Hospitality Studies Grade 12 NSC November 2014 QP (Eng)

Downloaded from hlayiso.com GRADE 12 NATIONAL SENIOR CERTIFICATE SENIOR CERTIFICATE GRADE 12 HOSPITALITY STUDIES NOVEMBER 2014 MARKS: 200 TIME: 3 hours This question paper consists of 18 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/November 2014 NSC INSTRUCTIONS AND INFORMATION 1. This question paper consists of FOUR sections. SECTION A: Short questions (all topics) (40) SECTION B: Kitchen and restaurant operations Hygiene, safety and security (20) SECTION C: Nutrition and menu planning Food commodities (80) SECTION D: Sectors and careers Food and beverage service (60) 2. Answer ALL the questions in the ANSWER BOOK. 3. Number the answers correctly according to the numbering system used in this question paper. 4. Write neatly and legibly. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/November 2014 NSC SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS Various options are given as possible answers to the following questions. Choose the answer and write only the letter (A–D) next to the question number (1.1.1–1.1.10) in the ANSWER BOOK, for example 1.1.11 B. EXAMPLE: 1.1.11 A good source of vitamin C is … A milk. B oranges. C meat. D bread. ANSWER: 1.1.11 B 1.1.1 The technique of pouring warm brandy over crêpes Suzette and setting it alight is called … A frappé. B fromage. C flambé. D fumet. (1) 1.1.2 ... causes a tingling sensation in a guest's mouth: A Coffee and tea B Raisins and sultanas C Broccoli and cauliflower D Prawns and shrimps (1) 1.1.3 Canapés are … A small pieces of garnished toast. B cold snacks with a variety of fillings. C puff pastry baskets filled with cream. D rich unsweetened custard pies. (1) 1.1.4 A method used to melt chocolate is ... A scalding. B steaming. C boiling. D tempering. (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/November 2014 NSC 1.1.5 The standard quantity in which a product is ordered for the kitchen is known as a/an … unit. A costing B supply C purchase D inventory (1) 1.1.6 A selection of wine served with fish: A Chardonnay and Pinot Noir B Chardonnay and Riesling C Sauvignon and sherry D Sauvignon and Merlot (1) 1.1.7 A chemical that is used in food preservation: A Tartaric acid B Bicarbonate of soda C Phosphoric acid D Salicylic acid (1) 1.1.8 Liquor may not be served to persons under the age of … years. A 18 B 16 C 19 D 21 (1) 1.1.9 Porterhouse steak is cut from the … A fillet. B silverside. C T-bone. D rump. (1) 1.1.10 A revenue-generating area in an accommodation establishment is the ... department. A marketing B laundry C finance D security (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/November 2014 NSC 1.2 MATCHING ITEMS Choose a description from COLUMN B that matches the word/term in COLUMN A. Write only the letter (A–M) next to the question number (1.2.1–1.2.10). COLUMN A COLUMN B TERMS/WORDS DESCRIPTIONS 1.2.1 Binding A changes that take place within the muscle fibres after the animal is slaughtered 1.2.2 Marbling B dredging meat in seasoned flour before 1.2.3 Rigor mortis dipping it in egg 1.2.4 Cold shrinkage C deep frying meat at high temperatures 1.2.5 Ripening D immersing meat in flavoured liquid to enhance taste and texture 1.2.6 Marinating E tying meat with string and securing it with 1.2.7 Basting knots at regular intervals 1.2.8 Electrical stimulation F spooning melted fat over meat during roasting 1.2.9 Larding G covering meat with thin slices of bacon 1.2.10 Breading H hanging meat after slaughtering for a period of time to make it tasty and tender I rapidly cooling a warm carcass in order to ensure muscle contraction J rapidly cooling meat to avoid shrinkage K fat distributed throughout the muscle L inserting strips of fat into meat M frying meat at a low temperature to brown the surface (10 x 1) (10) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/November 2014 NSC 1.3 ONE-WORD ITEMS Give ONE word or term for each of the following descriptions. Write only the word/term next to the question number (1.3.1–1.3.10) in the ANSWER BOOK. 1.3.1 A system that allows meal charges to be transferred to the room accounts of guests 1.3.2 Ice cream on a sponge cake base covered with meringue 1.3.3 A traditional South African dessert where a hot sweetened cream and butter sauce is poured over the warm sponge base 1.3.4 The bacteria that will affect raw chicken if handled incorrectly 1.3.5 A slow method of cooking food in a pot with a tightly fitting lid 1.3.6 Applying egg wash on pastry before cooking to ensure an attractive appearance 1.3.7 A deep fried choux paste, piped into long fingers, covered with sugar and cinnamon 1.3.8 A service style in which food is served in portions 1.3.9 An enterprise that has a well-established name and is an approved way of starting a small business 1.3.10 A pastry shell that is baked and later filled (10) 1.4 SELECTION ITEMS Select the correct responses for each of the following. Write only the letters (A–E) next to the question numbers (1.4.1 and 1.4.2) in the ANSWER BOOK. 1.4.1 Identify TWO desserts made from dairy products that a diabetic person should avoid: A Lemon meringue pie made with condensed milk B A blueberry smoothie made with skim milk C Passion fruit with soya cream D Caramel fudge ice cream E Panna cotta with evaporated milk (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/November 2014 NSC 1.4.2 Identify THREE characteristics of good quality pork: A The flesh is greyish pink B The flesh is a bright red colour C Fat is white to creamy white D Texture is firm and should not leave a dent when pressed E Bones are white and porous (3) 1.5 Study the drinks below and answer the questions that follow. Monis Medium Cream; Virgin Mary; Chardonnay; Claret; Merlot; Pinotage; Kahlua; Chenin Blanc; Sauvignon Blanc; Mahewu From the list above, select each of the following: 1.5.1 THREE red wines (3) 1.5.2 TWO white wines (2) TOTAL SECTION A: 40 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/November 2014 NSC SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY QUESTION 2 2.1 Study the extract below and answer the questions that follow. The staff at the Terrace Restaurant is not functioning well as a team. Each staff member has his/her own idea about the job descriptions and the running of the restaurant. This creates a lot of friction. No special bonuses have been given to the staff because the restaurant has not been very profitable. 2.1.1 Explain how it will be possible to establish good working relationships at the Terrace restaurant. (5) 2.1.2 Suggest how good customer care and service excellence by the maître d' can increase the profit of the restaurant. (3) 2.2 Tuberculosis is a global issue. Explain the impact that this will have on the hospitality industry. (4) 2.3 Discuss the benefit of using computer technology in the administration of the housekeeping department. (4) 2.4 Read the statement below and answer the question that follows. A tour leader is taking a group of tourists to Brazil to watch the Soccer World Cup. Recommend the procedure that should be followed by the tour leader when checking-in the group. (4) TOTAL SECTION B: 20 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/November 2014 NSC SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1 Study the dishes below and answer the questions that follow. Roast Beef Boucheés Chutney Chicken with Asparagus and Green Bean Salad Glazed Pork Steaks with Salsa Peach and Coconut Trifle 3.1.1 Name the pastry used for the roast beef boucheés. (1) 3.1.2 List FIVE rules to follow when mixing the pastry in QUESTION 3.1.1. (5) 3.1.3 Suggest ONE other sauce that may be served with the glazed pork steaks. (1) 3.1.4 Substitute the coconut in the trifle with TWO suitable nuts. (2) 3.1.5 Recommend THREE types of meat of feathered game that can be used as fillings for the boucheés. (3) 3.1.6 Evaluate the suitability of any THREE of the above dishes for a pollo-vegetarian. (6) 3.1.7 Identify ONE dish that will NOT be acceptable for Hindus. (1) 3.1.8 Suggest THREE other dishes that you will prepare for Hindu guests. (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/November 2014 NSC 3.2 Study the recipe below and answer the questions that follow. THREE BEAN SALAD (Serves 8) INGREDIENTS 250 mℓ cooked red kidney beans 250 mℓ cooked chickpeas 250 mℓ cooked green beans 15 mℓ mixed fresh herbs 1 onion, finely chopped 125 mℓ vinaigrette dressing 3.2.1 Name ONE important nutrient found in the beans. (1) 3.2.2 Explain the procedure that should be followed when preparing dried beans for cooking. (3) 3.2.3 Give a reason why salt is added to the dried kidney bean at the end of the cooking process. (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/November 2014 NSC 3.3 Study the picture below and answer the questions that follow. Strawberry Cheesecake The chef made a gelatin topping with fresh strawberries. 3.3.1 State TWO types of gelatine that can be used to prepare the topping. (2) 3.3.2 Explain THREE precautionary measures that the chef had taken in order to ensure the setting of the gelatine topping. (3) 3.3.3 Give TWO reasons why you should add the strawberries only after the topping has partially set. (2) 3.4 You are the supplier of homemade fig jam to the local food market. Design a label for your jam bottle. Include SIX important aspects that should appear on the label. (6) [40] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/November 2014 NSC QUESTION 4 4.1 Study the photographs below and answer the questions that follow. A. PARIS BREST B. PASTRY CASE 4.1.1 Compare PASTRY A and PASTRY B under the following headings: (a) Type of pastry used (2) (b) Temperatures when baking (2) (c) Characteristics of the end product (4) 4.1.2 Give TWO examples of products that can be prepared using the pastry in PHOTOGRAPH A (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/November 2014 NSC 4.2 Study the photograph below and answer the questions that follow. 4.2.1 Identify the dish in the photograph. (1) 4.2.2 Suggest a sauce that can be served with the dish. (1) 4.2.3 Indicate the size of the portion that you would serve per guest. (1) 4.2.4 Explain the following processes that are applied during the preparation of the dish: (a) Trimming (b) Searing (4) 4.3 4.3.1 Define the term barding. (1) 4.3.2 Explain why it is important to bard game meat. (2) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/November 2014 NSC 4.4 Study the extract below and answer the questions that follow. DURBAN ICC The Durban ICC is a popular venue for hosting international and local conferences. They also host many smaller functions. An informal function for 100 guests is planned for 24 December 2014. The following information will be used to calculate the price of this function: Food cost: R7 500 Labour cost: R2 200 Overhead cost: R1 500 Profit: R4 800 4.4.1 Name the type of informal function that is most suitable for the occasion. (1) 4.4.2 State THREE advantages of the function mentioned in QUESTION 4.4.1 (3) 4.4.3 Calculate the following costs using the prices above. Show ALL the calculations. (a) Total price of the function (3) (b) Gross profit (3) (c) Cost per person (2) 4.4.4 Suggest FOUR additional charges that the ICC can include on their quotation form for the informal function. (4) 4.4.5 Conferencing has a positive impact on the South African economy. Discuss this statement. (4) [40] TOTAL SECTION C: 80 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 15 DBE/November 2014 NSC SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 Study the extract below and answer the questions that follow. BUSINESS PLAN Registered company name: Elaine's Bakery Business profile: Elaine has been in business for 5 years and distributes biscuits, cakes and bread to restaurants and shopping outlets. Number/Profile of employees: 1 owner 1 marketing manager 1 financial manager 3 pastry chefs 2 cleaners 2 security guards Financial plan: Income Sales per month 120 000 Expenditure Salaries 58 000 Advertising 2 000 Food cost 15 000 Packaging 3 000 Rent 15 000 Profit Sales 27 000 Contact details: Business No.: 040 671 1320 Address: 10 Longsdale Street King William's Town 5600 5.1.1 List THREE criteria that Elaine's Bakery needs to consider when developing a marketing tool. (3) 5.1.2 Discuss the use of packaging by Elaine's Bakery. (4) 5.1.3 Evaluate the financial plan of Elaine's Bakery. (8) 5.2 State ONE role of each of the following staff members of Elaine's Bakery: 5.2.1 Marketing manager (1) 5.2.2 Finance manager (1) 5.3 Briefly discuss the interrelationship between the marketing and finance departments. (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 16 DBE/November 2014 NSC 5.4 Security personnel play an important role in Elaine's Bakery. Explain why. (4) 5.5 Explain the following concepts: 5.5.1 Rack rate (1) 5.5.2 Revenue-generating area (2) 5.5.3 Entrepreneurship (2) [30] Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 17 DBE/November 2014 NSC QUESTION 6 6.1 Study the photograph below and answer the questions that follow. HIGH TEA AT THE LORD CHARLES RESTAURANT 6.1.1 The tea in the above picture is made with loose leaves. Comment on the tea service. (3) 6.1.2 While the waiter was serving the tea he accidentally spilled it on a guest's dress. Explain how to handle the situation. (4) 6.1.3 Name TWO special types of equipment used to serve cake with the tea. (2) 6.1.4 Determine the action that the restaurant should take if the urn used to boil water for the tea suddenly stops working. (3) 6.1.5 Describe the clearing techniques that the waiter will use after the guests have left the restaurant. (3) 6.2 6.2.1 Suggest THREE general guidelines to consider when choosing wines for a meal. (3) 6.2.2 State THREE regulations for selling wine with meals on the premises. (3) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 18 DBE/November 2014 NSC 6.3 Study cocktails A and B below and answer the questions that follow. A B 6.3.1 Identify the mixing method used to prepare A and B. (2) 6.3.2 Name TWO types of equipment that can be used to prepare the cocktail in photograph B. (2) 6.3.3 Suggest ONE additional garnish/decoration that can be used for the cocktail in photograph B. (1) 6.3.4 Give the barman FOUR hints on how to prepare the cocktail in photograph A. (4) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Copyright reserved