national paper hospitality grade 11 - november 2007 · 2018. 5. 1. · use sink in the food...

Copyright reserved Please turn over

MARKS: 200 TIME: 3 hours

This question paper consists of 19 pages and a 2-page answer sheet.

HOSPITALITY STUDIES

NOVEMBER 2007

NATIONAL SENIOR CERTIFICATE

GRADE 11

Hospitality Studies DoE/November 2007 NSC


2

INSTRUCTIONS AND INFORMATION 1. 2. 3. 4. 5. 6.

Answer ALL the questions. Read ALL the questions carefully. Number the answers correctly according to the numbering system used in this question paper. Write neatly and legibly. Answer SECTION A on the ANSWER SHEET provided. Answer SECTIONS B, C and D in the ANSWER BOOK.



3

SECTION A QUESTION 1

1.1 MULTIPLE-CHOICE QUESTIONS

Various possible options are provided as answers to the following questions. Choose the correct answer and make a cross (X) over the letter (A – D) next to the question number (1.1.1 – 1.1.20) on the answer sheet, for example: The best source of vitamin C is ...

A

B C D

apples. grapes. peaches. oranges.

ANSWER:

A B C D

1.1.1 A Cape Malay dish, prepared from spicy mince and baked in the

oven:

A

B C D

Moussaka Bobotie Lasagne Cottage pie

1.1.2 The job description of a ... is mainly to carry the luggage of guests.

A

B C D

receptionist waiter porter housekeeper

1.1.3 The ... is responsible for controlling cost and for quality service in a

restaurant.

A

B C D

executive chef kitchen brigade front office manager food and beverage manager



4

1.1.4 When shopkeepers wash their floors during business hours, they

need to warn shoppers with the words 'Caution Wet Floors'. What is the name of the Act that forces shopkeepers to warn shoppers?

A

B C D

Occupational Health and Safety Act Labour Relations Act Basic Conditions of Employment Act Employment Equity Act

1.1.5 Duck eggs are easily infected by ...

A

B C D

botulism. salmonella. bacillus aureus. staphylococcus.

1.1.6 A fire extinguisher with a black label is specifically manufactured to

extinguish ... fires.

A

B C D

electrical wood flammable liquid fabric

1.1.7 What do you do when you discover a suspicious-looking parcel in the

foyer?

A

B C D

Leave the package and do not inform anyone Shout and get everyone to assemble around the package Never try to touch it, this may be enough to start an explosion Ignore the item and carry on with your work

1.1.8 The term ambient temperature when storing dry food, refers to ...

temperature.

A

B C D

room freezer refrigerator cold room

1.1.9 Consumable stock supplies in the hospitality industry should be used

in the following way:

A

B C D

First in, last out First in, first out Last in, last out Last in, first out



5

1.10 A table d'hôte menu is a/an ...

A

B C D

menu with a variety of dishes priced individually. menu where guests help themselves. informally set menu. set menu with a limited choice.

1.1.11 Poussins are baby chickens that weigh approximately ...

A

B C D

1 kg. 750 g. 1,5 kg. 975 g.

1.1.12 A chicken fillet refers to a ...

A

B C D

deboned chicken breast and wing. chicken breast with the bone. chicken breast without the bone. chicken breast with a stuffing.

1.1.13 An example of a shell fish is ...

A

B C D

lobster. kingklip. salmon. sardines.

1.1.14 A clear soup served at the beginning of a meal is a ...

A

B C D

purée. chowder. cream soup. consommé.

1.1.15 You are baking crumpets. One litre of milk costs R5,00. What will

be the cost of 250 ml of milk?

A

B C D

R2,50 R1,25 R2,25 R3,75



6

1.1.16 When evacuating a building during a fire, it is important to remember

to ...

A

B C D

open windows and close doors. open doors and close windows. open windows and doors. close windows and doors.

1.1.17 ... service provides the most accurate portion control.

A

B C D

Buffet Carvery Plated Silver

1.1.18 An unlicensed bar that sells liquor to the public is called a ...

A

B C D

pub. cafeteria. shebeen. restaurant.

1.1.19 Traditionally the … is /are served last.

A

B C D

host hostess female guests male guests

1.1.20 When serving wine, pour a little into the glass of the ... to approve

the quality of the wine.

