Gr11-HOSP-N16-MEMO-Eng_hlayiso.com_.pdf

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2016 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 11 pages.

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (EC/NOVEMBER 2016) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 A√ Doughnuts 1.1.6 C√ Chef Entremetier 1.1.2 B√ Bouquet garni 1.1.7 B√ Physical 1.1.3 C√ Hollandise 1.1.8 B√ Bobotie 1.1.4 C√ Boerewors 1.1.9 A√ Gluten 1.1.5 A√ First in first out 1.1.10 D√ Sushi (10 × 1) (10) 1.2 MATCHING ITEMS 1.2.1 H√Removing all the feathers from the bird when preparing it 1.2.2 E√Tying the legs and wings of a chicken to make it intact 1.2.3 F√A mixture of cream and egg yolks used to thicken sauces 1.2.4 K√Herring that is deboned, rolled and pickled in vinegar 1.2.5 G√A flavoured fish stock that contains white wine 1.2.6 J√Finely diced vegetables used for garnishing 1.2.7 A√Separating poultry into pieces 1.2.8 C√An example of a shell fish 1.2.9 B√Removing viscera, scales, head and fins of a fish 1.2.10 D√Liquid with soluble nutrients and flavours extracted by simmering (10 × 1) (10) 1.3 ONE WORD ITEMS 1.3.1 Cover √ 1.3.6 Right √ 1.3.2 Buffet √ 1.3.7 Labour cost √ 1.3.3 Sommelier √ 1.3.8 High tea √ 1.3.4 Host √ 1.3.9 Appetiser/Starter/Entreé √ 1.3.5 Billfold √ 1.3.10 Station √ (10 × 1) (10) 1.4 SELECTION ITEMS A√ The quantity received C√ Description of the item E√ Bin number F√ Date of issue for an item (4) 1.5 SELECTION ITEMS 1.5.1 A√ 1.5.2 B√ F√ D√ H√ E√ Any order (3) Any order (3) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2016) HOSPITALITY STUDIES 3 SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 Salmonella √ (1) 2.1.2  Nausea √  Headache √  Diarrhoea √  Vomiting √  Abdominal pains √  Fever √ (Any 3 × 1) (3) 2.2 DIRECT CONTAMINATION CROSS CONTAMINATION Occurs when raw foods are Occurs when bacteria and viruses are exposed to toxins in their natural transferred from a contaminated surface environment. √ to one that is not contaminated. √ (2) 2.3  Label all poisonous chemicals and cleaning compounds carefully. √  Store chemicals and cleaning compounds in separate area from the food. √  Never use galvanised containers to store acid foods such as tomatoes. √  Wash all fruit and vegetables thoroughly. √ (Any 3 × 1) (3) 2.4 2.4.1  Report the threat to the supervisor or manager. √  Phone the police or emergency services. √  Evacuate the building. √  Follow the rest of the evacuating procedures. √  Arrange for counselling. √ (Any 4 × 1) (4) 2.4.2  Compare the guest list. √  Divide the guests into groups and appoint a staff member to look after each group. √  Calm down the guests. √  Move all guests to a safe place on the same premises or transport them to another place where it is safe. √  When transporting guests to other premises, staff member should be in each vehicle to see to the needs of the guests. √  Offer them something to drink or try to make them comfortable. √  Make sure that all guests are safely evacuated by comparing a guest list with the safely evacuated guests. √ (Any 4 × 1) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (EC/NOVEMBER 2016) 2.5 2.5.1  Keep frozen foods at temperatures of -18 °C or lower. √  Keep frozen foods tightly wrapped to prevent freezer burn. √  Label and date all items. √  Defrost and clean the freezer regularly. √ (Any 3 × 1) (3) 2.5.2  Defrost frozen food thoroughly before cooking to allow proper heat penetration right through the centre of the food. √  Follow any thawing instruction provided with food. √  Never thaw food at room temperature/on the kitchen counter. √  Place food in the bottom shelf of the refrigerator to thaw, to keep the temperature below 4 °C. √  Place food in the container in the fridge to prevent cross- contamination due to dripping and leaking. √  Never refreeze