1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Question 1
1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A. strength.
B. weakness.
C. opportunity.
D. threat.
1.1.2 Small, sweet,... show full transcript
Worked Solution & Example Answer:1.1 When doing a SWOT-analysis for a small business, load shedding can be classified as a …
A - NSC Hospitality Studies - Question 1 - 2021 - Paper 1
Step 1
When doing a SWOT-analysis for a small business, load shedding can be classified as a …
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Answer
Load shedding is a situation that negatively impacts businesses by disrupting operations, thus it can be classified as a weakness. Therefore, the correct answer is B.
Step 2
Small, sweet, round balls served at a cocktail function:
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Answer
These are typically known as canapés, which are bite-sized hors d'oeuvres. Therefore, the correct answer is D.
Step 3
The pastry used to make a beef Wellington:
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Answer
The traditional pastry used for a beef Wellington is puff pastry, which provides a flaky outer layer. Therefore, the correct answer is C.
Step 4
Eggs are preserved by …
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Answer
Egg preservation can occur through several methods, but pasteurization effectively extends shelf life by eliminating pathogens. Therefore, the correct answer is C.
Step 5
Symptoms of gastroenteritis:
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Answer
Common symptoms of gastroenteritis include diarrhoea and vomiting, which indicate inflammation of the stomach and intestines. Therefore, the correct answer is A.
Step 6
Identify the food dish that most likely caused this reaction:
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Answer
Zane's symptoms suggest an allergic reaction, often associated with shellfish, which can cause swelling. Therefore, the correct answer is D.
Step 7
The cut of lamb used to prepare a crown roast:
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Answer
The cut of lamb commonly used for a crown roast is the rack of lamb, which features a series of ribs. Therefore, the correct answer is C.
Step 8
A characteristic of a banquet menu:
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Answer
A banquet menu is usually tailored for larger groups and typically includes a menu designed for a smaller number of guests, allowing for efficient serving. Therefore, the correct answer is A.
Step 9
Puncturing small holes in raw pastry to allow trapped air to escape:
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Answer
This technique is known as docking, which prevents the pastry from puffing up excessively during baking. Therefore, the correct answer is B.
Step 10
The setting effect of a gelatin mixture is prevented by the addition of …
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Answer
The presence of lipids can interfere with the setting of gelatin, making it important to avoid adding fats to gelatin mixtures. Therefore, the correct answer is A.
