GRADE 12 PRELIMINARY EXAMINATION

HOSPITALITY STUDIES PAPER 1 GRADE 12 PRELIMINARY EXAMINATION 14 September 2017 09:00 This memorandum consists of 14 pages.

2017 GRADE 12 PRELIMINARY EXAMINATION HOSPITALITY STUDIES TOTAL: 200 MARKING GUIDELINES 1. Study SACAI's subject guidelines and see example as well as specific guidelines for marking papers. Bloom se Taksonomie Bloom s Taxonomy Totaal Total Laer orde Lower order 30% Middel orde Middle order 50% Hoër orde Higher order 20% AFDELING SECTION A Vraag Question 1 40 29 11 0 AFDELING SECTION B Vraag Question 2 20 12 8 0 AFDELING SECTION C Vraag Question 3 40 4 24 12 Vraag Question 4 40 3 24 13 AFDELING SECTION D Vraag Question 5 30 8 17 5 Vraag Question 6 30 5 18 7 Totaal Total: 200 61 (31%) 102 (51%) 37 (18%) Page 2 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION SECTION A QUESTION 1 1.1.1 D 1.2.1 K 1.1.2 B 1.2.2 D 1.1.3 A 1.2.3 E 1.1.4 C 1.2.4 G 1.1.5 B 1.2.5 J 1.1.6 C 1.2.6 I 1.1.7 D 1.2.7 C 1.1.8 D 1.2.8 B 1.1.9 A 1.2.9 A 1.1.10 B 1.2.10 H (10 x 1) = (10) 1.3 B C E G H (5) 1.4 A D E (3) 1.5 B D E F (4) 1.6 A B D F (4) 1.7.1 To put in place or pre-preparation of equipment or ingredients. (2) 1.7.2 A place setting at a table for one guest. (2) [40] TOTAL SECTION A: 40 Page 3 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION SECTION B: QUESTION 2 KITCHEN AND RESTAURANT OPERATIONS HYGIENE, SAFETY AND SECURITY 2.1.1 The vegetables were rinsed in contaminated water. (1) 2.1.2 Any TWO of the following: Cholera is an acute bacterial infection of the small intestine. Cholera is transmitted by drinking contaminated water or eating food that was in contact with contaminated water, flies or soiled hands. Symptoms of cholera include watery stool, nausea, vomiting, dehydration, rapid heart rate, dry mucous membranes/mouth, muscle cramps or low blood pressure. (2) 2.1.3 All liquids must be chemically treated (e.g. with chlorine), boiled or pasteurised, or drink bottled water. Food must be properly cleaned and cooked, especially in areas where cholera is present avoid raw or undercooked food. Thoroughly wash your hands with antiseptic soap. Cover food to protect it from flies. Only use treated water to wash fruits and vegetables. (5) 2.2 Any FOUR of the following: Good service delivery leads to greater profit. Satisfied customers are willing to pay (more). Satisfied clients become loyal customers that return to the business. Satisfied clients spread news about good service delivery, which attracts new clients. The more clients, the greater the income. (4) 2.3.1 Internet shopping ingredients, electricity, etc. Stock control systems stock sheets. Menu planning compiling menus, online dictionaries, etc. Menu and nutrient analysis menus nutritional content. Accounting purposes paying accounts or staff. (5) 2.3.2 It saves money. You can obtain more information with detailed reports. It increases productivity. (3) [20] TOTAL SECTION B: 20 Page 4 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION SECTION C: NUTRITION AND MENU PLANNING FOOD COMMODITIES QUESTION 3 3.1.1 A list of dishes that can be served as a meal at a restaurant. (1) 3.1.2 Any ONE of the following: It is a condition more common than food allergies. It is the body s inability to fully digest certain foods. (1) 3.2.1 He is allergic to fish. He should avoid eating fish in future. (2) 3.2.2 He should drink an antihistamine pill. If it gets worse, he should see a doctor. (2) 3.3.1 No, not entirely. Droëwors is very salty, and salt should be limited to the minimum. (2) 3.4.1 Conversion 1 kg = 1 000 g Conversion 250 ml = 120 g unit price = purchase price R14,50 x 250 ml 1 000 g R14,50 x 120 g 1 000 g number of units required by recipe purchase unit R1,74 ( R1,70) (4) 3.4.2 food cost food cost percentage R30,25,35 R86,43 ( R86,40) (3) 3.5.1 Invitation must include the following: Date: 25 November Time: 16:00 Place: Kurumba Lodge Dress: Formal RSVP: Date and contact details Creativity Appropriate for a formal function. Correct information Complete information, as per scenario. (5) Page 5 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION 3.5.2 Charlotte Royale Classification: cold desserts Crèmes (3) 3.5.3 Any TWO of the following: Fresh fruits, e.g. strawberries or mulberries Whipped cream Chocolate Sauces, e.g. chocolate or coulis Mint leaves or edible flowers Spun sugar. (2) 3.5.4 NAME DIFFERENCES SIMILARITIES French Gradually add sugar and beat Any ONE of the following: meringue until stiff peaks form. Any ONE of the following: Beat egg whites until soft peaks form. Gradually add hot sugar Spread or pipe and bake. Italian syrup while beating. meringue Whip until cool and stiff peaks form. (3 x 1) = (3) 3.6.1 Food that is suitable for consumption according to the Jewish religion. (1) 3.6.2 Approximately 18. (1) 3.6.3 Puckered Pickle Co. (1) 3.6.4 Yes, the product contains no fat or cholesterol. (1) 3.7.1 Barding 3.7.2 Deboning 3.7.3 Vacuum packing (exclusion of air) (3) 3.8.1 T-Bone: Grilling 3.8.2 Mince meatloaf: Baking 3.8.3 Beef olives: Braising (3) 3.9.1 Cubes or strips (oblong shape) (1) 3.9.2 Round (balls of 2 to 4 cm). (1) [40] Page 6 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION QUESTION 4 4.1.1 Rinse it with cold water (to which a drop of oil can be added). Spray it lightly with non-stick spray. Brush it lightly with oil. (3) 4.1.2 The dish can be moved if it is not placed in the correct spot during unmoulding. (1) 4.1.3 