Hospitality Studies Grade 12 NSC November 2025 Memo (Eng)

NATIONAL SENIOR SENIOR CERTIFICATE CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2025 MARKING GUIDELINES MARKS: 200 These marking guidelines consist of 17 pages Copyright reserved Please turn over

Hospitality Studies 2 DBE/November 2025 NSC – Marking Guidelines SECTION A: SHORT QUESTIONS QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C✓ M115 F207 1.1.2 A✓ M52 F10 1.1.3 C✓ M137-143 F149 1.1.4 A✓ M66 F12 1.1.5 D✓ M194 F37 1.1.6 A✓ M47 F5 1.1.7 B✓ M172 1.1.8 C✓ M132 F163 1.1.9 B✓ M153 F177 1.1.10 D✓ M150 F167-170 (10) 1.2 MATCHING ITEMS 1.2.1 E✓ (ii)✓ M18 1.2.2 A✓ (v) F138 1.2.3 C✓ (i) (6) 1.3 ONE-WORD ITEMS 1.3.1 Aspic✓ M F162 1.3.2 Off consumption/ Off site licence✓ M168 F55 1.3.3 Steam✓ M122 F185 1.3.4 Salt/Tomato/acid (vinegar/lemon juice/lime)✓ M104 F183 1.3.5 Bellboy/Doorman/Porter/Security/Valet/ Parking M6 F124 attendant✓ 1.3.6 Blinis✓ M69 1.3.7 Liver/Kidney/Sweetbreads✓ M80 F190 1.3.8 Chakalaka/Atchar✓ M152 F175 1.3.9 POS/Point of Sale/EPOS✓ M37 F101 1.3.10 Cholera✓ M25 F78 (10) 1.4 SELECTION M2-3 1.4.1 C/maintenance/house keeping F108- 1.4.2 A/bar,D/conference room/function room 119 1.4.3 B/laundry (4) 1.5 SEQUENCE 1.5.1 C✓, A✓, E✓, D ✓, B✓ M136 (Correct order) F148 (5) 1.6 SELECTION ITEMS 1.6.1 C, D✓,F✓, I✓,J✓ (Any order) M192 F36 (5) TOTAL SECTION A: 40 Copyright reserved Please turn over

Hospitality Studies 3 DBE/November 2025 NSC – Marking Guidelines SECTION B: KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1 • There will be workflow disruption due to shortage of 1 staff member/takes longer to do the task/shortage of skills/business operations is negatively impacted as it may result in a limited menu • It will reduce productivity/reduce service delivery/slow service • Staff morale will be low • Employees can also experience fatigue because of the extra workload/staff will be strained/overloaded • There will be temporary/vacant posts available and the employer will have to hire new/temporary employees • The employer will have to retrain the employees which will lead to time loss M27 • The business will lose income/profit F81 • Increase the cost due to rehiring and retraining (Any 3) (3) 2.1.2 Sam cannot be restricted from work because: • food-service worker infected with HIV needn't be restricted from work unless they have other infections (such as diarrhoea or hepatitis)/TB • the transmission of HIV/Aids in food and beverages is not a risk • HIV/Aids cannot be transmitted by sharing utensils such as knives, forks/ using the same bathroom facilities/cannot be transferred by touching or being close to each other • as long as Sam follows all standard hygiene practices, he is not a threat to others • it is against the law to discriminate against a person who is HIV M26 positive F79- • there should be no infringement of human rights against privacy 80 (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 4 DBE/November 2025 NSC – Marking Guidelines 2.2 2.2.1 The online reservation system will allow: • guest to book rooms on a computer by making use of online security • the online security to protect the privacy and financial information of the guests • hotels/rooms to be compared on prices and facilities • special deals and information on prices is easily accessible/ it may be cheaper to book ahead of time • last minute bookings to be made easily/convenient/at any time of the day/night • guest can have access to electronic hotel system which saves money and time/fast/quick • it allows for universal access/allow online access from the comfort of your home • it will secure the room ahead of time/instant confirmation • limits administration upon arrival • allows you to get reviews from previous guests’ experiences • less mistakes are made as customers’ data is captured automatically • personal information is stored for future reference M40 • proof of communication for the guest and the establishment/ F103 going paperless (Any 3) (3) 2.2.2 • The name will be entered on the computer and registration card will be printed • The uploaded personal information/name of the guest will be checked • Once the reservation is displayed on the screen a room is allocated from the list of vacant rooms/it will display the reservation and type of room booked • The family's credit card details will be captured and electronic key is issued to the family • The technology-based system also allows check-in to be done using a laptop or a hand-held computer/tablet/cell phone • Guest can check in while in the hotel lounge/at home to prevent long queues M40 • At the same time during check-in, the guest's account is F104 created/confirms the amount already paid (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 5 DBE/November 2025 NSC – Marking Guidelines 2.3 2.3.1 Jacob was unprofessional in his actions and displayed the following: • dishonest/Jacob was not honest✓ because he took the earphones for himself/Jacob stole the earphones  • unreliable/untrustworthy✓found the earphones and did not return them to the guest/reception • disrespectful✓he did not respect Levile's property • not a good team player/disloyal to his restaurant/he acted in a way that does not represent a good team member of the restaurant • negative attitude✓ he was rude/not polite✓/inconsiderate • not cooperative✓he did not respond positively to customer care/not willing to assist • no integrity/poor work ethics/unethicalhe denied seeing the M31 earphones/lied about the earphones✓ F88 (Any 2 ethics with an explanation each) (4) 2.3.2 • Jacob's behaviour will have a negative impact on the business • His behaviour displayed bad customer care which will lead to dissatisfied customers who will not be willing to pay for bad service • The dissatisfied customers/disappointing experience will lead to customers not being loyal and not return to the business • The customers will spread negative word of mouth/create a bad image/ bad reviews of the restaurant that will not attract more customers due to Jacob's behaviour/ bad reputation • The business will lose more customers✓ M33 • It will decrease restaurant's income/profit F91 (Any 4) (4) TOTAL SECTION B : 20 Copyright reserved Please turn over

