Catering Theory And Practical N6 — Memo

November 2020 — N6 — Catering Theory And Practical

N6 2020 Nated Hospitality

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Q1— Section header —

1.1.10

1.2.1food and beverage

1.2.2restaurant manager/directeur de restaurant

1.2.3carver/rancheur

1.2.4wine waiter/sommelier/chef de vin

1.2.5

1.3.10

1.4.1True

1.4.2False

1.4.3False

1.4.4True

1.4.5True

1.4.6True

1.4.7False

1.4.8True

1.4.9False

1.4.10

1.5.1Couscous

1.5.2Hummus

1.5.3Dolmades

1.5.4Souvlakia

1.5.5Keftedes

1.5.6Fondue

1.5.7Tortilla

1.5.8

1.5.9Blinis

1.5.10

1.6.1buffet

1.6.2trapezoid

1.6.3Plates

1.6.4business

1.6.550

Q2— Section header —

2.1.1Aperitifs presented o n arrival. Formal table layout and seating arrangements. Guests are served and tables cleared at the same time. Speeches during and after the meal. Permission being given for the guests to smoke.

2.2Buffet has visual appea An attractive presentation of foods has the effect of lavishness and ample quantity, and careful arr angement and garnish suggest quality as well. Buffet is efficient: It allows the caterer to serve many people in a short time with relatively few

2.4A stamp of halaal is put on the food by the Muslim Judicial Council to indicate that Muslims regard the food as clean and fit for use. Muslims will eat kosher meat if halaal meat is not available. Any birds that fly may

2.6MENU DINNER Pea and Bean Soup Chicken Pie or Bobotie Yellow Rice Pumpkin Fritt ers Vinegar Pudding

2.8Two scoops of vanilla ice cream are placed between the slices of banana. Topped with hot fudge sauce. [50]50

Q3— Section header —

3.1.1

3.1.3Selling price = Food cost

3.2.1This is particularly important when catering for the needs of nurses in hospitals, children in schools and workers in industry and offices. Whatever level of catering or type of establishment, a golden

3.3Cook food until it is just done, even meat, although it may still be tough. Save energy by cooking dumplings, potatoes or other vegetables with the meat. Do not cook food which can be eaten raw, such as certain vegetables.

Q4— Section header —

4.1.1Use sugar products such as glucose, invert sugar, corn syrup, honey, golden syrup and molasses. Stir until the sugar has just dissolved, and then stop unless the recipe states otherwise. Do not allow syrup to boil until the sugar has dissol

4.2MENU Steak and Kidney Pie Trifle Ice milk Sherbet the keeping qualities of the cake. They contribute flavour and richness to a baked product. Sole Meuni

4.7.10,15 kg/0,150 kg

4.7.2Have absence of underside protection (which might mark the chair top on which it stacks\ Have 'wall saver' legs (extension behind back, keeps them away from walls\ Can stack it high. [50]50

Topics Identified

Business Plan

Mark Allocation

Sections50 + 50 + 50 + 50 = 200 marks

Paper information

TitleMemo

SubjectCatering Theory And Practical

LevelN6

Document typeNated Hospitality

Year2020

MonthNovember

Pages9

Downloads4

Examination context

Decade2020s

Years ago6y

SeasonSpring (SH)

Start daySunday

Exam periodNovember 2020

Days since exam2,169

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.

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Archived on8 September 2026

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