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Summary Gr 10 Hospitality Studies Term 3 2024
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  • Course
  • Hospitality Studies
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  • 10th Grade

Gr 10 Hospitality Studies Term 3 2024 @IMPAQ NOV 2019, 2020 & 2021. @IMPAQ TASK 8: TERM 3 TEST 2_2020, TASK 8: TERM 3 - TEST 2_2019 Content Nutrition and menu planning Food and beverage service Commodities & food and beverage service

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  • September 13, 2024
  • 23
  • 2024/2025
  • Summary

Subjects

  • gr 10 hospitality studies term 3 2024

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  • 10th Grade
  • Hospitality Studies
  • 200
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HOSPITALITY STUDIES
GRADE 10
TERM 3
2024
@IMPAQ NOV 2019, 2020 & 2021. @IMPAQ TASK 8: TERM 3 TEST 2_2020, TASK 8: TERM 3 -
TEST 2_2019



Content

Nutrition and menu planning

Food and beverage service

Commodities & food and beverage service



Tasks to perform during Take left over food from the buffet table to the kitchen.
closing mise-en-place Switch of the air conditioners.
Plated service The type of service where food is positioned on the plates
by the chefs and the waiter serves the food to the guest
POS An acronym for the point of sale in the restaurant where all
transactions take place.
Gratuity or tip A token of good will from the client to the waiter for good
service.
Opening mise-en- The term to get the restaurant ready for service
place

@Juffrou_Ansie

, 2


Brunch A late breakfast, served between breakfast and lunch.
Sommelier A waiter with an extensive knowledge of wine and the
paring of wine and food.
Crumb down This procedure is done after the main course to get the
table ready for serving the dessert.
30 Make eye contact with customers at the door within 30
seconds.
Coupe The name of the stemmed bowl used for serving ice cream.
Host or hostess Serving starts at the lady on the right-hand side of this guest.
American Express or An example of a payment card that requires payment of
Diners Club the full amount at the end of the month.
30 cm The tablecloth at the guests’ table has a 30 cm overhang.
Demitasse The name of the cup used for serving espresso.
Ribbon The classification of tagliatelle.
Ravioli An example of filled pasta
Coddled egg An egg, simmered in boiling water for 1 minute, to cook it
slightly.
Chef salad A salad of hard-boiled eggs, chicken strips, tomatoes,
cucumbers, Mozzarella cheese and croutons on lettuce
A guideline for Place the bill to the left of the host.
presenting the bill.
Arrabbiata Pasta sauce ingredients




Pesto Pasta sauce ingredients




@Juffrou_Ansie

, 3


Types of pasta TASK 7: TERM 3 - TEST 2_2020

Pasta Class Name Description
Tubes Cannelloni Thick, round tube
that can be filled
with a filling.


Ribbons Fettuccini Flat, narrow
ribbons.




How pasta is cooked.

• Add 5 mℓ oil to a large saucepan with boiling water.
• Use four to six litres of water per kilogram of pasta.
• Add salt to the water and bring to the boil.
• Add pasta quickly and cook until done.
• Drain pasta and rinse with cold water.
• Add a little oil to keep it separate.

The term for cooked pasta = Al dente

The refreshing process for cooked pasta

• Rinse cooked pasta with cold water.
• Helps to remove the starch that causes the pasta to stick together.
• It is also handy to cool the pasta down if you want to prepare a salad.

Ingredients that can be added to enhance the protein value of pasta.

• Soy flour
• Wheat germ
• Dairy products
• Tuna
• Mincemeat
• Chicken

_______________________________________________________




@Juffrou_Ansie

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