VERSKEIDE OPLIESE WORD AS MOGELIKE ANTWOORD OP DIE VOLGENDE VRAE GEGEVEN - NSC Hospitality Studies - Question 1 - 2018 - Paper 1
Question 1
VERSKEIDE OPLIESE WORD AS MOGELIKE ANTWOORD OP DIE VOLGENDE VRAE GEGEVEN. KIES DIE ANTWOORD EN SKRYF SLEGS DIE LETTER (A-D) LANGS DIE VRAAGNOMMERS (1.1.1 TOT 1.1.10)... show full transcript
Worked Solution & Example Answer:VERSKEIDE OPLIESE WORD AS MOGELIKE ANTWOORD OP DIE VOLGENDE VRAE GEGEVEN - NSC Hospitality Studies - Question 1 - 2018 - Paper 1
Step 1
1.1.1 'n Dranklisensie is geldig vir ...
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Answer
Die geldigheid van 'n dranklisensie is 1 jaar, dus is die antwoord A.
Step 2
1.1.2 Wanneer venkels gewin word, moet ...
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Wanneer venkels gewin word, moet die distillaat in 'n ewerd cer fit, wat die antwoord A is.
Step 3
1.1.3 Borde kan afgelek word deur ...
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Borde kan met die hand of masjien afgelek word. Daarom is die antwoord A.
Step 4
1.1.4 Die begin van 'n spyskaart om ...
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Die begin van 'n spyskaart om die nagereg te bedien, is wat bekend staan as die vorige gang. Dus is die antwoord B.
Step 5
1.1.5 'n Produkt kan gefermenteer word as ...
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'n Produkt kan gefermenteer word as dit nie 'n diens ontvang nie. Daarom is die antwoord C.
Step 6
1.1.6 Die volgende voedsel sal NIE deur volgers van Islam ingeneem word NIE:
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Beersrol is 'n voedsel wat nie deur volgers van Islam ingeneem kan word nie, dus is die antwoord A.
Step 7
1.1.7 Suiker en asyn word gebruik om ... te preserveer.
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Suiker en asyn word gebruik om marmelade te preserveer, dus is die antwoord C.
Step 8
1.1.8 Wanneer 'n stuk vleis met dun skyfies wat bedek word, staan dit as ... bekend.
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'n Stuk vleis wat met dun skyfies wat bedek word, staan as 'n bardering bekend. Daarom is die antwoord A.
Step 9
1.1.9 Die belangrikste rysmidelt in profiels is ...
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Die belangrikste rysmidelt is kookoda, dus is die antwoord C.
Step 10
1.1.10 Die funksie van die miel in chouxdeeg is om ...
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Die funksie van die miel in chouxdeeg is om in tekstuur te verseker, dus is die antwoord A.
Step 11
1.2.1 Châteaubriand
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Châteaubriand pas by die bykomstigheid D, wat 'n appelsous is.
Step 12
1.2.2 Mogod
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Mogod pas by die bykomstigheid E, wat foie gras is.
Step 13
1.2.3 Geroosterde vark
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Geroosterde vark pas by die bykomstigheid C, wat sambal is.
Step 14
1.2.4 Geroosterde boes
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Geroosterde boes pas by die bykomstigheid D, wat bérnaisesous is.
Step 15
1.2.5 Geroosterde skaap
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Geroosterde skaap pas by die bykomstigheid F, wat 'n kruisementjie is.
Step 16
1.2.6 Skaapribere
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Skaapribere pas by die bykomstigheid C, wat aartappels in die skil is.
Step 17
1.3.1 'n Holtepersoneel wat deur verantwoordelik is om gaste by hul aankoms te verwelkom.
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'n Holtepersoneel wat deur verantwoordelik is om gaste te verwelkom, is 'n deurwag/bellboy/conciërge.
Step 18
1.3.2 Crudités
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Die beskrywing pas by crudités, wat M68 F16 is.
Step 19
1.3.3 Koeksoda
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Koeksoda is 'n spesifieke term en die antwoord is M103.
Step 20
1.3.4 Marmering
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Die beskrywing pas by marmering en die antwoord is F192 M81.
Step 21
1.3.5 Wacherin
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Wacherin is 'n spesifieke naam, die antwoord is F151 M141.
Step 22
1.3.6 Wassery
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Die beskrywing pas by wassery, die antwoord is M3.
Step 23
1.3.7 Wonkellung / Champagne
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Die beskrywing pas by wonkelwyn/champagne, die antwoord is F48 M156.
Step 24
1.3.8 Sec
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Sec is 'n spesifieke term wat die antwoord is F48 M156.
Step 25
1.3.9 Aperitief
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Die antwoord vir aperitief is F65 M161.
Step 26
1.3.10 Vriesversier ('Frosting')
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Vriesversier, ook bekend as frosting, is F65 M161.
Step 27
1.4.1 Identifiseer VIER voedselprodukte ...
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Die vier voedselprodukte wat deur fermenteeringsgepreserveerd word, sluit in: B (Karremsiek), C (Oulbeesvleis), F (Marmelade) en H (Mermelade).
Step 28
1.4.2 Kies VIER peuselhapgies ...
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Die vier peuselhapgies wat verkieslik gemaak word, sluit in: A (Barquette), C (Patushers), D (Bonbon) en E (Buffettes).
