Hospitality Studies Grade 11 Exemplar November 2022 Memo

NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2022 HOSPITALITY STUDIES MARKING GUIDELINE (EXEMPLAR) MARKS: 200 This marking guideline consists of 13 pages.

2 HOSPITALITY STUDIES (EC/NOVEMBER 2022) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B✓ 1.1.6 A✓ 1.1.2 B✓ 1.1.7 D✓ 1.1.3 D✓ 1.1.8 B✓ 1.1.4 A✓ 1.1.9 B✓ 1.1.5 C✓ 1.1.10 C✓ (10 x 1) (10) 1.2 MATCHING ITEMS 1.2.1 A✓ 1.2.2 F✓ 1.2.3 E✓ 1.2.4 C✓ 1.2.5 B✓ (5 x 1) (5) 1.3 MATCHING ITEMS 1.3.1 C✓ 1.3.2 D✓ 1.3.3 F✓ 1.3.4 G✓ 1.3.5 E✓ 1.3.6 B✓ (6 x 1) (6) 1.4 ONE-WORD ITEMS 1.4.1 Kosher ✓ 1.4.2 Bobotie ✓ 1.4.3 Á la carte ✓ 1.4.4 Julienne ✓ 1.4.5 Refreshing ✓ 1.4.6 Green ✓ 1.4.7 Maître d'hôtel ✓ 1.4.8 Basil ✓ 1.4.9 Deglazing ✓ 1.4.10 Roux ✓ (10 x 1) (10) 1.5 MATCHING ITEMS 1.5.1 B✓ 1.5.2 A✓ 1.5.3 C✓ 1.5.4 E✓ (4) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 3 1.6 CHOICE ITEMS Custard ✓ A Cooked rice ✓ C Melon slices ✓ D Chicken mayonnaise sandwich ✓ F Seafood pasta ✓ G (Any order) (5 x 1) (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

4 HOSPITALITY STUDIES (EC/NOVEMBER 2022) SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 • To prevent guests from getting sick/to serve safe food to guests/to prevent outbreak of food poisoning and even death ✓ • Food spoilage and complaints of guests ✓ • To protect the enterprise and food workers from being prosecuted in terms of the Occupational Health and Safety Act / legal actions of guests / legal costs and fines issued by authorities • Legal claims and costs can be expensive ✓ • To protect and build the reputation of the enterprise / the business can lose clients ✓ (Any 4 x 1) (4) 2.1.2 (a) • It minimises cross contamination ✓ • It ensures that high risk and low risk food, for example raw meat and salads are kept separate ✓ (2) (b) • Store apples at a low temperature to inhibit enzymatic action ✓ • Do not cut apples in too small pieces/do not cut apples too long before serving time ✓ • Coat apples with lemon juice/acid/vitamin C ✓ (3) 2.1.3 (a) • Invest in generator(s) ✓ • Use gas in the kitchen ✓ • Be prepared to have easy-to-prepare dishes for such unforeseen occasions ✓ • Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperatures ✓ (Any 2 x 1) (2) (b) • Have lamps and candles ready for emergency lighting ✓ • Collaborate with kitchen regarding special menus to recommend to guests for such cases ✓ (2) 2.2 2.2.1 • Work surfaces must be cleaned and sanitised daily / use chemicals that kill bacteria to clean surfaces ✓ • Work surfaces must be smooth and without cracks ✓ • Cooked and uncooked food should not be worked with on the same surface / use different coloured boards for different foods ✓ (Any 2 x 1) (2) 2.2.2 • Garbage bins should not be near food preparation areas ✓ • Keep lids on garbage bins ✓ • Empty garbage bins regularly ✓ (Any 2 x 1) (2) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 5 2.2.3 • Cover all food in the fridge ✓ • Store raw food at the bottom of the fridge or cold room / store cooked food above raw food to prevent dripping of raw food on cooked food ✓ • Meat, fish, chicken, raw fruit and vegetables must be stored in separate areas in the cold room or fridge to prevent cross contamination ✓ • Store raw and cooked items separately ✓ • Store strong smelling food away from other foods ✓ • Keep refrigerator doors shut ✓ (Any 2 x 1) (2) 2.3 • Label all poisonous chemicals and cleaning compounds carefully ✓ • Store chemicals and cleaning compounds in a separate area from food ✓ • Never use galvanised containers to store acid foods such as tomatoes ✓ • Wash all fresh fruits and vegetables thoroughly ✓ (Any 3 x 1) (3) 2.4 2.4.1 • Use fire extinguisher or sand if the fire is small ✓ • Activate fire alarm if it is a large fire ✓ • Phone the fire brigade ✓ • Close windows and doors and switch off electricity ✓ • Vacate building or the restaurant area/ direct guests out of the building ✓ • Staff must keep guests calm ✓ (Any 4 x 1) (4) 2.4.2 • Do not panic; remain calm ✓ • Speak slowly and in calm tones / be polite but assertive ✓ • Call security personnel to the scene immediately ✓ • Try to resolve the conflict quickly to minimise the disruption of other guests ✓ • Write up the incident in the appropriate log book so that the information is available if further action is needed or notifying the police is required ✓ (Any 4 x 1) (4) TOTAL SECTION B: 30 Copyright reserved Please turn over

