NSC Hospitality Studies Food poisoning, food spoilage, food contamination, temperature control: MULTIPLE-CHOICE QUESTIONS

Vario

Question

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.

1.1.1 A good source of vitamin C is ...
A milk.
B oranges.
C meat.
D bread.

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

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

1.1.4 Mpumeza is an ... vegetarian because her diet includes fish and seafood products only.
A lacto
B ovulo
C pollo
D vegan

1.1.5 A special equipment that uses a power source to keep food warm before serving is:
A Bain-marie
B Hot tray
C Salamander
D Steamer

1.1.6 The ratio of flour to water in the preparation of choux pastry:
A 1:1
B 1:2
C 2:1
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 items are double in the picture below:

A Samosas
B Spanakopita
C Strudel
D Spring rolls

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 Gardein
B Silver
C Russian
D American

1.1.10 The distance between the edge of the table and where the cutlery is:
A 2.5 cm
B 3.0 cm
C 3.5 cm
D 0.5 cm

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

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

1.1.1 A good source of vitamin C is ...

1.1.2 An infectious disease that affects the lungs:

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

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

1.1.5 A special equipment that uses a power source to keep food warm before serving is:

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

1.1.7 A standard quotation should NOT include the following information:

1.1.8 Identify how these items are double 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:

1.1.10 The distance between the edge of the table and where the cutlery is:

Join the NSC students using SimpleStudy...