NSC Hospitality Studies Desserts: 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 established.  
C. Cutlery is set according to the order of service on the menu.  
D. The number of guests determines the layout of the tables in the restaurant.  
E. Place identical knives to the left of the plate.  
F. Always place pre- plated items to the right.  
G. Place all service spoons 2.5 cm from the top of the main course knife.  
H. Hostess spoon always placed to the left of the knife in the cover.

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.

A. Eggs enrich the shelf life  
B. Eggs strengthen the gluten pile  
C. Eggs give pastry a golden colour  
D. Gives bright light and red colour  
E. Eggs help add flavour  
F. Gives food for yeast.

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.

A. Greyish pink colour  
B. Bright bright red colour  
C. Fat firm and yellow  
D. Fat soft and red  
E. Flesh fine and red porous  
F. Bones are red and porous.

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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