Summary Gr 11 Hospitality Studies Prelim & Final 2024
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Course
Hospitality Studies
Institution
11th Grade
Gr 11 Hospitality Studies Prelim & Final 2024
These notes were compiled using previous examination papers: SACAI NOV 2019, 2020 & 2021.
DBE_ EC/NOVEMBER 2022
Kitchen and restaurant operations
Receiving stock p. 5
Storekeeping p. 6
Food commodities
Soups p. 7
Vegetables p. 8
Rice p. 10
...
HOSPITALITY
STUDIES
GRADE 11
Term 3
2024
These notes were compiled using previous examination papers: SACAI NOV 2019, 2020 & 2021.
DBE_ EC/NOVEMBER 2022
There are more possible answers to some of the questions, I summarised according to the mark
allocation including two more options given in the exam papers.
Good luck. Juffrou Ansie
Kitchen and restaurant operations
Receiving stock p. 5
Storekeeping p. 6
Food commodities
Soups p. 7
Vegetables p. 8
Rice p. 10
Hygiene
Food poisoning versus food spoilage p. 12
Food contamination p. 16
Temperature control in the kitchen p. 18
Safety and security
Preventative safety measures p. 19 - 25
@Juffrou_Ansie
, 2
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavone The pigment in spinach
Carotenoids The colour pigment in carrots
Cross Form of contamination takes place when the transfer of
contamination bacteria from one food to another occurs
Extra virgin oil Indicates that the olives are pressed to extract oil without the
use of heat or chemicals during the process.
High tea A type of tea party that is served during the early evenings
between 17:00 and 19:00.
Gueridon Type of service where food is prepared and served from a
mobile trolley.
Reduction Reduction is the process of thickening a sauce by means of
evaporation.
Fermentation Fermentation is the conversion of carbohydrates into carbon
dioxide and alcohol
Sabayon Whisking egg yolks and sugar until pale and light
Mise-en-place The term used to describe the preparation done before or
after a meal.
Basting Spooning melted fat over meat during roasting.
Déglacé To dissolve the sediment on the bottom of the saucepan with
liquid.
Blonde roux Melted butter and flour cooked for a few minutes longer to
change colour slightly and obtain a sandy texture.
Liaison A mixture of egg yolks and cream used to thicken sauces
slightly.
Sommelier The wine connoisseur with an extensive knowledge of wine
and the combination wine and food.
Dressed fish Head, tail, fins and viscera removed.
@Juffrou_Ansie
, 3
A chicken lollipop cut
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions
and chillies. This sauce is traditionally Mexican
Docking Pressing small holes into pizza dough to prevent uneven
bubble formation.
Sweet snacks These snacks are packed in the middle of a three-tier stand
like small during a tea party.
meringues.
Amadumbe A traditional ingredient like sweet potatoes.
Milchik The term used in the Jewish religion when milk or milk
products were used in food.
Petit fours Petit fours are small, sweet cakes
Biltong Dried, salted meat is known as biltong
Buffet The type of service where food is arranged attractively on a
table and guests serve themselves
Mirepoix Coarsely chopped onions, carrots and celery used to flavour
stock
Kosher The term that describes food that is acceptable to the Jewish
religion. ‘Pure’ foods according to the Jewish religion.
Goose or The main ingredient in foie gras
duck liver
Boerewors A traditional South African beef sausage.
Coriander The herb’s seeds can be used as a spice.
@Juffrou_Ansie
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