NATIONAL SENIOR CERTIFICATE GRADE 11

Transcription

1 NTIONL SENIOR ERTIFITE GRE 11 HOSPITLITY STUIES NOVEMER 2007 MRKS: 200 TIME: 3 hours This question paper consists of 19 pages and a 2-page answer sheet.

2 Hospitality Studies 2 INSTRUTIONS N INFORMTION nswer LL the questions. Read LL the questions carefully. Number the answers correctly according to the numbering system used in this question paper. Write neatly and legibly. nswer SETION on the NSWER SHEET provided. nswer SETIONS, and in the NSWER OOK.

3 Hospitality Studies 3 SETION QUESTION MULTIPLE-HOIE QUESTIONS Various possible options are provided as answers to the following questions. hoose the correct answer and make a cross (X) over the letter ( ) next to the question number ( ) on the answer sheet, for example: The best source of vitamin is... apples. grapes. peaches. oranges. NSWER: ape Malay dish, prepared from spicy mince and baked in the oven: Moussaka obotie Lasagne ottage pie The job description of a... is mainly to carry the luggage of guests. receptionist waiter porter housekeeper The... is responsible for controlling cost and for quality service in a restaurant. executive chef kitchen brigade front office manager food and beverage manager

4 Hospitality Studies When shopkeepers wash their floors during business hours, they need to warn shoppers with the words 'aution Wet Floors'. What is the name of the ct that forces shopkeepers to warn shoppers? Occupational Health and Safety ct Labour Relations ct asic onditions of Employment ct Employment Equity ct uck eggs are easily infected by... botulism. salmonella. bacillus aureus. staphylococcus fire extinguisher with a black label is specifically manufactured to extinguish... fires. electrical wood flammable liquid fabric What do you do when you discover a suspicious-looking parcel in the foyer? Leave the package and do not inform anyone Shout and get everyone to assemble around the package Never try to touch it, this may be enough to start an explosion Ignore the item and carry on with your work The term ambient temperature when storing dry food, refers to... temperature. room freezer refrigerator cold room onsumable stock supplies in the hospitality industry should be used in the following way: First in, last out First in, first out Last in, last out Last in, first out

5 Hospitality Studies table d'hôte menu is a/an... menu with a variety of dishes priced individually. menu where guests help themselves. informally set menu. set menu with a limited choice Poussins are baby chickens that weigh approximately... 1 kg. 750 g. 1,5 kg. 975 g chicken fillet refers to a... deboned chicken breast and wing. chicken breast with the bone. chicken breast without the bone. chicken breast with a stuffing n example of a shell fish is... lobster. kingklip. salmon. sardines clear soup served at the beginning of a meal is a... purée. chowder. cream soup. consommé You are baking crumpets. One litre of milk costs R5,00. What will be the cost of 250 ml of milk? R2,50 R1,25 R2,25 R3,75

6 Hospitality Studies When evacuating a building during a fire, it is important to remember to... open windows and close doors. open doors and close windows. open windows and doors. close windows and doors service provides the most accurate portion control. uffet arvery Plated Silver n unlicensed bar that sells liquor to the public is called a... pub. cafeteria. shebeen. restaurant Traditionally the is /are served last. host hostess female guests male guests When serving wine, pour a little into the glass of the... to approve the quality of the wine. waiter host guest manager (20 x 1) (20)

7 Hospitality Studies MTHING ITEMS hoose a term/word from OLUMN that matches a description in OLUMN. Write only the letter ( J) next to the question number ( ) on the answer sheet. OLUMN ESRIPTION OLUMN TERM/WOR Thickening agent that becomes transparent when cooked Equal quantities of flour and butter kneaded together mayonnaise arrowroot demiglace mixture of egg yolk and cream used as a thickening agent mixture of flour and butter melted together to make a white sauce sauce made from a brown roux mixture of oil, vinegar and egg yolk E F G H I espagnole roux reduction liaison beurre manié échamel brown sauce reduced until thick and jelly-like J velouté To boil a liquid down to half its quantity (8)

