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HOSPITALITY STUDIES

GRADE 12

JUNE 2018TOTAL: 200

TIME: 3 HOURS

THIS QUESTION PAPER CONSISTS OF 20 PAGES

HOSPIITALITY STUDIESJUNE

2018

INSTRUCTIONS AND INFORMATION

1. This paper consists of four sections.

SECTION A: Short questions (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.

3. Number the answers correctly according to the numbering system used in the question paper.

4. Answer SECTION A, B, C AND D in the ANSWER BOOK.

5. The use of a non-programmable calculator is recommended for answering question 3.

6. Write neatly and legibly.

7. Use the table below as a guide for answering your questions in the given time frame.

SECTION WORK COVERED TOTAL MARKS

TIME ALLOCATION

Section A Short questions 40 35 min

Section B Kitchen and restaurant operations;Hygiene, safety and security

20 20 min

Section C Nutrition and menu planning;Food commodities 80 70 min

Section D Sectors and careers;Food and beverage service 60 55 min

TOTAL TIME ALLOWED TO FINISH IN TIME 180 min

8.

Page 2 of 22 Please turn over


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SECTION A

QUESTION 1

1.1 MULTIPLE CHOICE

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 example1.1.11 B.

1.1.1 Examples of desserts that are fried:

A Lemon soufflé and Tarte TatinB Ginger and coconut puddingC Panna cotta and Charlotte RusseD Churros and beignets (1)

1.1.2 The preservation method that destroys micro-organisms through extended heating higher than boiling point is known as ...

A pasteurisation.B boiling.C sterilisation.D smoking. (1)

1.1.3 Thabo’s tongue and face, especially around the eyes, were swollen after eating a meal at a restaurant.Which ONE of the following foods could have caused the above reaction?

A Baked PotatoesB Creamed spinachC Roast chickenD Shellfish paella (1)

1.1.4 Which of the following wine varieties is the odd one out?

A ChardonnayB RieslingC Cabernet SauvignonD Late Harvest (1)

1.1.5 Layers of pastry that are separated by air and butter, which is Page 3 of 22 Please turn over


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always added in one large piece.

A Puff pastryB Short crustC Phyllo pastryD Purr pastry (1)

1.1.6 Stewing is a method whereby ...

A tough cuts of meat are cooked by shallow frying.B tough cubes of meat are cooked slowly in a liquid.C tough cubes of meat are cooked in rapidly boiling water.D tough cuts of meat are cooked over direct heat. (1)

1.1.7 The number of snacks for a cocktail function that is two hours long.

A Up to 5 snacks per person per hour.B 2 snacks per person per hour.C 3-5 snacks per person.D 3-8 different snacks per person. (1)

1.1.8 ... are thin slices of lightly toasted bread, spread with a pâté and topped with various ingredients.

A CroutesB CroutonsC CrostiniD Crudités (1)

1.1.9 A lung infection that a chef can easily contract from a co-workeris ...

A Cholera.B Gastro-enteritis.C Tuberculosis.D Hepatitis. (1)

1.1.10 The tail end of a beef fillet.



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A BrisketB MignonC TornedoD Rump (1)

(10)

1.2 MATCHING ITEMSChoose a lamb cut from COLUMN B that matches the illustration in



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COLUMN A. Write down the number (A ‒ G) next to the question number (1.2.1 – 1.2.5) in the ANSWER BOOK.

COLUMN AIllustrations: Lamb

COLUMN BLamb cuts

1.2.1

1.2.2

1.2.3

1.2.4

1.2.5

A Chump/chops

B Loin

C Flank

D Thick rib

E Breast

F Neck

G Leg and shank

(5)1.3 FILL IN THE MISSING WORD(S)



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Complete the following sentences by filling in the missing word(s). Write only the word(s) next to the question number (1.3.1 – 1.3.10) in the ANSWER BOOK.

