1.1.1 A good source of vitamin C is …
A milk - NSC Hospitality Studies - Question 1 - 2022 - Paper 1
Question 1
1.1.1 A good source of vitamin C is …
A milk.
B oranges.
C meat.
D bread.
1.1.2 To reduce the risk of high cholesterol, the following ingredient is a healthy c... show full transcript
Worked Solution & Example Answer:1.1.1 A good source of vitamin C is …
A milk - NSC Hospitality Studies - Question 1 - 2022 - Paper 1
Step 1
1.1.1 A good source of vitamin C is …
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Answer
The correct answer is: B. oranges. Oranges are well-known for their high vitamin C content, making them a great source.
Step 2
1.1.2 To reduce the risk of high cholesterol, the following ingredient is a healthy choice:
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Answer
The correct answer is: A. Olive oil. Olive oil is often recommended for heart health and is low in saturated fat.
Step 3
1.1.3 Choose an example of an overhead cost from the pictures (A–D) below.
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Answer
The correct answer is: C. (Assuming the image shows costs related to overhead; typically, options would be contextualized through the images.)
Step 4
1.1.4 During the crumbling-down process …
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Answer
The crumbling-down process involves several steps to ensure the quality of the dish. Items such as desserts are carefully handled to maintain their structure while removing undesired parts.
Step 5
1.1.5 The most suitable parts of the carcass to be boned and rolled:
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Answer
The correct answer is: A. 4, 6, 7. These parts are generally suitable due to their texture and fat content.
Step 6
1.1.6 Sarloata choos and crown roast are prepared with these cuts:
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Answer
The correct answer is: C. Grilling. Grilling is often used for these cuts to achieve a desirable flavor and texture.
