hospitality studies - best education · 2 hospitality studies grade 11 november 2015 please turn...

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HOSPITALITY STUDIES GRADE 11 NOVEMBER 2015

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PROVINCIAL PAPER

MARKS: 200 TIME: 3 HOURS This paper consists of 16 papers.

Examiner: Ms E Matthee Internal moderator: Ms J Evers

Moderation date: May 2015 Provincial moderation: 21 August 2015

INSTRUCTIONS AND INFORMATION:

1. All the questions in each section are COMPULSORY. Section A Objective questions (all topics). 40 marks Section B Kitchen and Restaurant Operations. Hygiene and Safety. 30 marks Section C Nutrition and Menu planning. Food commodities. 80 marks Section B Sectors and Careers. Food and Beverage Service 50 marks GRAND TOTAL: 200 marks 2. Read all the instructions. 3. Answer ALL the questions. 4. Write your name on top of the folio paper. 5. Leave FOUR lines open at the top of the first page of your folio paper. 6. Draw a margin of approximately 2 cm in pencil on the right hand side of ALL your papers. 7. Leave a line open between each answer. 8. Write neatly and legibly.

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SECTION A QUESTION 1 1.1 MULTIPLE CHOICE QUESTIONS Various options are provided as possible answers to the following questions.

Choose the correct answer (A – D) and write it next to the question number (1.1.1 – 1.1.20) on the answer paper.

1.1.1 If the word “PAREV” is printed on the packaging, it indicates that no … were used.

A chicken and herbs B herbs and spices C dairy and meat products D meat and spices (1)

1.1.2 Each dish has its own price and the client can order a dish of his choice: A Buffet B Table d‟hôte C Lunch D À la carte (1) 1.1.3 A traditional Afrikaans delicacy, normally made from plaited dough that is deep fried

and dipped in syrup: A Vetkoek B Roly-poly C Koeksisters D Naan (1)

1.1.4 … is a clear soup. A Julienne B Consommé C Puree D Chowder (1)

1.1.5 A requisition form can be defined as: A an issue form on which the product, amount and date of use is specified. B a form to monitor the levels of stock in a store room. C a record of material assets owned by an organization. D a list to the suppliers (1)

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1.1.6 Stubby, thick white rice which becomes sticky when cooked: A Basmati B Patna C Jasmine D Sushi (1)

1.1.6 Calculate the selling price of a cake, using the following information: Cost of ingredients R25 Profit R10 Labour R 5

A R30

B R15 C R40 D R20 (1)

1.1.7 ONE of the following is NOT a course on a formal dinner menu:

A tea and coffee B entrée C dessert D hors d‟oeuvres (1)

1.1.8 Calamari is also known as … A ink fish. B squid. C octopus D A and B (1)

1.1.10 Oily fish is an excellent source of vitamin ….. A C and E.

B B1 and B2 C B12 and B 6 D A and D (1)

1.1.11 … is a mixture of tomatoes, onion and chili that is used as a relish or gravy. A Bobotie B Amasi C Sheba D Marogo (1)

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1.1.12 … is poisonous waste substances produced by some micro-organisms. A Toxins B Moulds C Pathogens D Enzymes (1) 1.1.13 … is in charge of preparing cold foods like cold meats and salads. A Chef Potager B Chef Saucier C Chef Garde Manger D Chef Legumier (1) 1.1.14 Staphylococcus aureus are commonly found in….. A potato salad B fruit juice C water D eggs. (1) 1.1.15 Foie gras is a delicacy made from the enlarged fattened liver of a … A goose B farm chicken C pig D sheep or lamb. (1) 1.1.16 … desserts like baklava and kataifi are popular menu choices for South Africans. A German B Greek C Italian D Portuguese (1) 1.1.17 The basic ingredient of a … is a blond roux with white stock. A velouté B béchamel C demi-glaze D mayonnaise (1) 1.1.18 Gateaux is French for … A tart. B pastry. C sandwiches. D cake. (1)

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1.1.19 Basting refers to … A covering chicken fillets with strips of bacon B soaking chicken in a mixture of oil, vinegar and seasoning C spooning fat over meat during roasting D covering cooked meat with a sauce. (1) 1.1.20 Baked custard and soufflé are baked in a ... A consommé tasse B coupe C ravière D ramekin. (1) (20) 1.2 MATCHING ITEMS Choose the TRADITIONAL FOOD from COLUMN B to match the CULINARY INFLUENCES in COLUMN A. Write down only the letter (A – G) next to the question number (1.2.1 – 1.2.5) on the answer paper.

COLUMN A

CULINARY INFLUENCES COLUMN B

TRADITIONAL FOOD 1.2.1 Cape Malay influence A Atjars,curry 1.2.2 Italian influence B Hotpot.pancake 1.2.3 Dutch influence C Eisbein, sauerkraut 1.2.4 British influence D Bobotie,waterblommetjies 1.2.5 Indian influence E Smôrgasbord, herring F Yorkshire pudding, roast beef G Lasagne,olive oil

(5) 1.3 FILL IN THE MISSING WORD(S) Complete the following sentences by filling in the missing word(s). Write only the

correct word(s) next to the question number (1.3.1 – 1.3.8) on the answer paper. 1.3.1 The difference between the selling price and the original cost of food is known as ... 1.3.2 A ... is a list of prepared food, available to the client.

1.3.3 The amount of food served to the client, is known as a...

1.3.4 A thin stick of vegetables, 1-3 mm that can also be used as garnish is known as…

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1.3.5 … is pickled herring rolled around a gherkin and marinated in vinegar and herbs.

1.3.6 A … is a sauce prepared from a fruit purée.

1.3.7 The process when a raw tart shell is filled with beans and then baked is

called... 1.3.8 The term for the mixing of ingredients by using oval movements, in order to

prevent the loss of air, is ... (8) 1.4 SELECTION ITEMS Select the correct word for each of the following. Write only the correct answer next to the question number (1.4.1- 1.4.7) on the answer paper.

1.4.1 Petit fours are small square (sandwiches / cake). 1.4.2 ( Macédoine / brunoise) is 2-3 mm vegetable blocks which can be used

as a garnish. 1.4.3 Cooked, mashed potatoes and egg yolk, shaped with a piping bag, is called ( duchess / croquette) 1.4.4 Fillet of hake is an (oily fish / white fish.) 1.4.5 (Bouquet garni / Mirepoix) is a mixture of coarsely chopped onions, celery, carrots and herbs. 1.4.6 The technique to loosen the sediment at the bottom of a pan with a liquid, is (sauté / déglacé.) 1.4.7 The (Jewish / Halaal) religion forbid the mixing and consuming of dairy products and meat products. (7) TOTAL SECTION A: [40]

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SECTION B: KITCHEN AND RESTAURANT OPERATIONS, HYGIENE AND SAFETY QUESTION 2 2.1 Read the following extract and answer the questions that follow.