1.3.1 A ...menu allow guests to choose the dishes he/she wants. (1)

1.3.2 ... is a versatile ingredient that can act as substitute for most meat. (1)

1.3.3 Dough enriched with sugar and egg yolks is called ... (1)

1.3.4 The French term used for pre-preparation is ... (1)

1.3.5 ... costs will include hiring of equipment, transport and rent when catering for a cocktail function. (1)

1.3.6 Guests at a table are served with paperwork from the ... side. (1)

1.3.7 The browning that takes place as a result of the reaction between sugar molecules and proteins in food is called the ... (1)

1.3.8 ... have a brown, textured skin, which is removed when the nut is blanched. (1)

1.3.9 The process where small holes are pierced into raw pastry to prevent it from rising during the baking process is called ...

(1)

1.3.10 ... service is an informal way of serving food where guests help themselves. (1)

(10)

1.4 ONE-WORD ITEMS



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Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.10) in the answer book.

1.4.1 A person that only consumes vegetables, fruit, nuts, cereals, plant oils and soy products is called a…

(1)

1.4.2 The distribution of inter and intra fat through muscle tissue of meat.(1)

1.4.3 Certified proof that the content of the wine correlate with the label on the bottle. (1)

1.4.4 A small cup used to serve espresso coffee (1)

1.4.5 Profit and loss for a certain period of time. (1)

1.4.6 Removing water from frozen food, usually under a vacuum. (1)

1.4.7 The number of guests being served, by a waiter. (1)

1.4.8 A small puff pastry case, baked and filled with a savoury mix. (1)

1.4.9 A strong, sweet, fortified wine, often served as a dessert wine. (1)

1.4.10 The difference between the cost of producing an item and the money it is sold for. (1)

(10)

1.5 MATCHING ITEMS

Choose an example of a dish from COLUMN B that matches a term in column A. Write only the letter (A – H) next to the question number (1.5.1 – 1.5.5) in



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the ANSWER BOOK. Example: 1.5.6 A

COLUMN ATERMS

COLUMN BEXAMPLE OF DISHES

1.5.1

1.5.2

1.5.3

1.5.4

1.5.5

Pâté sucrée

Phyllo pastry

Pâté brisée

Puff pastry

Choux pastry

A Vol-au-vents and cream horns

B Lemon meringue and profiteroles

C Danish pastries and churros

D Beignets and cream puffs

E Apple and chocolate tarts

F Baklava and Greek milk tart

G Quiches and Cornish pastries

H Beef Wellington and chicken pie

(5) TOTAL SECTION A: 40



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

QUESTION 2

2.1 Study the scenario below and answer the questions that follow.

VIRAL INFECTION OUTBREAK SUSPECTED ON PRINCESS CRUISESApril 11, 2014, 11:00:00AM. By Lucy CampbellLos Angeles, CA

Over three dozen people are currently ill onboard Princess Cruises Crown Princess. It is suspected that they may have a highly contagious virus infection. When reports of the outbreak broke, the cruise ship was at the beginning of a seven day California cruise which started in Los Angeles on Saturday and will call into various ports on the Californian coast before heading home to Los Angeles.

According to Princess Cruises spokeswoman Karen Candy, about 37 passengers on the Crown Princess reported being sick while the ship was in San Francisco on Monday.

Candy told the Associated Press on Tuesday that cruise officials believe the cause of the illness is a virus. Candy says the ship’s staff began intense disinfecting of surfaces, and all sick passengers are being encouraged to remain in their rooms.

Viruses are spread person-to-person and symptoms include nausea, vomiting, diarrhea and stomach cramping.

[Adapted from Daily News, Friday 11 April 2014]

2.1.1 Identify the disease the passengers on the ship most likely contracted from the virus in the scenario. (1)

2.1.2 State the types of people who are at risk of being infected with the virus. (3)

2.1.3 Explain how tourists can make sure that they don’t get sick when on holiday. (3)

2.1.4 Explain the precautions that can be taken by food handlers of the company above when preparing food, to ensure the safety of their passengers. (4)


https://www.bigclassaction.com/lawsuit/norovirus-outbreak-suspected-on-princess-cruises.php

https://www.bigclassaction.com/lawsuit/norovirus-outbreak-suspected-on-princess-cruises.php

https://www.lawyersandsettlements.com/writers/lucy-campbell.html


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2.2 Study the statement below and answer die questions that follow.