A

B C D

waiter host guest manager (20 x 1)

(20)



7

1.2 MATCHING ITEMS

Choose a term/word from COLUMN B that matches a description in COLUMN A. Write only the letter (A – J) next to the question number (1.2.1 – 1.2.8) on the answer sheet.

COLUMN A

DESCRIPTION COLUMN B

TERM/WORD 1.2.1 1.2.2 1.2.3 1.2.4 1.2.5 1.2.6 1.2.7 1.2.8

Thickening agent that becomes transparent when cooked Equal quantities of flour and butter kneaded together A mixture of egg yolk and cream used as a thickening agent A mixture of flour and butter melted together to make a white sauce A sauce made from a brown roux A mixture of oil, vinegar and egg yolk A brown sauce reduced until thick and jelly-like To boil a liquid down to half its quantity

A

B

C

D

E

F

G

H I J

mayonnaise arrowroot demiglace espagnole roux reduction liaison beurre manié Béchamel velouté

(8)



8

1.3 FILL IN THE MISSING WORDS

Complete the sentences by using the word(s) provided in the following list. Choose the correct word(s) and write it next to the question number (1.3.1 – 1.3.6) on the answer sheet.

health; food poisoning; bare; emergency; customers; accidents; shock; security; influenza; wet main

1.3.1 1.3.2 1.3.3 1.3.4 1.3.5 1.3.6

Poor hygiene can result in loss of ... for the establishment. If a guest should fall ill due to ..., the establishment can be held liable. Spillages on floors can cause ... if left unattended. Electrical equipment touched with ... hands may cause death. A ... inspector ensures that foods are handled hygienically and safety precautions are taken. Keep all ... exits clear at all times for easy access during a fire. (6)

1.4 CHOOSE THE CORRECT STATEMENTS

Choose THREE suitable statements referring to the prevention of cross-contamination. Make a cross (X) over the THREE letters (A – F) on the answer sheet.

A B C D E F

Ensure that all protein food, for example meat and fish are stored in the same container in the freezer. Use sink in the food preparation area to wash your hands. Use separate and sanitised chopping boards for raw and cooked food. Ensure all wounds are well-covered during food preparation. Store cooked food above raw food in the refrigerator. Work surfaces should not be sanitised before preparation begins. (3)



9

1.5 ONE-WORD ITEMS

Write down ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.5.1 – 1.5.3) on the answer sheet.

1.5.1 1.5.2 1.5.3

A highly qualified person with an extensive knowledge of wines A type of communication that could include eye contact, facial expressions and gestures A tea unique to South Africa made from the leaves of a plant from the genus Aspalathus (3)

TOTAL SECTION A: 40



10

SECTION B: HOSPITALITY CONCEPTS AND HEALTH AND SAFETY QUESTION 2

2.1 Read the extract below and answer the questions that follow. After booking in at the hotel, Anna goes up to her room, just to discover that

the bed has not been made and the rest of the room is as the previous guest has left it.

2.1.1 2.1.2

What are the reasons for Anna's room not being ready? What steps could be taken to ensure that Anna returns to the above-mentioned hotel again?

(2)

(2) 2.2 Explain why is it important for the Food and Drink Department to liaise with

the Food Preparation and Cooking Department to make sure that the matric farewell function is a success. (4)

2.3 The illustrations below represent food products of various cultural groups and

their influence on South African cuisine. From which cultures do these dishes originate? Write only the correct answer next to the question number in the answer book.

A B C D (4)



11

2.4 Name the Act that a restaurant employee should consult in order to resolve a

dispute in each of the following cases:

2.4.1 2.4.2 2.4.3 2.4.4

The worker is fired on account of pregnancy The chef is developing health problems due to working long hours A warning is given for not wearing the specified uniform A post at the establishment was filled by a male instead of a female

(1)

(1)

(1)

(1) 2.5 Explain the consequences for employers who do not comply with health and

safety regulations. (3) 2.6 What does the government hope the effect of the new Skills Development Act

will have on the South African economy? (3) 2.7 The law allows for employees to work overtime at R30 per hour. Peet worked

11 hours on the first day and 10 hours on the second day. Calculate the overtime pay that Peet should receive for two days' work. (3)

2.8 Compare the factors that influence the growth of yeast and moulds.

Copy the following table into your answer book and complete it: YEAST MOULD pH Moisture Temperature Oxygen One beneficial use

(10)

2.9 Read the extract below and answer the question that follows. An armed robber enters a Kentucky fast-food outlet during peak hour and

demands all the money in the cash register. Describe the appropriate steps the cashier should follow. (5) TOTAL SECTION B: 40



12

SECTION C: FOOD PRODUCTION QUESTION 3

3.1 Name any FOUR Chefs de Partie personnel in the kitchen. (4) 3.2 Read the following advertisement and answer the question below:

Sous Chef

Mount Nelson Hotel

Cape Town

Requirements: Experienced person with relevant

qualifications and 5 years experience.