Sprinkle over cold liquid and leave to stand for 5 minutes or longer. The liquid is absorbed and swells. Hydration occurs / Sponge. (3) 4.1.4 A Condensed milk Sugar weakens the gel and retards the setting process. Suggestion: add more gelatine to set the gel properly. (2) B Fresh pineapple Proteolytic enzymes break down the proteins in the gelatine and prevent gel formation. Suggestion: cook fruits or use canned fruits. (2) 4.2 Cocktail function: A way of entertaining guests after work (evenings). Finger lunch: A way of serving lunch to a large group of people. (2) 4.3 Finger foods requires a lot of preparation. Guests may become uncomfortable if they have to stand for the duration of the event. Guests fingers and hands will become dirty and greasy. (3) Page 7 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION 4.4 4.4.1 3 5 snacks per person, as the function will last an hour. (1) 4.4.2 3 8 different types, as less than 45 guests will attend the function. (1) 4.4.3 Any FIVE of the following: Plan 2 4 drinks per man and 1 3 drinks per woman present. Place the drinks in an accessible spot with someone to serve them. Serve wine and non-alcoholic drinks rather than stronger drinks, as guests still need to work. Always provide a good selection of non-alcoholic drinks. Plan for twice the amount of glasses 40 guests x 2 = 80 glasses. Ensure to have enough ice. (5) 4.5.1 Hazelnuts E 4.5.2 Almonds B 4.5.3 Pumpkin seeds D 4.5.4 Coconut A 4.5.5 Poppy seeds C (5 x 1) = (5) 4.6 (Any correct amount in ratio to the rest of the ingredients.) Flour: 250 ml (1 part) Butter: 250 ml (1 part) Ice water: 125 ml (½ part) Flour to fat 1:1 Flour to liquid 1:½ (5) 4.7.1 Place it in an airtight container or bag. Store it for three days at room temperature, or a month when frozen. Defrost it on a baking tray for 10 minutes in the oven. Allow it to cool and fill it for the function. (4) 4.7.2 Steam develops and forms a cavity that expands inside the batter. (1) 4.7.3 Trapped steam can cause the puffs to soften. (2) [40] TOTAL SECTION C: 80 Page 8 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION SECTION D: SECTORS AND CAREERS FOOD AND BEVERAGE SERVICE QUESTION 5 5.1 Any FIVE of the following: It contributes about 9,1% to the gross domestic product (GDP). It creates job opportunities. Economic growth is stimulated. It develops and improves the country s infrastructure. Funds are provided for preserving, maintenance and responsible utilisation of natural resources. It brings valuable foreign currency into the country. Local communities esteem and living standards improve. (5) 5.2.1 Security manager / Security guard He/she supervises the security guards responsible for the security of guests, staff and the property. Key control (3) 5.2.2 Accountant Any TWO of the following: He/she pays staff salaries. He/she controls the company s banking procedures. He/she audits the company s funds. He/she pays the company s VAT. (2 x 3) = (6) 5.3.1 C Any TWO of the following reasons: He loves children. He likes baking cakes. He has enough kitchen facilities to bake cakes. (3) 5.3.2 Someone who starts his/her own business, especially when risk is involved. (2) 5.3.3 He has enough available time, as he home schools. He has a bakkie that he can use. He has big enough kitchen facilities to use. (3) Page 9 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION 5.3.4 3 levels Felicity (Assistant manager/finance) Johnny (Owner/Manager) Amir (Marketing) Charlie (Deliveries) (4) 5.4.1 Any FOUR of the following: Big lettering that is easy to read. Interesting pictures are used. A simple advertisement on a big, clean board. It displays neat and attractive it creates a professional image. Bright, eye-catching colour is used (if paper is printed in colour). (4) 5.4.2 Any TWO of the following: The product s name and price is confusing and not clear. A short, clear description of the product/service is not given. Slogans or special features are not displayed. (2) 5.4.3 The clients that use the product or service. (1) [30] Page 10 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION QUESTION 6 6.1.1 WHITE WINE RED WINE FORTIFIED WINE C A B E D (5) 6.1.2 C (1) 6.2.1 Table d hôte menu Fixed courses are served according to the cover. He paid a fixed price of R2 300 per person. (3) 6.2.2 4 (1) 6.2.3 Unfolding of serviettes when guests have been seated. Standing to the right, pick up the serviette on one corner with your right hand. Place the serviette on the guest s lap. Move anti-clockwise around the table while unfolding the serviettes. (4) 6.2.4 A (1) 6.2.5 Left side (1) 6.2.6 Apologise and explain that the coffee machine is broken. Suggest an alternative drink. (2) 6.3 Any FIVE of the following: Bread is served as soon as the guests have placed their drinks order. Silver service takes place from the left side of a guest. Hold the bread basket on the palm of your left hand. Lower your left hand with the basket to the edge of the guest s side plate. Lift the bread roll with your right hand using service utensils (food tong or a serving spoon and fork) and place it on the guest s side plate. Move around the table in an anti-clockwise sequence, offering a bread roll to each guest. Ladies are served first. Do not leave the basket on the table. The side plates are removed before the main course is served, or when all the side plates are empty. Remove all side plates at the same time. (5) Page 11 of 14

