1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A) strength - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Question 1
1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A) strength.
B) weakness.
C) opportunity.
D) threat.
1.1.2 Small, sweet,... show full transcript
Worked Solution & Example Answer:1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A) strength - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Step 1
When doing a SWOT-analysis for a small business, load shedding can be classified as a …
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Answer
Load shedding is generally understood as a limitation or disruption of services, particularly in the context of electricity supply. This makes it a negative factor in a SWOT analysis, classified as a weakness. Thus, the answer is B.
Step 2
Small, sweet, round balls served at a cocktail function:
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Answer
These are typically referred to as canapés, which are bite-sized snacks often served at social functions. So, the answer is D.
Step 3
The pastry used to make a beef Wellington:
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Answer
The pastry typically used for a beef Wellington is puff pastry, known for its flaky layers. Therefore, the answer is C.
Step 4
Eggs are preserved by …
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Answer
Eggs can be preserved using various methods, but in the culinary context, pasteurisation is a common technique used to prolong their shelf life. Thus, the answer is D.
Step 5
Symptoms of gastroenteritis:
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Answer
Common symptoms of gastroenteritis include diarrhoea and vomiting, which are key indicators of this condition. Therefore, the answer is A.
Step 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:
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Answer
The symptoms described suggest an allergic reaction, commonly associated with shellfish, making it a likely cause. Hence, the answer is D.
Step 7
The cut of lamb used to prepare a crown roast:
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Answer
The correct cut of lamb for preparing a crown roast is the rack of lamb. Thus, the answer is A.
Step 8
A characteristic of a banquet menu:
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Answer
A banquet menu is often designed for a smaller number of guests, typically with a pre-selected menu to streamline service. Therefore, the answer is A.
Step 9
Placing small holes in raw pastry to allow trapped air to escape:
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Answer
This technique is known as docking, which helps prevent the pastry from puffing up too much during baking. Hence, the answer is B.
Step 10
The setting of a gelatine mixture is prevented by the addition of papaya, due to the presence of … in the fruit:
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Answer
The enzyme found in papaya that prevents gelatine from setting is called bromelin. Therefore, the answer is B.
