Hospitality Studies Grade 11 Eastern Cape November 2013 Memo

Downloaded from hlayiso.com NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2013 HOSPITALITY STUDIES MEMORANDUM MARKS: 200 This memorandum consists 13 pages.

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (NOVEMBER 2013) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B√ 1.1.2 D√ 1.1.3 C√ 1.1.4 A√ 1.1.5 B√ 1.1.6 C√ 1.1.7 D√ 1.1.8 B√ 1.1.9 A√ 1.1.10 B√ 1.1.11 A√ 1.1.12 D√ 1.1.13 C√ 1.1.14 C√ 1.1.15 D√ (15 x 1) (15) 1.2 MATCHING ITEMS 1.2.1 D√ 1.2.2 C√ 1.2.3 E√ 1.2.4 B√ 1.2.5 A√ (5) 1.3 MATCHING ITEMS 1.3.1 F√ 1.3.2 D√ 1.3.3 E√ 1.3.4 G√ 1.3.5 B√ (5) 1.4 ONE-WORD ITEMS 1.4.1 Service cloth √ 1.4.2 Buff √ 1.4.3 Crumbling down √ 1.4.4 Par stock √ 1.4.5 Infuse √ (5) 1.5 CHOICE ITEMS 1.5.1 Freezing √ 1.5.2 Roux √ 1.5.3 Salsa √ 1.5.4 Table d’hȏ te √ 1.5.5 Rollmops √ (5)

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 3 1.6 MISSING WORDS 1.6.1 Fermentation √ 1.6.2 Micro-organisms √ 1.6.3 Potjiekos √ 1.6.4 Kosher √ 1.6.5 Cruets √ (5) TOTAL SECTION A: 40

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (NOVEMBER 2013) SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 2.1.1  Check the delivery against the purchase order. √  Check that the delivery note is in correct and all the paperwork is in order. √  Check the quantity of the goods, which includes number, weight and size. √  Check the quantity of the goods, which includes grade, appearance, temperature, condition of the packaging and colour. √  Check the shelf life or expiry date. √  Check the product specifications such as frozen, dried, paste, purée, etc. √ (Any 4) (4) 2.1.2  To avoid loss through carelessness. √  To avoid loss by ensuring the quality and quantity of goods delivered. √  To prevent theft. √  To prevent spread of food-borne illnesses. √ (4) 2.1.3  The name of the section or kitchen in need of the product. √  Requisition number. √  Amount and the unit of the items needed. √  Clear description of the items. √  Unit price. √  Name and signature of the person who placed the order. √  Date of the order. √ (Any 3) (3) 2.2 2.2.1 Food poisoning √ (1) 2.2.2 Salmonella √ (1) 2.2.3  Diarrhoea √  Vomiting √  Fever √  Headache √ (Any 3) (3)  2.3 2.3.1  Handle food properly in sterile and clean conditions. √  Always cover food. √  Use separate boards and knives for cooked and uncooked foods. √  Use different coloured boards and equipment for different foods. √  Wash your hands frequently, especially between handling raw and cooked foods. √

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 5  Avoid keeping food in the temperature danger zone between 5 °C and 63 °C for longer than necessary. √  Cook food for at least 30 seconds at 77 °C or higher to kill bacteria. √  Use chemicals that kill bacteria to clean surfaces and utensils. √ (Any relevant answer) (Any 4) (4) 2.4 2.4.1  If the fire is small enough, use the fire extinguisher, hose or sand to extinguish the fire. √  In case of a huge fire, activate the fire alarm. √  Phone the fire brigade. √  Close doors and windows and switch off electricity. √  Evacuate the building or part of the building where there is fire. √  Assemble in a designated meeting place so that head count or roll call can be taken. √ (Any 4) (4) 2.4.2  Make sure that reception areas are staffed at all times. √  Restrict access to certain areas by keeping doors locked and accessible only to those who have keys, key cards or a code to key pads. √  Ask staff to lock valuable items away or leave them at home. √  Make sure that the lighting in parking areas is good and monitor these areas with CCTV cameras if possible. √  Make sure that visitors are accompanied by staff members at all times. √  Make sure that all exits and emergency exits are accessible and clearly marked. √  Draw up emergency guidelines to include evacuation plans, escape routes, assemble areas and monitoring procedures to ensure that no staff members are missing. √ (Any 3) (3) 2.5  Hawkers √  Photographers √  Beggars √  Flower sellers √ (Any 3) (3) TOTAL SECTION B: 30

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (NOVEMBER 2013) SECTION C: NUTRITION AND MENU PLANNING AND FOOD COMMODITIES QUESTION 3 3.1 3.1.1 Milk x R11,99 √ = R3,36 √ Margarine x R18,50 √ = R4,44 √ Sugar x R12,00 √ = R0,72 √ Dried yeast x R4,50 √ = R0,42 √ Bread flour x R24,45 √ = R6,94 √ Raisins x R16,95 √ = R5,09 √ Total = R20,97 √ Cost per bun = R20,97 ÷ 6 = R3,50 per bun √ (14) 3.1.2 R3,50 x √ = R2,10 + R3,50 Selling per bun = R5,60 √ (2) 3.1.3  Water price √  Electricity √  Telephone √  Advertising √  Hiring of equipment √ (Any 3) (3) 3.1.4 Baking √ (1)

