NSC Hospitality Studies Interpretation of recipes: MULTIPLE-CHOICE QUESTIONS

1.1.1

Question

MULTIPLE-CHOICE QUESTIONS

1.1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A. weakness.
B. opportunity.
C. threat.
D. strength.

1.1.2 Small, sweet, round balls served at a cocktail function:
A. Rissois
B. Truffles
C. Bonbons
D. Tarts

1.1.3 The pastry used to make a beef Wellington:
A. Shortcrust
B. Pâté sucrée
C. Puff
D. Filo

1.1.4 Eggs are preserved by …
A. drying
B. salting
C. pickling
D. pasteurisation.

1.1.5 Symptoms of gastroenteritis:
A. Diarrhoea and vomiting
B. Dry mouth and fever
C. Chest pains and coughing
D. Headache and high blood pressure

1.1.6 After eating a meal at a restaurant, Zane’s tongue and face, especially around the eyes, started to swell.
Identify the food that most likely caused this reaction:
A. Cream salad
B. Lemon sorbet
C. Roast chicken
D. Shellfish soup

1.1.7 The cut of lamb used to prepare a crown roast:
A. Shank
B. Neck
C. Shoulder
D. Rib

1.1.8 A characteristic of a banquet menu:
A. Menu designed for a smaller number of guests
B. Can only consist of three or four courses
C. Serves food in the style of the evening
D. Menu is pre-selected by the host

1.1.9 Piping small holes in raw pastry to allow trapped air to escape:
A. Glazing
B. Docking
C. Scoring
D. Rolling

1.1.10 The setting effect of a gelatin mixture is prevented by the addition of papaya, due to the presence of … in the fruit.
A. bromelain
B. dextrin
C. lipase
D. papain

MULTIPLE-CHOICE QUESTIONS 1.1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a … A - NSC Hospitality Studies - Question 1 - 2021 - Paper 1

Worked Solution & Example Answer:MULTIPLE-CHOICE QUESTIONS 1.1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a … A - NSC Hospitality Studies - Question 1 - 2021 - Paper 1

1.1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …

1.1.2 Small, sweet, round balls served at a cocktail function:

1.1.3 The pastry used to make a beef Wellington:

1.1.4 Eggs are preserved by …

1.1.5 Symptoms of gastroenteritis:

1.1.6 After eating a meal at a restaurant, Zane’s tongue and face, especially around the eyes, started to swell. Identify the food that most likely caused this reaction:

1.1.7 The cut of lamb used to prepare a crown roast:

1.1.8 A characteristic of a banquet menu:

1.1.9 Piping small holes in raw pastry to allow trapped air to escape:

1.1.10 The setting effect of a gelatin mixture is prevented by the addition of papaya, due to the presence of … in the fruit.

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