Nutrition & Menu Planning, Food & Beverage Service Basics
Nutrition & Menu Planning, Food & Beverage Service Basics 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 menu planning principle covers colour, texture, taste, shape and cooking methods used across a menu?
Choice of food
Type of customer
Management
Portion control
Answer: Choice of food — Choice of food covers the aesthetic appeal and sensory value of the dishes selected, including colour, texture, taste, shape and cooking methods.
Easy
2. Which menu planning principle covers staff skills, available equipment and time available for preparation?
Management
Choice of food
Type of customer
Nutritional value
Answer: Management — Management covers the practical considerations behind the scenes: the skills of the available staff, the equipment on hand, and the time available for preparation.
Medium
3. Name the menu planning principle that covers the age, culture and preferences of the guests a menu is intended for.
Answer: type of customer — Type of customer covers the age, culture and preferences of the guests the menu is intended for.