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 7 3.1.5  It should feel light in relation to its size/should have a good volume. √  They should sound hollow when tapped at the bottom. √  The crust should have a golden brown colour. √  The texture should light, spongy and elastic. √  The crumbs should be fine and should have even air bubbles. √  They should have a pleasant nutty flavour. √  They should be rounded on top without any coarse cracks. √  The side and bottom crusts should be smooth, without folds or cracks. √ (Any 4) (4) 3.2 3.2.1 Clear soup √ (1) 3.2.2  Tartar sauce √  Mayonnaise sauce √  Strawberry coulis √ (3) 3.2.3  Buffalo √  Kudu √  Gemsbok √  Eland √  Springbok √  Blesbok √  Warthogs √  Rabbit √  Ostrich √ (Any relevant answer) (Any 4) (4) 3.2.4 (i) To prevent oxidation and loss of Vitamin C. √ (1) (ii) To prevent loss of water, soluble Vitamins (Vitamin B and Vitamin C) and mineral substances. √ (1) (iii) To prevent bruising and enzymatic browning on cut surface which results in loss of Vitamin C. √ (1) 3.2.5  Consider the premises and the equipment that are available. √  The amount of time, equipment and staff needed to prepare meals. √  Use foods that are in season because they are cheaper, easier to obtain and of better quality. √  Select foods that guests are familiar with and like. √  Keep within the given budget for each meal. √  Consider special dietary needs, such as vegetarians, diabetic, gender, religion, age and food preferences. √  Vary the cooking methods, textures, colours, shapes, flavours and temperatures. √ (Any relevant answer) (Any 5) (5) [40]

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (NOVEMBER 2013) QUESTION 4 4.1 4.1.1 WHITE STOCK BROWN STOCK  White sock is pale  Brown stock has a rich dark coloured and has a good colour, a deep caramelised body. √ flavour and a good body. √  The bones are first  The bones and mirepoix are blanched before using being roasted before they are them to prepare stock. √ used to prepare stock. √ (4) 4.1.2 (i) The stock might become too concentrated or salty. √ (ii) Beetroot will spoil the colour of stock and it may overpower the flavour of stock. √ (iii) Potatoes will make the stock to be cloudy. √ (3) 4.2 4.2.1 Deboning √ (1) 4.2.2  The meat will cook evenly. √  A boned joint is easier to carve. √  The bones can be reserved for stock. √  Interesting dishes can be prepared from less expensive meat cut. √  Boned meat lends itself to stuffing to stretch the meat and yield more portions. √ (Any 4) (4) 4.2.3  The packaging should be neat, clean and without any tears or holes. √  No liquid, water or ice must be visible in the packaging. √  Check the sell-by date. √  Check that it does not smell bad. √  The flesh should be firm. √  The skin should be white, unbroken and have a faint bluish tint. √  There should be no bruises or dark patches. √  Check that all the feathers have been removed. √  The end of the breast bone should be soft and flexible. √  Frozen poultry should be firmly frozen. √ (Any 4) (4) 4.3 4.3.1 Brijani – is a Cape Malay rice dish with spicy lamb, fish, chicken or lentils. √ (1) 4.3.2 Pilaf – is a rice dish where rice is browned in oil, with onion then boiled in stock and spicy meat, fish and vegetables may be added. √ (1) 4.3.3 Sushi – is a rice dish where raw or cooked fish rolled in, or served on rice with sea weed. √ (1)

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 9 4.4 4.4.1 To remove starch, thus limiting stickiness. √ (1) 4.4.2 To obtain a fluffier product, because adding rice to cold water yields a thicker grain. √ (1) 4.4.3 To prevent the rice gains from being mashed or damaged. To keep the rice grains separate. √ (1) 4.5 4.5.1 Salt water/white/Round fish. √ (1) 4.5.2  Eyes should be clear, bright, full and not sunken. √  Gills should be intact and bright red in colour. √  Flesh should be firm, resilient so that it spring back when pressed. √  Fins and scales must be moist and full without excessive drying on the outer edges. √  Skin should have no bruises. √  Fish cuts should be moist and glistening without dark spots. √ (Any 5) (5) 4.5.3  Frozen fish should be stored ate -18°C or cooler. √  It can be kept up to three months if wrapped in moisture proof packaging. √  It should never be refrozen. √ (3) 4.6 HERBS SPICES  They are the fragrant leaves  They are the roots, stems, bark, of non-woody plants √ flowers, fruits, or seeds of woody or  Their flavour comes from oil non-woody plants √ stored in the leaves, which is  They are used in their dry form, either released when the herbs are whole or ground and they and they chopped, crushed or are usually stronger flavoured than heated √ herbs √ (Any 1) (2) 4.7  Herbs must be chopped or cut with a scissors. √  Herbs should never overpower a dish. √  Rather use fresh herbs than dried herbs. √  Basil should be torn and coarse herbs such as rosemary and parsley should be finely chopped. √  Pound herbs in a pestle and mortar if they are to be used as flavouring in vinaigrette or mayonnaise. √  Each herb has a unique flavour and aroma that complements certain foods. √ (Any 3) (3)

