Commodities: Minced Meat, Pasta & Tea and Coffee is one of 9 topics in the Grade 10 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. Which of the following is one of the common types of meat used to produce mince?
Beef
Only fish, never any other meat
Only poultry, never red meat
Mince cannot be made from any type of meat
Answer: Beef — Mince is produced from several types of meat, most commonly beef, lamb, veal and pork.
Easy
2. Which of the following is a suitable use for minced meat on a menu?
Cottage pie as a main dish
Only as a beverage ingredient
Only as a dessert topping
Mince has no practical uses on a menu
Answer: Cottage pie as a main dish — Mince has a wide range of uses, including main dishes such as a mince-based bolognese or cottage pie, snacks, fillings and hamburgers.
Medium
3. Explain why mince requires more careful storage than a whole cut of meat.
Answer: mince has a much larger exposed surface area so bacteria can spread through it more easily — Mince has a much larger exposed surface area than a whole cut of meat, meaning bacteria can spread through it more easily, requiring more careful storage.
