Catering Theory And Practical N6 — Document

November 2026 — N6 — Catering Theory And Practical

N6 2026 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

1.1.10\in the ANSWER BOOK.

1.1.1

1.1.2A yeast leavened light sponge, shaped as a hollow ring, flavoured with liqueur

1.1.3England's oldest cheese, available in red, white and blue varieties Emmenthal Edam

1.1.4When planning a menu with no choice to be offered, select the dessert as follows A rich dessert with a hearty meal A rich dessert with

1.1.5

1.1.6

1.1.7Food that can help to prevent constipation during pregnancy Whole wheat bread Poached eggs

1.1.8Iron cupcakes ce

1.1.9Type of fish ideal to serve in a English breakfast menu Kippers

1.1.10A meal which is a c ombination of a breakfast and midday meal Continental breakfast Brunch

1.2Complete the following sentences by writing down the missing word or words next to the question number (1.2.1

1.2.5\the ANSWER BOOK.

1.2.1The ... manager is responsible for the provision of food and drink in a large hotel.

1.2.2The ... oversees all food service areas and service staff in a restaurant.

1.2.3The ... is employed by the establishment to carve hot joints or meat on a buffet.

1.2.4The ... must have a thorough knowledge of wines and drinks, their service and the laws affecting the sale of liquor. 10070346 Copyright reserved

1.2.5

1.3Choose the correct soup term from COLUMN B that matches a description in COLUMN A. Write only the letter (A K\next to the question number (1.3.1

1.3.10\the ANSWER BOOK. COLUMN COLUMN

1.3.10Clear turtle soup Clear soup garnished with strips of savoury pancakes Thick lobster flavoured soup Duck and beetroot

1.4Indicate whether the following statements are TRUE or FALSE by writing 'True' or 'False' next to the question number (1.4.1

1.4.10\in the ANSWER BOOK.

1.4.1A recipe is standardised only when it has been tested, evaluated and adapted for use under controlled conditions with consistent results.

1.4.2When increasing a recipe with a yield of 6 portions to a yield of 80 portions, multiply all ingredient quantities of the recipe with 80.

1.4.3Net profit is also known as kitchen prof it. 10070346 Copyright reserved

1.4.4Food cost is the material/ingredients used in the production of meals to be sold.

1.4.5Gross profit is the difference between the price at which goods are sold and the price at which goods were bought.

1.4.6Hot oysters may be placed on a bed of rock salt and cooked as the salt retains the heat from the oven and assists in keeping the food hot.

1.4.7

1.4.8Mussels and clams are usually boiled in a heavy pan, over a high heat, until their shells open.

1.4.9When cleaning oysters it is important to remove the alimentary tract.

1.4.10

1.5Give ONE word or term for each of the fo llowing descriptions by choosing a word or term from the list below. Write only the word or term next to the question number (1.5.1

1.5.10

1.5.1North African dish of cracked wheat, resembling semolina, cooked by steaming over stews.

1.5.2

1.5.3Vine leaves stuffed with rice.

1.5.4Greek lamb kebabs

1.5.5Fried minced meatballs with onion, oregano, mint and parsley.

1.5.6Cheese melted with white wine, into which chunks of bread are dipped.

1.5.7A flat omelette of potatoes, onions and garlic, served hot or cold.

1.5.8Danish op en sandwiches. 10070346 Copyright reserved

1.5.9Thin pancakes, made with yeast batter and served with caviar and sour cream.

1.5.10

1.6Choose the correct word or words from those given in brackets. Write only the word or words next to the question number (1.6.1

1.6.5\in the ANSWER BOOK.

1.6.1The (banquet/buffet\is a popular and profitable form of food presentation in nearly every kind of food service operation.

1.6.2A (trapezoid shape/circular shape\table has been developed for multi purpose folding tables.

1.6.3(Plates/Serviettes\ must be placed at the starting point of a buffet table.

1.6.4A conference forms part of a (business/social\nction.

1.6.550

Q2— Section header —

2.1A customer wants to book her 21 st birthday fun ction with your establishment. She cannot decide whether the function should be a formal or an informal function. Give her advice with the characteristics of the following functions:

2.1.1Formal (6\

2.1.2Informal (4\

2.2

2.3A well developed standardised recipe is a positive mixture of important recipe characteristics. Name the characteristics of a standardised recipe. (6\ 10070346

2.5Discuss the effect that each of the following ingredients have on the quality characteristics of ice cream:

2.5.1Stabilisers (2\

2.5.2Cream (milkfat\ (3\

2.5.3Sugar (2\

2.6Use the following typical South Africa n dishes and compile a three course dinner menu. Some of the courses allow choices between dishes. (8\

2.7

2.8How would you evaluate a anana split dessert in a cooking competition? (4\ [50]50

Q3— Section header —

3.1. Round off your answers to the second decimal. The recip e for the beetroot and carrot cake provides 10 slices. The ingredients

3.1.1Calculate the food cost of this recipe. Write your answer alongside each ingredient in the ANSWER BOOK. (14\ 10070346

3.1.2Calculate the selling price of a slice of cake if the mark up (gros profit\ is 60%. Show all calculations.

3.1.3The food cost of the icing for this cake is R24. Calculate the cost per slice of cake. Show all calculations.

3.2Describe the influence of the following factors on the planning of the m en u for a new business:

3.2.1The spending power of customers (3\

3.2.2Seat turnover (3\

3.2.3Space and equipment in kitchen (3\

3.2.4Local competition (2\

3.2.5Customer's requirements (5\

3.3You are appointed as the main chef of a catering establishment. How would you handle the unexpected cut off of the electricity supply, keeping in mind that the gas burners will have to be used with discretion?

3.4What type of food can be included in a continental breakfast? (4\

3.5Name TWO examples of institutional catering services. (2\ [50]50

Q4— Section header —

4.1uccessful fudge has a very smooth texture because of many fine crystals formed.

4.1.1What are the precautionary measures to prevent the form ation of big crystals when making fudge? (9\

4.1.2Name the stage that fudge should reach while boiling. (1\

4.2Compile a traditional English lunch menu (two courses\with the following ingredients: puff pastry; sponge cake; steak; fruit; cream; kidneys; custard Rewrite the menu in the ANSWER BOOK.

4.3Name the FOUR main types of frozen desserts. (4\

4.4

4.5

4.6Desc ribe the steps to follow when planning a cyclic menu. (8\

4.7Rewrite the following quantities in standard form (kilogram and litres\:

4.7.1150 g

4.7.325 g

4.7.5

4.9What is the type of vegetarian consume milk or milk products and eggs, but exclude meat, poultry, fish and seafood from his/her diet (1\ [50] TOTAL SECTION B: 15050

Topics Identified

Business FunctionsBusiness Plan

Mark Allocation

Total200 marks

Sections50 + 50 + 50 + 50 = 200 marks

Paper information

TitleDocument

SubjectCatering Theory And Practical

LevelN6

Document typeQuestion paper

Year2026

MonthNovember

Pages10

Downloads5

Examination context

Decade2020s

Years ago0y

SeasonSpring (SH)

Start daySunday

Exam periodNovember 2026

Days since exam—

About Catering Theory And Practical examination preparation

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