,169
About Food And Beverage Service 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.
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