Management should have standard operation procedures in place for every possible emergency situation in a hotel. The staff should be properly trained in all these procedures so that they know exactly what to do.

2.1.1 Decide how you as a staff member, should react when a power failure occurs in the hotel where you work. (3) 2.1.2 Write down TWO responsibilities of a banqueting manager. (2)

2.1.3 Give ONE word for a trainee or assistant in the kitchen and restaurant. (1)

2.1.4 Discuss the aim of SETA. (2)

(8) 2.2 A restaurant has a restaurant brigade which plays an important role in making sure

that the business can function smoothly and efficiently. 2.2.1 Give TWO responsibilities of the maître d‟ hotel de reception / reception head waiter. (2) 2.2.2 Name the person who is responsible for the preparation of a section of 20-36 covers in the restaurant. (1) 2.2.3 Specify the person who mixes and serves all kinds of drinks. (1) 2.2.4 Motivate your restaurant brigade to work as a team and be efficient team

members. State THREE points to consider. (3) (7) 2.3 Read the following case study and answer the questions.

Mrs Peng had a Chinese lunch party for family and friends to celebrate her birthday. She decided to make fried rice and chicken. She boiled the rice the night before. After cooking, she drained the rice and set it on the draining board in the kitchen to cool. After a couple of hours, she put the bowl of rice in the fridge. The next morning Mrs. Peng pan-fried the rice in oil with pieces of cooked chicken. Just before serving, she heated up the dish. A few hours after lunch many of her friends complained of diarrhea and nausea.

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2.3.1 Explain why food poisoning occurred. (2) 2.3.2 List the symptoms of food poisoning. (3) 2.3.3 Give suggestions to Mrs Peng on how to prevent cross contamination when preparing and storing food. (3) 2.4 The “Soup Kitchen” company produces and supplies fresh, ready-made meals to families after work. They have to comply with legislation and policy otherwise it can have serious implications for the business. Explain the Hygiene Regulations R918 under the given headings: 2.4.1 Aim of the Hygiene Regulations act. (2) 2.4.2 To whom this act applies. (2) 2.4.3 THREE general regulations of the Hygiene Regulation R918. (3) (15)

TOTAL SECTION B: [30]

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SECTION C: NUTRITION, MENU PLANNING AND FOOD COMMODITIES QUESTION 3 3.1 COST CALCULATIONS Calculate the unit price of each ingredient in the recipe as well as the total recipe

cost and cost per portion. Write down only the question number and your answer. RECIPE: Crab cakes

Ingredients Number of units required by recipe

Purchase price

Purchased unit

Unit price of ingredient

Eggs 11 R22.99 2 dozen 3.1.1 Cake flour 860 g R11.50 2.5 kg 3.1.2 Milk 1250 ml R16.49 2 liter 3.1.3 Lemon peel 1 lemon R 4.99 2 3.1.4 Butter 860 g R21.30 2 kg 3.1.5 Gouda 240 g R28.09 1 kg 3.1.6 Canned crab meat 9 tins R18.95 1tin 3.1.7 Sugar 25 ml (35 g) R21.95 2.5 kg 3.1.8 TOTAL RECIPE COST 3.1.9 NUMBER OF PORTIONS 30 COST PER PORTION 3.1.10

(10) 3.2 Study the following menu and answer the questions below.

MENU DINNER

Spinach Cream Soup

XXXXX

Chicken Cordon Bleu with Sherry Sauce Mushroom Risotto

Butternut Waffles with Caramel Sauce Sweet Carrots Green Salad Bread Rolls

XXXXX

Apple Pie

XXXXX Coffee

23 November 2015

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3.2.1 Identify the number of courses in the menu above. (1) 3.2.2 Motivate if the menu is suitable for halaal catering. (3) 3.2.3 Plan TWO typical South African meat dishes to replace the meat dish on the given menu. (2) 3.2.4 Classify the vegetables on the menu according to their edible parts. Tabulate your answer as follows.

VEGETABLES CLASS Spinach Mushrooms Butternuts Carrots

(4) (10) 3.3 3.3.1 Name FIVE factors to keep in mind when planning a menu for a restaurant.(5) 3.3.2 Explain when the following is served on a menu. (a) Cheese (1) (b) Coffee (1) (c) Sorbet (1) (8) 3.4 Explain the following culinary terms / traditional foods: 3.4.1 Kiev (1) 3.4.2 La paupiette (1) 3.4.3 Chiffonade (1) 3.4.4 Ballottine (1) 3.4.5 Caviar (1) (5) 3.5 Describe how you would store stock. (4) 3.6 Name THREE garnishes of soup. (3) (7) TOTALQUESTION 3: [40]

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QUESTION 4 FOOD COMMODITIES 4.1 4.1.1 Describe the following types of yeast: (a) Instant dry yeast (2) (b) Active dry yeast (2) 4.1.2 Discuss the functions of salt when baking with yeast. (2) 4.1.3 Describe how you would test if a cake is done. (3) 4.1.4 Choose the correct examples from the column to fit the mixing methods

below. Write only the example next to the letters on your paper.

Chiffon cake Sugar bread Ginger bread Madeira cake

Mixing methods:

(a) Cream method (b) Melting method

(c) Sponge cake method (3) 4.1.5 Complete the classification of raising agents. Write only the number and

your correct answer on the answer paper.

CLASSIFICATION OF RAISING AGENTS

EXAMPLE

Physical raising agent (a) (b)

Air (c ) (d)

(4) (16) 4.2 Explain how you would store the following herbs: 4.2.1 Fresh herbs (2) 4.2.2 Dried herbs (2) (4) 4.3 Name one plant which can be classified as an herb or a spice. (1) 4.4 4.4.1 Give THREE reasons for trussing poultry before cooking. (3) 4.4.2 Name THREE types of poultry that are popular on menus. (3) 4.4.3 Poultry can be bought in different units or forms. Name TWO units or forms. (2)

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4.4.4 Chicken must be moist and have a creamy colour. Provide another THREE characteristics of good quality fresh chicken. (3) (11) 4.5 Formulate how the chef de poisonnier should fillet and dress a flat fish (3) 4.6 Distinguish between a béchamel and a velouté sauce. (2) 4.7 Suggest a suitable sauce for each of the following dishes. (a) Spaghetti and meatballs. (b) Oven roasted beef. (c) Roasted pork. (3) TOTAL QUESTION 4: 40

TOTAL SECTION C: 80

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SECTION D: FOOD AND BEVERAGE SERVICE, SECTORS AND CAREERS QUESTION 5 5.1 Study the photo and answer the questions that follow. 5.1.1 Identify the type of tea service illustrated in the photo. (1) 5.1.2 Recommend FIVE points when preparing the tea table for this tea service. (5) 5.1.3 List FOUR responsibilities of the waiters during this tea function. (4) (10) 5.2 Read the extract below and answer the questions that follow.

