Hospitality Studies Grade 12 Eastern Cape Mock 2013 Memo

Downloaded from hlayiso.com Province of the EASTERN CAPE EDUCATION NATIONAL SENIOR CERTIFICATE GRADE 12 SEPTEMBER 2013 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 11 pages.

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (SEPTEMBER 2013) SECTION A: QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B√ crown. LO4 AS2 (1) 1.1.2 A√ 6 o’clock LO4 AS4 (1) 1.1.3 A√ chafing dish. LO4 AS3 (1) 1.1.4 D√ choking. LO2 AS3 (1) 1.1.5 B√ Bromelin LO3 AS5 (1) 1.1.6 D√ target market. LO1 AS1 (1) 1.1.7 C√ electronic. LO1 AS1 (1) 1.1.8 A√ Grooming LO2 AS1 (1) 1.1.9 C√ veal. LO3 AS5 (1) 1.1.10 D √ insulin. LO3 AS4 (1) 1.1.11 C √ human immune virus. LO2 AS2 (1) 1.1.12 A √ gross profit. LO3 AS3 (1) 1.1.13 B √ legumes. LO3 AS5 (1) 1.1.14 D √ Chocolate LO3 AS5 (1) 1.1.15 A √ distilling. LO4 AS2 (1) 1.2 MATCHING ITEMS 1.2.1 F √ The most commonly used tool that includes corkscrew, blade and bottle opener. LO4 AS3 (1) 1.2.2 D √ Transferring food from a serving dish to a plate on a side table or trolley in the presence of guests. LO4 AS4 (1) 1.2.3 J√ Used for carving joints, poultry or game. LO4 AS3 (1) 1.2.4 A √ Small containers used for keeping pepper, salt, vinegar and oils. LO4 AS3 (1) 1.2.5 H √ Serving spoon and fork, but may consist of knives especially fish knives used during silver service. LO4 AS3 (1) 1.2.6 B √ The process of brushing the crumbs using the folded serviette. LO4 AS4 (1) 1.2.7 C √ The preparation done by the restaurant personnel before and after the function. LO4 AS3 (1) 1.2.8 K √ The type of wine that has extra alcohol added to it. LO4 AS2 (1) 1.2.9 I√ Used to keep plates, serving dishes and food warm. LO4 AS3 (1) 1.2.10 E √ The year in which wine especially wine of high quality was produced. LO4 AS2 (1) 1.3 ONE WORD ITEMS 1.4 MISSING WORDS OR 1.3.1 Halaal √ LO3 AS4 (1) TERMS 1.3.2 Bin card √ LO3 AS2 (1) 1.4.1 Pax √ LO4 AS4 (1) 1.3.3 Banquet √ LO3 AS4 (1) 1.4.2 Issued √ LO3 AS2 (1) 1.3.4 Champagne √ LO4 AS2 (1) 1.4.3 Water √ LO3 AS4 (1) 1.3.5 Promotion √ LO1 AS1 (1) 1.4.4 Waiter’s LO4 AS4 1.3.6 Entrepreneur √ LO1 AS3 (1) cloth/service 1.3.7 Garnish √ LO3 AS6 (1) cloth √ (1) 1.3.8 Tourniquet √ LO2 AS3 (1) 1.4.5 Cork √ LO4 AS2 (1) 1.3.9 Stuffing √ LO3 AS5 (1) 1.3.10 Gelatine √ LO3 AS5 (1) TOTAL SECTION A: 40

Downloaded from hlayiso.com (SEPTEMBER 2013) HOSPITALITY STUDIES 3 SECTION B: HOSPITALITY CONCEPTS, HEALTH AND SAFETY QUESTION 2 2.1 2.1.1  Logo is used √  There is use of pictures to give the visual image of the product. √  Use of art elements, colour and texture with care to draw immediate attention of the customers. √  Art principles such as balance, proportion are used in such a way that the poster is pleasing to the eye. √  It tells the potential customers about special features of the product. √  The poster is not cluttered with too much information. √  Use of the word SAVE can catch the potential customers √  Easily readable font size and letter type used √ (Any relevant answer) (Any 5) LO1 AS1 (5) 2.1.2  Catering √  Cleaning √  Floristry √  Laundry √  Bookkeeping √  Payroll administration √  Security √ (Any 4) LO1 AS3 (4) 2.1.3  By stimulating growth in the local economy √  An increase in demand for the product will create jobs for the local people √  The community’s esteem and standard of living may improve √ (Any 2) LO1 AS1 (2) 2.2  Cash flow analysis √  Income statement √  Profit and loss account √  Balance sheet √  Break-even analysis √  Budget (Any 5) LO1 AS3 (5) 2.3  Exercising courtesy under all circumstances. √  Being punctual. √  Keeping confidential matters to yourself. √  Being fair in all situations and keeping your personal opinion to yourself. √  Doing your full share of work and not leaving it for others √  Being alert at all times √  Listening to others. √  Apologising sincerely for errors and misunderstandings √  Being cooperative. √

