HOSPITALITY STUDIES MEMO GR11 NOV2020 ENG D_hlayiso.com_.pdf

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

Downloaded from hlayiso.com 2 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B9 1.1.6 C9 1.1.2 D9 1.1.7 D9 1.1.3 A9 1.1.8 A9 1.1.4 C9 1.1.9 C9 1.1.5 B9 1.1.10 A9 (10 x 1) (10) 1.2 MATCHING ITEMS 1.2.1 C9 1.2.2 E9 1.2.3 B9 1.2.4 F9 1.2.5 D9 (5 x 1) (5) 1.3 ONE-WORD ITEMS 1.3.1 Bokkems 9 1.3.2 Spinach 9 1.3.3 Cinnamon 9 1.3.4 Gâteau 9 1.3.5 Gueridon 9 1.3.6 Barding 9 1.3.7 Signature dish 9 1.3.8 Pathogens 9 1.3.9 Chemical 9 1.3.10 Mirepoix 9 (10 x 1) (10) 1.4 SELECTION ITEMS A9 Orange juice C9 Croissants D9 Brie and Cheddar F9 Bran muffins G9 Salami and ham (Any order) (5 x 1) (5) TOTAL SECTION A: 30 Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2020) HOSPITALITY STUDIES 3 SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 x Wet your hands 9 x Apply soap or cleaning solution and scrub for at least 20 seconds 9 x Scrub the back of hands, wrists and between fingers 9 x Rinse your hands 9 x Turn off the water lever using your elbows 9 x Dry with a paper towel 9 (Any 5) (5) 2.2 x Salmon mayonnaise filling 9 x Melon wrapped in Parma ham 9 x Custard sauce 9 x Rice salad 9 (4) 2.3 2.3.1 Salmonella 9 2.3.2 Clostridium perfringens 9 2.3.3 Staphylococcus aureus 9 2.3.4 Bacillus Cereus 9 (4) 2.4 x Heat and serve small quantities of food at a time 9 x Stir food frequently to ensure an even distribution of heat 9 x Heat food as close to service time as possible 9 x Never reheat food in a bain-marie as the temperature rises too slowly 9 x Heat must penetrate the food entirely 9 (Any 3) (3) 2.5 x Do exactly as you are told 9 x Keep eyes down / do not make eye contact with the attackers 9 x Keep your hands where the attackers can see them 9 x Tell guests to do the same 9 x Do not draw a firearm 9 x Move slowly and do exactly as you are told / do not be a hero 9 x Do not make any smart comments or sudden moves 9 (Any 4) (4) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com 4 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 3.1.1 x Koeksisters 9 x Mini Milktart 9 x Biltong Sandwiches 9 x Bobotie Springrolls 9 x Rooibos Tea 9 (5) 3.1.2 (a) Gluten intolerance: x It is not suitable 9 x All the dishes contain flour that has gluten in 9 x The fillings of the savoury dishes does not contain gluten 9 (Any 2) (2) (b) Vegetarians: x All the sweet dishes can be eaten by a vegetarian 9 x Only 1 of the savoury dishes is suitable for a vegetarian: Spinach muffins 9 x The following savoury dishes is not suitable for a vegetarian: Biltong sandwiches, Bobotie spring rolls, Ham and Onion Quiche. 9 (Any 2) (2) 3.1.3 x The dishes are displayed attractively in trays, chaffing dishes or on oval flats 9 x A limited number of waiters are necessary 9 x Guests can make their own choices about the dishes and quantity they want to eat / Guests can help themselves or assisted by service staff 9 x 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 9 x Service staff maintains the arrangement of the food on the buffet table during the service 9 (Any 2) (2) 3.2 3.2.1 x Fried bacon and eggs 9 x Avocado slices 9 x Grilled boerewors 9 (Any 2) (2) 3.2.2 x Grilled boerewors 9 x Potbread 9 (2) 3.2.3 Spinach Fritatta 9 (1) 3.2.4 x Glass container 9 x The container must have a lid that seal to maintain freshness 