Nutrition & Menu Planning is one of 9 topics in the Grade 12 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 a common food allergen a caterer must be aware of when planning a menu?
Nuts
Rice
Potatoes
Water
Answer: Nuts — Nuts (especially peanuts and tree nuts) are a common and potentially severe food allergen that a caterer must identify and disclose in menu ingredients.
Easy
2. What is the term for a severe, potentially life-threatening allergic reaction?
Anaphylaxis
Gastroenteritis
Convergence
Pasteurisation
Answer: Anaphylaxis — Anaphylaxis is a severe, potentially life-threatening allergic reaction that can be triggered by an allergen such as nuts or shellfish.
Medium
3. Name ONE dietary consideration a menu planner should keep in mind when catering for guests with diabetes.
Answer: lower sugar and refined carbohydrate content — Diabetic guests are at risk from excess sugar or refined carbohydrate causing a dangerous blood glucose spike, so menus should offer lower-sugar, lower-refined-starch options and disclose hidden sugar.