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (SEPTEMBER 2013)  Being honest √  Communicating clearly to avoid misunderstanding √  Avoiding conflicts of interests √  Being tolerant √  Being reliable and dependable √  Always exercise self-control √  Ask for help when needed √  Share successes and failures √  Working towards the same objective √  Being objective √ (Any relevant answer) (Any 6) LO2 AS1 (6) 2.4 2.4.1 Gastro-enteritis √ Reason: Gastro-enteritis was caused by the drinking of water which was infected with bacteria. √ LO2 AS2 (2) 2.4.2  Diarrhoea √  Vomiting √  Headache √  Fever √  Dehydration √  Abdominal pains √ (Any 4) LO2 AS2 (4) 2.4.3  Always wash your hands after visiting toilet, handling refuse and handling your body, hair, nose, etc. √  Wash your hands before handling food √  Keep rubbish in a closed dustbin to keep it away from flies √  Cover food to prevent flies settling on it √  Eliminate insects and rodents from the kitchen √  Do not allow waste to accumulate √  Food should be thoroughly cooked especially chicken, fish and eggs. √  Food handlers should not go to work if they have diarrhoea √ (Any relevant answer) (Any 4) LO2 AS2 (4)

Downloaded from hlayiso.com (SEPTEMBER 2013) HOSPITALITY STUDIES 5 2.5  Cool the burned area with cool running water √  Do not use ice or ice water √  Cover the burned area with a sterile dressing √  Do not use household ointments such as butter and oil √  Keep the area lifted above the heart level if possible √  Treat for shock √  Do not give the patient anything to eat or drink √ (Any 4) LO2 AS3 (4) 2.6  Itching and skin rashes √  Swelling of the face, tongue and lips √  Bluish tinge around the mouth √  Continuous coughing and difficulty in breathing √  Tightness in the chest and chest pains √  Fast and weak pulse √  Dizziness and fainting √ (Any 4) LO2 AS3 (4) TOTAL SECTION B: 40 SECTION C: FOOD PRODUCTION QUESTION 3 3.1 3.1.1  Dish sales can be recorded and dish analysis can be done √  The menu and ingredient costs as well as production costs and projected selling price can be calculated √  Developing and changing recipes is simplified √  Recipe and ingredients can be listed √  Order list can be compiled easily and accurately √  Metric conversions can be done automatically √  Serving sizes can be controlled √  Nutritional values can be determined √ (Any 5) LO3 AS1 (5) 3.1.2  Internet purchases should be made by credit cards √  Make sure you use a secure connection that begins with “https” √  Do business with a reputable organisation √  Use a recommended website or one you are familiar with √  Do not click on any hyperlink contained within a “spam” e-mail √  Make sure that you are on the website you think you are on √  Always use a secure web browser √  Set your web browser to the highest level of security notification and monitoring √  Use the most recent version of your web browser √  Look out for the closed padlock icon at the bottom of the screen √

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (SEPTEMBER 2013)  Read the terms and conditions on the supplier’s website to find out what protection is offered if problems should arise √  You can make use of a computer privacy filter that limits the reading radius of your screen to front view √ (Any 4) LO3 AS1 (4) 3.2 3.2.1 Dark chocolate - x R24,50 √ = R11,76 √ Coffee - x R12,99 √ = R2,60 √ Eggs - x R14,45 √ = R4,82 √ Cream - x R11,99 √ = R6,00 √ Gelatine - x R9,00 √ = R0,90 √ Castor sugar - x R18,00 √ = R0,72 √ Total ingredients cost = R26,80 √√ LO3 AS3 (14) 3.2.2 Profit R26,80 x √ = R9,38 (35% profit) √ LO3 AS3 (2) 3.3 3.3.1 Cocktail function √ LO3 AS4 (1) 3.3.2  Large number of people can be accommodated in a relatively small space √  Minimal cutlery and crockery required √  Guest can move around and mix easily √  The party only last for few hours √  It is cheaper √ (Any 4) LO3 AS4 (4)