“Most restauranteers struggle to define good service. This presents a problem, because if the manager does not know – how would he or she

teach it to the floor staff?”

2.2.1 Identify TWO effective ways of collecting feedback from customers. (2)

2.2.2 From the statement abovedetermine the most effective way the manager can ensure better service to the client. (1)

2.3 Study the following information and answer the questions that follow.

2.3.1 Write a paragraph to explain how healthy eating habits can help the 75% of the victims to suppress HIV & to improve their life quality.

(6)

TOTAL SECTION B: [20]


Only 25% of all people with HIV are succesfull to suppress the virus with

treatment: The other 75% are unsuccesful.

http://likesuccess.com/topics/16425/hiv/2


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SECTION C: NUTRITION, MENU PLANNING AND FOOD COMMODITIES

QUESTION 3

3.1. Read the extract below and answer die questions that follow. Show all the calculations in full.The head chef is planning a cocktail party for a 30 th birthday for 50 guests. The person hosting the party has a budget of R 110 per person for food and drinks. The head chef calculated the cost of the dishes below.

SUGGESTED DISHES FOOD COST FOR EACH DISH, per portion per person

A Vegetable crudités with a tzatziki dip R 3,50B Marinated mini chicken kebabs with a sweet chilli cream sauce R 4,75C Cream cheese and sliced Parma

ham on croute R 4,90D Zucchini fritters with roast

tomato sauce R 3,00E Mushroom barquettes with deep

fried basil leaves R 3,80F Blinis with smoked salmon with cucumber and Dijon mustard topping R 5,75G Tropical fruit skewers R 3,00H Mini- pavlovas with fresh fruit and berry coulis R 3,10I Mini custard tartlets R 2,50

3.1.1 Calculate the total cost of the food, if all the dishes are served to one person. (2)

3.1.2 Calculate labour cost of 75% on the food cost, for one person. (2)

3.1.3 Indicate the price for the above menu, per person, at this stage, without profit.

(2)

3.1.4 Calculate a profit of 40% on the total price of the menu. Indicate the total price of the menu per person. (3)

3.1.5 Determine if there is still money left in the budget to add drinks. Motivate your answer. (3)



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3.1.6 Determine the total cost for the menu (R110 per person) for 50 guests. (2)

3.1.7 Name TWO expenses that must be kept in mind, other than the food costs and drinks. (2)

3.1.8 Will the above menu be suitable for a Muslim and Jew guest? Motivate your answer. (4)

3.2 Study the following pictures of meat and answer the following questions.

PICTURE 1 PICTURE 2

3.2.1 Identify the TWO above methods used for the preparation of quality meat dishes. (2)

3.2.2 Determine the needed outcome for both above methods. (1)

3.2.3 Give TWO ADVANTAGES of the method used in Picture 1. (2)

3.2.4 Give TWO DISADVANTAGES of the method used in Picture 2. (2)



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3.3 Evaluate the meat cut in the picture below and answer the questions that follow.

