NSC Hospitality Studies Dairy products: IDENTIFICATION

5.1 Identify FIV

Question

IDENTIFICATION

5.1 Identify FIVE correct factors to keep in mind when setting tables. Write only the letters (A–H) next to the question number (1.5.1) in the ANSWER BOOK.

A. Waiters must be able to move around tables easily.
B. Table numbers may be removed once the host has been seated.
C. Cutlery is set according to the order of service on the menu.
D. The number of guests determines the layout of the tables.
E. Place an extra knife to the left of the plate.
F. Always place the plate with cutting edge towards the right.
G. Ensure every place setting is 2.5 cm from the top of the main course plate.
H. The dessert spoon is always placed to the left of the knife.

5.2 Identify TWO reasons for adding eggs when preparing pastry. Write only the letters (A–F) next to the question number (1.5.2) in the ANSWER BOOK.

5.3 Identify THREE characteristics of high quality lamb. Write only the letters (A–F) next to the question number (1.5.3) in the ANSWER BOOK.

IDENTIFICATION 5.1 Identify FIVE correct factors to keep in mind when setting tables - NSC Hospitality Studies - Question 1 - 2016 - Paper 1

Worked Solution & Example Answer:IDENTIFICATION 5.1 Identify FIVE correct factors to keep in mind when setting tables - NSC Hospitality Studies - Question 1 - 2016 - Paper 1

Identify FIVE correct factors to keep in mind when setting tables.

Identify TWO reasons for adding eggs when preparing pastry.

Identify THREE characteristics of high quality lamb.

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