9 x Gluten free cereals must be labelled clearly 9 (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2020) HOSPITALITY STUDIES 5 3.3 3.3.1 Roux: x Melt butter/margarine 9 x Add equal amount of flour 9 (2) 3.3.2 Beurre manie x A mixture of equal amounts of soft butter/margarine and flour are kneaded together 99 (2) 3.3.3 Reduction: x Thickening of a liquid (soup or sauce) by evaporation 99 (2) 3.4 3.4.1 Eggs: (4 ÷ 12) x R18,00 = R6,00 9 Nutella: (0,24 ÷ 1,35) x R588,00 = R104,53 9 Total cost of ingredients = R6 + R104,53 9 = R110,53 9 (4) 3.4.2 Cost per portion = R110,53 ÷ 6 9 = R18,40 per portion 9 (2) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com 6 HOSPITALITY STUDIES (EC/NOVEMBER 2020) QUESTION 4 4.1 x Kedgeree 9 x Paella 9 x Pilaf 9 (3) 4.2 x Store poultry immediately in the fridge after purchasing, at the correct temperature 9 x Keep it away from cooked and ready-to-eat foods, to prevent cross- contamination 9 x Store fresh chickens and smaller birds on ice or at 0–2 °C for two, but not more than four days 9 x Ideally poultry should be used within 24 hours of purchase 9 x 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 9 x Poultry should be thawed gradually under refrigeration, allowing at least 24 hours for smaller birds and as long as two days for larger birds 9 x Never cook poultry that is still frozen 9 x Do not refreeze chicken 9 x Store fresh poultry at the bottom of the fridge, away from cooked foods. 9 x Ensure that poultry is fully covered / airtight to prevent cross-contamination 9 (Any 5) (5) 4.3 4.3.1 A – breast 9 B – drumstick/leg 9 (2) 4.3.2 x Drumstick /Leg 9 Reason o It has a bone inside that provides flavour / The skin contains fat and retains moisture 9 (2) 4.3.3 (a) B – Drumstick/leg 9 (b) A – Breast 9 (c) A – Breast 9 (d) B – Drumstick / leg 9 (4) 4.4 4.4.1 Salt: x Improves the taste and flavour 9 x Strengthens the gluten 9 x Helps to make the dough more elastic 9 x It slows down yeast fermentation/controls the fermentation process 9 (Any 2) (2) Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2020) HOSPITALITY STUDIES 7 4.4.2 Sugar: x It is a good source of food for yeast 9 x It adds taste and flavour 9 x It improves the colour of the crust / Gives attractive brown crust 9 x Too much sugar will retard the growth of yeast 9 (Any 2) (2) 4.4.3 Oil or butter: x Oil or butter adds to the taste 9 x It enhances the keeping quality 9 x It provides a softer product / increases the elasticity of the dough 9 x Oil gives bread a fine texture and thin crust 9 x It prevents the bread from crumbling when sliced 9 (Any 2) (2) 4.5 x The gas pockets are not redistributed evenly/ it will have large air bubbles 9 x It will not have a fine texture 9 (2) 4.6 4.6.1 Sunk in the middle: x Too much raising agent 9 x Too much sugar 9 x Oven temperature too low / wrong oven temperature 9 x Oven door was opened / slammed while cake was in oven 9 x Consistency of the batter was too soft 9 (Any 3) (3) 4.6.2 Dense and heavy texture: x Over-mixing /dry ingredients were stirred instead of folding in 9 x Too little rising agent 9 x Mixture too stiff 9 x Too little liquid 9 x Shortening not properly combined with other ingredients 9 x Oven temperature too slow 9 x Eggs and sugar not creamed/ beaten enough 9 (Any 3) (3) [30] TOTAL SECTION C: 60 Copyright reserved Please turn over

