Vraag 1: KORTVRAE
Verskeie opsies word as moontlike antwoorde op die volgende vrae gegee - NSC Hospitality Studies - Question 1 - 2019 - Paper 1
Question 1
Vraag 1: KORTVRAE
Verskeie opsies word as moontlike antwoorde op die volgende vrae gegee.
Kies die antwoord en skryf die letter (A-D) langs die vraagnommers (1.1 to... show full transcript
Worked Solution & Example Answer:Vraag 1: KORTVRAE
Verskeie opsies word as moontlike antwoorde op die volgende vrae gegee - NSC Hospitality Studies - Question 1 - 2019 - Paper 1
Step 1
1.1.1 'n Goeie bron van vitamin C is ...
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Die korrekte antwoord is B, limoen. Limoene is bekend vir hul hoë vitamin C-gehalte, wat noodsaaklik is vir die menslike gesondheid.
Step 2
1.1.2 Die belangrikste voedingstof in peulwasse gevind word:
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Die korrekte antwoord is A, Kalium. Dit spelet 'n sleutelrol in die liggaam se funksies, insluitend spiersametrekkings.
Step 3
1.1.3 Dit bepaal waar die minerale voor gemaak word:
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Die korrekte antwoord is B, Netjies. Dit is die materiaal waaruit minerale gevorm word in die natuur.
Step 4
1.1.4 Galaktine is 'n onvolledige dieetproteïen afkomstig van:
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Die korrekte antwoord is A, Soja. Sojabone bevat nie al die noodsaaklike aminosure wat 'n mens se dieet benodig nie.
Step 5
1.1.5 'n Wilt, kaasagtige stresmel gemaak van sojabone:
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Die korrekte antwoord is C, Tofu. Tofu is uithang van soja en word dikwels in Asiatiese kookkuns gebruik.
Step 6
1.1.6 Identifiseer 'n geneties gemanipuleerde plantaardige proteïne-energie uit die gerigte hieronder:
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Die korrekte antwoord is B, Keker-erwtjies. Dit is 'n tipe boontjie wat dikwels geneties gemanipuleer word om beter voedingswaarde te bied.
Step 7
1.1.7 Afknrumming behoort na die ... plaas te vind.
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Die korrekte antwoord is A, nagereg. Nagereg is die finale geregte in 'n etes.
Step 8
1.1.8 Wat er soort wat lank tydens die bereiking van chouxdeeg geëis word, en wat die produk lewer wat is...
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Die korrekte antwoord is B, vleis. Vleis word dikwels in verskeie gebak gebruik.
Step 9
1.1.9 Water en suiker wat gebruik word om 'n glas mee te ...
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Die korrekte antwoord is C, vrugte. Vrugte word dikwels gebruik om drankies te versier.
Step 10
1.1.10 Wie se vrugte en gelukkige mee gevl is:
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Die korrekte antwoord is A, Makaroni (Macaroon). Hierdie gereg is meer bekend vir sy soet smaak en ligte tekstuur.
Step 11
1.2.1 Promosie
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Die korrekte antwoord is A, 'n groep studente wat 'n koffiewinkel besoek. Dit is 'n goeie voorbeeld van 'n promosie aktiwiteit.
Step 12
1.2.2 Prys
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Die korrekte antwoord is B, malleyn en drankies wat in restaurante bedien word. Dit illustreer die verband tussen prys en produk.
Step 13
1.2.3 Plek
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Die korrekte antwoord is C, die aankoop van 'n bekostigbare produk. Dit dui aan hoe plek die verkope kan beïnvloed.
Step 14
1.2.4 Persone
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Die korrekte antwoord is D, sterk, hipieniese, eekonferensiële ure. Dit verteenwoordig die personeel wat die kliënte bedien.
Step 15
1.2.5
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Die korrekte antwoord is E, 'n restaurant in die middestad. Dit is 'n voorbeeld van 'n plekkie waar mense saamkom.
Step 16
1.3.1
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Die korrekte antwoord is B, E. Dit dui op die verhouding van die produk en die gebruikers.
Step 17
1.3.2
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Die korrekte antwoord is A, G. Dit spesifiseer die verpligtinge van die produsent.
Step 18
1.3.3
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Die korrekte antwoord is G, D. Dit verwys na die definisie van die produk.
Step 19
1.3.4
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Die korrekte antwoord is A, D. Dit dui aan wat die produk spesiaal maak.
Step 20
1.3.5
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Die korrekte antwoord is C. Dit loop uit op die versekering van die kwaliteit van die produk.
Step 21
1.4.1
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Die korrekte antwoord is B, Droging. Dit is 'n belangrike proses in voedselpreservering.
Step 22
1.4.2
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Die korrekte antwoord is C, POS/ Elektroniese betaalpunte. Dit is moderne betaalmetodes.
Step 23
1.4.3
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Die korrekte antwoord is E, Marmering/ Tussenpiersevet. Dit verbeter die tekstuur van die voedsel.
Step 24
1.4.4
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Die korrekte antwoord is F, Oorhoofse koste/Overheads. Dit sluit alle onkoste in na die vervaardiging.
Step 25
1.4.5
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Die korrekte antwoord is G, Allergieë/Allergiese reaksie. Dit is belangrik in voedselveiligheid.
Step 26
1.4.6
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Die korrekte antwoord is D, BBP/ Bruto Binnelandse Produk. Dit meet die ekonomiese lewensvatbaarheid.
Step 27
1.4.7
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Die korrekte antwoord is A, Jood/ Joosde/ Judaisme. Dit dui op kulinêre gebruike.
Step 28
1.4.8
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Die korrekte antwoord is E, Sherbet/ Water-ys. Dit is 'n verfrissende nagereg.
Step 29
1.4.9
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Die korrekte antwoord is F, Fillo/ Strudeldeeg. Dit is 'n soet gebakstof.
Step 30
1.4.10
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Die korrekte antwoord is C, Frosting / Versiering. Dit voltooi die nagereg.
Step 31
1.5.1
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Die korrekte antwoord is B. Dit dui die verskillende voedsel grouping aan.
Step 32
1.5.2
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Die korrekte antwoord is C. Dit onderskei die verskillende etikette wat gebruik word.
Step 33
1.5.3
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Die korrekte antwoord is D. Dit dui die belangrikheid van voedingsetikette aan.