food that has been thawed because food that has been thawed twice is very dangerous and may cause food poisoning. √ (Any 4 × 1) (4) 2.6  To control the use of stock √  To know when to re-order stock √  To know how much to re-order √  To ensure that the operation never runs out of stock √ (Any 3 × 1) (3) 2.7 Deliveries can be rejected or returned if:  The items was not ordered or is the incorrect product. √  The item was not delivered on time. √  The quality was inadequate. √  The price on the invoice was incorrect. √ (Any 3 × 1) (3) TOTAL SECTION B: 30 Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2016) HOSPITALITY STUDIES 5 SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 140 ml Milk:1 000 ml × R11,99 √ = R1,68√ 50𝑔 Margarine: 500 𝑔 × R21,00 √ = R2,10 √ 45 𝑔 Sugar: 1 000 𝑔 × R38,50 √ = R1,73 √ 7 𝑔 Dried yeast: 7 𝑔 × R 3,50 √ = R3,50 √ 5𝑔 Salt: 500 𝑔 × R10.99 √ = R0,11 √ 350 𝑔 Bread flour: 1000 𝑔 × R35,50 √ = R12,43 √ 70 𝑔 Raisins: 500 𝑔 × R25,99 √ = R3,64 √ Total cost of the ingredients = R25,19 √√ (16) 3.1.2 Cost per portion = R25,19 ÷ 4 √ = R6,30 √ (2) 3.2 3.2.1 Not suitable, √ because the menu contains alcohol and Muslims do not consume alcohol. √ (2) 3.2.2 Protein √ (1) 3.2.3 Broccoli mornay – Morogo √ Butternut – Chakalaka/Sheba √ Samp, Phuthu/Pap/Stiff maize porridge √ (3) 3.2.4 Mageu √ Umqombothi/Sorghum beer √ (Any 1 × 1) (1) 3.2.5 Tomato – Fruit √ Broccoli – flowers √ Butternut – Guards and squashes √ (3) Copyright reserved Please turn over

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (EC/NOVEMBER 2016) 3.3 3.3.1  The tablecloth should have an overhang of 30 cm and must be neat and clean.  Use cloth napkins if possible and fold them elegantly. √  Make sure that there are side plates, cake folks, tea cups, saucers and teaspoons for each guest. √  Place the tea cup on the saucer with its ear to the right. √  Position the teaspoon beside the ear with the spoon facing forward. √ (Any 3 × 1) (3) 3.3.2  Sandwiches √  Savoury scones √  Crumpets √  Sausage rolls √  Tarts √  Pancakes √  Any relevant suitable answers (Any 3 × 1) (3) 3.4  Age √ – People of different ages have different energy needs. √  Religion or ethical issue √ – some food items are not acceptable to be consumed by different religions. √  Nationality/Culture √ – each culture or country has traditional or preferred foods. √  Preference and needs √ – some customers may need fast food or food to take away while other customers may prefer a formal sit down meal. √  Special nutritional needs √ – people with medical conditions and people with special diets require specific unique menus. √  Gender √ – men and women do not necessary choose the same amount or type of food. √  Job/Career √ – office workers may have different needs and preferences to mine workers or farmers. √  Any relevant explained points (Any 3 × 2) (6) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2016) HOSPITALITY STUDIES 7 QUESTION 4 4.1 4.1.1 Koeksisters √ (1) 4.1.2 Yeast √ (1) 4.1.3 (i) Knocking down – to release the carbon dioxide and to break up large bubbles √ (1) (ii) Scaling the dough – to provide portions uniform in size √ (1) (iii) Proofing – to increase the volume of dough √ (1) 4.2 4.2.1  Physical raising agent √  Chemical raising agent √ (2) 4.2.2  Cake should be light with a good volume. √  Texture should be even and true to the nature of the type of cake. √  The crust should be smooth, rounded and without sugary spots. √  The colour should be attractive and brown on the outside. √  It should have a delicate flavour, true to the flavouring used. √ (Any 3 × 1) (3) 4.2.3  Too much baking powder √  Oven too hot √  Consistency of batter was too soft √  Oven door slammed or opened before the product was done √ (Any 2 × 1) (2) 4.3 4.3.1 A fillet is a cut of a fish without