The main course with vegetables is placed in different serving dishes in the center of the dining table, allowing guests to select and serve themselves before passing items on to the next guest.

5.2.1 Identify this type of service. (1) 5.2.2 Compare the serving style named in question 5.2.1 with plate service by

referring to TWO differences. Tabulate your answer as follows:

ANSWER TO QUESTION 5.2.1 PLATE SERVICE

(4) (5)

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5.3 Study the illustration below and answer the questions that follow. 5.3.1 State FOUR general service rules to be followed by the waiter when plates of food are served to guests at the table. (4) 5.3.2 Name the technique used by the waiter to clean the table after the main

course and correcting the cover before the dessert is served. (1) 5.3.3 Explain how you would present the bill to the customer at the end of the

service. (5) (10)

TOTAL QUESTION 5: 25

Hostess

Ms. Nel Mr. Nel

Host

Ms. Louw Mr. Louw

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QUESTION 6 Read the case study below and answer the questions that follow.

Adri received six cans of sliced peaches on the 2nd November 2013. There were only two left on 1 November. The minimum stock is two and maximum stock is six. Today, 3 November ,Chipkins again delivered six cans as it would be used to prepare a salad. To Adri „s dismay she realised that the peaches were still not enough, because the kitchen needed fifteen cans for the salad. She quickly ordered the balance of the cans. Luckily Chipkins can deliver early the following day. Late yesterday afternoon she issued two cans of sliced peaches to the kitchen to prepare a dessert, but she forgot to record it on the bin card. The next morning Chipkins delivered the tins and Adri issued fifteen tins of peach slices for the salad.

6.1. Complete the BIN card below by using the information in the given case study. Write only the question number (6.1.1 to 6.1.1.7) and the answer.

CHARDONNAY RESTAURANT BIN CARD

Name of product: Sliced peaches Bin no GP120 Minimum stock level ….6.1.1… Maximum stock level: 6 tins Date Number

received Number issued Balance (stock in store-

room) 1 Nov 2013 2 6.1.2 6.1.3 8 6.1.4 6 6.1.5 6.1.6 4 Nov 2013 6.1.7 15 6

(7) 6.2 6.2.1 List FIVE general requirements of storeroom. (5) 6.2.2 Explain why it is important to control the stock levels. (3) 6.2.3 Name TWO food storage areas in a commercial kitchen. (2) (17) 6.3 A table d‟hôte three course meal has many specifications: 6.3.1 Discuss SIX guidelines for setting a table at this function. (6)

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6.3.2 Identify the dish illustrated below (1) 6.3.3 Judge the suitability of the chocolate cake being served as a dish at a buffet service. (1) (8)

TOTAL QUESTION 6: 25 TOTAL SECTION D: 50

GRAND TOTAL: 200

GASVRYHEIDSTUDIES / HO

SPITALITY STUDIES M

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ASVRYHEIDSTUDIES GR 11 RIG

LYN VIR NASIEN HO

SPITALITY STUDIES GR11 M

ARKING G

UIDELINE

NO

VEMBER 2015

TYD/TIM

E: 3H

TOTAAL/TO

TAL: 200

AFRIKAANS Afdeling A: Ojektiewe vrae

(40) Afdeling B: Kombuis- en Restaurantwerking, Higiëne en Veiligheid

(30) Afdeling C: Voeding, Spyskaartbeplanning en Voedselkommoditiete

(80) Afdeling D: Sektore en Loopbane, Voedsel- en Drankdiens

(50) G

roottotaal: (200)

ENGELS

Section A: Objective questions (All Topics) (40)

Section B: Kitchen and Restaurant Operations, Hygiene and Safety

(30) Section C: Nutrition and Menu Planning. Food Commodities

(80) Section D: Sectors and Careers. Food and Beverage Service (50)

G

rand total: (200)

PUNTE / MARKS

LAER ORDE KENNIS/KNOWLEDGE

MIDDELORDE BEGRIP/ COMPREHENSIVE

HOË ORDE ANALISE / EVAL /SINTESE

MASTERS BLADSY / PAGE

FOCUS BLADSY / PAGE

VRAAG 1

AFDELING A:

SECTION A:

QUESTIO

N 1

Master / Focus

1.1 1.1.1 1.1.2 1.1.3 1.1.4 1.1.5 1.1.6 1.1.7 1.1.8 1.1.9 1.1.10

C 1.1.11

C

D 1.1.12

A C

1.1.13 C

B 1.1.14

A A

1.1.15 A

D 1.1.16

B C

1.1.17 A

A 1.1.18

D D

1.1.19 C

D 1.1.20

D [20]

C

C D

A

C

C

B A A A D B C A A D D C D D

50 / 8 18 / 94 4 / 57 20 / 97 / 260/21 47 / 15 117 / 198 / 260 140 / 162 / [20]

20

X

43 57 108 38 63 58 130 121

4 17 157 206 147 29 25 179

1.2. 1.2.1 1.2.2 1.2.3 1.2.4 1.2.5

D G B F A [5]

D G B F A [5]

5

X

46 47 50 46 47

11 15 13 13 8


SPITALITY STUDIES M

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1.3.1 1.3.2 1.3.3 1.3.4 1.3.5 1.3.6 1.3.7 1.3.8

Wins�

Spyskaart� Porsie� Julienne� Rolmops� Coulis� Blindbak� Invou�

[8]

Profit � Menu� Portion� Julienne� Rollmops� Coulis� Blind bake� Folding�

[8]

8

X

66 55 154 130 119 80

33 17 17 222 180

1.4 1.4.1 1.4.2 1.4.3 1.4.4 1.4.5 1.4.6 1.4.7

KEUSE-ITEMS

koek� Brunoise� duchess� witvis� Mirepoix�

déglacé� Joodse� [7]

TOTAAL A: [40]

SELECTION ITEM

S cake� Brunoise� duchess� white fish� Mirepoix� déglacé� Jewish� [7] TO

TAL A:[40]

7

X

85 153 153 122 102 115 43

21 222 225 177 194 198 4


SPITALITY STUDIES M

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B: Kombuis- en Restaurantw

erking, Higiëne en Veiligheid VRAAG

2

SECTION B: Kitchen and Restaurant O

perations, Hygiene and Safety Q

UESTION 2

2.1 2.1.1

x Die onderneming moet voorsiening maak vir noodkragopwekkers9

x

Hanteer alle kragpunte as lewendig� tydens ‘n kragonderbrekings.

x Skakel alle apparaat af �en verwyder die muurproppe.

x Slegs noodsaaklike apparaat� moet vanaf ‘n kragopwekker werk.

x Gebuik gas �in die kombuis.

x Hou yskas- en vrieskasdeure toe� om sodoende die koue temperatuur te behou.

x Skakel outomatiese deurmeganismes af. 9

x

Hou kerse en lampe byderhand. 9

x Prop apparaat in en gaan dit na� wanneer kragtoevoer herstel is.