Hospitality Studies 6 DBE/November 2025 NSC – Marking Guidelines SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 • 30 minutes before the function starts/17:30/ 18:00/6pm M74 F15 (1) 3.1.2 • The snacks are small bite-sized/finger foods/mini snacks • The snacks include a variety of flavours/ Ingredients/ savoury/ bacon stuffed mushroom, smoked salmon canapés and beef sandwiches/sweet/mini fruit skewers, chocolate truffles • Guest can pick up snacks with their hands/you don't need utensils to eat the snacks/not messy/no bones to be discarded off✓ • Hot and cold snacks are included/variety of temperatures • There is a variety of shapes • There is a variety of colours✓ • There is a variety of textures/soft/bacon stuffed mushrooms, chocolate truffles and crunchy/crispy/mini fruit skewers, smoked salmon canapés • The snacks can be served attractively and creatively M74 • The menu caters for different customers/religions/cultures✓ F12 (Any 3) (3) 3.1.3 Not suitable: • Mini Beef Sandwiches - The Hindu guest will not consume the beef/cow is believed to be sacred • Bacon stuffed Mushrooms - Hindu guest will not consume the mushrooms are restricted from their diet/do not consume pork products • Smoked salmon canapés – Orthodox Hindu guests do not consume fish/they are mostly vegan • Chocolate truffles – contain egg yolk/alcohol which is not suitable for Orthodox Hindu guests✓ Suitable: • Mini fruit skewers - Hindu guests can consume fruits even if they follow a strict vegetarian diet • Chocolate truffles - Hindu guests do consume milk products/ there is no alcohol/egg in the truffles M44 • Smoked salmon canapés – Hindu guests do eat fish✓ F3 (Any 5) (5) Copyright reserved Please turn over

