1.1.1 A disease where the body fails to produce sufficient insulin:
A - NSC Hospitality Studies - Question 1 - 2016 - Paper 1
Question 1
1.1.1 A disease where the body fails to produce sufficient insulin:
A. High cholesterol
B. Heart disease
C. Hypertension
D. Diabetes
1.1.2 ... is a contagious bact... show full transcript
Worked Solution & Example Answer:1.1.1 A disease where the body fails to produce sufficient insulin:
A - NSC Hospitality Studies - Question 1 - 2016 - Paper 1
Step 1
1.1.1 A disease where the body fails to produce sufficient insulin:
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Answer
The correct answer is D. Diabetes. Diabetes is characterized by the body's inability to produce or effectively use insulin.
Step 2
1.1.2 ... is a contagious bacterial or viral disease:
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Answer
The correct answer is C. Hepatitis A. It is a viral infection that can be transmitted through contaminated food or water.
Step 3
1.1.3 The number of snacks per person for a cocktail function where no meal will be served:
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Answer
The correct answer is A. 3 to 5. This range is typically sufficient to keep guests satisfied during a cocktail event.
Step 4
1.1.4 The maximum number of guests per waiter for a table d’hôte meal:
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Answer
The correct answer is D. Labour. Typically, the number of guests per waiter will vary based on the establishment’s standards.
Step 5
1.1.5 A thin slice of meat (3 to 5 mm thick) cut from the thick flank is known as ... steak:
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Answer
The correct answer is A. Rump. This cut is generally tender and flavorful.
Step 6
1.1.6 The equipment that uses a flammable gel to keep food warm over simmering water:
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Answer
The correct answer is B. Chafing dish. It is designed to keep food warm and at the correct temperature.
Step 7
1.1.7 The first person to be served at a table is the ...:
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Answer
The correct answer is A. Host at the head of the table. The host is typically served first in a formal setting.
Step 8
1.1.8 ... is an example of a non-alcoholic cocktail:
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Answer
The correct answer is C. A Virgin Mojito. This drink is refreshing without containing alcohol.
Step 9
1.1.9 Port is an example of a ... wine:
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Answer
The correct answer is C. Fortified. Port is a type of fortified wine, adding brandy to increase alcohol content.
Step 10
1.1.10 Choose the correct terms from COLUMN B that matches a description in COLUMN A:
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Answer
1.1.11 C. Searing - Browning the surface of meat at a high temperature.
1.1.12 D. Larding - Inserting strips of fat into a large cut of meat.
1.1.13 A. Barding - Covering a piece of meat with thin slices of fat or bacon.
1.1.14 D. Larding - Soaking meat in a mixture of oil and vinegar to add flavour.
1.1.15 C. Trimming - Slicing the meat membrane by cutting through the fat at 3 cm intervals to prevent the meat from curling.
1.1.16 B. Barding - Spoonning melted fat or meat drippings over the meat during the cooking process.
