Hospitality Studies Memo 1 (English)

Feb-March 2012 — Grade 12 / Matric — Hospitality Studies

Memo 2012 Grade 12 English

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🎯 200 marks 📄 11 pages 📝 89 items found 📚 4 topics

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Q1— Section header —

1.2.5Bangers and Mash Sushi Hamburgers Infino Lamingtons LO3AS4 HSP 57

1.4.5(5)5

1.1MULTIPLE-CHOICE QUESTIONS

1.2CHOOSE THE CORRECT DISH

1.3FILL IN THE MISSING WORD(S\

1.3.1Curriculum Vitae, CV LO1 AS3

1.3.2Being alert, service driven LO2AS1

1.3.3Heimlich LO2AS3

1.3.4On-line/Internet/web LO3AS1

1.3.5Par-stock LO3AS2

1.3.6Invoice LO4

1.3.730 LO4AS4

1.3.8Team/brigade LO4AS4

1.3.91-2 cm LO4AS4

1.3.10Silver service LO4AS4

1.4MATCHING ITEMS

1.1.1A LO2AS1

1.1.2D LO2AS3

1.1.3C LO3AS1

1.1.4D LO3AS2

1.1.5B LO3AS3

1.1.6B LO3AS4

1.1.7B LO3AS5

1.1.8B LO4AS2

1.1.9C LO4AS4

1.1.10C LO4AS4 LO4

1.5.1LO2AS2

1.5.2LO2AS3

1.5.3AS4 TOTAL SECTION A: 40

Q2— Section header —

2.1.3risk. practices of good personal hygiene and food sanitation. (Any 2) LO2AS2

2.12.1.1 Students/le non teaching staff

2.1.2500 Learners/students No HIV does not survive outside the body. Transmission of HIV and Aids by food and beverage is not a Learners should follow recommended standards and

2.1.4

2.2.1

2.2.2Positive factors They have the premis es/building/tuck shop from which to sell The educators, non-teaching staff and learners will buy the Hospitality Studies educator They have the people whom they could sell to.

2.32.3.1 when handling food with a waterproof dressing (Any 5) LO2AS1

2.42.4.1 professional help is available (Any 2) LO2AS3 (2) y of the joint

2.2.3Food, e.g. cakes, pickles, snacks, pies, etc. Stationery Airtime (Any rele (Any 2\ Shower or bath daily Use a deodorant Wear clean clothes and uniform Males should be clean shaven

2.3.2Exercising courtesy under all circumstances Being punctual Keeping confidential Being fair in all situations Doing your full share of work Being alert at all times Dealing with sensitive issues with privacy

2.4.2Swelling Severe joint pain The skin appears to have a bluish colour because of torn blood vessels Restricted movement or immobilit

2.4.3Keep the injured joint still Keep the injured joint slightly elevated Place a cold compress on the joint for 10 minutes. Remove Place a bandage loosely around the joint TOTAL SECTION B:40

Q3— Section header —

3.33.3.1 (Any 4) LO3AS4 (4)4

3.1.1Bin card/stock sheet/inventory sheet LO3AS2

3.1.2

3.23.2.1 Point of Sale LO3AS1

3.2.2Cut down on shrinkage due to Ensures that every item on t he menu is sold for the correct Reduce time doing inventory, sales figures and other A POS can tell you instantly how many units of a particular

3.43.4.1

3.53.5.1 LO3AS5 (1) d with starch (Any 4) LO3AS5

3.3.2Braised tripe Samp Morogo (Any 2\

3.3.3Stomach LO3AS5

3.3.4

3.4.2To keep it intact To retain the shape

3.4.3The meat can be stuffed and yields more portions It can be easily carved Interesting dishes can be prepar ed from less expensive meat

3.4.4The age of the animal The amount of the teeth lost The quantity of fat The shape and size of the carcass Both are cold desserts Both are gelatine based

3.5.2BAVAROIS CHIFFON Whipped cream folded in Egg white is folded in Unmoulded Not always unmoulded/filling Heavier than a chiffon It has a very light texture Egg custard base Egg custard or fruit puree Thickened with egg Thickene

3.5.3Bavarois LO3AS5

3.5.4Raw pineapple has a proteolyt cooked or use canned pineapples. products, LO3AS5

Q4— Section header —

4.14.1.1 to the Jews. fish. bacon. (1 mark for dish and one mark for reason)

4.24.2.1 (4.2.1) Flour shortening 500 g/2 250 g/1 500 g/1 500 g/1 (4.2.3) Rolling and 1rolling and

3.5.5Couverture chocolate (1\ It is the best quality chocolate for baking It contains 57% cocoa butter, no additives or artificial It has a fine flavour (Any 1 motivation\

3.5.6

Q4— Section header —

4.1.2

4.34.3.1 LO3AS5 (3)3

4.44.4.1 LO3AS5 (2) store in airtight containers ear

4.3.2

4.4.2If nuts are bought in the shells, Store in non-metal containers Store in a cool dark place Can be stored in a freezer for up to one y

4.54.5.1 Selling Price Selling price= R6 410,00 + R2 564,00

4.5.2

4.5.3Property rent Tax Water and electricity or gas Equipment Cleaning material Stationery Post and telephone services Advertising TOTAL SECTION C:80

Q5— Section header —

5.2.1(Any 1)

5.15.1.1 Buffet or Cocktail LO4AS3

5.1.2Knives (carving, table, bread, butter\ Spoons (dessert\ Forks (carving, table\ Teaspoons Serving spoons

5.1.3Bain marie Chafing dish Hot tray (Any 2\

5.1.4Table cloth can have animal prints on them Overlays can be orange or brown Menu cards may have ethnic prints on them Serviettes can also have animal prints or ethnic colour Wooden serving platters and bowls

5.2.2Vintage 2010 LO4AS2

5.2.3Ice bucket/ wine bucket

5.2.5Ask the host if he would like to taste the wine. Pour a small amount into the host's glass. The bottle must never touch the glass When pouring the label should face the guest. After the host approves the wine then serve the ladies first

5.35.3.1 prefer hot or cold milk customer or guest. customer's right hand hand. Ensure that the coff ee is hot but not boiling service cloth he pot and pouring into the cup

5.45.4.1 LO4AS1

5.55.5.1 LO4AS4 (3)3

5.2.6Wash glass in clean warm soapy water. Rinse in warm water and place upside down to dry Steam glasses over a bowl of boiling water Polish using a dry clean cloth

5.2.7

5.5.2Host LO4AS4 TOTAL SECTION D: GRAND TOTAL:

Topics Identified

Food PreparationFood SafetyMenu PlanningService

Mark Allocation

Total200 marks

Sections40 + 40 = 80 marks

Per-question sum199 marks

Paper information

SubjectHospitality Studies

Year2012

SessionFeb-March

TypeMemo

PaperPaper 1

LanguageEnglish

Pages11

Downloads3

Examination context

Decade2010s

Years ago14y

Season—

Start day—

Exam period—

Days since exam—

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