8 Hospitality Studies FILL IN THE MISSING WORS omplete the sentences by using the word(s) provided in the following list. hoose the correct word(s) and write it next to the question number ( ) on the answer sheet. health; food poisoning; bare; emergency; customers; accidents; shock; security; influenza; wet main Poor hygiene can result in loss of... for the establishment. If a guest should fall ill due to..., the establishment can be held liable. Spillages on floors can cause... if left unattended. Electrical equipment touched with... hands may cause death.... inspector ensures that foods are handled hygienically and safety precautions are taken. Keep all... exits clear at all times for easy access during a fire. (6) 1.4 HOOSE THE ORRET STTEMENTS hoose THREE suitable statements referring to the prevention of crosscontamination. Make a cross (X) over the THREE letters ( F) on the answer sheet. E F Ensure that all protein food, for example meat and fish are stored in the same container in the freezer. Use sink in the food preparation area to wash your hands. Use separate and sanitised chopping boards for raw and cooked food. Ensure all wounds are well-covered during food preparation. Store cooked food above raw food in the refrigerator. Work surfaces should not be sanitised before preparation begins. (3)

9 Hospitality Studies ONE-WOR ITEMS Write down ONE word/term for each of the following descriptions. Write only the word/term next to the question number ( ) on the answer sheet highly qualified person with an extensive knowledge of wines type of communication that could include eye contact, facial expressions and gestures tea unique to South frica made from the leaves of a plant from the genus spalathus (3) TOTL SETION : 40

10 Hospitality Studies 10 SETION : HOSPITLITY ONEPTS N HELTH N SFETY QUESTION Read the extract below and answer the questions that follow. fter booking in at the hotel, nna goes up to her room, just to discover that the bed has not been made and the rest of the room is as the previous guest has left it What are the reasons for nna's room not being ready? What steps could be taken to ensure that nna returns to the abovementioned hotel again? (2) (2) 2.2 Explain why is it important for the Food and rink epartment to liaise with the Food Preparation and ooking epartment to make sure that the matric farewell function is a success. (4) 2.3 The illustrations below represent food products of various cultural groups and their influence on South frican cuisine. From which cultures do these dishes originate? Write only the correct answer next to the question number in the answer book. (4)

11 Hospitality Studies Name the ct that a restaurant employee should consult in order to resolve a dispute in each of the following cases: The worker is fired on account of pregnancy The chef is developing health problems due to working long hours warning is given for not wearing the specified uniform post at the establishment was filled by a male instead of a female 2.5 Explain the consequences for employers who do not comply with health and safety regulations. (3) 2.6 What does the government hope the effect of the new Skills evelopment ct will have on the South frican economy? (3) 2.7 The law allows for employees to work overtime at R30 per hour. Peet worked 11 hours on the first day and 10 hours on the second day. alculate the overtime pay that Peet should receive for two days' work. (3) 2.8 ompare the factors that influence the growth of yeast and moulds. opy the following table into your answer book and complete it: YEST MOUL ph Moisture Temperature Oxygen One beneficial use (10) 2.9 Read the extract below and answer the question that follows. n armed robber enters a Kentucky fast-food outlet during peak hour and demands all the money in the cash register. escribe the appropriate steps the cashier should follow. (5) TOTL SETION : 40

12 Hospitality Studies 12 SETION : FOO PROUTION QUESTION Name any FOUR hefs de Partie personnel in the kitchen. (4) 3.2 Read the following advertisement and answer the question below: Sous hef Mount Nelson Hotel ape Town Requirements: Experienced person with relevant qualifications and 5 years experience. List FIVE responsibilities of the Sous hef. (5)

13 Hospitality Studies OSTING Study the following ingredients and answer the questions that follow: HOOLTE KE Yields 8 slices 200 g flour 10 g baking powder 50 g cocoa 2 eggs 150 g castor sugar 60 g margarine 125 ml milk 5 ml vanilla essence Pick 'n Pay Till Slip 2,5 kg cake flour R10,00 1 dozen eggs R7, g baking powder R6, g cocoa R12,00 1 l milk R5, g castor sugar R5, g margarine R6, ml vanilla essence R5, alculate the total cost of the ingredients for the chocolate cake. Show LL calculations. (10) dd 50% of the cost of the ingredients to the price to cover overheads such as packaging, marketing, labour, et cetera. Show LL calculations. (2)

14 Hospitality Studies Read the extract below and answer the questions that follow. Sasa and Zola are two new workers in the receiving section of a restaurant. Sasa received stock. She signed for it and the delivery person left. Sasa felt tired and decided that she would unpack and check the stock later. Zola needed sauce, chicken and snoek and took the items from the stock received without documenting it. When Sasa returned later and started checking the stock, she discovered that she was running short of sauce, chicken and snoek. The remaining snoek and chicken was left unattended at room temperature List FIVE procedures that Sasa should have followed when receiving stock. Explain the procedure that Zola should have followed before taking the goods. Explain how frozen chicken should be stored. Explain how you will thaw chicken before using it. The quality of fresh fish is observed visually. What aspects should Sasa look for to make sure that they can still use the snoek in terms of the following: (a) Eyes (b) Gills (c) Texture (5) (2) 3.5 Read the extract below and answer the questions that follow. Your group has been assigned the task of preparing a hot milk sponge cake for the practical examination at the end of the year uring the mise-en-place, the learners discovered that there was no baking powder. Suggest THREE substitutes that could be used instead of baking powder. (3)

