NSC English General Hospitality Studies Food-borne diseases: 1.1 MULTIPLE-CHOICE QUESTIONS

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Question

1.1 MULTIPLE-CHOICE QUESTIONS

Various options are provided as possible answers to the following questions. Choose (the answer and write only the letter (A-D) next to the question numbers (1.1.1 to 1.1.10) in the ANSWER BOOK, e.g. 1.1.1 B.

1.1.1 An infectious disease that affects the lungs:
A. Cholera
B. Hepatitis A
C. Hepatitis B
D. Tuberculosis

1.1.2 Proteolytic enzymes which prevent the setting of gelatin dishes are present in:
A. bananas and strawberries.
B. kiwis and blueberries.
C. pineapples.
D. lemons and pineapples.

1.1.3 Mupumesi is an ... vegetarian because her diet includes fish and seafood products only.
A. lacto
B. ovo
C. pesco
D. pollo

1.1.4 Special equipment that uses a power source to keep food warm beside serving water:
A. Bain-marie
B. Hot tray
C. Salamander
D. Steamer

1.1.5 Unclose the picture below that does NOT illustrate one of the concepts of the marketing mix:

1.1.6 The ratio of flour to water in the preparation of choux pastry:
A. 1:1
B. 2:1
C. 2:2
D. 1:4

1.1.7 A standard quotation should NOT include the following information:
A. Client's bank statement
B. Client's personal information
C. Company name and address
D. Additional charges and deposit

1.1.8 Identify how these differ in the picture below:

1.1.9 A type of service where a waiter brings food to the table on a platter and serves guests from the left-hand side using a serving spoon and fork:
A. French
B. Silver
C. Russian
D. American

1.1.10 The distance between the edge of the table and where the cutlery lies:
A. 2.5 cm
B. 3.0 cm
C. 3.5 cm
D. 3.6 cm

1.2 MATCHING ITEMS

Choose the dessert classification from COLUMN B that matches the dessert in COLUMN A. Write only the letter (A-H) next to the question numbers (1.2.1 to 1.2.7) in the ANSWER BOOK.
COLUMN A                     COLUMN B
1.2.1 Panna cotta           A. hot steamed
1.2.2 Vanilla mousse      B. hot fried
1.2.3 Melon sorbet        C. not stewed
1.2.4 Apple fritters      D. milk jelly
1.2.5 Peach compote      E. frozen dairy based
1.2.6 Christmas pudding   F. cold creams
1.2.7 Malva pudding       G. fruit jelly
                        H. hot baked

1.3 ONE-WORD ITEMS

Give ONE term/word for EACH of the following descriptions. Write only the term/word next to the question numbers (1.3.1 to 1.3.10) in the ANSWER BOOK.
1.3.1 The food that Muslims are permitted to eat according to religious laws:

1.3.2 Edible seeds of some fruits surrounded by a hard shell:

1.3.3 The temporary preservation method that destroys microorganisms by heating food items to a temperature not exceeding 72 °C:

1.3.4 A professional ethic displayed when you do not steal from your employer:

1.3.5 The total value of the goods and services manufactured and supplied by a country in one year:

1.3.6 A revenue-generating area in a hotel that is rented out for special events:

1.3.7 A sensitivity to peanuts that triggers the immune system to react negatively:

1.3.8 The stuff member in the restaurant who receives guests and checks their reservation:

1.4 SELECTION

Select FOUR overhead costs that are part of the daily expenses in the day-to-day running of a business. Write only the letters (A-H) next to question number (1.4.1) in the ANSWER BOOK.
A. Electricity
B. Wages
C. Fuel
D. Overheads
E. Uniforms
F. Materials
G. Taxes
H. Ingredients

1.4.2 Select THREE correct steps to follow when crumbling down. Write only the letters (A-F) next to the question number (1.4.2) in the ANSWER BOOK.
A. Occurs after the starter
B. Takes over the desires of the host
C. Proceeds to the left side of the host
D. Proceeds in an anti-clockwise direction
E. Proceeds in a clockwise direction

1.5 SEQUENCE

Re-arrange the preparation and cooking techniques for follow for a roasted mutton fillet in the correct sequence. Write only the letters (A-F) next to question number (1.5.1) in the ANSWER BOOK.
A. Stuffing
B. Binding
C. Braising
D. Roasting
E. Grilling
F. Searing

1.1 MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions - English General - NSC Hospitality Studies - Question 1 - 2024 - Paper 1

Worked Solution & Example Answer:1.1 MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions - English General - NSC Hospitality Studies - Question 1 - 2024 - Paper 1

An infectious disease that affects the lungs:

Proteolytic enzymes which prevent the setting of gelatin dishes are present in:

Mupumesi is an ... vegetarian because her diet includes fish and seafood products only.

Special equipment that uses a power source to keep food warm beside serving water:

Unclose the picture below that does NOT illustrate one of the concepts of the marketing mix:

The ratio of flour to water in the preparation of choux pastry:

A standard quotation should NOT include the following information:

Identify how these differ in the picture below:

A type of service where a waiter brings food to the table on a platter and serves guests from the left-hand side using a serving spoon and fork:

The distance between the edge of the table and where the cutlery lies:

1.2.1 Panna cotta:

1.2.2 Vanilla mousse:

1.2.3 Melon sorbet:

1.2.4 Apple fritters:

1.2.5 Peach compote:

1.2.6 Christmas pudding:

1.2.7 Malva pudding:

1.3.1 The food that Muslims are permitted to eat according to religious laws:

1.3.2 Edible seeds of some fruits surrounded by a hard shell:

1.3.3 The temporary preservation method that destroys microorganisms by heating food items to a temperature not exceeding 72 °C:

1.3.4 A professional ethic displayed when you do not steal from your employer:

1.3.5 The total value of the goods and services manufactured and supplied by a country in one year:

1.3.6 A revenue-generating area in a hotel that is rented out for special events:

1.3.7 A sensitivity to peanuts that triggers the immune system to react negatively:

1.3.8 The staff member in the restaurant who receives guests and checks their reservation:

Select FOUR overhead costs that are part of the daily expenses in the day-to-day running of a business:

Select THREE correct steps to follow when crumbling down:

Re-arrange the preparation and cooking techniques for follow for a roasted mutton fillet in the correct sequence:

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