Catering Theory And Practical N6 — Memo

June 2018 — N6 — Catering Theory And Practical

N6 2018 Nated Hospitality

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📄 9 pages 📝 45 items found 🔑 2 key info

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Q1— Section header —

1.1.10

1.2.1

1.2.2Poisson (fish\

1.2.3Fromage

1.2.4Legumes (vegetables\

1.2.5Potage

1.2.6Buffet froid (cold buffet\

1.2.7Hors d'oeuvres

1.2.8Oeufs (egg dishes\

1.2.9Sweet/ ntrements

1.2.10Farineaux/ asta

1.2.11Poisson (fish\

1.2.12

1.3.1Crab

1.3.2Prawns

1.3.3Lobster/Crayfish

1.3.4Mussels

1.3.5

1.4.12

1.5.1True

1.5.2False

1.5.3False

1.5.4True

1.5.5True

1.5.6

1.6.1melette

1.6.2Roast duckling

1.6.3Chantilly

1.6.4Chateaubriand

1.6.550

Q2— Section header —

2.1WEDDING RECEPTION DETAILS: SOUTH COAST HOTEL Name of bride and groom: Josh and Lindy Swift Name, address, e mail address and telephone number for correspondence: Mrs Jordan Tel: 0834326501 E- mail address: jordanl@dacar.com

2.2.1Cream 26,00 Chocolate R18,50 Gelatine R1,50 Eggs 4,50 Berries

2.2.2

2.3Repeat business Quality of the product Value for money Equipment and utensils Work procedures and handling techniques Temperature and preparation times Total yield in weight, volume and/or number of portions

Q3— Section header —

3.1Number to be served Where to assemble When to serve Menu detail Plan of tables List of guests Drinks, aperitifs, wines, li queurs, spirits and whether preordered/c ash

3.2Christmas dinner menu Tuna cocktail Stuffed turkey/ Chicken pie Brown rice Butternut tart Roasted green vegetables Carrot salad Potato salad

3.3.2Pork, rabbit and ostrich may not be eaten. Milk and meat products (including poultry, but not fish\ may not be cooked or eaten together. Only fish with fins and d etachable scales are permitted eels or shellfish\.

3.4Absence of underside protection (which might mark th e chair top on which it stacks\ Wall saver legs (extension behind back, keeps them away from walls\ Avoid too much salt. The body retains salt during pregnancy.

Q4— Section header —

4.1Shellfish ( without a backbone\ Molluscs Crustaceans Univalves and b ivalves Crustaceans: crabs, crayfish, lobster, shrimps, prawns, langoustines, scampi (Any TWO Univalves: abalone, whelk,

4.2Creamy Somewhat dry and stiff texture Tiny crystals With enough body so that the product melts slowly and uniformly Beef/Pork sausages Kidneys/L iver There are also

4.7Do not stir once the syrup is boiling, but gently skim the skin which forms on the sides of the pan. Remove grains of sugar from the sides of the saucepan with a pastry brush dipped in cold water. Lower the temper

Mark Allocation

Sections50 + 50 + 50 + 50 = 200 marks

Key Information

Contact Number0834326501

Email Addressjordanl@dacar.com

Paper information

TitleMemo

SubjectCatering Theory And Practical

LevelN6

Document typeNated Hospitality

Year2018

MonthJune

Pages9

Downloads4

Examination context

Decade2010s

Years ago8y

SeasonWinter (SH)

Start dayFriday

Exam periodJune 2018

Days since exam3,055

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 size233.8 KB

Pages9

Archived on8 September 2026

File age47d

ContributorFreeMode

FingerprintA94A09FFD96B

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