Hospitality Studies Grade 12 Eastern Cape Mock 2012 Memo

Downloaded from hlayiso.com Province of the EASTERN CAPE EDUCATION NATIONAL SENIOR CERTIFICATE GRADE 12 SEPTEMBER 2012 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists of 11 pages.

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (SEPTEMBER 2012) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 C√ LO1 AS3 1.1.2 A√ LO2 AS2 1.1.3 A√ LO2 AS3 1.1.4 B√ LO3 AS3 1.1.5 A√ LO3 AS4 1.1.6 D√ LO3 AS5 1.1.7 A√ LO3 AS5 1.1.8 C√ LO3 AS5 1.1.9 D√ LO3 AS5 1.1.10 D√ LO4 AS2 1.1.11 B√ LO4 AS4 1.1.12 B√ LO4 AS4 1.1.13 A√ LO3 AS3 1.1.14 C√ LO2 AS3 1.1.15 B√ LO3 AS2 (15 x 1) (15) 1.2 MATCHING ITEMS 1.2.1 C√ LO4 AS4 1.2.2 D√ LO4 AS4 1.2.3 F√ LO4 AS4 1.2.4 A√ LO4 AS4 1.2.5 B√ LO4 AS4 (5 x 1) (5) 1.3 MATCHING ITEMS 1.3.1 C√ LO3 AS5 1.3.2 F√ LO3 AS5 1.3.3 B√ LO3 AS5 1.3.4 E√ LO3 AS5 1.3.5 A√ LO3 AS5 (5 x 1) (5) 1.4 MISSING WORD ITEMS 1.4.1 Certified √ LO4 AS2 1.4.2 Dress code √ LO2 AS1 1.4.3 Consumables √ LO3 AS2 1.4.4 Nuts √ LO3 AS5 1.4.5 Egg √ LO3 AS5 (5 x 1) (5)

Downloaded from hlayiso.com (SEPTEMBER 2012) HOSPITALITY STUDIES 3 1.5 ONE-WORD ITEMS 1.5.1 Liqueur √ LO4 AS2 1.5.2 Learnership √ LO4 AS2 1.5.3 Inflammation √ LO2 AS3 1.5.4 Marinating √ LO3 AS5 1.5.5 Cardio pulmonary resuscitation (CPR) √ LO2 AS3 1.5.6 Decanter √ LO4 AS2 1.5.7 Glazing √ LO3 AS5 1.5.8 Texturized vegetable protein (TVP) √ LO3 AS5 1.5.9 Tofu √ LO3 AS5 1.5.10 Offal √ LO3 AS5 (10 x 1) (10) TOTAL SECTION A: 40 SECTION B: HOSPITALITY CONCEPTS AND HEALTH AND SAFETY. QUESTION 2 2.1 2.1.1 The ability to identify business opportunities and take calculated risks to achieve success. √ Commitment and determination. √ A sense of responsibility and love for achievement. √ Creativity, self-reliance and adaptability. √ A perspective that is future orientated. √ Confidence in her/his success. √ Good organisational and management skills. √ High levels of energy and a sense of humour. √ Any relevant answer. (Any 5) (5 x 1) LO1 AS3 (5) 2.1.2 Overall business goals and strategy. √ Marketing plan. √ Operations plan. √ Staffing plan. √ Financial plan. √ Cover page. √ Business description. √ (Any 5) (5 x 1) LO1 AS3 (5)

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (SEPTEMBER 2012) 2.1.3 BAD A flyer is cluttered with too much information. √ No use of pictures or illustrations to give a visual image of the product. √ No use of colour to draw the immediate attention of customers. √ It does not have a logo. √ Information like price and place not included. √ GOOD Readable font size and letter type used. √ Message is centred to one product. √ Use of words like SAVE and BUY ONE GET ONE FREE. √ (Any relevant – Good or Bad) (Any 6)(6 x 1) LO1 AS1 (6) 2.1.4 The message can be conveyed both through writing and illustrations. √ They can be distributed at any time √ and place. √ They are cheaper. √ LO1 AS1 (4) 2.2 2.2.1 Tuberculosis (TB) LO2 AS2 (1) 2.2.2 Continuous cough √ Feeling tired all the time √ Loss of appetite and weight loss √ Fever, chills and night sweat √ Chest pains √ Shortness of breath √ (Any 4)(4 x 1) LO2 AS2 (4) 2.2.3 When people cough, laugh, sneeze, sing or even talk. √ Being physically close to person with TB for a very long period. √ Staying in spaces that are closed over a long period with an infected person. √ Drinking unpasteurised milk from an infected cow. √ LO2 AS2 (4) 2.2.4 Food handlers with TB should be on sick leave and receive treatment. √ Avoid sneezing and coughing on food. √ Use only pasteurised milk from a company with a good reputation. √ (Any 2)(2 x 1) LO2 AS2 (2)