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (NOVEMBER 2013) 4.8 POSSIBLE MISTAKE POSSIBLE CAUSE CAKE A Cake sunken/  Too much baking powder √ collapsed in the  Oven door was opened while the cake middle √ was in the oven √  Wrong oven temperature/Oven too hot √  Consistency of a batter too soft √ CAKE B Cake has  Oven was too hot √ cracked upper  Too much mixture for the size of the tin √ crust √  Too much shortening √ (Any 1) (4) [40] TOTAL SECTION C: 80

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 11 SECTION D: SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 5.1.1 Occupational Health and Safety Act. √ (1) 5.1.2  The owner will be guilty of a criminal offence. √  She/He will be liable for a fine not exceeding R100 000. √  She/He could be sentenced to two years imprisonment. √  The court could order the employer to obey the rules within a set period of time. √ (3) 5.1.3  The growth of micro-organisms on food and work surfaces. √  A food poisoning outbreak. √  Loss of productivity of workers. √  Medical treatment or hospitalisation of guests and accompanied medical claims. √  Damage to the reputation of the establishment. √  Loss of income. √  Closure of the establishment. √  Loss of jobs to employees. √  Fines or prison sentences. √  Food waste caused by spoilage. √ (Any 4) (4) 5.1.4  Personal safety equipment and facilities. √  Clear display of safety notices and signs. √  First aid emergency equipment and procedures. √  Use and storage of flammable liquids like industrial cleaning liquids and cooking gas. √  Work in confined spaces and elevated positions. √  Stacking of articles in storerooms to ensure the safety of employees. √  Safety regulations for building construction sites. √  Admittance of persons to worksites such as kitchens. √  Prohibits employers from providing intoxicating substances to employees and employees from working when intoxicated. √ (Any 5) (5) 5.1.5  The competency of the staff. √  The tables most frequently used by guests. √  The physical attractiveness of the station. √  The distance from the kitchen. √  The number of covers to be served. √ (Any 4) (4)

Downloaded from hlayiso.com 12 HOSPITALITY STUDIES (NOVEMBER 2013) 5.2  Planning of menus √  Organising and supervising food production. √  Management of kitchen operations. √  Costing and budgeting for food supplies. √  Employment and dismissal of personnel. √  Purchasing new apparatus. √  Planning work schedules. √  Purchases raw and other food items. √ (Any 5) (5) 5.3  To ensure productivity. √  To ensure excellent standards. √  To promote the smooth running of the kitchen. √  The workload is shared. √ (Any 3) (3) [25] QUESTION 6 6.1  Their uniform is neat and clean. √  Their uniform fit well and is in good repair. No missing buttons. √  Skirts and blazers are well pressed and free from spots. √  Shoes fit well and are comfortable.√  Waiters are not wearing jewellery.  Fingernails are short and clean without dark nail vanish. √  Male waiter is cleanly shaven. √ (Any 5) (5) 6.2  Greet customers in a warm and friendly manner when they arrive at the restaurant. √  Check the reservations after greeting the guests. √  Help the guests with special needs and assist the guests with their coats and bags. √  Show the guests to their table and make sure that 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. √  Hand the menus to guests form the left-hand side and take the drinks order. √  Explain the menu choices and specials. √ (Any 5) (5)

Downloaded from hlayiso.com (NOVEMBER 2013) HOSPITALITY STUDIES 13 6.3  Ensure that salt and pepper pots are filled. √  Make sure that there is enough stock of cutlery, crockery, glasses and serviettes. √  Clean and buff all items before placing them on the table. √  Ensure that the service equipment is clean and in good condition. √  Switch on electric appliances such as coffee-makers ahead of time and check that equipment like refrigerators are working properly. √  Ensure that the correct number of tables with the right number of covers have been prepared according to reservations made by guests. √  Lay extra tables for customers who arrive without making a reservation. √ (Any 4) (4) 6.4 ADVANTAGES OF A DISADVANTAGES OF A BUFFET BUFFET SERVICE SERVICE 6.4.1 Food is displayed 6.4.2 Buffet can become untidy and plates attractively on a need to be replenished √ buffet table √ Limited number of Guests receive less personal waiters is attention √ necessary as guests help themselves √ (4) 6.5  The whole table must be cleared at once as soon as all the guests have finished eating. √  Start clearing with the person to the right of the host, and move anti- clockwise. √  Try to clear tables on each trip to and from the service area. √  Learn to clear as quickly as possible. √  Handle the cutlery gently but firmly and do not bang the plates when scrapping or pilling them. √  Clear the table in such a way that the customers do not feel hurried. √ (Any 4) (4) 6.6  Milk jug √  Tea pot √  Butter dish √  Cups and saucers √  Teaspoons √  Side plates √  Cake lifters √  Sugar bowl √ (Any relevant answer) (Any 3) (3) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200