Hospitality Studies 7 DBE/November 2025 NSC – Marking Guidelines 3.1.4 • Setup the tables and chairs scattered around the venue/chairs randomly arranged around/arranged against the wall/ in clusters✓ • Allow space for guests to move around • Provide a couple of round high tables at which guests can gather✓ • Place central table for the display of the food/ set up buffet tables for snacks if self service will be used • The buffet table should have a centre piece/focus point/flower arrangement/hors d’ oeuvres can be placed on different levels for attractive appearance • Use candles/fairy lights to create an ambience/set the tone/atmosphere • Use decorations/linen to match the theme✓ • Place tablecloths on the tables/ tablecloths must hang to the floor/hang equally on all sides • Set up the necessary audio-visual equipment for speeches/sound system for music • Place cutlery holders on the buffet tables/scattered around the tables/no utensils need to be placed on the table • Place the cold snacks on the table before guests arrive • Place a separate table for the beverages/mocktails✓ M179 • Have small collection tables for dirty dishes/glasses✓ F15 • Maintain a comfortable room temperature✓ (Any 4) (4) 3.2 3.2.1 Food cost = Smoked Salmon Canapés+ Mini Beef Sandwiches+ Bacon Stuffed Mushrooms +Mini Fruit Skewers Chocolate Truffles M62 = R500+ R640+R500+R360+R450✓ F23 = R2 450.00 (2) 3.2.2 Selling price = food cost÷ food cost % M62 = R2 450÷40%/0.40 F23 = R6 125 (3) 3.2.3 Net profit = Selling price – Total cost (FC+LC+OC) = R6 125-[R2 450+R150+R400 (R100 x 2 hours x 2 cleaners)] = R6 125-R3 000 = R3 125 OR Net profit = Selling price – Total cost (FC+LC+OC) = R6 125-[R2 450+R150+R200 (R100 x 2 hours for 2 cleaners)] M62 = R 6 125 – R2 800✓ F23 = R3 325✓ (4) 3.3 3.3.1 Pasteurisation: • the milk is heated to 72/71°C for 15 seconds, then cooled to 4 °C destroying some microorganisms✓ M150 • is a preservation method that inactivates enzymes/it makes F169 enzymes inactive (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 8 DBE/November 2025 NSC – Marking Guidelines 3.3.2 Preservation Distinguish method • boiling the milk above 100 °C/ higher than boiling point/ no moisture is removed Sterilizing/ • boiling will eliminate/kill microorganisms' boiling (1) • no growth of bacteria • Hermetic sealing prevents microorganism from entering✓ (Any 2) • milk is frozen and temperatures are lowered to below 0 °C/ no higher than -18 °C /no moisture is removed Freezing (1) • microorganisms are not killed/ eliminated • the growth of bacteria is reduced/retarded/inactivated (Any 2) • heat is used to remove moisture Drying/ • microorganism will not grow because of the dehydrating(1) lack of moisture (Any 2) UHT/Ultra High • Milk is exposed to special heat treatment and temperature packaging process✓ Treatment/Ultra • Milk is exposed to a high temperature of Heat Treated✓(1) 140°C for 2- 4 seconds and immediately cooled down to room temperature✓ • Pure milk no preservatives added✓ • Micro-organisms are destroyed✓ (Any 2) Canning✓ (1) • The milk is heated to a high temperature✓ to reduce moisture✓ • For condensed milk sugar is added as a preservative ✓ • For evaporated milk full-cream milk is pasteurised first✓, then concentrated✓ by having a fairly large volume of water evaporated under vacuum✓ • Milk is hermetically sealed in a tin/can✓ (Any 2) (Any 2 preservation methods + differences each) 3.4 3.4.1 • Dried beans✓: Red kidney Butter/LimaBroad/Fava SoybeansCannellini✓White✓Sugar✓Black✓Mung/Moong/Ditlhodi✓ Haricot✓Pinto✓ • Lentils/Dhal/Masoor✓/yellow✓/red✓/orange✓/black✓/brown lentils • Chickpeas/Wholegram • Split peas✓/yellow split peas✓/green split peas✓ M102 • Black-eye peas/-beans/Cowpea✓ F181 (Any 2 relevant pulses) (2) Copyright reserved Please turn over

Hospitality Studies 9 DBE/November 2025 NSC – Marking Guidelines 3.4.2 • As a results of moral grounds/ethics object to the killing of animals/are opposed to the idea of eating animals✓ • For health reasons, because of high level of cholesterol and hormones in meat/ exclusion of meat prevents heart disease, obesity and diabetes • For religious/cultural beliefs may prohibit eating of meat • To be environmentally friendly/the meat industry is said to have a negative impact on the environment/ for the sustainability of the planet/to lessen the carbon footprint • Some people do not like the taste of meat • Meat is more expensive than plant products • Increased awareness in the media to promote veganism✓ M98 • Increased variety and availability of vegan food✓ F178 (Any 4) (4) 3.4.3 Nuts and seeds are a good source of: • Protein✓ • Vitamin B✓ • High in fat but low in cholesterol/healthy fat/unsaturated fat✓ • Minerals (magnesium, phosphorous, potassium, manganese) • Fibre/complex carbohydrates • Vitamin E, which is a good antioxidant • Omega 6 M105 • Low GI/slowly digestible/slow release of energy✓ F181 (Any 4) (4) [40] Copyright reserved Please turn over