6 HOSPITALITY STUDIES (EC/NOVEMBER 2022) SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Margarine: (60 ÷ 500) x R29,49 = R3,54 ✓✓ Sugar: (0,08 ÷ 2,5) x R48,50 = R1,56 ✓✓ Egg: (1 ÷ 12) x R38,25 = R3,19 ✓✓ Self-raising flour: (0,12 ÷ 2,5) x R25,99 = R1,25 ✓✓ Milk: (60 ÷ 500) x R11,00 = R1,32 ✓✓ TOTAL: (R3,54 + R1,56 + R3,19 + R1,25 + R1,32) ✓ = R10,86 ✓ (12) 3.1.2 • R10,86 ÷ 6 ✓ • = R1,81 per portion ✓ (2) 3.2 3.2.1 (a) Biltong soup with pot bread ✓ (1) (b) Denningvleis ✓ (1) (c) Yellow rice with raisins ✓ (1) (d) Creamed marogo ✓ (1) (e) Cucumber, tomato and piquant pepper sambal ✓ (1) (f) Malva pudding with custard sauce ✓ (1) 3.3 3.3.1 • People eat with their eyes first so make sure that food items is served and garnished elegantly and attractively ✓ • Choose the colours carefully; it will add to the glamour of the tea table ✓ • Make sure that at least one dish on the menu is colourful ✓ • Use different textures ✓ (Any 2 x 1) (2) 3.3.2 • Use a balance between sweet and savoury dishes ✓ • Use texture and garnishes to provide variety ✓ • Serve an equal choice of rich and healthy options ✓ • Use different cooking methods ✓ • Vary flavours and ingredients ✓ • Consider the time of the day ✓ (Any 2 x 1) (2) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 7 3.3.3 • Keep cultural and religious preferences in mind, for example Jewish guests do not eat bacon ✓ • Keep medical conditions in mind, for example nut allergies ✓ (2) 3.3.4 • Serve a variety of teas ✓ • Cold drinks can also be served for example ice tea / fruit juices ✓ • Other hot drinks for example hot chocolate can be served ✓ (Any 2 x 1) (2) 3.4 3.4.1 It is suitable / rice does not contain gluten / gluten free ✓ (1) 3.4.2 675 mℓ to 750 mℓ ✓ (1) 3.4.3 45 g to 50 g uncooked rice per person ✓ (1) 3.4.4 • Soaking softens the grains ✓ • Soaking shortens the cooking time ✓ (Any 1 x 1) (1) 3.5 Preparation Motivation 3.5.1 • Blanch, remove skin ✓ • Unpleasant tough texture of skin/ • Remove seeds ✓ seeds can give bitter taste ✓ (2) (1) 3.5.2 • Cut in slices. Sprinkle • Remove excess liquid and with salt. Stand for 30 bitterness ✓ minutes ✓ • Remove liquid ✓ (2) (1) 3.6 3.6.1 Loosely packed in plastic bags or airtight containers in fridge ✓ (1) 3.6.2 Dark paper bag/ cool, dry place/ not in refrigerator ✓ (1) [40] Copyright reserved Please turn over