3.3.1 Suggest the final quality outcome of the above meat cut when cooked correctly and motivate your answer. (3)

3.3.2 Name ONE traditional sauce and ONE traditional vegetable side dish served with the pan grilled steak in 3.3.1 (2)

3.4 Study the pictures below and answer the questions that follow.

PICTURE 1 PICTURE 2

3.4.1 Classify the desserts in pictures 1 and 2. (2)

3.4.2 Identify TWO different smaller elements used for the final and successful garnishing of the dessert in picture 1. (2)

3.4.3 Write notes on how to ensure a successful product for the dessert in picture 2. (4)

[40]



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QUESTION 4

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

4.1.1 Identify the pastry in the above sequence. (1)

4.1.2 Explain and motivate the result of the final product if the mixture in number 1 will boil too long? (3)

4.1.3 Explain how you will ensure that the process used in number 4 of the method will be successful and motivate why this is so important for a successful product. (5)

4.1.4 Suggest TWO suitable fillings for the pastries above.(2)

4.1.5 List TWO characteristics of chocolate éclairs. (2)



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

PASTRY

4.2.1 Write down the criteria on which you will judge the crust above. (5)

4.2.2 Give the ratio flour of to fat to liquid for the pastry above. (3)

4.3 Study the picture of the preserving of meat.

PRESERVING OF MEAT


Evaluating crust


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4.3.1 Identify the method of preservation used. (1)

4.3.2 Give THREE examples of food where this method is used. (3)

4.3.3 Design a creative A5 label that can be used on a preserved meat product of your choice. (8)

4.4 Study the case study below and answer the questions that follow.Vegetarianism is a practice of living on products of plant origin, with or without the use of eggs and dairy products, but entirely excluding the

consumption of any part of the flesh of an animal as well as excluding any animal by-products such as gelatine or fish oils.

4.4.1 Name any TWO reasons for being a vegetarian that can be linked to a smaller or better carbon footprint. (2)

4.4.2 List THREE protein rich plant food products that can be used to substitute red meat in a vegetarian diet. (3)

4.4.3 Explain THREE advantages of TVP that can benefit economic factors.

(3)

[40]

TOTAL SECTION C: 80SECTION D: SECTORS AND CAREERS; FOOD AND BEVERAGE

SERVICEPage 17 of 22 Please turn over


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QUESTION 55.1 Study the following pictures and answer the questions that follow.

WINE A WINE B WINE C

PICTURE D

Main course 1 Main course 2 Main course 3

Smoked chicken salad with honey and mustard dressing

Fresh oysters and mussels with lemon and herb butter

Roasted Filet Mignon with pomogranat sauce

(1)

(3)

(4)

5.4


http://www.winealign.com/wines/61183-Cathedral-Cellar-Brut-Sparkling-2010

http://theepicentre.com/drink/clear-choices-types-of-wine-glasses/


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a) (2)b) (2)c) (2)d) (6)

5.5(4)

5.6

5.6.1 (2)

5.6.2 (2)

5.7(2)

[30]



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QUESTION 6:


COVER

6.1.1 Identify and write down the names of the different courses for the above cover, in the correct order, for service. (4)

6.1.2 Select a wine that will compliment a Beef Wellington that will be served in glass A. (1)

6.1.3 Identify the serving temperature of the wine in 6.1.2 (1)

6.1.4 Select a wine that will compliment a Stuffed Trout that will be served in glass B. (1)

6.1.5 Describe how the wine served in glass B will be served at the table.(4)

6.1.6 Identify C (cutlery) and describes how and when the dish will be served. (4)

6.2 Explain the job of a Barista. (1)


A

B

C


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6.3.1 Identify the piece of advanced serving equipment in the picture. (1)

6.3.2 Explain the service style that will be performed at 6.3.1 (4)

6.3.3 Identify TWO qualities a chef performing the advanced serving method in 6.3.1 must have to be successful when serving guests. (2)

6.4 Study the picture of the cocktail below and answer the questions that follow.

6.4.1 Name TWO ingredients that will be used in the cocktail in the picture above. (2)

6.4.2 Write a paragraph to explain the rules of mixing cocktails. (4)[30]

Page 21 of 22 END OF DOCUMENT


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TOTAL SECTION D: 60 GRAND TOTAL: 200

Page 22 of 22 END OF DOCUMENT

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voortrekkerafstandsleer.co.zavoortrekkerafstandsleer.co.za › wp-content › ... › 06 › ...Eng… · Web viewVarious options are provided as possible answers to the following