Hospitality Studies 10 DBE/November 2025 NSC – Marking Guidelines QUESTION 4 4.1 4.1.1 Short crust pastry/Pâte á foncer/Pâte brisée/Pâte Sucrée M115 (Any 1) F206 (1) 4.1.2 1 : ½ /2 : 1/half the butter to the flour M114 F206 (1) 4.1.3 (a) Cutting in: • using the cutting in method disperses the butter evenly • prevent the butter from melting/shortening remains hard/heat M115 from the hands will melt the butter F206 • it will prevent overhandling of the dough  (Any 2) (2) (b) Resting: • It will prevent the dough from shrinking during baking M119 • It will prevent the butter from melting/butter becomes firm F206 • It helps the gluten to relax✓ (Any 2) (2) (c) Docking: It will allow trapped air to escape/no blistering/ M116 prevents an uneven crust F206 (1) 4.2 4.2.1 Cold dessert M137 F148 (1) 4.2.2 • Add the hydrated gelatin directly to the hot liquid/ fruit juice • Melt the hydrated gelatin over steam/hot water bath/bain marie✓ M130 • Melt in the microwave for few seconds F161 (Any 2) (2) 4.2.3 • It will result in strawberries being evenly distributed M130 • Strawberries will not sink or rise to the top F162 (Any 1) (1) 4.2.4 • Trifle should be chilled to temperature of 5 °C/refrigerated • Cover to prevent cross contamination/airtight container • Cover to prevent drying out • Do not store the trifle near onions or other strong-smelling foods/cover to avoid absorption of odours M147 • Do not store longer than 24 hours as the jelly will weaken F154 • Cannot be frozen✓ (Any 4) (4) Copyright reserved Please turn over

Hospitality Studies 11 DBE/November 2025 NSC – Marking Guidelines 4.2.5 • To fully gelatinise the starch • To thicken enough to holds its shape/to reach the correct consistency M137 • To avoid a starchy taste due to uncooked starch✓ F147 (Any 2) (2) 4.2.6 Not a good choice/not suitable • because it contains milk solids and sugar • Milk solids are intolerant to heat making the chocolate unsuitable for cooking and baking • The chocolate may seize/harden and become granular and cause a fatty result/fat separates • Only suitable as an eating chocolate/commercial chocolate OR Good choice/Suitable • It is cheap • It only suitable if not melted/heated/it can be grated/shaved/ finely chopped • Couverture/compound milk chocolate can be used, however, needs to be tempered/baking milk chocolate can be used as it contains a high vegetable fat content • It will add to the colour and flavour/enhance the appearance of M144 the dessert✓ F156 (1 mark for suitable/not suitable+ 2 motivations) (3) 4.3 4.3.1 If the water boils for five minutes: • Too much water will evaporate/the ratio will be altered /resulting in too little steam development  • Final product will be reduced in volume M124 • The quantity of the product will be less F186 • The end product will be hard/tough (Any 2) (2) 4.3.2 • Ungelatinised starch will cause the French crullers to collapse✓ • No cavity will form/decrease in volume • The pastry will be too thick/heavy/not have the correct consistency✓ • It will change the ratio of the pastry M91 • The end product will tough/starchy✓ F192 (Any 2) (2) 4.3.3 • The paste must be cooled completely to prevent over coagulation • Adding beaten egg bit by bit/ one by one will ensure that the paste reaches the correct consistency/it will be thick, smooth, shiny and flow slowly from a spoon • Ensures that the paste will be smooth, pliable to pipe and not be runny M124 • Beating after each addition of egg ensures emulsification of the F185 mixture (Any 2) (2) Copyright reserved Please turn over