Downloaded from hlayiso.com 8 HOSPITALITY STUDIES (EC/NOVEMBER 2020) SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 x When small tasks are completed, it gives a sense of accomplishment 9 x Each member needs to take responsibility for the group 9 x The workload is shared among all members of the group 9 x The team relies on team effort and co-operation 9 (Any 3) (3) 5.2 Traditional way: x It created specialists / a cook did one specific job and became an expert at it 9 x It made it possible to be very good at a job or task 9 (Any 2) Cross training: x It makes it easier to schedule the staff on duty 9 x Chefs can work in different positions and at different stations 9 x A chef has more flexibility 9 x If a chef is sick or resigns, another employee can do the job 9 (Any 2) (4) 5.3 Chef de Cuisine/Executive Chef/Head Chef 9 x 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 9 Sous Chef 9 x 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 9 Chef Patissier/Pastry chef 9 x Responsible for baked items, pastries and all hot and cold desserts / often supervises a separate kitchen area 9 (6) 5.4 5.4.1 x Take care of their own health and safety and that of others who may be affected by their actions 9 x Carry out any lawful order given to them / lawful orders and restrictions should be obeyed 9 x Obey their employer’s health and safety rules and procedures 9 x Report any unsafe or unhealthy situation to the employer or to the health and safety representative for their workplace 9 (4) 5.4.2 x Such a person will be find guilty of a criminal offence 9 x If an injured person dies the offender will be charged with culpable homicide 9 x A fine of R100 000 9 x Sentenced to two years’ imprisonment 9 x The court will order the employer to obey the rules of the Act within a set period of time 9 (Any 3) (3) [20] Copyright reserved Please turn over

Downloaded from hlayiso.com (EC/NOVEMBER 2020) HOSPITALITY STUDIES 9 QUESTION 6 6.1 6.1.1 Table d’hôte 9 (1) 6.1.2 A – Butter knife 9 B – Fish fork 9 D – Main course knife / table knife 9 F – Soup spoon 9 (4 x 1) (4) 6.1.3 J9 (1) 6.1.4 Serviette fold: x A simple fold/ the maître d’-fold/ folded in half 9 x NOT: animal-shapes/ flower shapes/ fan shapes Motivation x It is more hygienic / is handled less / it saves time 9 (2) 6.1.5 The spoon must be on top / The fork must be at the bottom / closest to the main course plate 9 (1) 6.2 x The interior design and décor should blend with the theme of the restaurant 9 x The furniture should emphasise the character of the restaurant but should be comfortable and durable 9 x The colour scheme should create a warm and welcoming atmosphere 9 x Use different types of lighting such as candles, low lighting or natural lighting 9 x Choose music that enhances the restaurant theme and the type of food on offer 9 x Music should not be overwhelming; customers should be able to hear each other 9 x Room temperature of the venue should be comfortable 9 x A room should be well ventilated 9 (Any 4) (4) 6.3 x Greet customers in a warm and friendly manner when they arrive at the restaurant / acknowledge customers within 30 seconds of arrival 9 x Check the reservation after greeting guests 9 x Help any guests with special needs, for example a guest in a wheelchair 9 x Assist guests with their coats and bags 9 x Show guests to their table 9 x Make sure they are seated comfortably 9 x Introduce yourself to the guests 9 x Establish if there is a host 9 x Open the serviettes if this is a procedure carried out in the restaurant 9 (Any 4) (4) Copyright reserved Please turn over

Downloaded from hlayiso.com 10 HOSPITALITY STUDIES (EC/NOVEMBER 2020) 6.4 6.4.1 Plated service 9 (1) 6.4.2 x Many guests can be served in a short time / it saves time 9 x It does not require a high level of skills for waiters 9 x Better portion control 9 x Chefs can have the opportunity to show off their creativity in plating dishes attractively 9 x Less wastage 9 x Speciality training in terms of serving food from a platter is not required 9 (Any 3) (3) [20] TOTAL SECTION D: 40 GRAND TOTAL: 150 Copyright reserved Please turn over