(Enige 3)

x The company must provide for emergency generators. 9

x Treat all power points as live� during a power failure. x Turn all equipment off� and remove the plugs. x Only essential equipment �should work from a generator. x Use gas�in the kitchen. x Keep refrigerator and freezer doors closed� to keep cold temperature

reserved. x Turn off �automatic door mechanisms. x Keep candles and lamps at hand. 9

x Plug devices in and check� after power supply is restored.

(Any 3)

3

x

31

113

2.1.2 x

Organisasie van troues,/ konferensies 9

x Ontmoet� voornemende kliënte vir funksies.

x Reëlings soos spyskaarte, tafelplanne, kwotasies, dekor 9

x

Kommunikasie tussen betrokke departemente 9

x Opleiding van personeel. 9

(Enige 2)

x Organization of weddings,/ conferences 9

x

Meet� prospective clients for functions. x

Arrangements such as menus, table plans, quotes, . décor. 9

x Communication between relevant departments. 9

x

Training of personnel. 9 (Any 2)

2

x

6

63

2.1.3

Commis 9

(1) Commis 9

(1) 1

x

6.7

63

2.1.4

x

Hulle doel is om die vaardigheidsontwikkelingsproses te bestuur.�

x W

erkers wat hul vaardighede wil verbeter en nuwe vaardighede wil aanleer. SETA is verantwoordelik vir die ontwikkeling en implementering �van die vaardigheidsontwikkelingsplan.

x Hulle moet verseker dat die opleiding van toepaslike kwaliteit� is en dat dit aan die standaarde van die nasionale raamwerk voldoen. 9

(Enige 2)

x Their goal is to increase the skills development process managem

ent. � /W

orkers who want to improve their skills and want to learn new skills. x

SETA is responsible for the development and implementation� of the savvy-ness development plan.

x They must ensure that the training of appropriate quality and that it meets the standards �of the national framework requirements. 9

(Any 2)

2

x

15

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x Tafelbesprekings 9

x

Ontvang gaste en neem hul na hul tafelfs. 9

x Kan help met bedienings as restaurant besig is.�

x Verseker effektiewe vooraf mise-en-place.�

x Beplan tafel planne/ sitplekreëlings�

x Groet �die gaste.

x Kontroleer bediening.�

x Hanteer probleme.�

(Enige 2)

x Table bookings 9

x

Receive guests and take them to their tables. 9

x May help with servings if restaurant is busy.�

x Ensure efficient pre-preparation mise-en-Place)�

x Drawing up of table plans./ seating plans�

x Greeting� the guests.

x Supervise service.�

x Dealing with complaints.�

(Any 2)

2

x

6 63

2.2.2 Chef de rang / Stasiekelner�

Chef de rang / Station waiter� 1

x

6

64 2.2.3

Kroegmanne / Wynkelner / Som

melier.� Barman / W

ine steward/ Sommelier.� 1

x

6

65 2.2.4

x Elke persoon moet weet wat gedoen moet word�

x Doen jou werk deeglik.�

x Moet saam kan werk met ander,� verdraagsaam, �betroubaar wees�

x Ook selfvertroue�en goeie kommunikasie hê.�

(Enige 3)

x Each member must know what needs to be done.�

x Be a hard worker, do your job well�

x Have the ability to work together�

x Co- operate with other members�

x Must be reliable,� have confidence,� be responsible�and have good communication� (Any 3)

3 [15]

x

4

70

2.3 2.3.1

Gevallestudie

x Die rys was buite glos by kamertemperatuur� wat bakterië toelaat om te groei.�

x Gevaarlike temperature om te verhoed is tussen 5°c- 63°C�

x Mikro-organismes vermenigvuldig vinnig in hierdie gevaar zone.�

(Enige 2)

Case study x

The rice was left at room temperature, �which allowed bacteria to grow.�

x Risky temperatures to be avoided are those between 5°c-63°C� Micro-

x organisms are able to multiply quickly.�

(Any 2)

2

x

23 25

95 105

2.3.2 Diarree,� naarheid,�braking� ontwatering� maagpyn� maagkrampe� hoofpyn�koors� (Enige 3)

Diarrhoea, �nausea� vomiting� dehydration,� abdominal pains� stomach cramps� headaches� fever.� (Any 3)

3 x

21 96

2.3.3 x

Sy moes rys gekook het net voor bediening� of moes die rys in yskas gebêre het�, nie glos het by kamertemperatuur nie.

x Persoonlike higiene�

x Skoon apparaat en werksoppervlaktes�

x Moenie gereedskap gebruik wat op grond geval het nie./ W

as eers�

x Bedek voedsel.�

x Goeie plaagbeheer is noodsaaklik.� (Enige 3)

x She should have cooked the rice immediately before serving� or placed it in the refrigerator �not a room temperature.

x Personal hygiene�

x Clean equipment and work surfaces�

x Do not use apparatus which fell on the floor./W

ash first.� x

Always cover food.� x

Good pest control is important.� (Any 3)

3

x

21 22

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2.4 2.4.1

x Is om aanvaarbare higiëniese praktyke� in alle fasiliteite waar voedsel hanteer word te stipuleer.

x Dit stel ook vereistes vir persele waar voedsel hanteer en gestoor � word.

x Die persele val onder die gesag van munisipaliteite wat die persele inspekteer en sertifikate � van aanvaarbaarheid moet uitreik.

x Die regulasies geld vir die hantering en vervoer� van voedsel.