Hospitality Studies 12 DBE/November 2025 NSC – Marking Guidelines 4.3.4 • It will absorb oil/ will be too oily • It will not rise properly/it will not form a cavity/small volume✓ • It will sink to the bottom✓ (Any 1) (1) 4.4 4.4.1 Loin M92 F193 (1) 4.4.2 T-bone steak Porterhouse steak • Cut from the loin • Cut from the loin next to the rump • Has a small piece of fillet on • Larger than the T-bone and the one side and a large eye has a bigger piece of fillet M93 muscle on the other side • It is 50 mm thick  F193 (Any 1) (Any 1) (2) 4.4.3 Grilling/braai/frying/roasting/oven roasting/dry heat cooking methods are most suitable Motivation: T-bone is from the hindquarter It is a tender meat cut/AAA young animal T-bone has less connective tissue and more muscle fibre making dry heat method suitable✓ Muscle fibre must just coagulate - the internal temperature is low✓ It is a faster method which will result in a juicer M93 meat✓ F193 (Any 1 + motivation) (2) 4.4.4 T-bone Steak Kudu Fillet Marbling Marbling spread through the No marbling muscle/intramuscular fat Fat Not lean/thick fat layer/ Lean/has no fat subcutaneous fat Bone • Bone is red and porous • No bones • Bones add more • No bones, resulting flavour in less flavour M81 • T shaped bone✓ F197 (Any 1) (Any 1) (6) 4.4.5 • Marinating • Larding • Barding • Peppering✓ M86 • Stuffing✓ F200 • Basting with a sauce✓ (Any 2) (2) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Hospitality Studies 13 DBE/November 2025 NSC – Marking Guidelines SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Mandy and Phumi Sweet and Savoury Delights M11 F131 (1) 5.1.2 • Expand their business in a year's time • Move to their own premises • Increase number of staff M12 • They want to sell at least 1 100 cups a month✓ F131 (Any 2) (2) 5.1.3 • Chefs – purchase ingredients/prepare the charcuterie cups • Cashier- Cash up at the end of the shift/operate the till/ receiving the money from the customers M12 • Business owners – oversee all business activities such as F131 marketing, finances and business plan✓ (Any 2) (2) 5.1.4 • The monthly business income is R90 000 • R60 000 is allocated to the expenses of the business M12 • The business makes R30 000 profit/ the income is more than F131 the expenses✓ (Any 2) (2) 5.1.5 Yes/they make enough profit to expand the business: • They predict with their sales of 1100 cups a month they will make profit • Currently the income covers the cost of running the business and they are making a profit • They are selling 300 cups per Saturday which makes 1 200 cups per month, exceeding the required 1 100 cups✓ • Based on the cashflow analysis, they are making R30 000 M12 profit/33% profit✓ F131 (1 yes and 1 reason) (2) 5.2 5.2.1 • The followers on the business Instagram page • The community of Nahoon Valley Park where the business is located • Tourists/people passing by the Nahoon Valley Park✓ • Families and friends • Coffee lovers • Business people/workers M16 • People looking for good deals✓ F135 • Adults/students✓ (Any 1) (1) Copyright reserved Please turn over

Hospitality Studies 14 DBE/November 2025 NSC – Marking Guidelines 5.2.2 • Product – selling cappuccino/coffee • Place – 2 Elfin Glen Road, Nahoon Valley Park • Promotion – buy one get one free • People - Followers on Instagram/any of the above mentioned target group M134 • Packaging/presentation✓ – coffee cups/pattern on top of the F110 cappuccino cup✓ (4 x 2) (8) 5.2.3 • The business will create jobs • Esteem and living standards of the people will improve • Economic growth will be stimulated • They will set the multiplier effect into motion • It will increase the GDP of the country • They will attract foreign investors • The income generated will contribute to the improvement of the infrastructure/ helps with preserving natural resources M1 • The business will contribute to paying tax✓ F108 • Tourists bring foreign currency into the country✓ (Any 4) (4) 5.3 5.3.1 Finance/accounting M5 F112 (1) 5.3.2 • Oversees all financial procedures of the hotel/monitor income and expenses • Prepare financial reports/maintaining the hotel accounting records/bookkeeping • Preparing cash flow forecast • Signs contracts with reliable service providers • Pays salaries of the staff • Controls banking procedures/ ensures that the money owed to the business is paid • Oversees the auditing of the hotel funds • Ensures payment of tax and vat • Deals with queries from guests regarding billing M5 • Pay suppliers/pays for services delivered✓ F123 • Preparing budgets✓ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 15 DBE/November 2025 NSC – Marking Guidelines 5.3.3 • The finance department ensures that the income is spent according to the budget and the needs of the establishment • The finance department draws up the budget of all departments within the hotel. • The finance department will pay staff salaries of all departments✓ • The finance department funds programmes for induction and training of employees✓ • Human resource ensures that the procedures are in place and that the staff is trained to perform their duties properly • Draw up employment contracts, code of conduct, procedure, work schedule and rosters • Human resource advertises and hires new employees M7 • It is then important for these departments to work together for the F119 success of the establishment (Any 4) (4) [30] Copyright reserved Please turn over