8 HOSPITALITY STUDIES (EC/NOVEMBER 2022) QUESTION 4 4.1 4.1.1 (a) Too dark / low volume ✓ (1) (b) Dense / heavy texture ✓ (1) 4.1.2 • Poor quality flour ✓ • Too much flour forced into the dough ✓ • Too little / much salt ✓ • Too little yeast ✓ • Improper fermentation or proofing / not risen enough ✓ • Oven too hot / not baked enough ✓ • Dough too stiff or too soft ✓ (Any 3 x 1) (3) 4.2 4.2.1 • Fish should have a slight sea smell or no odour at all ✓ • Eyes must be clear and full, not sunken ✓ • Gills should be intact and bright red ✓ • Flesh should be firm and elastic/resilient. It should spring back when pressed with the finger ✓ • Fins and scales should be moist and full without excessive drying on the outer edges ✓ • Skin should be moist and glistening with no bruises or dark spots ✓ (Any 4 x 1) (4) 4.2.2 • Potatoes: fried, potato chips, cooked, mashed, baked ✓ • Rice ✓ • Cous cous ✓ • Pasta ✓ • Cooked wheat ✓ (Any 2 x 1) (2) 4.3 4.3.1 Fish stock with lemon juice or white wine ✓✓ (2) 4.3.2 Process of thickening a liquid/sauce/soup by evaporation to produce a more intense flavour ✓✓ (2) 4.3.3 A mixture of roughly chopped carrots, onion and celery to flavour stocks and sauces ✓✓ (2) 4.3.4 A bundle of herbs and spices tied together and added to stock for flavour ✓✓ (2) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 9 4.4 4.4.1 Hollandaise ✓ (1) 4.4.2 Mornay ✓ (1) 4.4.3 Apple Sauce / Espagnole ✓ (1) 4.4.4 Tomato sauce ✓ (1) 4.5 • It must be served piping hot ✓ • There should be no fat floating on the surface ✓ • It should have a distinctive broccoli flavour ✓ • It should have the correct consistency ✓ • It should have a good green colour ✓ • It should look attractive without too much garnish ✓ (Any 3 x 1) (3) 4.6 Name of soup Hot or cold TWO main ingredients 4.6.1 Vischyssoise cold ✓ (1) • Potatoes ✓ • Leeks ✓ (2) 4.6.2 Minestrone hot ✓ (1) • Pasta ✓ • Beans ✓ • Vegetables/carrots/ tomatoes ✓ (Any 2) 4.7 4.7.1 Chocolate butter cake: creaming method ✓ Swiss roll sponge cake: sponge method ✓ (2) 4.7.2 Creaming method: • Cream shortening and sugar until light and fluffy ✓ • Add egg one by one. Mix well ✓ • Alternate adding dry ingredients and liquids ✓ Sponge method: • Whisk egg yolks. Add sugar little by little until ribbon stage ✓ • Fold dry ingredients into egg yolk mixture ✓ • Whisk egg white until stiff point stage and fold into mixture ✓ (6) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