Downloaded from hlayiso.com (SEPTEMBER 2013) HOSPITALITY STUDIES 7 3.3.3 Suitable,√ because 7 – 10 snacks should be served if no dinner is to be served √ LO3 AS4 (2) 3.3.4 Bacon wrapped dates, √ because Muslims do not consume pork √ LO3 AS4 (2) 3.4  Lower the salt intake √  Choose diet that is low in saturated fats √  The diet must contain adequate potassium √  Follow a balanced diet and maintain a healthy body weight √ (Any 3) LO3 AS4 (3) 3.5 3.5.1 Lacto vegetarians are vegetarians who do not eat eggs, fish, and meat but consume milk and dairy products √ LO3 AS5 (1) 3.5.2 Vegans are strict vegetarians who will not consume any food made directly or indirectly from animal products, they only eat vegetables √ LO3 AS5 (1) 3.5.3 Pesco-vegetarians are those who eat fish and plants but do not consume meat or poultry, they may or may not eat dairy and eggs √ LO3 AS5 (1) [40] QUESTION 4 4.1 4.1.1 Puff pastry √ LO3 AS5 (1) 4.1.2  Mille feuilles √  Milk tart √  Jam tarts √  Palmiers √  Boucheés √  Beef Wellington √  Cream horns √  Fleurons √  Vol-au-Vents √  Custard slices √  Pies √ (Any 2) LO3 AS5 (2) 4.1.3  Light golden brown colour √  Texture should be flaky √  Should have fresh buttery taste / Rich but delicate taste √  Should be baked through and not oily √  The surface should be a bit uneven √  Should have a good volume √ (Any 3) LO3 AS5 (3) 4.2 4.2.1  1 – Neck √  2 – Thick rib √  6 – Loin √  8 – Flank √ (4)

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (SEPTEMBER 2013) 4.2.2  Neck – Pot roasting, stewing √  Thick rib – Grilling, Braising, Oven roasting, Stewing √  Loin – Oven roasting, Grilling, Frying, Stewing, Braising √  Flank – Stewing, casserole cooking √ (Any ONE method) LO3 AS5 (4) 4.2.3  Thickness of the cut √  Quantity of bone √  Mature cuts cook more rapidly √  Availability of fat √ (Any 3) LO3 AS5 (3) 4.3 4.3.1 Charlotte Russe is a classic bavarois set in a charlotte mould lined with sponge finger biscuits, whereas Charlotte Royale is a classic bavarois set in a charlotte mould lined with slices of Swiss roll √√ LO3 AS5 (2) 4.3.2  Hydration and swelling √ – the gelatine powder is soaked in cold water for two minutes so that it can absorb some liquid and . swell √  Dispersion √ – The soaked gelatine is added to hot liquid or dissolved over boiling water or melted in a micro wave oven for a few seconds √  Setting √ – The gelatine mixture is allowed to set or form a jelly √ LO3 AS5 (6) 4.3.3 (a) Raw pineapple contains a proteolytic enzyme bromelin √ that breaks down the protein in gelatine √ thus making the gelatine dish not to set. √ LO3 AS5 (3) (b) Too much sugar will retard the setting period and will weaken the jelly √√ LO3 AS5 (2) (c) Milk will produce a firmer gel due to the proteins and mineral salts present. √√ LO3 AS5 (2) 4.4 4.4.1  It is more convenient to use TVP √  It is cheaper than animal protein √  It is a substitute for animal protein √  It helps stretch meat in different dishes √  It is low in kilojoules as it does not contain fat or cholesterol √  It is easy to store as it can be bought dried √  It may help to decrease the risk of cardiovascular problems √  People who are lactose intolerance can use soya milk √ (Any 5) LO3 AS5 (5) 4.4.2  Store dried beans in an airtight container in a dry place √  Do not store dried beans in the refrigerator √  Cooked beans can be refrigerated for up to a week √  When frozen beans can be stored for up to six months. √ (Any 3) LO3 AS5 (3) [40] TOTAL SECTION C: 80