(Enige 2)

x Is acceptable hygienic practices� in all facilities where food is handled stipulated.

x Is requirements set for premises where food is handled and stored. 9

x The premises faal under the authority of municipalities that inspect the premises and issue certificates of acceptability 9

x The regulations apply to the handling and transportation� of food (Any 2)

2

x

12

75

2.4.2 x

Op alle werkgewers en werknemers wat betrokke is by

voedselvoorbereiding. � x

Soos restaurante,/ slaghuise/ en industriële kombuise�

x On all employers and employees involved in food preparation. � x Such as restaurants,/ butcheries/ and industrial kitchens.�

2

x

12

75 2.4.3

Daar moet ‘n sertifikaat van goedkeuring wees wat deur ‘n gesondheids inspekteur uitgereik �is en moet in die kombuis vertoon word. Die regulasies reguleer standaarde en vereistes vir: x

Geriewe op voedselpersele, bv. werksoppervlakke, kookgereedskap, yskaste en vrieskaste. 9

x

Voedselhouers en verpakking van voedsel. 9

x Temperature van voedsel. 9

x

Beskermende klere en uniforms. 9

x Die behoorlike bestuur van plaagbeheer in ‘n kombuis. 9

x

Opleiding van werkers omtrent higiëne en veiligheid. 9

x Die hantering van vleis. 9

x

Die vervoer van voedsel. 9

x Pligte van persoon in beheer en die voedselhanteerders moet uiteengesit word. 9

x

Vars groente en vrugte. 9 ( Enige 3)

There should be a certificate of approval �to be made by a health inspector �issued and be displayed in the kitchen. The regulations regulating standards and requirem

ents for: x Food facilities, eg. work surfaces, cooking utensils, fridges and freezers. 9

x Food containers and packaging of food. 9

x Temperature of food. 9

x Protective clothing and uniforms. 9

x The proper management of pest control in a kitchen. 9

x Training workers about hygiene and safety. 9

x The handling of meat. 9

x The transportation of food. 9

x Duties of person in charge and food handlers should be set out. 9

x Fresh vegetables and fruits 9

(Any 3)

3 [15]

x

12

76

TO

TAAL: TOTAL B:

[30]


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 AFDELING

C: VOEDING

, SPYSKAARTBEPLANNING EN

VOEDSELKO

MM

ODITIETE

VRAAG 3

SECTION C: NUTRITIO

N AND MENU PLANNING

AND FOO

D CO

MM

ODITIES

QUESTIO

N 3

3.1

Bestanddele / Ingredients

Aantal eenhede vereis deur die resep / Num

ber of units required by recipe

Aankoopprys / Purchase price

Aankoop-eenheid / Purchased unit

Eenheidsprys van bestanddeel / Unit price of ingredient

Eiers / eggs 11

R22.99 2 dosyn / dozen

3.1.1 R10.54� Koekmeel / cake flour

860 g R11.50

2.5 kg 3.1.2 R 3.96�

Melk / milk 1250 ml

R16.49 2 liter / liter

3.1.3 R10.31� Suurlemoenskil / lemon peel

van 1 suurlemoen / of 1 lemon R 4.99

2 3.1.4

R 2.50� Botter / butter

860 g R21.30

2 kg 3.1.5 R36.64�

Gouda / Gouda 240 g

R28.09 1 kg

3.1.6 R 6.74� Geblikte krap / canned crab

9 blikkies / tins R18.95

blikkie / tin 3.1.7 R170.55�

Suiker / sugar 25 ml (35 g)

R21.95 2.5 kg

3.1.8 R0.31�

TOTALE RESEPKOSTE / TOTAL RECIPE COST 3.1.9 R241.55�

AANTAL PORSIES / NUMBER OF PORTIONS 30

KOSTE PER PORSIE / COST PER PORTION 3.1.10 R8.05�

10

x

62

28 29

3.2 3.2.1

Drie gange� Three courses�

1 x

57 24

3.2.2 Nee� x

Varkvleis � en -produkte bv. ham, spek, salami word uitgesluit.

x Gordon Bleu word met kaas en ham gevul.�

x Portuguese rolletjies bevat gis.�

x Voedsel mag geen alcohol bevat nie- sjerriesous� (Nee + Enige 2)

No� x

Pork meat �and -products e.g. ham, bacon, salami excluded� x

Gordon Blue is filled ham and cheese� x

Portugese rolls contains yeast� x

Food may not obtain any alcohol-sherry sauce� ( No + Any 2)

3

x

18 60

23

3.2.3 x

Oongebraaide wildsvleis / volstruis / krokodil lendeskyf 9

x Skaapkop 9

x

Mopaniewurms met sheba 9

x Snoekbreyani 9

x

Bokkoms 9

x Braaivleis met pap en sheba9

x

Biltong-gereg 9

( Enige 2)

x Roast venison / ostrich / crocodile sirloin 9

x

Sheeps head 9

x Mopane worms with sheba 9

x

Snoekbreyani 9

x Bokkoms 9

x

Braaied meat with pap and sheba 9

x Jerky dish 9

( Any 2)

2

x

42


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 3.2.4

GROENTE KLAS

Spinasie Blare�

Sampioene Fungi�

Botterskorsies Pampoen en skorsies�

Wortels

Wortels�

VEGETABLES CLASS

Spinach Leaves�

Mushrooms Fungi�

Butternuts Gourds and squashes�

Carrots Roots�

4 [20]

x

150

213 - 217

3.3 3.3.1

x Restaurante moet vir klante ‘n keuse aanbied,sodat klante goed gebalanseerde maaltye kan bestel as hul wil.�

x Vergewis jou met wat jou restaurant aanbied wat ander restaurant in omgewing nie aanbied nie-uniek wees.�

x Gaste hou van verskeidenheid ,m

aar ook goeie kwaliteit. x

Meeste restaurant het ‘n a la carte spyskaart.� x

Gee kreatiewe name met goeie beskrywing.� x

Spyskaart moet gaste beindruk.� x

Verskaf aanvaarbare pryse.� x

Spyskaart moet nut,relevant en winsgewend.� x

-Spyskaarte moet gereeld opgedateer word.� x

Goed uitgewerkte,eenvoudige geregte beter as’n lang lys gekompliseerde geregte.�

x Kentekengereg waarvoor restaurant bekend is.�

(Enige 5)

x Restaurants cannot ensure that customers will order nutritionally balanced

x meals,but they must offer a choice so that customers can select it.�

x Ask yourself what your restaurant can offer that others in the area don’t

x offer.�

x People like variety, but also good quality food.�

x Most restaurants have an a la carte menu.�

x Give the dishes creative names and a good description.�

x Menus must impress guests.�

x Provide acceptable prices.�

x Menus should be fresh,relevant and profitable.�

x Updating dishes is a way of revitalising the brand. �

x W

ell-executed,simple dishes are better than a long list of complicated x

dishes.� x

Make sure to have a signature dish that the restaurant is well-known for.� (Any 5)

