This page has every Catering Theory and Practical N4 November paper we have, from 2014 to 2020: 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 November papers by year
Catering Theory and Practical N4 November 2020 question papers and memos
November 2020
Catering Theory and Practical N4 November 2020 question paper
200 marks · 3 hours · 9 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 Describe FIVE ways in which salads can be served. (5) 50 marks
Q3
3.1 State and discuss FIVE factors that influence the quality of egg white foam. 50 marks
Q4
4.1 Study the picture of a pork carcass below and answer the questions. 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 November 2019 question papers and memos
November 2019
Catering Theory and Practical N4 November 2019 question paper
200 marks · 3 hours · 9 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Indicate whether the following statements are TRUE or FALSE. Choose the 50 marks
Q2
2.1 Give TWO examples of fruit using the following classification: 50 marks
Q3
3.1 The recipe for 'GINGER COOKIES' yields 24 cookies. The ingredients with 50 marks
Q4
4.1 Describe the effect of heat on milk. (6) 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 November 2018 question papers and memos
November 2018
Catering Theory and Practical N4 November 2018 question paper
200 marks · 3 hours · 8 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 Discuss FIVE reasons for cooking food. (5 × 2) (10) 50 marks
Q3
3.1 Discuss the basic rules in the preparation of mayonnaise. (8) 50 marks
Q4
4.1 The recipe for 'Brioche' provides for 12 servings. The ingredients with their 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. Use only BLUE or BLACK ink. Write neatly and legibly. (10070254) -3- N80(E)(N27)H
Catering Theory and Practical N4 November 2016 question papers and memos
November 2016
Catering Theory and Practical N4 November 2016 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Various options are provided as possible answers to the following questions. 50 marks
Q2
2.1 Explain how to cook normal white rice successfully. (8) 50 marks
Q3
3.1 Describe the eyes of a fresh fish. (2) 50 marks
Q4
4.1 Name SEVEN uses of butter in food preparation. (7) 50 marks
Instructions to candidates Answer ALL the questions. Read ALL the questions carefully. This question paper comprises of TWO sections:
Catering Theory and Practical N4 November 2014 question papers and memos
November 2014
Catering Theory and Practical N4 November 2014 question paper
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Questions about these papers
Which years of Catering Theory and Practical N4 November papers are on this page? Papers from 2020, 2019, 2018, 2016, 2014. The newest year is at the top.
How many marks is the Catering Theory and Practical N4 November 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.