bones./Boneless sides of a fish with or without skin. √ (1) 4.3.2 Salt water fish/White round fish √ (1) 4.3.3 Steaming/Poaching √ (Any 1 × 1) (1) 4.3.4  When heat is applied to fish, the protein coagulates. √  Collagen in the connective tissue changes into gelatine. √  The flesh turns from translucent to white. √  The flesh separates into flakes. √  The flesh separates from bones. √  Too much heat will harden and toughen the flesh. √ (Any 3 × 1) (3) 4.3.5  Butter sauces √  Tartare sauce √  Hollandaise sauce √ (Any 2 × 1) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (EC/NOVEMBER 2016) 4.4 4.4.1 Deboning √ (1) 4.4.2  The meat will cook evenly. √  Boned joints are easy to carve. √  The bones can be reserved for stocks. √  Interesting dishes can be prepared from less expensive cut of meat. √  Boned meat lends itself to stuffing which stretch the meat and yields more portions. √ (Any 3 × 1) (3) 4.4.3  Use a sharp knife and do not slice the carrot too fine. √  Prepare the carrot immediately prior to use. √  Wash vegetables properly but do not soak carrots in water. √  Cut carrots in even sizes. √  Peel vegetables only when absolutely needed. √ (Any 4 × 1) (4) 4.5 Long grain rice √ (1) 4.6 4.6.1 To soften the grains and speed up cooking √ (1) 4.6.2 To prevent the rice from being mashed and to keep the grains separate √ (1) 4.6.3 To prevent the rice granules from rupturing prematurely and result in sticky/gummy texture √ (1) 4.7  Store rice in a dry, dark place. √  Store in a stable room temperature. √  Store in a tightly sealed container. √ (Any 2 × 1) (2 4.8  Store fresh herbs in a refrigerator. √  Loosely wrap herbs in a damp cloth or paper towel to keep them fresh. √  Keep them in a cool temperature. √ (Any 2 × 1) (2) 4.9  Parsley can be used as a garnish. √  Can be used to enhance flavour. √ (Any 1 × 1) (1) 4.10  Herbs are easy to grow. √  They aid digestion because they stimulate the flow of gastric juices. √  They enhance or accentuate the flavour of food. √  They contain oil that gives each herb its characteristic flavour and smell. √  They can be used whole, ground or chopped. √ (Any 3 × 1) (3) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2016) HOSPITALITY STUDIES 9 SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Sous chef √ (1) 5.1.2  Planning menus. √  Organising and supervising food production. √  Costing and budgeting for food supplies. √  Employment and dismissal of personnel. √  Purchasing new apparatus. √  Purchasing raw and other food items.  Planning work schedules. √ (Any 4 × 1) (4) 5.1.3  The competency of the staff. √  The tables most commonly used by guests. √  The physical attractiveness of the station e.g. tables next to a window. √  The distance from the kitchen. √  The number of covers to be served. √ (Any 4 × 1) (4) 5.2  No food outlet may supply food to any member of the public without a certificate of acceptability, issued by health inspectors and displayed in the facility. √  The regulations stipulate prohibition on handling and transportation of meat. √  They set standards and regulations for food premises, facilities, food containers, display and storage and temperature of food. √  They set regulations for hygienic clothing required by food handlers. √  They stipulate duties of the person in charge of the food premises and the food handler. √ (Any 4 × 1) (4) 5.3 5.3.1  To compile workplace health and safety policies and guidelines. √  Elect health and safety representatives and hold regular meetings of workplace safety committees. √  Ensure that all systems and machinery are safe to use. √  Ensure that all potential hazards are eliminated. √  The workplace should be free of risks in order to prevent accidents. √  Ensure proper training and supervision of staff. √ (Any 4 × 1) (4) 5.3.2 Any person