5

x

57

27

3.3.2 a) Kaas kan voor �of na�die nagereg bedien word. (b) Koffie word aan die einde van die maaltyd bedien.� (c) Sorbet kan bedien word tussen die entrée en die hoofgereg�

(a) Cheese can be served before� or after� the dessert. (b) Coffee is served at the end of the meal.� (c) Sorbet can be served between the entrée and the main dish.�

1 1 1

x

3.4

3.4.1

Hoenderborsie gevul met geurige botter en gekrummel� Chicken filet filled with butter and crumbed.�

1

x

142

3.4.2 Vis fillet gerol en gevul�

Fish filet rolled and filled� 1

x

130

3.4.3

Fyn gesnyde groente� Finely cut vegetables�

1

x

154

3.4.4 Ontbeende hoenderdy gevul�

Deboned chicken thigh, filled� 1

x

142

3.4.5

Vis eiers� Fish eggs, Fish roe�

1

x

130


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 3.5

x Verkoel aftreksel vinnig onder die temperatuurgevaarsone (5- 60°C)

x om suurword te voorkom.�

x Roer aftreksel gereeld sodat dit vinniger kan afkoel.�

x Nadat aftreksel afgekoel het,moet dit in ‘n gesterliseerde houer geplaas en verseël word.�

x Moenie aftreksek in aluminium stoor nie.�

x Gebruik liewers vlekvrye-staal of plastiekhouers.�

x Moet nooit ou en nuwe aftreksel meng nie.�

x Aftreksel kan vir een week verkoel word� of vir ‘n hele paar maande bevries word.� (Enige 4)

x Cool stock quickly below the danger zone(5-60°C to prevent

x souring.�

x Stir the stock regularly to assist the cooling process.�

x Once stock is cooled, it should be transferred to a sanitised,

x covered container.�

x Never store any stock in aluminium containers.�

x Rather use stainless steel or plastic containers.�

x Never mix an old batch of stock with a new one.�

x Stocks can be refrigerated for one week� or frozen for several months.�

(Any 4)

4

x

104

196

3.6 Croutôns� Bros spekstukkies� Vars kruie� Suurroom

� geklopte room�

Melba roosterbrood� Broodstokkies� Kaasstrooitjies� Profiteroles� (Enige 3)

Croutôns� Crispy bacon bits� Fresh herbs� Sourcream

�/ whipped cream�

Melba toast� Bread sticks� Cheese straws� Profiteroles� (Any 3)

3 [20]

x

Totaal van vraag3 / total of question 3 [40]

4.1

VRAAG 4

QUESTIO

N 4

4.1.1 (a)

x Fyn ligte room kleur korrels 9

x

10 g pakkies 9

x Voeg direk by bestanddele 9

x

Moenie in water oplos nie 9

(Enige 2)

x Fine, light cream granule 9

x

10 g packets 9

x Add directly to ingredients 9

x

Do not dissolve in water 9

(Any 2)

2

x

68

152 (b)

x Growwe room kleurige korrel 9

x

Beskikbaar in 10, 20, 50 en 125 g blikkies 9

x Gebruik die sponsmetode 9

x

Word gebruik vir bierbrouery 9

(Enige 2)

x Coarse cream-coloured granule 9

x

Available in 10, 20, 50 and 125 g tins9

x Use sponging method 9

x

Use for brewing beer 9

(Any 2)

2 [4]

x

4.1.2 x

Verbeter die smaak van brood 9

x Beheer die proses van fermentasie 9

x

Versterk die gluten 9

(Enige 2)

x Improve the taste of bread 9

x

Controls the process of fermentation9

x Strengthens gluten�

(Any 2)

2

x

169

153


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 4.1.3

x Gebak trek weg van kante van pan.�

x Aangename,gaar reuk�

x Steek ‘n lang toetspen in dikste deel as skoon uitkom

� is koek gaar.

x Druk liggies bo-op as duikie terugspring�,is koek gaar.

(Enige 3)

x Cake detach from the sides of the pan.�

x A pleasant,cooked flavour �will be present when the product is done.

x Insert a long testing needle into the thick part of the cake if it comes out clean� ,the cake is cooked.

x Lightly presson the cake ,if it springs back�,the cake is done.

(Any 3)

3

x

84 169

4.1.4 (a) (b) (c )

Madeira koek 9

Gemmer brood 9

(Suikderbrood 9

Madeira cake 9

Ginger bread 9

Sugar bread 9

3

x

80

167 4.1.5 4.1.5.1 4.1.5.2 4.1.5.3 4.1.5.4

Chemies 9

Koeksoda of bakpoeier 9

Biologies 9

Gis 9

(die volgorde kan verskil)

Chemical 9

Bicarbonate of soda or baking powder 9

Biological 9

Yeast 9

(the order can differ)

4 [12]

x

82

173

4.2 4.2.1

x Spoel af onder kraan water 9

x

Skud ekstra water af en maak droog met handdoekpapier 9

x Sny stingels korter en sit in glas met water 9

x

Ruil water gereeld 9

x Kan in ysblokkies gepreserveer word 9

(Enige 2)

x Rinse herbs under cool running water 9

x

Shake off the excess water and dry with paper towels 9

x Cut stems and place herbs in glass with water 9

x

Change water regularly 9

x Can be preserved in ice cubes 9

(Any 2)

2

x

100 175

4.2.2 x

Lugdigte houers 9

x Donker plek 9

x

Weg van die vloer9

(Enige 2)

x Airtight containers9

x

Dark place9

x Kept away from the floor9

(Any 2)

2 [4]

x

100

175

4.3 Koljander of fennel 9

(Enige 1)

Coriander of fennel 9

Any 1) 1

x

93

4.4 4.4.1

x Egalige gaarmaak.�

x Aantreklike voorkoms � omdat dit vorm behou.�

x Vulsel word binne gehou.�

(Enige 3)

x Even cooking.�

x Attractive appearance� as shape is maintained�

x Filling is kept intact�

(Any 3)

3 x

138 184

4.4.2 Eend 9

gans 9 kalkoen 9

Duck 9

goose 9 turkey 9

3

x

135

185 4.4.3

Heel 9 porsies 9

verskillende snitte 9 filette�

(Enige 2)

Whole 9

portions 9 assorted cuts 9

fillets 9

(Any 2) 2

x

137

186


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 4.4.4

x Vleis moet ferm wees 9

x

Nie vreemde reuke nie 9

x Punt van borsbeen moet sag en elasties wees 9

x

Geen kneusplekke of donkerkolle wees nie 9

x Verkoopsdatum 9

(Enige 3)

x Meat must be firm 9

x

No strange smell 9

x End of breastbone should be soft and flexible 9

x

No bruises or dark spots 9

x Sell by date 9

(Any 3)

