This page has every Catering Theory and Practical N4 June paper we have, from 2014 to 2021: 5 question papers and 5 memos in 10 PDFs. The newest year is first. Each paper shows the first page of questions, its marks and time, and what the questions cover.
Catering Theory and Practical N4 June papers by year
Catering Theory and Practical N4 June 2021 question papers and memos
June 2021
Catering Theory and Practical N4 June 2021 question paper
200 marks · 3 hours · 9 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Choose TWO cheeses from COLUMN B that matches each classification in 50 marks
Q2
2.1 Explain FIVE quality points to check for when selecting whole fresh fish. 50 marks
Q3
3.1 Give FOUR uses of oil in cookery. (4) 50 marks
Q4
4.1 The recipe for a chiffon cake provides for 12 portions. The ingredients with 50 marks
Instructions to candidates Answer all the questions. Read all the questions carefully. Number the answers according to the numbering system used in this question paper. Start each section on a new page. Use only a black or blue pen. Write neatly and legibly. (10070254) -3-
Catering Theory and Practical N4 June 2019 question papers and memos
June 2019
Catering Theory and Practical N4 June 2019 question paper
200 marks · 3 hours · 10 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Various options are given as possible answers to the following questions. 50 marks
Q2
2.1 A recipe for tea scones yields 12 scones. The ingredients with their respective 50 marks
Q3
3.1 What determines the choice of specific cooking methods for meat? (4) 50 marks
Q4
4.1 Classify each of the following types of saltwater fish as oily, moderately oily or 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. Number the answers according to the numbering system used in this question paper. Write neatly and legibly. (10070254) -3-
Catering Theory and Practical N4 June 2018 question papers and memos
June 2018
Catering Theory and Practical N4 June 2018 question paper
200 marks · 3 hours · 10 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Choose a description from COLUMN B that matches a/an word/item in 50 marks
Q2
2.1 Fruits can be classified as hard, stone, berry, citrus and tropical fruits. 50 marks
Q3
3.1 Describe the qualities of a good white sauce. (5) 50 marks
Q4
4.1 Study the following recipe ingredients and price per commodity and answer 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. Number the answers according to the numbering system used in this question paper. Start each question on a NEW page. Write neatly and legibly. (10070254) -3- N80(E)(J18)H
Catering Theory and Practical N4 June 2016 question papers and memos
June 2016
Catering Theory and Practical N4 June 2016 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Identify the small kitchen equipment below. Write only the word(s) next to the 50 marks
Q2
2.1 State EIGHT quality points of fresh eggs. (8) 50 marks
Q3
3.1 Distinguish between the following TWO fish types: 50 marks
Q4
4.1 Name SIX preservation methods that can be used for fruit. (6) 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. This question paper comprises TWO sections:
Catering Theory and Practical N4 June 2014 question papers and memos
June 2014
Catering Theory and Practical N4 June 2014 question paper
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Questions about these papers
Which years of Catering Theory and Practical N4 June papers are on this page? Papers from 2021, 2019, 2018, 2016, 2014. The newest year is at the top.
How many marks is the Catering Theory and Practical N4 June paper? The paper is usually out of 200 marks and you get 3 hours to write it.
Are the memos included? Yes. 5 of the 5 papers on this page have their marking memo next to the question paper.