List FIVE responsibilities of the Sous Chef. (5)



13

3.3 COSTING

Study the following ingredients and answer the questions that follow:

CHOCOLATE CAKE Yields 8 slices 200 g flour 10 g baking powder 50 g cocoa 2 eggs 150 g castor sugar 60 g margarine 125 ml milk 5 ml vanilla essence

Pick 'n Pay 2007-07-06

Till Slip 2,5 kg cake flour R10,00 1 dozen eggs R7,00 100 g baking powder R6,00 100 g cocoa R12,00 1 l milk R5,00 250 g castor sugar R5,00 250 g margarine R6,00 100 ml vanilla essence R5,00

3.3.1 Calculate the total cost of the ingredients for the chocolate cake. Show

ALL calculations. (10)

3.3.2 Add 50% of the cost of the ingredients to the price to cover overheads such as packaging, marketing, labour, et cetera. Show ALL calculations. (2)



14

3.4 Read the extract below and answer the questions that follow.

Sasa and Zola are two new workers in the receiving section of a restaurant. Sasa received stock. She signed for it and the delivery person left. Sasa felt tired and decided that she would unpack and check the stock later. Zola needed sauce, chicken and snoek and took the items from the stock received without documenting it. When Sasa returned later and started checking the stock, she discovered that she was running short of sauce, chicken and snoek. The remaining snoek and chicken was left unattended at room temperature.

3.4.1 3.4.2 3.4.3 3.4.4 3.4.5

List FIVE procedures that Sasa should have followed when receiving stock. Explain the procedure that Zola should have followed before taking the goods. Explain how frozen chicken should be stored. Explain how you will thaw chicken before using it. The quality of fresh fish is observed visually. What aspects should Sasa look for to make sure that they can still use the snoek in terms of the following: (a) Eyes (b) Gills (c) Texture

(5)

(1)

(2)

(1)

(1)(1)(1)

3.5 Read the extract below and answer the questions that follow. Your group has been assigned the task of preparing a hot milk sponge cake

for the practical examination at the end of the year.

3.5.1 During the mise-en-place, the learners discovered that there was no baking powder. Suggest THREE substitutes that could be used instead of baking powder. (3)



15

3.5.2 Study the ingredients of the recipe below.

VANILLA CAKE 250 ml cake flour 1 ml salt 10 ml baking powder 100 ml sugar 60 ml butter 25 ml hot milk 2 ml vanilla essence 2 eggs

Suggest FOUR mixing methods that can be used to incorporate air

into the mixture. (4)[40]

QUESTION 4 4.1

MENU

DINNER

Creamed Butternut Soup

Crumbed Hake Lemon risotto Stirfry Vegetables

Green Salad

Chocolate Mousse Cake

Coffee

30 October 2007

4.1.1 4.1.2 4.1.3 4.1.4

Is the butternut soup suitable for the above menu? Motivate your answer. Suggest TWO appropriate garnishes for the butternut soup. The stirfried vegetables consist of mushrooms, baby marrows and carrots. Indicate the groups that the THREE vegetables are classified into. Name the type of rice that can be used for preparing the lemon risotto.

(3)

(2)

(3)

(1)

(1)



16

4.1.5 4.1.6

Identify the liquid that is used for cooking the rice used for the risotto. A customer requests potato wedges in place of the risotto rice. The chef cleaned the potatoes and left it in a basin. (a) The potatoes turned brown. Explain why the colour of the potatoes changed. (b) List TWO methods that can be used to prevent discoularation during the preparation of vegetables.