3 [12]

x

136

193

4.5

x Sny die vel agter die kop los 9

x

Sny die vel voor die stertvin los 9

x Trek die vel af vanaf die ster na die kop 9

x

Trek die vinne saam met die grate vanaf die stert gedeelte na die kop toe 9

x

Sny op die middelste naat en verwyder filette vanaf die kopkant van die vis 9

(Enige 3)

x Cut the skin behind the head loose 9

x Cut the skin to the tail fin loose 9

x

Pull the skin from the tail to the head 9

x Pull the fins with the bones from the tail toward the head 9

x

Cut on the middle seam and remove fillets from the head on the fish9

(Any 3)

3

x

128

4.6 Béchamel: – wit Roux� waarby m

elk� gevoeg word, geur met naeltjies en uie. (Enige 1) Velouté: - Blondé Roux� waarby wit aftreksel �gevoeg word (Enige 1)

Béchamel: – white Roux� to which milk� is added. Flavoured with cloves and onion. (Any 1) Velouté: - Blonde Roux� to which white stock �is added. (Any 1)

2

x

117 116

4.7 (a) Tamatiesous� (b) Jus Rôti � Jus Lie� Bordelaise�Chasseur�Peperwortelsous� (Enige 1) (c ) Appelsous�

(a) Tomato sauce� (b) Jus Rôti� Jus Lie� Chasseur� Horseradish sauce� (Any 1) (c ) Apple sauce�

3 [8]

x

116 117 118

TOTAAL VRAAG

4 / TOTAL Q

UESTION 4

TOTAAL AFDELING

C/ TOTAL SECTIO

N C

[40] [80]


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 AFDELING

D: SEKTORE EN LO

OPBANE, VO

EDSEL- EN DRANKDIENS VRAAG

5 SECTIO

N D: SECTORS AND CAREERS. FO

OD AND BEVERAG

E SERVICE Q

UESTION 5

5.1 5.1.1

Teebediening by ‘n buffet� Buffet tea service�

1 x

170

19

5.1.2 Tafeldoek: x

Gebruik ‘n linnetafeldoek wat tot op die grond hang.� x

Moet gelyk hang en gaste moet rondom �die tafel kan beweeg. x

Die tafeldoek moet skoon� en netjies wees. Servette: x

Verkieslik linne �servette wat skoon en netjies is. x

Gebruik fyn en klein �teeservette as papierservette gebruik word. O

p die tafel: x

Kleinbordjies, tee/koffie koppies met pierings en teelepels 9

x Koekstaanders en glasborde vir geregte 9

x

Tee- en koffiepotte met wit- en bruinsuiker x

Kunsmatige versoeters, botterbakkies, bakkies met geklopte room.

x Konfyte en smere 9

x

Koekvurkies, smeermesse, bedieningsapparaat soos koekskeppers, voedseltange en bottermesse�

x Blomme en versierings moet smaakvol en elegant wees en nie oorheersend nie. 9

( Enige 5)

Tablecloth: x

Use a linen tablecloth down to the ground level.� x

Hang evenly. x

Guests should move around� the table x

The cloth should be clean and neat.� Napkins: x

Ideally linen� serviettes clean and tidy x

Use fine and small� tea serviettes when paper serviettes used. O

n the table: x

Side plates, tea / coffee cups with saucers and teaspoons� x

Cake stands and glass plates for dishes. 9

x Tea and coffee pots, milk jug. sugar pots with white and brown sugar

x Artificial sweeteners, butter bowls, bowls with whipped cream

x

Jams and spreads 9

x Cake forks, knives, service equipment such as cake lifters, food thongs and butter knives�

x Flowers and decorations must be tasteful and elegant and not dominating. 9

( Any 5)

5

x

170

40

5.1.3 x

Party kelners sal borde hervul �op die buffet en tee en koffie bedien. 9

x

Ander sal rond beweeg met geregte en aan gaste bedien. 9

x Hulle sal gebruikte breekware en messegoed verwyder van die gaste se tafels. 9

x

Borde wat leeg is op die buffet moet verwyder word. 9

x Krummels word onmiddellik afgevee� van die buffet.

x Die buffettafel moet altyd netjies� gehou word.

x Maak seker daar is suurlemoen� en heuning� vir die gaste.

x Maak seker daar is genoeg bedieningsapparate �vir die gaste.

(Enige 4)

x Some waiters will refill plates� on the buffet and served tea and coffee served. 9

x

Others will move around with dishes and serve guests. 9

x They will remove used crockery and cutlery� away from the guests’ tables.

x Plates that are empty on the buffet should be removed. 9

x

Crumbs immediately wiped� from the buffet.

x The buffet should always be kept neat. 9

x

Make sure there is lemon and honey� for guests. x

Make sure there is enough equipment �for guests. (Any 4)

4

x

185 186

40


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 5.2 5.2.1

Familiediens 9

Family service9

1 x

175

5.2.2 Familiediens

Bordbediening Voedsel word op verskillende bedieningsborde� geplaas in die kombuis.

Voedsel word direk op gas se bord� geplaas in die kombuis.

Kelner neen bedieningsbord en plaas in die middel� van die tafel.

Kelner neem bord na restaurant en plaas dit voor� die gas

Gaste maak hul eie keuse en bedien hulself.�

Gaste kan nie self �hul voedsel kies nie.

Gaste kies hul eie porsie groottes�

Gaste kan nie hul porsie groottes kies nie.�

Minder kreatiewe aanbieding.� Meer kreatiewe aanbieding van voedsel op bord.�

(Enige 4)

Family service Plate service

In the kitchen food is placed on different serving dishes �

In the kitchen food is placed directly on the plate �of the guest .

Waiter takes the serving dish and

place it in the middle of the table.� W

aiter takes the plate to the restaurant and place it in front of �the guest.

Guests make their own choices �and serve� themselves.

Guests cannot choose their own food.�

Guests choose their own portion sizes.�

Guests cannot choose their own portion sizes.�

Less creative presentation.� More creative presentation.� (Any 4)

4

x

173 175

43 44

5.3 5.3.1

x

Bedien eerste die dames: Begin by Me Nel, dan Me Louw links om, dan die mans dan die gasvrou dan die gasheer.

x Laaste die gasvroue en dan die gasheer. 9

x

Die voedsel word anti-kloksgewys om die tafel bedien. 9

x Plaas die borde voor die gas met die vleisgereg op sesuur. 9

x

Bedien brood vanaf die linkerkant. 9

x Loop agter9

die gaste verby. x

Die kelner mag nie sy arm voor9 die gaste verby strek nie.

