Nutrition & Menu Planning is one of 9 topics in the Grade 11 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. What shapes South Africa's unique food culture, according to the CAPS content?
The traditions of indigenous peoples together with waves of immigration and colonisation
Only recipes copied directly from European cookbooks
A single unchanging culinary tradition with no outside influence
Food culture that has no connection to history at all
Answer: The traditions of indigenous peoples together with waves of immigration and colonisation — South Africa's food culture is shaped by the traditions of its indigenous peoples together with waves of immigration and colonisation that brought new ingredients and techniques.
Easy
2. Why must a menu planner consider guests' cultural dietary customs, such as halaal or kosher requirements?
Different guests may follow different dietary customs that a professional menu should accommodate
Cultural dietary customs never apply in a professional hospitality setting
All guests always eat exactly the same foods regardless of background
Halaal and kosher requirements are optional trends with no real basis
Answer: Different guests may follow different dietary customs that a professional menu should accommodate — A hospitality student must plan menus that provide for different cultural needs, recognising that guests may observe specific dietary practices such as halaal or kosher requirements.
Medium
3. Name the three courses that structure a typical three-course meal.
Answer: starter, main course and dessert — A three-course meal is structured as a starter, main course and dessert that work together as a balanced, appealing sequence.