Downloaded from hlayiso.com (SEPTEMBER 2012) HOSPITALITY STUDIES 5 2.3 Tolerance √ Co-operative √ Working towards the same objectives √ Share successes and failures. √ Enjoy working with each other √ Talk and listen to each other √ Ask help when needed √ Respect √ Doing your full share of the work √ Being alert at all times √ Apologising sincerely for errors and misunderstanding √ Committing yourself fully to your work √ Communicating clearly √ Avoiding conflict of interests Always exercise self-control √ Being reliable and dependable √ Be punctual √ Keeping confidential matters to yourself √ Objectivity √ (Any 6)(6 x 1) LO2 AS1 (6) 2.4 2.4.1 Wear protective latex gloves when handling blood or body fluids. √ Clean the bleeding wound with running water, treat with antiseptic, and cover it with a waterproof dressing. √ LO2 AS3 (2) 2.4.2 Seal the blood contaminated material in a plastic bag and burn it. √ Tissues and toilet papers can be flushed down a toilet. √ LO2 AS3 (2) TOTAL SECTION B: 40

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (SEPTEMBER 2012) SECTION C: FOOD PRODUCTION QUESTION 3 3.1 3.1.1 It saves time and costs. √ An online dictionary can translate the names of ingredients from e.g. Greek to English. √ It is a source of information. √ It enables the establishment to provide better service to customers. √ It gives more accurate and more reliable information in less time. √ Prices of recipes are always up to date, pricing is accurate and profit margins are guaranteed. √ Any relevant answer. (Any 4) LO3 AS1 (4) 3.2 3.2.1 Description of the goods. √ The price per unit. √ The quantity that was received and issued as well as the new balance in store. √ A cash column √ LO3 AS2 (4) 3.2.2 (a) E-business – is a business that is done via the internet or electronically by means of a computer. √ LO3 AS3 (1) (b) Requisition – is a written request or order for the required goods. √ LO3 AS3 (1) 3.3 3.3.1 Gelatine x R15,00 = R4,50 √ Eggs x R16,00 = R1,33 √ Castor sugar x R21,00 = R0,53 √ Milk x R11,50 = R1,44 √ Cream x R10,99 =R2,64 √ Vanilla Essence x R12,99 = R0,52 √ Total Cost = R10,96 √√ LO3 AS3 (8)

Downloaded from hlayiso.com (SEPTEMBER 2012) HOSPITALITY STUDIES 7 3.3.2 R10,96 ÷ 3 √ = R3,65 √√ LO3 AS3 (3) 3.3.3 Profit at 45% = R10,96 x √ = R4,93 √√ LO3 AS3 (3) 3.4 3.4.1 The time of the day. √ Number of guests. √ How hungry the guests will be. √ Whether there will be a meal after the cocktail. √ Duration of the party. √ Whether there will be speeches and items during the function. √ Skills of the chefs. √ Serve both hot and cold snacks. √ Snacks should be bite size. √ (Any 4) LO3 AS4 (4) 3.4.2 Large number of people can be accommodated in a relatively small space. √ Minimal cutlery and crockery is required. √ Guests can move around and mix easily. √ The function only last for few hours. √ It is cheaper. √ (Any 4) LO3 AS6 (4) 3.4.3 Remove all unnecessary furniture and ornaments. √ Supply plenty of extra glasses and coasters. √ Have more than one serving point for both food and drinks. √ LO4 AS3 (3) 3.4.4 Beer √ Wine √ Soft drinks √ (Any 2) LO4 AS3 (2) 3.5 Eat plenty of fruits and vegetables. √ Increase the intake of fibre. √ Eat less fat, especially saturated fats found in fatty meat, poultry skins, butter etc. √ Moderate the sugar intake. √ Use skimmed milk and milk products. √ Choose lean meat and avoid processed meat. √ Avoid refined carbohydrates. √ (Any 3) LO3 AS4 (3) [40]

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (SEPTEMBER 2012) QUESTION 4 4.1 4.1.1 Croquembouche √ LO3 AS5 (1) 4.1.2 Choux pastry. √ LO3 AS5 (1) 4.1.3 Small choux buns filled with cream are stuck together with caramel which is cooked to the cracking stage to a cone shaped product. √ LO3 AS5 (2) 4.1.4 Choux pastry product should be light in weight. √ It should have a clear hollow on the inside. √ The crust should be uneven and crispy. √ The colour should be light golden brown. √ The product should be firm and dry. √ LO3 AS5 (5) 4.1.5 (a) To develop steam. √ LO3 AS5 (1) (b) To finish the cooking process/To dry the cavities. √ LO3 AS5 (1) 4.2 4.2.1 Rump √ (1) Wing rib √ (1) Prime rib √ (1) Topside √ (1) Loin/Sirloin √ (1) 4.2.2 (a) The salt will draw the moisture out; making it difficult to brown the meat/It will also make the meat dry. √ (1) (b) Fat add flavour to meat. / Prevent meat from sticking √ (1) (c) A fork will prick the meat thus causing it to lose nutrition, flavour and some meat juices. √ (1) 4.2.3 The ripening process will help meat to develop flavours and to be tenderer. √ (1) 4.3 4.3.1 Moral grounds in objecting to the killing of animals. √ Health reasons. √ Religious beliefs. √ Ethical beliefs. √ Some people do not like the taste of meat. √ (Any 4) (4) 4.3.2 Nuts should be stored in a non-metal, airtight container. √ Store them in a cool dark place. √ They can be frozen for up to a year. √ (3)

