NSC Hospitality Studies Desserts: IDENTIFICATION

5.1 Identify FIV

Question

IDENTIFICATION

5.1 Identify FIVE correct factors to keep in mind when settling tables. 
Write only the letters (A--H) next to the question number (1.5.1) in the ANSWER BOOK.

A. Waiters must be able to move around tables easily.  
B. Table numbers may be removed once the last has been seated.  
C. Cutlery is set according to the order of service on the menu.  
D. The number of guests determines the layout of the tables in the restaurant.  
E. Place all three knives to the left of the plate.  
F. Always place the plate with the lifting edge towards the right.  
G. The main course spoons 2.5 cm from the top of the main course plate.  
H. Napkin sits in the cover.

5.2 Identify TWO reasons for adding eggs when preparing pastry. 
Write only the letters (A--F) next to the question number (1.5.2) in the ANSWER BOOK.

A. Eggs enrich the shelf life  
B. Eggs soften the gluten pile  
C. Eggs provide a golden colour  
D. Eggs gives right height and colour  
E. Eggs bind the pastry  
F. Eggs provide food for yeast.

5.3 Identify THREE characteristics of high quality lamb. Write only the letters (A--F) next to the question number (1.5.3) in the ANSWER BOOK.

A. Greyish pink colour  
B. Bright red colour  
C. Fat firm and bright colour  
D. Fat shiny and pale  
E. Fast and high yield  
F. Bones are red and porous.

IDENTIFICATION 5.1 Identify FIVE correct factors to keep in mind when settling tables - NSC Hospitality Studies - Question 1 - 2016 - Paper 1

Worked Solution & Example Answer:IDENTIFICATION 5.1 Identify FIVE correct factors to keep in mind when settling tables - NSC Hospitality Studies - Question 1 - 2016 - Paper 1

Identify FIVE correct factors to keep in mind when settling tables.

Identify TWO reasons for adding eggs when preparing pastry.

Identify THREE characteristics of high quality lamb.

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