15 Hospitality Studies 15 QUESTION Study the ingredients of the recipe below. VNILL KE 250 ml cake flour 1 ml salt 10 ml baking powder 100 ml sugar 60 ml butter 25 ml hot milk 2 ml vanilla essence 2 eggs Suggest FOUR mixing methods that can be used to incorporate air into the mixture. (4) [40] 4.1 MENU INNER reamed utternut Soup Lemon risotto rumbed Hake Stirfry Vegetables Green Salad hocolate Mousse ake offee 30 October 2007 Is the butternut soup suitable for the above menu? Motivate your answer. Suggest TWO appropriate garnishes for the butternut soup. The stirfried vegetables consist of mushrooms, baby marrows and carrots. Indicate the groups that the THREE vegetables are classified into. Name the type of rice that can be used for preparing the lemon risotto. (3) (2) (3)

16 Hospitality Studies Identify the liquid that is used for cooking the rice used for the risotto. customer requests potato wedges in place of the risotto rice. The chef cleaned the potatoes and left it in a basin. (a) The potatoes turned brown. Explain why the colour of the potatoes changed. (b) List TWO methods that can be used to prevent discoularation during the preparation of vegetables. (2) 4.2 Study the recipe of bread and answer the questions that follow: WHITE RE 560 g cake flour 5 ml salt 20 ml instant dry yeast 10 ml sugar 10 ml margarine beaten egg and milk to glaze Explain what would happen to the final product if the following ingredients were not added: Sugar Salt (2) Kneading is an important process in bread making. List the reasons for kneading bread dough. Read the extract below and answer the questions that follow: The hospitality learners are required to plan a menu for a group of exchange students visiting the restaurant of the school. (2) Plan a THREE OURSE lunch for the exchange students, who are all vegetarians. Write out the menu, using the guidelines for menu writing. List the guidelines that you will follow for the opening mise-en-place when laying the table for lunch. When the last guests leave the restaurant, your job as waiter is not over. Explain how you would go about doing the closing mise-enplace for the next shift. (7) (5) (5)

17 Hospitality Studies Give ONE reason for EH of the following procedures in stock making: Starchy foods should not be added to stock abbage should not be added to stock dd salt to meat in cold water dd egg white foam and crushed shell towards the end of the process [40] TOTL SETION : 80

18 Hospitality Studies 18 SETION : FOO N RINK SERVIE QUESTION omplete the organogram of the staff in a restaurant brigade in your answer book Station Head Waiter (3) 5.2 Restaurant staff at a game farm are usually required to wear a uniform. Suggest an appropriate dress code and appearance for waitrons in this restaurant. (5) 5.3 Study the illustration below and label each item. Write only the correct answer next to the letter ( E) in the answer book. 5.4 Read the extract below and answer the questions that follow. (5) customer is smoking in a non-smoking area. complaining. Fellow guests are s waiter, how would you respond to the above situation? Suggest THREE basic guidelines for handling guests' complaints. (2) (3)

19 Hospitality Studies Read the extract below and answer the questions that follow. Your hospitality class is preparing an afternoon tea for the uppa for ansa fund List FOUR items of crockery and cutlery you will need on a place setting for one cover. Suggest FOUR menu items for this afternoon tea. iscuss why teamwork is so important for the event to run smoothly. (4) (4) (5) Guests order white wine with their meal. List the information that a waiter must record on his note pad. You are a waiter at a restaurant where the restaurant manager makes you feel uncomfortable because he continues to touch you while he talks. (5) (4) Identify the offence. Explain how you should deal with the situation. (4) TOTL SETION : 40 GRN TOTL: 200

20 Hospitality Studies NME OF LERNER: NSWER SHEET SETION QUESTION MULTIPLE-HOIE QUESTIONS (20 x 1) (20) 1.2 MTHING ITEMS (8)

21 Hospitality Studies 2 NME OF LERNER: NSWER SHEET SETION QUESTION 1 (continued) 1.3 FILL IN THE MISSING WORS (6) 1.4 HOOSE THE ORRET STTEMENTS E F (3) 1.5 ONE-WOR ITEMS (3) TOTL SETION : 40