2017 GRADE 12 PRELIMINARY EXAMINATION 6.4 Seat the blind guest close to the bathrooms. Read the menu/wine list to him if a braille menu/wine list is not available. Explain to the chef that the guest is blind in order for the food to be plated in such a manner that he knows exactly where what is placed on the plate. Place him at a table that is a bit to the side for him not to sit in the flow of the movement. (Any appropriate answer can be marked.) (4) 6.5.1 The waiter can heat up the food in the kitchen. (Any appropriate answer can be marked.) (1) 6.5.2 Any ONE of the following: The maître d hôtel can investigate and address the waiters. The waiters must write down and repeat the orders. The waiters must stop service and must be trained properly if they don t know the drinks. Swop the waiter with a more experienced waiter. (Any appropriate answer can be marked.) (1) 6.5.3 Any ONE of the following: The waiter must take the plate to the kitchen for the meat to be cooked more. The meat is replaced with new meat that is properly cooked to the order. Give the guest something (e.g. a drink) on the house while he/she waits. (Any appropriate answer can be marked.) (1) [30] TOTAL SECTION D: 60 GRAND TOTAL: 200 Page 12 of 14

Afdeling A: Kontekstuele vrae (Alle onderwerpe) Section A: Contextual questions (All topics) Vraag 1 Question 1 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 1.1 6 4 10 1.2 10 10 1.3 5 5 1.4 3 3 1.5 4 4 1.6 4 4 1.7 4 4 Totaal Total: 29 11 0 40 Afdeling B: Kombuis- en restaurantbedrywighede Higiëne, veiligheid en sekuriteit Section B: Kitchen and restaurant operations Hygiene, safety and security Vraag 2 Question 2 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 2.1 5 3 0 8 2.2 4 0 0 4 2.3 3 5 0 8 Totaal Total: 12 8 0 20 Afdeling C: Voeding en spyskaartbeplanning Voedselkommoditeite Section C: Nutrition and menu planning Food commodities Vraag 3 Question 3 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 3.1 2 2 3.2 2 2 4 3.3 2 2 3.4 7 7 3.5 5 8 13 3.6 4 4 3.7 3 3 3.8 3 3 3.9 2 2 Totaal Total: 4 24 12 40

2017 GRADE 12 PRELIMINARY EXAMINATION Vraag 4 Question 4 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 4.1 9 2 11 4.2 2 2 4.3 3 3 4.4 7 7 4.5 5 5 4.6 5 5 4.7 3 4 7 Totaal Total: 3 24 13 40 Afdeling D: Sektore en loopbane Voedsel-en drankbediening Section D: Sectors and careers Food and beverage service Vraag 5 Question 5 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 5.1 5 5 5.2 6 6 5.3.1 2 1 3 5.3.2 2 2 5.3.3 3 3 5.3.4 4 4 5.4.1 4 4 5.4.2 2 2 5.4.3 1 1 Totaal Total: 8 17 5 30 Vraag 6 Question 6 Lae orde Lower order Middel orde Middle order Hoë orde Higher order Totaal Total 6.1 6 6 6.2 12 12 6.3 5 5 6.4 4 4 6.5 3 3 Totaal Total: 5 18 7 30 GROOTTOTAAL GRAND TOTAL: 61 (31%) 102 (51%) 37 (18%) 200 Page 14 of 14