Downloaded from hlayiso.com (SEPTEMBER 2013) HOSPITALITY STUDIES 9 SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1  Vintages and labels on wine √  Proof on spirits √  Date codes on beer √  Leakage from kegs √  Unit sizes √  Brands √  Broken bottles, spillages and leaks √  Broken seals √  Number of bottles in cases, even in sealed cases √ (Any 5) LO4 AS1 (5) 5.1.2  At the end of each service, dirty linen should be recorded and sent to the housekeeping department in exchange for clean linen √  Because of the high cost of laundering linen, a slip cloth may be placed over the table cloth and be replaced after each service √  Linen must be clean and have no food stains or wax stains from candles √  Linen must not be burnt, shabby or worn-out √  All repairs should be done immediately e.g. hems. √ (Any 3) LO4 AS1 (3) 5.2 5.2.1 Sweet white wine √ (1) 5.2.2 Port √ (1) 5.2.3 Red wine √ (1) 5.2.4 Brandy and Liqueurs √ (1)

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (SEPTEMBER 2013) 5.3 5.3.1  Ask the host if he would like to taste the wine √  Pour from the righthand side of the guest √  Pour a small amount into the host’s glass for taste √  When pouring wine, the label should face the guests √  The bottle must never touch the glass √  After the host has approved the wine, fill the glasses of the other guests, ladies first then men and lastly the host √  Fill each glass two thirds full for white wine and half full for red wine √  When finishing the pouring, twist and lift the bottle to prevent drips from falling onto the cloth √  Place the white wine bottle in the ice bucket with the cloth over. If red, place on the table or on the side board √  Ensure that you have enough wine for all the guests √  If a new bottle is required, replace the glasses with clean ones and repeat the tasting procedure √ (Any 3) LO4 AS2 (3) 5.3.2  Dampness in storage spaces can be a breeding ground for mould and mildew √  Damp boxes can disintegrate which can result in breakages √  Damp storage spaces can soften and tear etiquettes which will result in less attractive bottles √ LO4 AS2 (3) 5.3.3  Wine o Sparkling wine: 7 °C o White wine and Rose: 7 – 12 °C o Red wine: 15 – 20 °C  Bear: 12 °C – 15 °C (Lager 4 °C – 5 °C) (2) 5.4 5.4.1 Formal function √ (1) 5.4.2  Prepare the waiter’s station and make sure that it has all the necessary equipment.  Ensure that salt and pepper pots are filled √  Switch on the electric equipment √  Clean and polish the cutlery using clean dry cloth √  Clean the crockery and make sure that it is not chipped or cracked √  Clean and shine the glasses √  Prepare table accompaniments like flowers, table numbers, toothpicks, menus, etc. √  Check that all the service equipment are in working order √  Ensure that the correct number of tables with the right number of covers have been prepared according to the reservations √ (Any relevant answer) Any 6 LO4 AS3 (6)

Downloaded from hlayiso.com (SEPTEMBER 2013) HOSPITALITY STUDIES 11 5.4.3  The bill should be presented as soon as the guests request for it √  Present it to the host √  Present it from the right /lefthand side of the guest √  Fold the bill and place it in a billfold on a small plate √  If you do not know who the host is, place the bill in the centre of the table √  Do not hover around waiting for the guests to pay. √ (Any 4) LO4 AS4 (4) 5.5  Wear the uniform with pride and dignity √  Keep it clean and in good repair – no missing buttons, rips or frayed cuffs √  Wear comfortable shoes that enhance your appearance √  Avoid excessive jewellery √  Do not wear overpowering perfume or aftershave √  Males should be well shaven √  Follow the care instructions on clothing labels to maintain the fabric’s best look √ (Any 5) LO4 AS4 (5) 5.6  The table decorations should have the ethnic colouring √  Use ostrich eggs, ethnic pots, calabashes, and traditional spears for decorations √  Table cloths and serviettes should have African print √  Menus should also have African print √  Use calabashes, ethnical designed clay pots for serving food √  Use basket ware, local pottery, wooden serving platters or bowls for serving food √ (Any relevant answer) (Any 4) LO4 AS3 (4) TOTAL SECTION D: 40 GRAND TOTAL: 200