10 HOSPITALITY STUDIES (EC/NOVEMBER 2022) SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Compensation for Occupational Injuries and Diseases Act ✓ 5.1.2 Employment Equity Act ✓ 5.1.3 Unemployment Insurance Act ✓ 5.1.4 Aliens Control Act ✓ (4) 5.2 • Is charged guilty of a criminal offence ✓ • If an injured person dies the offence could become culpable homicide ✓ • If an employer is found guilty, he or she could be fined as much as R100 000 to two years of imprisonment ✓ • Court will order the employer to obey the rules of the Act within a set period of time ✓ (Any 3 x 1) (3) 5.3 The employer is responsible for: • Compiling workplace policies and guidelines for health and safety ✓ • Ensuring that all potential hazards are eliminated ✓ • Maintaining a workplace that is free of risks ✓ • Setting up a health and safety committee ✓ • Electing safety representatives and hold regular meetings of workplace safety committees ✓ • Ensuring that all systems and machinery are safe ✓ • Ensuring proper training and supervision of staff ✓ (Any 5 x 1) (5) 5.4 5.4.1 Banquet manager ✓ (1) 5.4.2 • Date of event ✓ • Time events starts ✓ • Number of guests ✓ • Menu ✓ • Table plans ✓ • Décor ✓ • Music ✓ • Costs / payments ✓ (Any 5 x 1) (5) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 11 5.5 • Effective team work / sharing the workload ✓ • Each team member must have a clear idea of what needs to be done and the goals that have to be achieved ✓ • Mise-en-place must be completed in time / start all preparation in advance/ mise-en-place must be completed before guests arrive ✓ • Tasks must be broken into smaller tasks in a specific sequence to help the team to be efficient ✓ • Team members should help one another ✓ • Team members need to be alert / be willing to walk the extra mile ✓ • Being responsible; arriving to work on time ✓ (Any 4 x 1) (4) 5.6 • Multi-tasking ✓ • Expert cooking knowledge ✓ • Multi-skilled, organised and creative ✓ • Good communication skills ✓ • Ability to handle budgets ✓ • Ability to organise efficient work schedules ✓ • Ability to select, dismiss and train staff ✓ (Any 3 x 1) (3) [25] Copyright reserved Please turn over

12 HOSPITALITY STUDIES (EC/NOVEMBER 2022) QUESTION 6 6.1 6.1.1 Guéridon service ✓ (1) 6.1.2 • Food is carved / filleted / flambéed or prepared on a moveable trolley ✓ • The trolley is positioned next to the guests’ table ✓ • The food is prepared in front of the guests ✓ (Any 2 x 1) (2) 6.1.3 • Crêpes Suzette ✓ • Sole a la Meunierre ✓ • Steak Diane ✓ (3) 6.2 • Good portion control ✓ • Service can be fast and efficient ✓ • Waiters should be well trained, but do not need such a high level of skill ✓ • Chefs are given the opportunity to exercise their creativity with regard to presentation ✓ • Less food waste ✓ (Any 3 x 1) (3) 6.3 • The interior design and décor should blend with the theme of the restaurant ✓ • The furniture should emphasise the character of the restaurant and 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 even 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 one another ✓ • Room temperature should be comfortable ✓ • Ensure that the room is well ventilated ✓ (Any 4 x 1) (4) 6.4 Meeting and greeting the guest: • Greet customers in a warm and friendly manner when they arrive. This will make the customer anticipate a pleasurable experience ✓ • Acknowledge guests within 30 seconds of arrival ✓ • Check the reservation after greeting the guests ✓ • Help guests with special needs, for example a guest in a wheelchair ✓ • Assist guests with their coats and bags ✓ Seating the guest: • Show the guests to their table. Make sure they are seated comfortably ✓ • Introduce yourself to guests ✓ • Establish if there is a host ✓ • Unfold serviettes if it is an in-house procedure ✓ • Hand menus to guests from the left-hand side and take the drinks order ✓ • Allow guests to study the menus, but explain the menu choices and specials ✓ • Approach the table when guests appear to be ready to order ✓ (Any 6 x 1) (6) Copyright reserved Please turn over

(EC/NOVEMBER 2022) HOSPITALITY STUDIES 13 6.5 1 – napkin ✓ 4 – butter knife ✓ 7 – teaspoon 2 – cake fork ✓ 5 – cup ✓ 8 – cool drink-/water glass 3 – side plate ✓ 6 – saucer ✓ OR (Any 6 x 1) (6) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200 Copyright reserved Please turn over