Grade 12 Hospitality Studies Prelim&Final 2024
Topics
1. Multiple choice questions p. 2
2. Kitchen and Restaurant Operations p. 7
3. Hygiene, Health and Safety p. 11
4. Nutrition and Menu Serving Food Commodities p. 14
5. Sectors and Careers /Food and Beverage Services p. 32 - 46
SACAI S...
HOSPITALITY
STUDIES
GRADE 12
NOVEMBER &
SEPTEMBER
EXAM
2024
Previous exam papers were used to compile these notes. SACAI SEP 2019 – 2021 & NSC NOVEMBER
2019, SACAI NOV 2020– 2021 & DBE/November 2023. These are only suggested answers from the
memorandums. Some information is repeated, I want to show you the different ways the same
information is asked.
I encourage you to answer the calculation/illustration questions.
IMAGES: CANVA
Good luck. Juffrou Ansie
Topics
1. Multiple choice questions p. 2
2. Kitchen and Restaurant Operations p. 7
3. Hygiene, Health and Safety p. 11
4. Nutrition and Menu Serving Food Commodities p. 14
5. Sectors and Careers /Food and Beverage Services p. 32 - 46
@ Juffrou_Ansie
, 2
Multiple choice questions
Mise-en-place The preparation of equipment and ingredients before starting the
preparation of the dish
Silver service Waiters use silver service to serve bread rolls in a very formal restaurant.
A quote A quote is compiled for a client before a specific function so that the price
can be agreed upon.
Menu A list of dishes available to be served at a meal.
Franchises / Dealer A company with an established name that forms part of a chain group e.g.
McDonald's.
Marketing / Create a need for value-satisfying products and services that customers
Entrepreneur want to buy
Charlotte Russe Classic bavarois set in a charlotte shape, lined with sponge finger biscuits
Charlotte Muscovite Similar to Charlotte Russe, but with red jelly on the bottom.
Charlotte Royale Classic bavarois set in a Charlotte shape, lined with slices of roll cake
Dining room The dining room's atmosphere is determined by the lighting, temperature,
atmosphere decor and music.
Corkage Charged when customers bring their own wine
Operating temperature Information that only appears on the label on the back of a wine bottle
Work ethic To demonstrate a proper work ethic, you must ensure that you are always
honest and trustworthy.
Choux paste Choux paste is initially baked at a temperature of 200 °C and then lowered.
The dessert is a Bombe
Pavlova
Larder. The technique applied to the piece of meat.
@ Juffrou_Ansie
, 3
Bread and butter pudding
An example of a warm, baked egg base dessert
Can be served with Beef lasagna, Grilled steak & Lamb kebab
Shiraz
When preparing an Italian meringue, a warm sugar syrup is added to egg
whites while they are being whipped
Sago pudding
A Malay starch-based milk pudding that can be baked with a meringue
topping
Built/layered
A non-alcoholic drink where two or more ingredients are layered together
Nuts Edible seeds of fruit surrounded by a hard shell.
Marbling Fat distributed through the muscle.
Fillo dough A paper-thin, non-laminated dough made from flour, water, eggs and oil.
Tofu A cheesy oven of soybeans.
Flaky crust Dough with a ratio of flour to spread of 1:1. A type of rich tart dough used
to prepare tarte Tatin.
Vol-au-vents Different flaky crust fatzones of 10 cm or larger, served with a salty filling.
Flambé Use alcohol to set food on fire.
Bouquet garnish A bundle of herbs, usually tied together with a string, and mainly used to
make soups, stocks and various stews.
Bard A piece of meat covered with thin slices of fat or bacon
Croquembouche A decorative pyramid formed with filled cream puffs and covered with
powdered sugar.
@ Juffrou_Ansie
, 4
Tempering When chocolate is heated and cooled to a specific temperature to make it
more resistant to melting and give it a smooth, hard, shiny appearance, it
is called Tempering
Vacherin A round, hard meringue shell filled with ice cream or whipped cream and
fresh fruit
Shortcrust A pastry dough that is used to make milk tarts.
Barquettes Small, oval or boat-shaped pastry cases made from short crust pastry
Sorbet A type of water ice made from fruit juice, puree, wine, etc. to which sugar
syrup is added.
Hydration The process that occurs when gelatine is soaked in cold water to absorb
and soften liquid
Direct labour costs salaries and wages of chefs, waiters, cleaners, etc. who are directly
involved in the business
Indirect labour costs salaries and wages of managers, administrative staff, etc. which is
necessary for the business to function.
Anaphylaxis Severe allergic reaction that is life-threatening (death), e.g. it can result in
suffocation due to swelling of the tongue or throat
Amuse bouche Small bite-sized hors d'oeuvre served as a gift from the chef. Offered free
for everyone at the table. Stimulates the appetite and can also showcase
the chef's skills
Blind baking ❖ Line the pie pan with dough and poke holes ("docking") in it.
❖ Line the shell with foil or wax paper.
❖ Fill with dry beans or rice.
❖ Bake the dough and remove foil or wax paper with beans or rice.
❖ Bake again until dry and light brown
Marbling The distribution of whitish strips of inter- and intra-muscular fat
throughout the meat muscle.
Mirepoix Coarsely chopped onions, carrots and celery with a variety of herbs for
flavour.
Catalytic reaction A reaction that brings about change; the copper reacts with the egg whites
in such a way that it hastens the formation of foam that retains its shape.
@ Juffrou_Ansie
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