Gr 11 Hospitality Studies Nov 2024
These notes have been compiled using previous exam papers: SACAI NOV 2019, 2020 & 2021. DBE_
EC/NOVEMBER 2022, DBE_ EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
CONTENT
1. NUTRITION, MENU PLANNING AND FOOD COMMODITIES
2. SECTORS AND CAREERS, FOOD AND BEVERAGE SE...
HOSPITALITY-
STUDIES
GRADE 11
November-
exam
2024
These notes have been compiled using previous exam papers: SACAI NOV 2019, 2020 & 2021. DBE_
EC/NOVEMBER 2022, DBE_ EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
There are more possible answers for some of the questions, I have summarized according to the
mark allocation including two more options given in the memorandums.
NOTE: Term 3's notes are not repeated. Please make sure you review and study term 3's work
again. If you have not purchased Term 3's notes, contact Miss Ansie.
Good luck. Juffrou Ansie
CONTENT
1. NUTRITION, MENU PLANNING AND FOOD COMMODITIES
2. SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE
@Juffrou_Ansie
, 2
Multiple - choice questions.
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavones The pigment in spinach
Carotenoids The colour pigment in roots
Cross Form of contamination occurs when the transfer of bacteria from one food to
contamination another occurs
Extra pure oil Indicates that the olives are pressed to extract oil without the use of heat or
chemicals during the process.
High tea A kind of tea party served during the early evenings between 5pm and 7pm.
Gueridon Type of service where food is prepared and served from a mobile trolley.
Reduction Reduction is the process of thickening a broth through evaporation.
Fermentation Fermentation is the conversion of carbohydrates into carbon dioxide and
alcohol
Sabayon Beat egg yolks and sugar until light and fluffy
Mise-en-place The term used to describe the preparation done before or after a meal.
Drizzle Spoon melted fat over meat during grilling.
Déglacé To dissolve the sediment on the bottom of the saucepan with liquid.
Blonde roux Melted butter and flour cook for a few minutes longer to slightly change
colour and achieve a sandy texture.
Liaison A mixture of egg yolks and cream used to slightly thicken sauces.
Sommelier The wine connoisseur with extensive knowledge of wine and the combination
of wine and food.
Dressed fish Head, tail, fins and guts removed.
Cut a chicken stick
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions and chilies.
This sauce is traditionally Mexican
Sweet snacks These snacks are packed in the middle of a three-tier stand during a tea
such as small party.
meringues.
Amadumbe A traditional ingredient like sweet potatoes.
Milchik The term used in the Jewish religion when milk or milk products have been
used in food.
Petit fours Petit fours are small, sweet cakes
Biltong Dried, salted meat is known as biltong
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Buffet The type of service where food is attractively arranged on a table and guests
serve themselves
Mirepoix Coarsely chopped onions, carrots and celery used to flavour stock
Kosher The term describing food acceptable to the Jewish religion. 'Pure' foods
according to the Jewish religion.
Goose or duck The main ingredient in foie gras
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
Sauce chef Responsible for the kitchen operation in the absence of the executive chef
Tip A bonus given to a waiter for good service
Consommé Consommé garnished with very small cubes of vegetables.
Brunoise
La darne A cross-section cut 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 on plant-based products with or without the use of eggs or
dairy products.
Maitre d'Hotel The waiter who welcomes the guests and sets up the service schedules.
Handle complaints. Introduce guests to their waiter. Control bookings and
who is the host and hostess.
Spring 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 in the front on pantry shelves
FINANCE
SAQA and All the private chef's training establishments must comply with the
CATHSETA requirements set by SAQA and CATHSETA
SBP Standard Operating Procedures
0 to 6°C Dairy products, eggs and fruit are stored at this temperature
Labour costs Salaries and wages
Basic Protecting employees from financial loss when they are injured at work.
Conditions of
Employment Act
General Safety This law prohibits any intoxication by alcohol or medication in the workplace.
Regulations
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Occupational The law requires employers to draw up policies and guidelines for health and
Health and safety.
Safety Act
Hygiene Determine prohibitions and regulations on the handling and transport of
regulations food.
San people These indigenous people introduced us to "water blommetjies".
Kosher Any food or drink that Jewish
dietary laws allow a person to eat
or drink
à la carte The type of menu that is suitable for a coffee shop
Refresh Stop the cooking process of vegetables by immersing them in a bowl of water
and ice
Green The colour of the cutting board used in the industry for the preparation of
broccoli pasta salad
Maître d'hôtel The head waiter whose job involves welcoming restaurant customers and
supervising the restaurant staff
Basil The green herb associated with pesto sauces
Deglaze A cooking technique for removing and dissolving browned food residues in a
pan, to flavour sauces and soups
Roux Equal amounts of melted butter and flour cooked together to thicken sauces
The dish in which the plant below is the main ingredient. = Waterblommetjie
stew
Marog is not usually sold in supermarkets. Make a suggestion for a suitable
substitute for marog = Spinach/Spinach beetroot ('Swiss chard')
crumble • To remove crumbs from each place setting and prepare the table for
dessert by removing extra cutlery, salt and pepper pots and other
unnecessary items
• This is done after the main course/before the dessert is served.
• Waiters use a small plate and napkin to crumble
French cuts/dishes SACAI NOV 2019
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