Hospitality Studies 16 DBE/November 2025 NSC – Marking Guidelines QUESTION 6 6.1 6.1.1 WINE A WINE B Harvest year 2022✓ 1998✓ Cultivar Chenin Blanc✓ Shiraz✓ M156 Serving temperature 7–10 °C/ 15–20 °C/18 °C/ -162 10–12 °C✓ European room F47- temperature/room 58 temperature✓ (6) 6.1.2 • Place the bottle in an ice bucket/cooler next to the table✓ M166 • Drape a napkin on the ice bucket/around the neck of the wine F60 bottle✓ (Any 1) (1) 6.2 • Wash cutlery in hot soapy water • Rinse in hot water M176 • Air dry/dry the cutlery with a clean lint free cloth F58 • Polish/shine the cutlery using a clean cloth (Any 3) (3) 6.3 Crumbing down The waiter must: • Perform the procedure after the main course and before serving the dessert • Remove any other unnecessary items✓ • Hold a plate on the flat of your left hand • Fold a service cloth and hold in your right hand or between a spoon and a fork/ use a crumbing down brush  • Start on the right hand side/left side of the host • Stand between two guests • Brush down half way from both guests on to the plate using the folded service cloth • Pull the handle of the piece of dessert cutlery, facing you from both guests downwards/vertical • Continue anticlockwise in this way, crumbing down and pulling down cutlery M194 by the stem✓ F37 • Finishing with the host (Any 4) (4) 6.4 The waiter must: • Quickly diffuse the problem: ask the customer to stop • Control your emotions/stay calm • Take charge of the situation  • Be polite and friendly without being familiar • Be attentive but do not respond to the flirting • Serve the meal as quickly as possible • If the situation gets out of hand call the maître' or restaurant manager • Request another waiter of a different gender to take over the table M185 • If the guest continues and the situation gets out of hand, ask the security to F42 escort the guest out✓ (Any 3) (3) Copyright reserved Please turn over

Hospitality Studies 17 DBE/November 2025 NSC – Marking Guidelines 6.5 • A cloth used to protect the waiter’s hands and wrists from burning when holding hot plates • Carries cutlery and small items • Used during crumbing down • Waiters use it to carry plates from the kitchen • Used to catch drippings during beverage service✓ • Used during the presentation of the wine bottle✓ • Used to wipe spills on the table✓ M176 • Used to wipe the mouth of the wine bottle after opening✓ F36 • Used to drape around the wine bottle/wine bucket✓ (Any 2) (2) 6.6 6.6.1 Gueridon trolley✓ M175 F37 (1) 6.6.2 Yes/it is suitable • The equipment trolley is fitted with a gas burner/it doesn’t need electricity in the event of power failure • The crêpes Suzettes will be fried in a frying pan on the gueridon trolley in front of the guests in the event of power failure • Crêpes can be flambéed on the trolley during power failure M175 adding to the atmosphere in the restaurant✓ F37 (1 mark for yes/suitable+ Any 2 reasons) (3) 6.7 6.7.1 Built/layered✓ M161 F67 (1) 6.7.2 • Served in a chilled/clean glass✓ • Use cold ingredients/liquids to prepare the mocktail✓ • The ice should be clear and clean • Accurate measurements are used/use tot measure/follow the recipe✓ • Do not overfill the glass✓ • The ingredients are layered in the glass in which it will be served✓ • The ingredients are floated on top of each other/start with the most dense ingredient and finish with the lightest ingredient • Do not stir the finished mocktail✓ M161 • Good quality/fresh ingredients are used✓ F64- • Garnish must be edible/match the type of the mocktail✓ 65 • Add garnish last✓ (Any 4) (4) 6.7.3 Yes/suitable Mocktails are non-alcoholic beverages and do not contain any M160 alcohol, making it suitable for 16 year olds✓ F64 (1 mark yes/suitable +1 reason) (2) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved