GRADE 11 NOVEMBER 2015 HOSPITALITY STUDIES

NATIONAL SENIOR CERTIFICATE

GRADE 11

NOVEMBER 2015

HOSPITALITY STUDIES

MARKS: 200 TIME: 3 hours

This question paper consists of 17 pages.

*IHOSPE*

2 HOSPITALITY STUDIES (EC/NOVEMBER 2015)

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INSTRUCTIONS AND INFORMATION 1. This question paper consists of FOUR sections. SECTION A: Short questions (40) SECTION B: Kitchen and restaurant operations

Hygiene, safety and security. (30) SECTION C: Nutrition and menu planning

Food commodities (80) SECTION D: Sectors and careers. Food and beverage service (50) 2. Answer ALL the questions in your ANSWER BOOK. 3. Number the answers correctly according to the numbering system used in this

question paper. 4. Write neatly and legibly.

(EC/NOVEMBER 2015) HOSPITALITY STUDIES 3


SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS Various options are provided as possible answers to the following questions.

Choose the correct 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 D.

1.1.1 A micro-organism that is useful in the production of blue cheese

is … A bacteria. B mould. C yeast. D bacillus. 1.1.2 Petit fours are ... A savoury items. B served at breakfast. C small sweet cakes. D made with yeast dough. 1.1.3 Salaries and wages form part of ... costs. A overhead B labour C food D hiring 1.1.4 Thin strips of vegetable cuts that can be used for garnishing: A Julienne B Chiffonade C Brunoise D Batonnet 1.1.5 A process of thickening a liquid mixture by means of evaporation is ... A purification. B dextrinisation. C gelatinisation. D reduction.



1.1.6 Dried salted meat is known as … A veldkos. B biltong. C bokkem. D boerekos. 1.1.7 … is a type of service where food is arranged attractively on a table

and guests can serve themselves. A Cafeteria B Family C Russian D Buffet 1.1.8 A ... is responsible for the kitchen operation in the absence of the

executive chef. A Chef de Partie B Chef de cuisine C Sous chef D Commis chef 1.1.9 The conversion of carbohydrates into carbon dioxide and alcohol is

known as … A fermentation. B coagulation. C rectification. D caramelisation. 1.1.10 A mixture of coarsely chopped onions, carrots and celery used to

flavour stock: A Bouquet garni B Mirepoix C Bunch D Bouillon (10 x 1) (10)



1.2 ONE-WORD ITEMS Give ONE word or term for each of the following descriptions. Write ONLY the

correct word/term next to the question number (1.2.1–1.2.10) in the ANSWER BOOK.

1.2.1 An item served between the entrée and main dish to refresh the palate 1.2.2 The term used to describe the preparation done before or after service 1.2.3 Food that is acceptable according to the Jewish religion 1.2.4 Tying the legs and wings of a chicken with a string to make it compact 1.2.5 A bonus given to the waiter for good service 1.2.6 The principle of rotating stock 1.2.7 A traditional South African beef or lamb spicy sausage 1.2.8 A type of service where the food is prepared and served from a

movable trolley 1.2.9 A place setting at a table 1.2.10 Spooning melted fat or any other liquid over meat during roasting (10 x 1) (10)



1.3 MATCHING ITEMS Choose a description from COLUMN B that matches with the act/policy in

COLUMN A. Write ONLY the letter (A–F) next to the question number (1.3.1–1.3.4) in your ANSWER BOOK.

COLUMN A

ACT/POLICIES COLUMN B

DESCRIPTIONS 1.3.1 Basic Conditions of

Employment Act A This act prohibits any intoxication by alcohol

or medication in a workplace 1.3.2 General safety

regulations B The act requires that the employer should

compile policies and guidelines for health and safety

1.3.3 Occupational Health

and Safety Act C Protection of employees against financial

loss when injured at work 1.3.4 Hygiene regulations D It does not apply to National Defence Force

and the National intelligence Agency E Stipulates prohibition and regulations on the

handling and transportation of food F The act requires employers to have

structured career paths within the company’s organisational structure

(4 x 1) (4) 1.4 SELECTION ITEMS

Select SIX guidelines to be considered when storing food in the refrigerator from the list below. Write only the letter that corresponds with the correct guidelines in the ANSWER BOOK.

A Keep food covered to prevent drying. B Do not place meat that has to thaw on the top shelf of the refrigerator. C Store raw and cooked foods separately. D Keep refrigerator doors open for easy access to food items. E Keep shelves clean. F Temperatures should always be below 7 °C. G Store strong smelling foods away from other foods. H Always ensure that the refrigerator is overloaded, for the circulation of air. (6 x 1) (6)



1.5 MATCHING ITEMS Choose an edible part from COLUMN B that matches the illustration in

COLUMN A. Write only the letter (A–G) next to the question number (1.5.1–1.5.5), for example 1.5.6 H.

COLUMN A

ILLUSTRATION COLUMN B

EDIBLE PART 1.5.1

A Bulbs

1.5.2

B Tubers

1.5.3

C Flowers

1.5.4

D Gourds and squashes

1.5.5

E Fruits

F Stems G Fungi (5 x 1) (5) 1.6 Study the soups below and answer the questions that follow. Gazpacho Cream of Mushroom Consommé Royale

Tomato and basil Curried butternut

Potato and corn chowder Beef broth Mulligatawny From the list above, select each of the following: 1.6.1 THREE thickened soups (3) 1.6.2 TWO speciality soups (2) TOTAL SECTION A: 40



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 Department of Health has released a statement after a thorough

investigation was conducted at McDee farm outside Queenstown. The investigation included an onsite visit as well as sample collection of animal waste. It has been found that there is an outbreak tracing to unpasteurised milk produced by the farm. Nine children have since been hospitalised after complaining of stomach cramps.

2.1.1 Identify the bacteria that caused the outbreak. (1) 2.1.2 Suggest THREE other symptoms common to the above bacteria. (3) 2.1.3 State FOUR factors that influence the growth of bacteria. (4) 2.2 Study the picture below and answer the question that follow.

[POWER FAILURE] Outline FOUR standard operating procedures a restaurant will follow in the

above emergency situation. (4) 2.3 Describe the evacuation procedures to be followed should any emergency arise

in a hospitality establishment. (4)



2.4 Strict stock control is very important in any food and beverage operation. 2.4.1 Discuss the above statement. (2) 2.4.2 Recommend THREE cleanliness and safety requirements for food

stores. (3) 2.4.3 Outline the information that should be included when completing a

requisition form. (3) 2.5 Briefly discuss guidelines for the prevention of chemical contamination in the

kitchen environment. (3) 2.6 Recommend THREE rules to be followed when reheating food to prevent the

growth of micro-organisms. (3) TOTAL SECTION B: 30



SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES

QUESTION 3 3.1 Study the recipe costing sheet below and answer the questions that follow. Name of a dish: Pumpkin Fritters

Yield: 15 fritters Portion = 3 fritters

INGREDIENTS UNITS REQUIRED

PURCHASE UNIT PURCHASE PRICE

Pumpkin 1,2 kg 1 kg R26,99 Eggs 2 Dozen R15,45 Flour 180 g 1 kg R32.00 Salt Pinch ---- ---- Baking powder 6 g 75 g R12,99 Sugar 45 g 1 kg R21,50 3.1.1 Calculate the total cost of the ingredients. Show ALL calculations and

formulas. (12) 3.1.2 Calculate the ingredient costs per portion. Show ALL calculations

and formulas. (4) 3.1.3 List THREE costs that should be taken into account when determining

the price of a recipe. (3) 3.2 Study the menu below and answer the questions that follow. MENU

DINNER

Cream of Mushroom Soup

**** Stewed Curried Chicken

**** Steamed Rice Steamed Carrot Juliennes

Mashed potatoes Coleslaw

****

Malva Pudding with custard 08/10/2015

3.2.1 Evaluate the above menu under the following headings: (a) Methods of cooking (2) (b) Texture of the food (1) (c) Colours of the food (1)



3.2.2 Replace all the vegetable dishes in the main course with suitable vegetable dishes. (3)

3.2.3 Evaluate the suitability of the above menu for a Jewish guest. (3) 3.2.4 Replace the chicken in the main course with a game bird. (1) 3.2.5 Explain THREE factors you will consider when purchasing the

vegetables for the above menu. (3) 3.2.6 State TWO rules you will apply to prevent loss of nutrients when

preparing carrot juliennes. (2) 3.2.7 Identify the sauce that is used when making soup in the above menu. (1) 3.2.8 Suggest TWO garnishes that you can use for the soup in the above

menu. (2) 3.3 A group of overseas tourists are visiting a restaurant where you are working,

and they are interested in tasting different South African dishes. 3.3.1 Give a short description of the following foods to help your guests: (a) Mogodu (1) (b) Morogo (1) [40]



QUESTION 4

4.1 Study the picture below and answer the questions that follow.

4.1.1 Name ONE important nutrient found in the above illustration. (1) 4.1.2 Classify the above fish according to its flesh. (1) 4.1.3 Explain FOUR guidelines you should consider when purchasing fish. (4) 4.1.4 Suggest TWO accompaniments that you would serve with fish. (2) 4.2 “Herbs and spices enhance the flavour of our food.” Discuss the above statement by outlining the differences between herbs and

spices. Tabulate your answer as follows: HERBS SPICES (i) (i) (ii) (ii) (4) 4.3 Your class is preparing doughnuts and mini sponge cakes for the school

governing body’s annual tea party. 4.3.1 State the raising agent used in the sponge cakes. (1) 4.3.2 Identify the cooking method of the doughnuts. (1) 4.3.3 Give THREE characteristics of a good sponge cake. (3) 4.3.4 Supply TWO reasons for the following techniques used during the

preparation of the doughnuts: (i) Kneading (2) (ii) Punching down (2)




4.4.1 Identify the technique used in the above picture. (1) 4.4.2 State TWO benefits of using the above technique. (2) 4.4.3 Recommend THREE advantages of boning chicken. (3) 4.4.4 Compare the Cornish hen and broiler chicken according to their age

and texture. Tabulate your answer as follows: CORNISH HEN BROILER Age: ........................... ............................................. Texture: ...................... ............................................. (4) 4.5 Your Grade 11 class is preparing a risotto. 4.5.1 Identify the type of rice used when preparing risotto. (1) 4.5.2 Outline TWO guidelines for storing the above rice. (2) 4.5.3 Supply reasons for the following precautions when preparing rice: (a) Soak rice before cooking (1) (b) Use a fork when mixing with other ingredients (1) (c) Do not stir rice except when preparing a risotto (1) 4.6 “A successful risotto requires a good stock.”

State THREE points on how to maintain a stock pot. (3) [40] TOTAL SECTION C: 80



SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5

5.1 Study the following advertisement and answer the questions that follow. Name of establishment: Gateway Five Star Hotel

Position: Station waiter Requirements: 3 year national diploma in Food and Beverage Service plus 2 year industry experience. Computer literacy is essential.

5.1.1 State THREE responsibilities of a station waiter. (3) 5.1.2 Differentiate between universities and universities of technology.

Tabulate your answer as follows: UNIVERSITIES UNIVERSITIES OF TECHNOLOGY (2) (2) (4) 5.2 Study the picture below and answer the questions that follow.



5.2.1 Evaluate the chef with regards to hygiene and professional appearance. (3)

5.2.2 Discuss how teamwork will ensure the smooth running of the food

production area. (3) 5.3 The Occupational Health and Safety Act regulate the safety of all people

(employers, employees and guests) in a hospitality establishment. 5.3.1 Indicate THREE responsibilities that the Occupational Health and

Safety Act requires from the employer. (3) 5.3.2 Explain the penalty that can be applied to an employer if they do not

comply with the Occupational Health and Safety Act. (3) 5.4 Explain THREE consequences of bad hygiene in a hospitality establishment. (3) 5.5 Name THREE types of cutlery used when serving tea. (3) [25]



QUESTION 6 6.1 Study the picture below and answer the questions that follow.

6.1.1 Identify the type of service demonstrated in the above picture. (1) 6.1.2 Recommend THREE advantages of using the service in

QUESTION 6.1.1. (3) 6.2 Explain FIVE guidelines to be considered when creating a restaurant

environment. (5) 6.3 Describe the procedure of taking guests’ orders. (4)


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6.4.1 Identify the technique that is performed in the above picture. (1) 6.4.2 Describe the correct procedure for doing crumbing down during food

and beverage service. (5) 6.5 Explain how mise-en-place should be performed after a function. (6) [25] TOTAL SECTION D: 50 GRAND TOTAL: 200

NATIONAL SENIOR CERTIFICATE

GRADE 11

NOVEMBER 2015

HOSPITALITY STUDIES MEMORANDUM

MARKS: 200

This memorandum consists of 14 pages.



SECTION A QUESTION 1 1.1 MULTIPLE-CHOICE QUESTIONS 1.1.1 B √ 1.1.2 C √ 1.1.3 B √ 1.1.4 A √ 1.1.5 D √ 1.1.6 B √ 1.1.7 D √ 1.1.8 C √ 1.1.9 A √ 1.1.10 B √ (10 x 1) (10) 1.2 ONE WORD ITEMS 1.2.1 Sorbet √ 1.2.2 Mise-en-place √ 1.2.3 Kosher √ 1.2.4 Trussing √ 1.2.5 Tip/Gratuity √ 1.2.6 First-in-First-out √ 1.2.7 Boerewors √ 1.2.8 Gueridon service √ 1.2.9 Cover √ 1.2.10 Basting √ (10 x 1) (10) 1.3 MATCHING ITEMS 1.3.1 D √ 1.3.2 A √ 1.3.3 B √ 1.3.4 E √ (4 x 1) (4) 1.4 CHOICE ITEMS 1.4.1 A √ 1.4.2 B √ 1.4.3 C √ 1.4.4 E √ 1.4.5 F √ 1.4.6 G √ (6 x 1) (6)



1.5 MATCHING ITEMS 1.5.1 C √ 1.5.2 F √ 1.5.3 E √ 1.5.4 A √ 1.5.5 B √ (5) 1.6 SELECTION 1.6.1 Cream of mushroom √ Tomato and Basil √ Curried butternut √ Potato

and leek √ (Any 3 x 1) 1.6.2 Gazpacho √ Mulligatawny √ Potato and corn chowder √ (Any 2 x 1) (5) TOTAL SECTION A: 40



SECTION B: KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY

QUESTION 2 2.1 2.1.1 Escherichia coli/E-coli √ (1) 2.1.2 x Fever √

x Vomiting √ x Diarrhoea √ x Kidney failure √ (Any 3 x 1) (3)

2.1.3 x Food √

x Moisture √ x Temperature √ x Environment √ x Time √ x Oxygen √ (Any 4 x 1) (4)

2.2 x The establishment should make provision for emergency generators. √

x The staff should stay calm and attend to the guests. √ x Treat all electrical points as active even though there is power failure. √ x Switch all appliances off and remove the plugs from the sockets. √ x Only essential equipment should be running from the generators. √ x Use gas in the kitchen. √ x Keep the refrigerator and freezer doors closed as much as possible to

maintain the cold temperature. √ x Release automatic door mechanisms to allow access. √ x Keep temporary lighting such as candles and lamps readily available. √ x When the power is back on, all appliances should be plugged in again and

checked. √ (Any 4 x 1) (4) 2.3 x All staff members must cooperate and gather at a certain point to receive

orders. √ x Staff members must guide guests on safe evacuation routes. √ x Move the guests to a safe place on the same premises or transport to

another place where it is safe. √ x When transporting the guests to other premises, a staff member should be in

each vehicle to see to the needs of the guests. √ x Calm the guests. √ x Offer them something to drink and try to make them comfortable. √ x Make sure that all guests are safely evacuated by comparing a guest list with

the safely evacuated guests. √ x Divide the guests into groups and appoint a staff member to look after each

group. √ (Any 4 x 1) (4) 2.4 2.4.1 x Storage areas represent a large sum of money in terms of stock

value. √ x Storage areas are vulnerable to theft and to carelessness. √ x Loss of stock by theft or because it has spoiled both represents a

loss of income. √ (Any 2 x 1) (2)



2.4.2 x Floors must be easy to clean. √ x Floors must not be slippery. √ x Floors must not have any cracks. √ x There must be enough sturdy shelves. √ x Shelves must be smooth and easy to clean. √ x Shelves should be easily accessible. √ x Shelves must not be overloaded. √ x Windows must be fly and bird proof. √ x Walls should be smooth and easy to wash and wipe. √ (Any 3 x 1) (3)

2.4.3 x The section or kitchen in need of the product. √

x Requisition number. √ x Amount and unit of the item needed. √ x Clear description of the item. √ x Unit price. √ x Name of the person who placed the order. √ x Date of the order. √ (Any 3 x 1) (3)

2.5 x Poisonous chemicals and cleaning compounds need to be labelled

correctly. √ x Chemicals and cleaning compounds must be stored in a separate area away

from food. √ x Galvanised containers should never be used to store acid foods such as

tomatoes. √ x Fresh fruits and vegetables should be washed thoroughly before being

used. √ (Any 3 x 1) (3) 2.6 x Heat small quantities of food at a time. √

x Stir food frequently to ensure an even distribution of heat. √ x Heat food as close to service time as possible. √ x Never reheat food in a bain marie as the temperature rises too slowly. √ x Heat must penetrate the food entirely. √ (Any 3 x 1) (3)

TOTAL SECTION B: 30



SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES

QUESTION 3 3.1 3.1.1 Pumpkin – x R26,99 √

= R32,39 √

Eggs –

x R15,45 √

= R2,58 √

Flour – x R32,00 √

= R5,76 √ Baking powder – 6 g

75 g x R12,99 √

= R1,04 √

Sugar – x R21,50 √

= R0,97 √ Total cost of the ingredients = R42,74 √√ (12)

3.1.2 R42,74 ÷ 5 √

= R2,85 for one fritter √ (1 portion = 3 fritters) = R2,85 x 3 √ = R8,55 Cost per portion √ (4)

3.1.3 x Labour costs √

x Food costs √ x Overhead costs √ (3)

3.2 3.2.1 (a) Methods of cooking:

x There is no variety of methods of cooking √ – Only moist heat cooking method has been used, √ steaming has been used on both the carrots and the rice. √ (Any 2 x 1) (2)

(b) Texture of the food:

x Limited variety of textures. √ x Soup, mashed potatoes, and the custard has a smooth

consistency. √ (Any 1 x 1) (1) (c) Colour in the food

x Colour combination not varied √ – the menu lacks green. √ (Any 1 x 1) (1)



3.2.2 Replace carrot juliennes – pumpkin/butternut or beetroot or any yellow/red vegetable. √ Replace potatoes with – spinach, green beans, peas or any green vegetable. √ Replace coleslaw with – beetroot salad, greek salad, bean salad. √

(Any THREE relevant answers) (3) 3.2.3 The menu is not suitable √ – Jews do not consume meat and dairy

products in the same meal. √ On the menu there is chicken, cream of the soup, √ mayonnaise in the coleslaw √ and custard sauce. √ (Any THREE reasons) (3)

3.2.4 x Guinea fowl √

x Quail √ x Duck √ x Goose √ x Wild turkey √ (Any 1 x 1) (1)

3.2.5 When purchasing vegetables the following must be considered:

x Do not buy more than required amount; vegetables may wilt and spoil before use. √

x Consider the purchase unit of vegetables. Vegetables are purchased loose, in punnets, per head or in bunches. √

x Consider the price. Weather conditions, demand, and production may influence the prices of vegetables. √

x Make sure that you have sufficient space for storage. √ x Buy vegetables in season. √ x Keep quality criteria in mind such as grading, appearance and

texture. √ (Any 3 x 1) (3) 3.2.6 x Eat vegetables raw where possible, to ensure that nutrients are not

lost during the cooking period. √ x Use a sharp knife when peeling, slicing or chopping vegetables, to

prevent bruising and oxidation. √ x Vegetables should be prepared as close to the serving time

as possible, to prevent oxidation and loss of vitamin C. √ x Do not soak vegetables in water, vitamins B, C and minerals are

water soluble.√ x Cut vegetables in even sizes or shred, to promote even cooking and

to ensure an attractive end product. √ (Any 2 x 1) (2) 3.2.7 Béchamel √ (1)



3.2.8 x Cream √ x Yoghurt √ x Silvered nuts √ x Crème fraiche √ x Sour cream √ x Bacon bits √ x Croutons √ x Edible flowers √ x Parsley √ x Chives √ (Any 2 x 1) (2)

3.3 (a) Mogodu – is thoroughly cleaned tripe that is boiled and simmered until

soft. √ (b) Morogo – is wild spinach. √ (2 x 1) (2) [40]



QUESTION 4

4.1 4.1.1 Proteins √ (1) 4.1.2 Shell fish/Crustaceans √ (1) 4.1.3 x Fish should have a slight sea smell or no odour at all. √

x Eyes must be bright/clear, full and not sunken. √ x Flesh must be covered by the shell and be smooth and moist. √ x Fish must be glistening without dark spots or bruises. √ (4)

4.1.4 x Lemon wedges √

x Tartar sauce √ x Butter sauce √ x Peri-peri sauce √ x Garlic butter √ x Rice, pasta, french fries or baked potato √ x Lemon butter √ x Vegetable coulis √ (Any 2 x 1) (2)

4.2 HERBS SPICES 1. Fragrant leaves of non-woody

plants. √ 1. Roots, bark, stems, flowers, fruit or

seeds of woody or non-woody plants. √

2. Can be used fresh or dried. √ 2. Used in their dry form. √ 3. Can be used whole, ground

or chopped. √ (Any 2 x 1)

3. Purchased whole/ground. √ (Any 2 x 1)

(4) 4.3 4.3.1 Sponge cake – Chemical raising agent/baking powder √ (1) 4.3.2 Doughnuts – deep fat frying √ (1) 4.3.3 x Sponge cake should be light with a good volume. √

x Should have an even texture without tunnels. √ x The crust should be smooth, rounded and without sugary spots. √ x The colour should be attractive and brown on the outside. √ x It should have a delicate flavour. √ x Should have no cracks on top. √ x Should be tender not crumbly. √ x Should not be soggy and heavy. √ (Any 3 x 1) (3)

4.3.4 (i) Kneading – To develop gluten. √

– To evenly distribute the ingredients. √ (2) (ii) Punching down – To expel and redistribute the gas pockets/to

release the carbon dioxide and to break up large bubbles. √ – To relax the gluten to add a finer texture. √ (2)



4.4 4.4.1 Larding √ (1) 4.4.2 x To enhance the flavour. √

x To prevent the chicken from drying out/to moisten it. √ (2) 4.4.3 x The meat will cook evenly. √

x A boned joint is easy to carve. √ x The bones are reserved for stock. √ x Boned cuts lends itself to stuffing to stretch the meat and yield more

portions.√ x Interesting dishes can be prepared from less expensive meat

cuts. √ (Any 3 x 1) (3) 4.4.4 CORNISH HEN BROILER Age: 5–6 weeks. √ Age: 9– weeks. √ Texture: Very tender and

delicate. √ Texture: Smooth textured skin, tender meat. √ (4)

4.5 4.5.1 Arborio rice √ (1) 4.5.2 x Store raw rice at room temperature. √

x Store in a cool, dry, dark place. √ x Store in a tight sealed container. √ (Any 2 x 1) (2)

4.5.3 (a) Soak to soften the grains and to speed up cooking. √ (1) (b) Use fork when mixing to prevent damaging the grain. √ (1) (c) Stirring rice will rupture the granules and result in a sticky/gummy

texture. √ (1) 4.6 x Once the stock starts boiling the temperature should be reduced to

simmer. √ x Frequently skim the scum, fat and impurities. √ x Keep the water levels above the bones and add water if the stock reduces

below this level. √ x Simmer for the recommended length of time and never allow it to boil. √ x Do not add salt to the stock. √ (Any 3 x 1) (3)

[40] TOTAL SECTION C: 80



SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE

QUESTION 5

5.1 5.1.1 The successful applicants’ responsibilities will be to: x Prepare the station/opening mise-en-place. √ x Greet the guests. √ x Take guests’ orders. √ x Serve guests and clear the tables. √ x Present the bill and receives payments for meal and drinks. √ x Clean and clear the station/closing mise-en-place. √ (Any 3 x 1) (3)

5.1.2 UNIVERSITIES UNIVERSITIES OF TECHNOLOGY x Focus on academic studies. √

x Offer mainly degrees. √ x Theory based √ x High priority on research √

(Any 2 x 1)

x Offer diploma and degrees √ x Combines theory and practical √ x Work integrated learning √

(Any 2 x 1) (4)

5.2 5.2.1 x The chef is wearing a clean chef’s jacket. √

x He is wearing a chef’s hat. √ x The chef’s jacket has no missing buttons. √ x He is not well shaven. √ (Any 3 x 1) (3)

5.2.2 By:

x Sharing the workload amongst each other. √ x Showing team effort where everyone pulls their weight during

preparation and service. √ x Being responsible; arriving to work on time. √ x Working towards a common goal to producing food of a high

standard. √ (Any 3 x 1) (3) 5.3 5.3.1 The employer is responsible for:

x Compiling workplace policies and guidelines for health and safety. √ x Setting up a health and safety committee. √ x Electing safety representatives and hold regular meetings of

workplace safety committee. √ x Ensuring that all systems and machinery are safe. √ x Ensuring that all potential hazards are eliminated. √ x Maintaining a workplace that is free of risks. √ x Ensuring proper training and supervision of staff. √ (Any 3 x 1) (3)

5.3.2 The employer:

x Will be guilty of criminal offence. √ x Will be fined as much as R 00 000. √ x Can be sentenced to two years imprisonment. √ x Establishment could be closed down. √ (Any 3 x 1) (3)



5.4 Bad hygiene can lead to: x Food poisoning and sometimes death. √ x Contamination and customer complaints. √ x Pest infestation. √ x Food waste caused by food spoilage. √ x Legal action taken by guests affected by food poisoning. √ x Decontamination cleaning. √ x Loss of customers. √ x Legal costs and fines by the health authorities if they prosecute you for

breaking the laws. √ (Any relevant answer.) (Any 3 x 1) (3) 5.5 Teaspoon, √ Cake fork, √ Sugar spoon, √ Butter Knife, √ Cake lifter √ (Any 3 x 1) (3) [25]



QUESTION 6 6.1 6.1.1 Plate service √ (1) 6.1.2 x Better portion control. √

x Less wastage. √ x More creativity from the chef who plate the food. √ x Specialised training in terms of serving food from a platter is not

required. √ (Any 3 x 1) (3) 6.2 x The interior design and décor should blend with the theme of the restaurant.

√ x The furniture should emphasise the character of the restaurant. √ x The furniture should be comfortable and durable. √ x Use different types of lighting e.g. candles, low lighting or natural light. √ x Choose music that enhances the restaurant theme and the type of food. √ x Choose soft classical music in a formal restaurant. √ x Music should not be overwhelming. √ x Room temperature should be comfortable. √ x A well ventilated room is also important. √ (Any 5 x 1) (5)

6.3 x Take guests’ orders as soon as guests have made their selection. √

x Guide guests in their choices if they appear doubtful. √ x Explain dishes and inform guests about special dishes. √ x Take the order of the customer from the right of the host and work anti-

clockwise around the table, finishing with the host. √ x Repeat the order to the customers to make sure that the order is correct. √ x Transfer the orders to the kitchen docket and place an order with the

kitchen. √ (Any 4 x 1) (4) 6.4 6.4.1 Clearing the table. √ (1) 6.4.2 x Crumb down after the main course before the dessert. √

x Hold the plate on the flat of your left hand with your hand under the centre of the plate. √

x Hold a folded serviette with your right hand or between the fork and a spoon. √

x Start from the right of the host. √ x Stand between two guests. √ x Brush down half-way from both guests onto the plate using a f and

folded serviette. √ x Pull down the handle of each piece of dessert cutlery facing you from

both guests. √ x Continue anti-clockwise in this way, brushing and pulling down cutlery

by the stem, finishing with the host. √ (Any 5 x 1) (5)



6.5 x Remove all items that have been used from the table and reset for the next meal.

x Vacuum the floors clean lightly and polish. √ x Empty ashtrays into fireproof container and place apart from other washing

up items. √ x Empty all coffee pots and milk jugs, wash and pack away. √ x Scrape off food debris, sort and throw away other rubbish before leaving

items at the wash-up. √ x Place all the crockery in their neat piles, cups together, cutlery sorted into the

basket for the dishwasher. √ x Wipe clean bottles and other containers used for accompaniments and check

that they are properly closed. √ x Switch off all electrical equipment. √ x Return the consumables to the kitchen, or cover and store as required. √ (Any relevant answers.) (Any 6 x 1) (6)

[25] TOTAL SECTION D: 50 GRAND TOTAL: 200

GRADE 11 NOVEMBER 2015 HOSPITALITY STUDIES

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