1.1 Various options are given as possible answers to the following questions - NSC Hospitality Studies - Question 1 - 2016 - Paper 1
Question 1
1.1 Various options are given as possible answers to the following questions. Choose the answer and write only the letter (A–D) next to the question number (1.1.1–1.... show full transcript
Worked Solution & Example Answer:1.1 Various options are given as possible answers to the following questions - NSC Hospitality Studies - Question 1 - 2016 - Paper 1
Step 1
1.1.1 A disease where the body fails to produce sufficient insulin:
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is D: Diabetes. It is characterized by the body’s inability to produce or effectively utilize insulin.
Step 2
1.1.2 ... is a contagious bacterial or viral disease:
99%
104 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is A: Gastroenteritis. It is commonly known as a contagious illness that affects the stomach and intestines.
Step 3
1.1.3 The number of snacks per person for a cocktail function where no meal will be served:
96%
101 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is A: 3 to 5. This amount is generally sufficient for guests without a full meal.
Step 4
1.1.4 The maximum number of guests per waiter for a table d’hôte meal:
98%
120 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is C: Stationery. Proper management of resources is vital.
Step 5
1.1.5 A thin slice of meat (3 to 5 mm thick) cut from the thick flank is known as ... steak.
97%
117 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is B: porterhouse. It is a popular cut known for its tenderness.
Step 6
1.1.6 The equipment that uses a flammable gel to keep food warm over simmering water:
97%
121 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is B: Chafing dish. This appliance is specifically designed for this purpose.
Step 7
1.1.7 The first person to be served at a table is the ...
96%
114 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is A: host at the head of the table. This is standard dining etiquette.
Step 8
1.1.8 ... is an example of a non-alcoholic cocktail.
99%
104 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is C: A Virgin Mojito. It is a non-alcoholic version of the classic cocktail.
Step 9
1.1.9 Port is an example of a ... wine.
96%
101 rated
Only available for registered users.
Sign up now to view full answer, or log in if you already have an account!
Answer
The correct answer is C: fortified. Port wine is known for its higher alcohol content due to added spirits.