(1)

(1)

(2) 4.2 Study the recipe of bread and answer the questions that follow:

WHITE BREAD 560 g cake flour 5 ml salt 20 ml instant dry yeast 10 ml sugar 10 ml margarine beaten egg and milk to glaze

Explain what would happen to the final product if the following ingredients were not added:

4.2.1 4.2.2

Sugar Salt

(2)

(1) 4.3 4.4

Kneading is an important process in bread making. List the reasons for kneading bread dough. Read the extract below and answer the questions that follow:

(2)

The hospitality learners are required to plan a menu for a group of exchange

students visiting the restaurant of the school.

4.4.1 4.4.2 4.4.3

Plan a THREE COURSE lunch for the exchange students, who are all vegetarians. Write out the menu, using the guidelines for menu writing. List the guidelines that you will follow for the opening mise-en-place when laying the table for lunch. When the last guests leave the restaurant, your job as waiter is not over. Explain how you would go about doing the closing mise-en-place for the next shift.

(7)

(5)

(5)



17

4.5 Give ONE reason for EACH of the following procedures in stock making:

4.5.1 4.5.2 4.5.3 4.5.4

Starchy foods should not be added to stock Cabbage should not be added to stock Add salt to meat in cold water Add egg white foam and crushed shell towards the end of the process

(1)

(1)

(1)

(1)[40]

TOTAL SECTION C: 80



18

SECTION D: FOOD AND DRINK SERVICE QUESTION 5 5.1 Complete the organogram of the staff in a restaurant brigade in your answer

book.

5.1.1 ↓

5.1.2 ↓

Station Head Waiter ↓

5.1.3

(3) 5.2 Restaurant staff at a game farm are usually required to wear a uniform.

Suggest an appropriate dress code and appearance for waitrons in this restaurant. (5)

5.3 Study the illustration below and label each item. Write only the correct

answer next to the letter (A – E) in the answer book.

(5) 5.4 Read the extract below and answer the questions that follow.

A customer is smoking in a non-smoking area. Fellow guests are complaining.

5.4.1 5.4.2

As waiter, how would you respond to the above situation? Suggest THREE basic guidelines for handling guests' complaints.

(2)

(3)


Copyright reserved

19

5.5 Read the extract below and answer the questions that follow.

Your hospitality class is preparing an afternoon tea for the Cuppa for Cansa fund.

5.5.1 5.5.2 5.5.3

List FOUR items of crockery and cutlery you will need on a place setting for one cover. Suggest FOUR menu items for this afternoon tea. Discuss why teamwork is so important for the event to run smoothly.

(4)

(4)

(5) 5.6 5.7

Guests order white wine with their meal. List the information that a waiter must record on his note pad. You are a waiter at a restaurant where the restaurant manager makes you feel uncomfortable because he continues to touch you while he talks.

(5)

(4)

5.7.1 5.7.2

Identify the offence. Explain how you should deal with the situation. (4)

TOTAL SECTION D: 40 GRAND TOTAL: 200



NAME OF LEARNER: ______________________________________________ ANSWER SHEET SECTION A QUESTION 1

1.1 MULTIPLE-CHOICE QUESTIONS

1.1.1 A B C D 1.1.2 A B C D 1.1.3 A B C D 1.1.4 A B C D 1.1.5 A B C D 1.1.6 A B C D 1.1.7 A B C D 1.1.8 A B C D 1.1.9 A B C D 1.1.10 A B C D 1.1.11 A B C D 1.1.12 A B C D 1.1.13 A B C D 1.1.14 A B C D 1.1.15 A B C D 1.1.16 A B C D 1.1.17 A B C D 1.1.18 A B C D 1.1.19 A B C D 1.1.20 A B C D

(20 x 1) (20) 1.2 MATCHING ITEMS

1.2.1

1.2.2

1.2.3

1.2.4

1.2.5

1.2.6

1.2.7

1.2.8

(8)


Copyright reserved

2

NAME OF LEARNER: ______________________________________________ ANSWER SHEET SECTION A QUESTION 1 (continued)

1.3 FILL IN THE MISSING WORDS

1.3.1

1.3.2

1.3.3

1.3.4

1.3.5

1.3.6

(6) 1.4 CHOOSE THE CORRECT STATEMENTS

A B C D E F (3)

1.5 ONE-WORD ITEMS

1.5.1

1.5.2

1.5.3

(3) TOTAL SECTION A: 40

national paper hospitality grade 11 - november 2007 · 2018. 5. 1. · use sink in the food...

Documents