1.1 MEERVOUDIGEKEUSE-VRAE Verskaf kort en swart antwoorde op die volgende vrae gegee - NSC Hospitality Studies - Question 1 - 2020 - Paper 1

In the production of flavored sugar syrup, the primary ingredient is typically sucrose, which is a common sugar that provides sweetness and acts as a preservative.

The dietary value of mayonnaise primarily includes its fat content, which is significant. It provides energy but should be consumed in moderation due to high calories and fat content.

The ideal serving temperature for a fruit salad is usually at room temperature. This allows the flavors to be more vibrant and enhances the overall taste experience.

The recipe that is used for preparing mixtures and glazes often requires techniques such as whipping or stirring to achieve the desired consistency and sheen.

The method utilized for preparing green vegetables intensively is typically steaming. This method preserves the color, texture, and nutrients better than boiling.

The oil used when preparing a compound butter generally includes butter, which is mixed with various flavorings to enhance dishes.

The slicing timeframe for thicker cuts is typically around 5-8 minutes, which allows for even cooking and texture.

The number of courses in the set table depicted is typically 5, which is a standard arrangement for formal dining.

The number of products that must be sold before covering fixed costs is referred to as the break-even point, which is crucial for business analysis.

The most appropriate description for the guerdon trolley is typically that it is used for serving and presenting food.

For the description corresponding to the image, it is often related to service items like pre-set tables.

Each of the items listed pertains to specific culinary utensils or preparations commonly used in culinary practice.

Selecting the four that need to be evaluated often includes items which are critical for enhancing flavor profiles in various dishes.