1.1 MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions - NSC Hospitality Studies - Question 1 - 2022 - Paper 1

Crystallised ginger is preserved using sugar. The ginger is boiled in sugar syrup and then dried, creating a sweet and chewy treat that is often used in baking and cooking.

An example of a choux pastry dish is bouchées. This culinary creation involves dough made from flour, water, butter, and eggs, which is piped and baked to create a light, airy pastry that can be filled with various sweet or savory fillings.

This method of preservation is known as pasteurisation. It is used to eliminate harmful bacteria and pathogens in liquids, thereby extending their shelf life.

The items served to a guest from the left are designated as A 1, 2, 3. This denotes a specific serving protocol in dining service, emphasizing prompt service from the left side of the guest.

Coating the rim of a glass with salt while preparing a cocktail is known as dusting. This technique is commonly used in cocktails like margaritas to enhance flavor.

This dish is referred to as rissoles. Rissoles are typically breaded meatballs that are shallow-fried to achieve a golden brown exterior and a tender interior.

The recommended number of hors d'oeuvres to be served per person before a formal dinner is 3–7. This range allows guests to enjoy a variety of flavors and textures before the main meal.

This dessert is known as baked Alaska. It consists of a cake base topped with ice cream and flambéed meringue, making for a dramatic presentation.

This dessert is categorized as a parfait. A parfait is characterized by its attractive layers of ice cream, fruits, syrups, or granola.

This dessert is referred to as baked Alaska. A classic dessert where sponge cake is topped with ice cream and meringue.

This is called a sundae. Sundaes typically feature a scoop of ice cream topped with syrup, nuts, whipped cream, and a cherry.

This dessert is known as a bomb. It features various flavors of ice cream assembled in a spherical shape.

The difference between the selling price and the food cost is known as the food profit margin. It is a crucial indicator of the financial health of a food-service operation.

This technique is referred to as dusting. It ensures cleanliness and readiness of the dining area for dessert service.

This is called a table plan. A table plan is essential for smooth service, guiding staff on where to seat guests.

This dessert is known as a sorbet. Sorbet is commonly served between courses to refresh diners' palates.

This department is known as Human Resources (HR). HR is crucial for managing staff welfare and ensuring a productive work environment.

This is referred to as a liquor license. It is essential for operating a bar within a restaurant and ensuring legal compliance.

This refers to linen. Linen is fundamental in creating an elegant dining experience.

This fee is known as corkage charge. It compensates the establishment for serving a bottle of wine brought in by a guest.

This is known as a catering contract. Catering contracts outline the terms and specifications for an event.

This is referred to as the incubation period. Understanding the incubation period is crucial for food safety and public health.

The five desserts prepared using baking are A (Banana fritters), B (Mango mousse), F (Cream chiffon), I (Crème anglaise), and J (Chocolate soufflé).

The five advantages of plated service are B (Less food wastage), C (Better portion control), E (Guests are served at the same time), F (Food is cooked according to the menu), and H (Service is easier).