Hospitality Studies Grade 11 2020 Memo (Eng)

NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2020 HOSPITALITY STUDIES MARKING GUIDELINE (EXEMPLAR) MARKS: 150 This marking guideline consists of 10 pages.

2 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B 1.1.6 C 1.1.2 D 1.1.7 D 1.1.3 A 1.1.8 A 1.1.4 C 1.1.9 C 1.1.5 B 1.1.10 A (10 x 1) (10) 1.2 MATCHING ITEMS 1.2.1 C 1.2.2 E 1.2.3 B 1.2.4 F 1.2.5 D (5 x 1) (5) 1.3 ONE-WORD ITEMS 1.3.1 Bokkems  1.3.2 Spinach  1.3.3 Cinnamon  1.3.4 Gâteau  1.3.5 Gueridon  1.3.6 Barding  1.3.7 Signature dish  1.3.8 Pathogens  1.3.9 Chemical  1.3.10 Mirepoix  (10 x 1) (10) 1.4 SELECTION ITEMS A Orange juice C Croissants D Brie and Cheddar F Bran muffins G Salami and ham (Any order) (5 x 1) (5) TOTAL SECTION A: 30 Copyright reserved Please turn over

(EC/NOVEMBER 2020) HOSPITALITY STUDIES 3 SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1  Wet your hands   Apply soap or cleaning solution and scrub for at least 20 seconds   Scrub the back of hands, wrists and between fingers   Rinse your hands   Turn off the water lever using your elbows   Dry with a paper towel  (Any 5) (5) 2.2  Salmon mayonnaise filling   Melon wrapped in Parma ham   Custard sauce   Rice salad  (4) 2.3 2.3.1 Salmonella  2.3.2 Clostridium perfringens  2.3.3 Staphylococcus aureus  2.3.4 Bacillus Cereus  (4) 2.4  Heat and serve small quantities of food at a time   Stir food frequently to ensure an even distribution of heat   Heat food as close to service time as possible   Never reheat food in a bain-marie as the temperature rises too slowly   Heat must penetrate the food entirely  (Any 3) (3) 2.5  Do exactly as you are told   Keep eyes down / do not make eye contact with the attackers   Keep your hands where the attackers can see them   Tell guests to do the same   Do not draw a firearm   Move slowly and do exactly as you are told / do not be a hero   Do not make any smart comments or sudden moves  (Any 4) (4) TOTAL SECTION B: 20 Copyright reserved Please turn over

4 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1  Koeksisters   Mini Milktart   Biltong Sandwiches   Bobotie Springrolls   Rooibos Tea  (5) 3.1.2 (a) Gluten intolerance:  It is not suitable   All the dishes contain flour that has gluten in   The fillings of the savoury dishes does not contain gluten  (Any 2) (2) (b) Vegetarians:  All the sweet dishes can be eaten by a vegetarian   Only 1 of the savoury dishes is suitable for a vegetarian: Spinach muffins   The following savoury dishes is not suitable for a vegetarian: Biltong sandwiches, Bobotie spring rolls, Ham and Onion Quiche.  (Any 2) (2) 3.1.3  The dishes are displayed attractively in trays, chaffing dishes or on oval flats   A limited number of waiters are necessary   Guests can make their own choices about the dishes and quantity they want to eat / Guests can help themselves or assisted by service staff   Guests can move around freely and help themselves to dishes whenever they want to / Guests normally select one course at a time and come back for the other courses   Service staff maintains the arrangement of the food on the buffet table during the service  (Any 2) (2) 3.2 3.2.1  Fried bacon and eggs   Avocado slices   Grilled boerewors  (Any 2) (2) 3.2.2  Grilled boerewors   Potbread  (2) 3.2.3 Spinach Fritatta  (1) 3.2.4  Glass container   The container must have a lid that seal to maintain freshness   Gluten free cereals must be labelled clearly  (Any 2) (2) Copyright reserved Please turn over

(EC/NOVEMBER 2020) HOSPITALITY STUDIES 5 3.3 3.3.1 Roux:  Melt butter/margarine   Add equal amount of flour  (2) 3.3.2 Beurre manie  A mixture of equal amounts of soft butter/margarine and flour are kneaded together  (2) 3.3.3 Reduction:  Thickening of a liquid (soup or sauce) by evaporation  (2) 3.4 3.4.1 Eggs: (4 ÷ 12) x R18,00 = R6,00  Nutella: (0,24 ÷ 1,35) x R588,00 = R104,53  Total cost of ingredients = R6 + R104,53  = R110,53  (4) 3.4.2 Cost per portion = R110,53 ÷ 6  = R18,40 per portion  (2) [30] Copyright reserved Please turn over

