This page has every Catering Theory and Practical N5 June paper we have, from 2013 to 2021: 5 question papers and 5 memos in 11 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 N5 June papers by year
Catering Theory and Practical N5 June 2021 question papers and memos
June 2021
Catering Theory and Practical N5 June 2021 question paper
200 marks · 3 hours · 12 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Various options are given as possible answers to the following statements.
Q2
A menu with various types of afternoon tea pastries for a bridal shower is provided 50 marks
Q3
You have been asked to make a spicy chicken and tomato aspic for the chefs table 50 marks
Q4
4.1 Answer the questions below on lamb cuts and sauces. 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. (10070265) -3-
Catering Theory and Practical N5 June 2019 question papers and memos
June 2019
Catering Theory and Practical N5 June 2019 question paper
200 marks · 3 hours · 11 pages · 4 questions
What is in this paper (4 questions)
Q1
1.1 Choose a description from COLUMN B that matches a choux item in 50 marks
Q2
2.1 Mr Williams will be celebrating his 40th birthday at the Cattle Baron. He has 50 marks
Q3
3.1 3.1.1 Identify the mixing method used to make the type of product shown 50 marks
Q4
4.1 Answer each of the following questions on yeast products: 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. (10070265) -3-
Catering Theory and Practical N5 June 2018 question papers and memos
June 2018
Catering Theory and Practical N5 June 2018 question paper
200 marks · 3 hours · 13 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 Béchamel sauce is considered one of the mother sauces of French cuisine. 50 marks
Q3
3.1 Your restaurant has been invited to the Good Food and Wine Show. 50 marks
Q4
4.1 Name FIVE types of colloidal dispersions. (5) 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. (10070265) -3- N90(E)(J11)H
Catering Theory and Practical N5 June 2016 question papers and memos
June 2016
Catering Theory and Practical N5 June 2016 question paper
200 marks · 3 hours · 12 pages · 1 questions
What is in this paper (1 questions)
Q5
2.1 Draw the following TABLE in the ANSWER BOOK and complete it by using 50 marks
Instructions to candidates This question paper consists of TWO sections:
Catering Theory and Practical N5 June 2013 question papers and memos
June 2013
Catering Theory and Practical N5 June 2013 question paper
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Questions about these papers
Which years of Catering Theory and Practical N5 June papers are on this page? Papers from 2021, 2019, 2018, 2016, 2013. The newest year is at the top.
How many marks is the Catering Theory and Practical N5 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.