who fails to comply with the provisions of the OHSA shall be guilty of criminal offence. √ He/She could be fined as much as R100 000. √ He/She could be sentenced to two years imprisonment. √ If death occurs, the person could be charged for culpable homicide. √ Court will order the employer to obey the rules of the Act within a set period of time. √ (Any 3 × 1) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (EC/NOVEMBER 2016) 5.4 Bad hygiene can lead to:  Food poisoning outbreaks and sometimes death. √  Food contamination and customer complaints. √  Pest infestation. √  Food waste caused by food spoilage. √  Legal action taken by people affected by food poisoning. √  Loss of production and food which has to be destroyed. √  Decontamination cleaning. √  Legal costs and fines by the health authorities if they prosecute you for breaking the laws. √  Loss of customers. √ (Any 3 × 1) (3) 5.5 UNIVERSITY UNIVERSITY OF TECHNOLOGY - They offer academic degrees that - Offer diploma and degrees that are more theory based. √ combine theory and practical - They focus on research. √ learning. √ - Provide cooperative and work (Any 1 × 1) integrated learning. √ (Any 1 × 1) (2) [25] QUESTION 6 6.1 6.1.1 Table d’ hôte √ (1) 6.1.2 CUTLERY:  Fish Fork √  Fish Knife √  Dinner Fork √  Dinner Knife √  Soup spoon √  Dessert spoon √  Dessert fork √ (Any 2 × 1)(2) CROCKERY:  Side plate √  Dinner plate √ (Any 2 × 1)(2) (4) 6.1.3  Serve ladies first and the hostess or host last. √  Follow in an anti-clockwise sequence around the table. √  Place the plate in front of the guest with the meat at six o’clock. √  Always carry cutlery in a restaurant on a service plate and cover it with a serving cloth or serviette. √  Use a service cloth to handle warm plates. √ (Any 4 × 1) (4) 6.1.4  Wash glasses in warm soapy water. √  Rinse them with clean warm water and place upside down. √  Steam glasses over a bowl of boiling water. √  Polish using a clean, dry cloth. √ (Any 3 × 1) (3) Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2016) HOSPITALITY STUDIES 11 6.2  The interior design and décor should blend with the theme of the restaurant. √  The furniture should emphasise the character of the restaurant but should be comfortable and durable. √  The colour scheme should create a warm and welcoming atmosphere. √  Use different types of lighting such as candles, low lighting or natural lighting.√  Choose music that enhances the restaurant theme and the type of food on offer. √  Music should not be overwhelming; customers should be able to hear each other. √  Room temperature should be comfortable. √  A room should be well ventilated. √ (Any 5 × 1) (5) 6.3  Crumbing down should be done after the main course before serving the dessert. √  Hold the plate on the flat of your left hand with your hand under the centre of the plate. √  Fold a service cloth and hold it in your right hand or between a spoon and a fork. √  Start on the right of the host. √  Stand between two guests. √  Brush down half-way from both guests onto the plate using the folded service cloth. √  Pull down the handle of the piece of dessert cutlery facing you from both guests. √  Continue anti-clockwise in this way, brushing and pulling down cutlery by the stem. √  Finishing with the host. √ (Any 4 × 1) (4) 6.4  The theme of the table decorations should be appropriate for the type of function. √  Table décor must blend with the rest of the décor. √  Table decorations should contribute to the theme. √  Table décor should not hamper the vision of the guests. √  The colour of the flowers, tablecloths and serviettes should blend with the colour scheme. √  The flowers should not have an overpowering fragrance. √ (Any 4 × 1) (4) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200 Copyright reserved Please turn over