6 HOSPITALITY STUDIES (EC/NOVEMBER 2020) QUESTION 4 4.1  Kedgeree   Paella   Pilaf  (3) 4.2  Store poultry immediately in the fridge after purchasing, at the correct temperature   Keep it away from cooked and ready-to-eat foods, to prevent cross- contamination   Store fresh chickens and smaller birds on ice or at 0–2 °C for two, but not more than four days   Ideally poultry should be used within 24 hours of purchase   Frozen poultry should be kept at -18 °C or below and can be kept for up to six months for poultry portions and 12 months for whole birds   Poultry should be thawed gradually under refrigeration, allowing at least 24 hours for smaller birds and as long as two days for larger birds   Never cook poultry that is still frozen   Do not refreeze chicken   Store fresh poultry at the bottom of the fridge, away from cooked foods.   Ensure that poultry is fully covered / airtight to prevent cross-contamination  (Any 5) (5) 4.3 4.3.1 A – breast  B – drumstick/leg  (2) 4.3.2  Drumstick /Leg  Reason o It has a bone inside that provides flavour / The skin contains fat and retains moisture  (2) 4.3.3 (a) B – Drumstick/leg  (b) A – Breast  (c) A – Breast  (d) B – Drumstick / leg  (4) 4.4 4.4.1 Salt:  Improves the taste and flavour   Strengthens the gluten   Helps to make the dough more elastic   It slows down yeast fermentation/controls the fermentation process  (Any 2) (2) Copyright reserved Please turn over

(EC/NOVEMBER 2020) HOSPITALITY STUDIES 7 4.4.2 Sugar:  It is a good source of food for yeast   It adds taste and flavour   It improves the colour of the crust / Gives attractive brown crust   Too much sugar will retard the growth of yeast  (Any 2) (2) 4.4.3 Oil or butter:  Oil or butter adds to the taste   It enhances the keeping quality   It provides a softer product / increases the elasticity of the dough   Oil gives bread a fine texture and thin crust   It prevents the bread from crumbling when sliced  (Any 2) (2) 4.5  The gas pockets are not redistributed evenly/ it will have large air bubbles   It will not have a fine texture  (2) 4.6 4.6.1 Sunk in the middle:  Too much raising agent   Too much sugar   Oven temperature too low / wrong oven temperature   Oven door was opened / slammed while cake was in oven   Consistency of the batter was too soft  (Any 3) (3) 4.6.2 Dense and heavy texture:  Over-mixing /dry ingredients were stirred instead of folding in   Too little rising agent   Mixture too stiff   Too little liquid   Shortening not properly combined with other ingredients   Oven temperature too slow   Eggs and sugar not creamed/ beaten enough  (Any 3) (3) [30] TOTAL SECTION C: 60 Copyright reserved Please turn over

8 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1  When small tasks are completed, it gives a sense of accomplishment   Each member needs to take responsibility for the group   The workload is shared among all members of the group   The team relies on team effort and co-operation  (Any 3) (3) 5.2 Traditional way:  It created specialists / a cook did one specific job and became an expert at it   It made it possible to be very good at a job or task  (Any 2) Cross training:  It makes it easier to schedule the staff on duty   Chefs can work in different positions and at different stations   A chef has more flexibility   If a chef is sick or resigns, another employee can do the job  (Any 2) (4) 5.3 Chef de Cuisine/Executive Chef/Head Chef   Management of kitchen operations/ supervises the kitchen and the staff and trains apprentices / plans menus and new recipes / employs and dismisses staff / acquires new equipment and apparatus / purchases raw and other food items  Sous Chef   Stands in for executive chef and assists the stations chefs when necessary / daily administration in the kitchen / makes sure that the guest’s order is perfect / oversees all activities in the kitchen  Chef Patissier/Pastry chef   Responsible for baked items, pastries and all hot and cold desserts / often supervises a separate kitchen area  (6) 5.4 5.4.1  Take care of their own health and safety and that of others who may be affected by their actions   Carry out any lawful order given to them / lawful orders and restrictions should be obeyed   Obey their employer’s health and safety rules and procedures   Report any unsafe or unhealthy situation to the employer or to the health and safety representative for their workplace  (4) 5.4.2  Such a person will be find guilty of a criminal offence   If an injured person dies the offender will be charged with culpable homicide   A fine of R100 000   Sentenced to two years’ imprisonment   The court will order the employer to obey the rules of the Act within a set period of time  (Any 3) (3) [20] Copyright reserved Please turn over

(EC/NOVEMBER 2020) HOSPITALITY STUDIES 9 QUESTION 6 6.1 6.1.1 Table d’hôte  (1) 6.1.2 A – Butter knife  B – Fish fork  D – Main course knife / table knife  F – Soup spoon  (4 x 1) (4) 6.1.3 J (1) 6.1.4 Serviette fold:  A simple fold/ the maître d’-fold/ folded in half   NOT: animal-shapes/ flower shapes/ fan shapes Motivation  It is more hygienic / is handled less / it saves time  (2) 6.1.5 The spoon must be on top / The fork must be at the bottom / closest to the main course plate  (1) 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 of the venue should be comfortable   A room should be well ventilated  (Any 4) (4) 6.3  Greet customers in a warm and friendly manner when they arrive at the restaurant / acknowledge customers within 30 seconds of arrival   Check the reservation after greeting guests   Help any guests with special needs, for example a guest in a wheelchair   Assist guests with their coats and bags   Show guests to their table   Make sure they are seated comfortably   Introduce yourself to the guests   Establish if there is a host   Open the serviettes if this is a procedure carried out in the restaurant  (Any 4) (4) Copyright reserved Please turn over

10 HOSPITALITY STUDIES (EC/NOVEMBER 2020) 6.4 6.4.1 Plated service  (1) 6.4.2  Many guests can be served in a short time / it saves time   It does not require a high level of skills for waiters   Better portion control   Chefs can have the opportunity to show off their creativity in plating dishes attractively   Less wastage   Speciality training in terms of serving food from a platter is not required  (Any 3) (3) [20] TOTAL SECTION D: 40 GRAND TOTAL: 150 Copyright reserved Please turn over