Downloaded from hlayiso.com (SEPTEMBER 2012) HOSPITALITY STUDIES 9 4.4 4.4.1 Springbok √ Rabbit √ Quail √ Guinea fowl √ Pheasant √ Pigeon √ Ostrich √ Kudu √ Blesbok √ Crocodile √ (Any 4) (4) 4.5 4.5.1 Acids retard the formation of a gel/A weaker gel will be produced. √ (1) 4.5.2 Too much sugar will produce a weaker gel. √ (1) 4.5.3 Proteins will produce a firmer gel. √ (1) 4.6 French meringue is prepared by beating egg whites into soft peaks and the sugar is beaten gradually into the egg whites√√ and Swiss meringue is prepared by beating egg whites with sugar over a - C. √√ (4) 4.7 Meringues without fillings should be stored in an airtight container. √ Filled meringues should be used immediately because they will start to soften immediately. √ Store them in the refrigerator. √ (Any 2) (2) [40] TOTAL SECTION C: 80

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (SEPTEMBER 2012) SECTION D: FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 A guéridon is a trolley or side-table used for service, preparation or finishing food in the presence of guests. √ LO4 AS4 (2) 5.2 5.2.1 Formal function. √ (1) 5.2.2 (a) Crumbing down: Is done after the main course and the side plates have been cleared away. √ Hold the plate just under the edge of the table with your left hand side. √ Brush the crumbs down using a folded serviette. √ Brush down from the left of the guest. √ Finish with the host. √ (Any 4) LO4 AS4 (4) (b) Presenting the bill: The bill should be presented when the guests request it. √ √ Present the bill from the right hand side of the guest. √. Present it folded or in a bill-fold to conceal the figures. √ Present it on a side plate. √ Present it to the host, if you do not know who the host is, present it at the centre of the table. √ (Any 4) LO4 AS4 (4) 5.3 5.3.1 Clear the tables by removing all dirty dishes and cutlery. √ Empty ashtrays into fireproof containers and place them separately for washing up. √ Scrape off food debris and place items for washing up. √ Empty all coffee pots and milk jugs and pack away. √ Return all silver to the silver store. √ Turn off lightening, music and air conditioner. √ Prepare the restaurant for the next service. √ Any relevant answer. (Any 6) LO4 AS3 (6) 5.3.2 Check all cupboards and refrigerators to ensure that all like items are together. √ Items should be stored in a tidy and orderly fashion. √ Arrange all spirit and liqueur bottles according to the stock sheet to make counting easier. √ Place all opened bottles at the front of the groups of bottles. √ Ensure that all beer and soft drinks bottles are full. √ Count the items according to the stock sheet and record neatly and accurately. √ A person in a management position, such as the manager or the food and beverage controller, should sign the sheet. √ It is better that two persons do this task; one to count and another to record. √ (Any 6) LO4 AS2 (6)

Downloaded from hlayiso.com (SEPTEMBER 2012) HOSPITALITY STUDIES 11 5.3.3 Suitable.√ They wear their uniforms with pride and dignity. √ It is clean and in good repair – no missing buttons, zips or frayed cuffs. √ They are wearing comfortable shoes. √ They are not wearing jewellery. √ (Any 5) LO4 AS4 (5) 5.4 5.4.1 White wine √ LO4 AS2 (1) 5.4.2 Anything from 7 ºC – 12 ºC. √ LO4 AS2 (1) 5.4.3 2009 (1) 5.4.4 Poultry √ Fish √ Shell fish √ White meat e.g. pork, veal etc. √ (Any 2) LO4 AS2 (2) 5.4.5 Serve from the right-hand side of the guest. √ Ask the host if he would like to taste the wine. √ Pour a small amount into the host’s glass. √ The bottle must never touch the glass. √ The label should always face the guest. √ After the host has approved the wine, fill the glasses of the other guests: ladies first, then men and lastly the host. √ Move around the table in an anti-clockwise direction. √ The glasses should be filled two-thirds for white wine and half-way of red wine. √ Ensure that you have enough wine for all the guests. √ (Any 4) LO4 AS2 (4) 5.5 Most beers are brewed with hops which is sensitive to light. √ Too much sunlight or artificial light can make beer smell unpleasant. √ Sunlight may affect the taste of the beer. √ LO4 AS2 (3) [40] TOTAL SECTION D: 40 GRAND TOTAL: 200