Kitchen & Restaurant Equipment, Mise en Place & Recipes
Kitchen & Restaurant Equipment, Mise en Place & Recipes 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 category of kitchen equipment includes fridges, freezers and walk-in fridges?
Cooling equipment
Dishwashing equipment
Food processing equipment
Equipment for keeping food warm
Answer: Cooling equipment — Cooling equipment, including fridges, freezers and walk-in fridges, keeps perishable food at a safe temperature.
Easy
2. Which of the following is an example of manual food processing equipment?
A hand whisk
An electrical food processor
A walk-in fridge
A dishwasher
Answer: A hand whisk — Manual food processing equipment includes items such as hand whisks and graters.
Medium
3. Name ONE difference in how gas stoves and electrical stoves respond to temperature adjustments.
Answer: gas stoves respond quickly while electrical stoves heat and cool more gradually — Gas stoves respond very quickly to temperature adjustments, while electrical stoves tend to heat and cool more gradually.