(Enige 4)

x Served first – Ladies: Start with Ms Nel, then left to Ms Louw, then the men then the hostess then the host.

x Last hostess and then the host. 9

x

The food is served anti-clockwise around the table 9

x Place the plates in front of the guest with the meat dish at

x six o’clock 9

x

Serve bread from the left9.

x W

alk / pass behind9 the guests.

x The waiter should not stretch his arm in front9

of the guests. (Any 4)

4

X

182

48

5.3.2 Afkrummel 9

Crumbing down9

1

x

183

48 5.3.3

x Gee aan gasheer� op ‘n kleinbord� aan die linkerkant� voor die gas�

x Rekening moet gevou wees of in ‘n leer geplaas word.�

x Indien nie ‘n gasheer/vrou is nie plaas in middel van die tafel�

x Laat genoeg tyd sodat gas geld in leer kan plaas of rekening kan bestudeer.�

x Neem leer met geld en neem na kassier.�

(Enige 5)

x Give to host� on a side plate� from the left�

x Bill must be folded or placed in billfold�

x If no host,place in middle�

x Allow time for client to place money in folder or to study bill�

x Collect folder and take to cashier�

(Any 5)

5 [25]

x

184


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 VRAAG

5 Q

UESTION 6

6.1

CHARDO

NNAY RESTAURANT

STOO

RKAART / BIN CAR

D Naam

van produk: Gesnyde P

erskes Bin nr / no G

P120

Name of product: S

liced peaches M

inimum

voorraadvlak ….2 9

…

Maksim

um voorraadvlak: 6 blikke

Minim

um stock level .... 2 9

...6.1.1. Maksim

um stock level: 6 tins

D

atum / D

ate H

oeveelheid ontvang / N

umber

received

Hoeveelheid

uitgereik / Num

ber issued Balans (voorraad in stoor) Balance (stock in storeroom

)

1 Nov 2013

2 6.1.2 2 N

ov. 2013 9

6.1.3 6 9

8

6.1.4 3 N

ov. 2013 9

6 6.1.5 2�

6.1.6 12 9

4 N

ov 2013 6.1.7 9 9

15

6

7

x

39

6.2 6.2.1

x Dit moet koel� wees,suidekant sodat son nie inskyn nie.

x Goeie ventilasie.�

x Aflewering moet maklik ontvang� kan word asook maklik bereikbaar deur gebruiker.�

x Dit moet altyd netjies en skoon wees.�

x Voldoende beligting is noodsaaklik.�

x Sekuriteitsdeur sal ongemagtigde persone uithou.�

x Elke stoorkamer moet ‘n trapleer en ‘n trollie hê.�

x Die stoorkamer moet sy eie weegapparaat hê.�

x Stoorkamer moet kan sluit.�

x Roteer voedsel volgens eerste-in –eerste-uit beginsel

x Toepaslike stoor temperature moet toegepas word.�

x Voedsel mag nie op vloer gestoor word nie.�

x Stoor voedsel in die korrekte stoorkamer gestoor word.bv meel droë stoor�

(Enige 5)

x It should be cool and face south to prevent the sun from shining in.�

x Good ventilation.�

x Store must be positioned in such a way that deliveries can be received

x easily� and it is easily accessible.�

x It must be neat and clean.�

x A store must have sufficient lighting.�

x A security door should be provided to keep out unauthorised persons.�

x Each store should have a step ladder and a trolly.�

x The store room should have its own weighing equipment.�

x It is important that it can lock.�

x Rotate food to ensure first in-first out principal.�

x Maintain and observe proper food storage temperatures.�

x Do not store food on the floor.�

x Store food in the correct store room . Flour- dry store�

(Any 5)

5

x

35

134


SPITALITY STUDIES M

EMO

RADUM

N

OVEM

BER 2015 6.2.2

x Kontroleer die gebruik van voorraad (weet wie gebruik wat) 9

x

Weet wanneer om te bestel 9

x

Weet hoeveel om te bestel 9

x

Om te verseker dat daar altyd voorraad beskikbaar is. 9 (Enige 3)

x Check the use of stock (know who uses what) 9

x Know when to order. 9

x

Know how much to order. 9

x To ensure that there is stock available 9

(Any 3)

3

x

39

6.2.3 x

Koue store 9

x Vrieskaste 9

x

Droë stoorareas 9

(Enige 2)

x Cold storage 9

x

Fridges 9

x Dry store9

(Any 2)

2

x

37

6.3 6.3.1

x Dek van ‘n tafel – hoeveelheid gaste + aantal dek 9

x

Plaas tafels en stoele sodat gaste en kelners gemaklik kan beweeg 9

x

Rig tafels volgens ‘n patroon 9

x Stoele parallel aan die tafel. 9

x

Tafeldoek – netjies, regte kant bo. 9

x Silwerware gepoleer 9

x

Eetgerei - hoofgereg mes 1,25 cm vanaf die rand van die tafel, 25-29 cm tussen mes en vurk, snykant van die mes moet na links geplaas word. Eetgerei buite die hoofgereg items, bottermes op regterkant van die kleinbordjie m

et snykant na links. 9

x Kleinbordjie word aan linkerkant van die cover geplaas

x Glas wyn 2,5 cm van bopunt van mes. 9

x

Servet 9

x Ander bykomstighede 9

(Enige 8)

x Setting of the table – amount of guests + number of covers 9

x

Position tables that guests and waters can move 9

x Align tables according to a pattern. Position tables that guests and waters can move 9

x

Chairs parallel to the table Position tables that guests and waters can move 9

x

Tablecloths – neat, right side up 9

x Silverware polished 9

x

Cutlery – main course knife 1,25 cm from edge, 25 – 29 cm between knife and fork, blades of knives face left, other cutlery outside the main course items, butter knife on right edge of side plate, blade facing left 9

x

Side plates left of cover x

Wine glass 2.5 cm from top of knife. 9

x

Napkin 9

x Other accompaniments 9

(Any 8)

8

x

169 170

38

6.3.2 x

Croquembouche / choux9

x Croquembouche / choux9

1 x

46

6.3.3 x

Die koek sal moeilik eet9 en sny9

vir ‘n buffet tipe maaltyd. (Enige 1)

x The cake will be difficult to eat9

and cut9for a buffet.

(Any 1) 1 [25]

x 176

Totaal / Total D: G

ROO

TTOTAAL / G

RANDTOTAL:

[50] [200]

hospitality studies - best education · 2 hospitality studies grade 11 november 2015 please turn...

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