These notes were compiled using previous examination papers: SACAI NOV 2019, 2020 & 2021. . The notes are compact, colourful and easy to study, making it perfect for learners with learning barriers.
Topics:
KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY
NUTRITION, MENU PLANNING...
HOSPITALITY STUDIES
GRADE 11
NOVEMBER EXAMINATION
2023
These notes were compiled using previous examination papers: SACAI NOV
2019, 2020 & 2021.
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
Multiple-choice questions.
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.
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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.
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.
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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.
Balsamic A type of vinegar that is an Italian product.
vinegar
Sous chef Responsible for the kitchen operation in the absence of the
executive chef
Tip or gratuity A bonus given to a waiter for good service
Consommé Consommé garnished with very small cubes of vegetables.
Brunoise
La darne A cross-section slice of a round fish cut on the bone.
Salpicon A filling for chicken prepared with small cubes of meat,
bound with a sauce
Fermentation Fermentation the process during which the conversion of
carbohydrates into carbon dioxide and alcohol takes place.
Vegetarian People who live from plant-based products with or without
the use of eggs or dairy products.
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Maitre d’ The waiter who welcomes the guests and draw up the service
Hôtel timetables. Handles complaints. Introduces guests to their
waiter. Controls bookings and who the host and hostess are.
FIFO Stock rotation is applied to this principle. FIFO – first in, first out.
The principle used to ensure freshness of food by moving new
stock items to the back and placing older stock items at the
front on storeroom shelves
SAQA and All the private chef’s training institutions must comply with the
CATHSETA requirements set by SAQA and CATHSETA
SOP Standard Operations Procedures
0 to 6°C Dairy products, eggs and fruit are stored at this temperature
Labour costs Salaries and wages
Basic Protection of employees against financial loss when injured at
Conditions of work.
Employment
Act
General This act prohibits any intoxication by alcohol or medication in
Safety the workplace.
Regulations
Occupational The act requires that the employers should compile policies
Health and and guidelines for health and safety.
Safety Act
Hygiene Stipulates prohibitions and regulations on the handling and
Regulations transportation of food.
San These indigenous people introduced us to
“waterblommetjies”
• Bobotie, a South African favourite has a Malayan origin
• The classification of mussels: Molluscs
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• The function of liquid in yeast bakes: activate the development of gluten.
• A whole chicken is trussed for the following reason: It will be cooked more
evenly.
French cuts/ dishes SACAI NOV 2019
Rondelle Duchess
Tourne Goujons
Batonettes Ballotine also
used for
chicken
supreme
Vegatables clasifications SACAI NOV 2019
Stems Flowers Bulbs Fruits Tubers
Equipment SACAI NOV 2019
Raviere Consommé Demitasse Coupe Cruet set
tasse
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Potato dishes
Croquette Duchess Fondant Gaufrette Pomme paille
Guidelines when buying fresh vegetables:
↘ Do not have bruises or blemishes.
↘ Should be well shaped
↘ Should have a characteristic bright colour.
The thickening agent that is used, is a roux
This thickening agent is used as a base in
Béchamel
The ratio of fat to flour, for the above thickening agent, is 1:1
SACAI NOV 2021
Function of the ingredient for making sourdough SACAI NOV 2021
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Ingredient Function of the ingredient Type or
description and
use
Yeast Raising agent through fermentation. Compressed
Salt Controls the process of fermentation. White salt
Liquid Dissolves ingredients. Milk
Flour Gluten content Cake flour
Shortening Gives a soft crust with a light texture. Large eggs
KITCHEN AND RESTAURANT OPERATIONS, HYGIENE, SAFETY AND SECURITY
1. CASE STUDY SACAI NOV 2019
Micro-organism that could possibly have caused the food poisoning =
Bacteria
Reasons why the learners bought the food without suspecting anything wrong
and got sick. SACAI NOV 2019
• Food is contaminated by large numbers of harmful micro-organisms.
• It cannot be seen, tasted or smelled.
• Eating quality of the food is not affected.
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