Directive Words Activity PDF

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Summary

Directive words for essays and analytical writings...

Description

Hospitality Learning Intentions  

Understand the directive words and what they mean. Clearly identify the directive words in questions

Refer to your list of HSC DIRECTIVE WORDS a)

Highlight each of the directive words in the questions and state what it means in red.

First example is done for you

outline b) Of the questions listed, which is the most common directive word/s used c) Which directed words do you think are low mark questions (or easier questions) and which are the higher mark (or harder questions)? outline, what, define

1. Outline the importance of a Responsible Conduct of Gaming/Gambling (RCG) qualification. Sketch in general terms: indicate the main features of 2.

the knowledge and skills required for a specific job role within the hospitality industry.

give a detailed account in words of. 3. Outline features of communication that ensure effective workflow in a commercial kitchen.

Sketch in general terms: state ideas and features 4. 5. 6.

does poor workflow affect colleagues in a commercial kitchen?

give clear details on origin and features

the term recyclable products. Include an industry example in your response.

give meaning to phrase

strategies which could be employed in the kitchen area of a restaurant to manage water and

give a detailed account in words of. energy use. 7.

the benefits to the establishment of environmentally-friendly work practices employed in a

give a detailed account in words of. commercial kitchen. 8.

are salamanders regularly used in the preparation of menu items in a commercial kitchen?

state origin and features 9.

the characteristics of poached foods.

give a detailed account in words of. 10.

how the presentation of food affects a customer’s level of satisfaction during a dining experience.

functions and purpose

11. Food spoilage and contamination are both serious risks that may lead to food-borne illness for a customer. the conditions conducive to each of these risks occurring.

functions and purpose

12.

e how the batter is prepared and stored for the Tempura Vegetables recipe.

give a detailed account in words of.

13.

the possible causes and indicators of problems when cooking battered menu items and the corrective actions required to improve the product.

functions and purpose...