HOSPITALITY STUDIES
GRADE 12 
AMENDED SENIOR CERTIFICATE EXAMS
PAST PAPERS AND MEMOS
MAY/JUNE 2018

INSTRUCTIONS AND INFORMATION 

1. This question paper consists of FOUR sections.
   SECTION A: Short questions (all topics) (40)
   SECTION B: Kitchen and restaurant operations; 
                        Hygiene, safety and security (20)
   SECTION C: Nutrition and menu planning; 
                         Food commodities (80)
   SECTION D: Sectors and careers; 
                        Food and beverage service (60)
2. Answer ALL the questions in the ANSWER BOOK. 
3. Number the answers correctly according to the numbering system used in this  question paper. 
4. Write neatly and legibly.

QUESTIONS 

SECTION A: SHORT QUESTIONS 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 
Various options are provided as possible answers to the following questions.  Choose the answer and write only the letter (A–D) next to the question  numbers (1.1.1 to 1.1.10) in the ANSWER BOOK, e.g. 1.1.11 D. 
EXAMPLE: 
1.1.11 A grape variety used to make wine:  

1. Cultivar
2. Vintage
3. Product
4. Origin  

ANSWER: 
1.1.11 A 
1.1.1 A liquor licence is valid for … 

1. 1 month. 
2. 6 months. 
3. 1 year. 
4. 10 years. (1) 

1.1.2 When serving sparkling wine, … 

1. pour it from the left-hand side. 
2. fill the glass half full. 
3. tilt the bottle at an angle of 45 °C. 
4. serve it at room temperature. (1) 

1.1.3 Plates are ready to be cleared when the … 

1. guests have stopped eating. 
2. fork and spoon are placed near each another. 
3. guests have left the table. 
4. fork and knife are placed together on the plate. (1) 

1.1.4 During the crumbing down process … 

1. only empty glasses are removed. 
2. the dessert utensils are removed. 
3. the dessert utensils are pulled down. 
4. all items, except the cruet set, are removed. (1)

1.1.5 A product can be defined as something ...  

1. tangible that can be exchanged for money. 
2. intangible that can be provided as a service. 
3. tangible that cannot be exchanged for money. 
4. tangible that cannot be provided as a service. (1) 

1.1.6 The following food will NOT be consumed by followers of Islam: 

1. Beef roll 
2. Sour milk 
3. Bacon bits 
4. Shell fish (1) 

1.1.7 Sugar and vinegar are used to preserve … 

1. chakalaka. 
2. chutney. 
3. marmalade. 
4. sauerkraut. (1) 

1.1.8 When a piece of meat is covered with thin slices of fat it is known  as … 

1. barding. 
2. larding. 
3. marinating. 
4. binding. (1) 

1.1.9 The most important raising agent in profiteroles is … 

1. baking powder. 
2. yeast. 
3. steam.
4. bicarbonate of soda. (1) 

1.1.10 The function of the flour in choux pastry is to … 

1. ensure a fine texture.
2. emulsify fat. 
3. gelatinise starch. 
4. ensure a stiff dough. (1)

1.2 MATCHING ITEMS 
Choose the most suitable accompaniment from COLUMN B that matches the  type of meat in COLUMN A. Write only the letter (A–H) next to the question  numbers (1.2.1 to 1.2.6) in the ANSWER BOOK, e.g. 1.2.7 J. 

(6 x 1) (6) 
1.3 ONE-WORD ITEMS 
Give ONE term/word for EACH of the following descriptions. Write only the  term/word next to the question numbers (1.3.1 to 1.3.10) in the ANSWER  BOOK. 
1.3.1 A hotel staff member responsible for welcoming the guests at their  vehicles, opening their car doors and organising luggage 
1.3.2 Platters of vegetables that are cut into smaller portions and served  with a dip 
1.3.3 An ingredient added to dry beans that will prevent flatulence
1.3.4 Intra-muscular fat that is spread throughout the muscle of meat
1.3.5 A crisp, hard meringue shell used as a base for fruit and ice cream
1.3.6 An area in a hotel that is both revenue and non-revenue generating
1.3.7 The most suitable wine to be served with caviar and oysters
1.3.8 The term that is used to describe dry sparkling wine 
1.3.9 A type of alcoholic drink served before dinner 
1.3.10 Garnishing the rim of a glass with sugar or salt (10)

1.4 SELECTION 
1.4.1 Identify FOUR food products in the list below that are preserved  using fermentation. Write only the letters (A–H) next to the question  number (1.4.1) in the ANSWER BOOK. 

1. Ham  
2. Buttermilk 
3. Olives 
4. Corned beef 
5. Chutney 
6. Beer 
7. Cheese 
8. Marmalade (4) 

1.4.2 Select FOUR cocktail snacks in the list below that are prepared  from puff pastry. Write only the letters (A–H) next to the question  number (1.4.2) in the ANSWER BOOK. 

1. Barquettes 
2. Palmiers 
3. Hertzoggies 
4. Bouchées 
5. Samoosas 
6. Vol-au-vents 
7. Baklava 
8. Mille-feuilles (4) 

1.5 MATCHING ITEMS 
Match a disease in COLUMN B with the description in COLUMN A and a  symptom in COLUMN C. Write only the letter (A–D) from COLUMN B and the  Roman numerals ((i)–(vi)) from COLUMN C next to the question numbers  (1.5.1 to 1.5.3) in the ANSWER BOOK, e.g. 1.5.6 H (viii). 

(3 x 2) (6) 

TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY 
QUESTION 2 
2.1 Study the article below and answer the questions that follow. 

2.1.1 Name and describe the disease mentioned in the article. (3) 
2.1.2 Describe THREE symptoms that affected residents could have  experienced. (3) 
2.1.3 The disease named in QUESTION 2.1.1 and gastro-enteritis have  similar preventative measures. Do you agree with this statement or not? Motivate your answer. (3) 
2.2
2.2.1 List the information that needs to be included on a computerised  stock sheet. (3) 
2.2.2 Explain how the information listed in QUESTION 2.2.1 will benefit  an establishment. (2)
2.3 Study the picture below and answer the questions that follow: 

2.3.1 First impressions are very important in the hospitality industry.  Explain what impression the image above will create and also what  the impact thereof will be on the restaurant. (2) 
2.3.2 Do you consider the professional appearance of the waiter  appropriate or not? Motivate your answer. (4) 

TOTAL SECTION B: 20 

SECTION C: NUTRITION AND MENU PLANNING; FOOD COMMODITIES 
QUESTION 3 
3.1 Study the ingredients for spaghetti bolognaise below and answer the  questions that follow. 

3.1.1 Select TWO ingredients that make the spaghetti bolognaise unsuitable for strict Jews and Hindus. Recommend a replacement ingredient for each. Tabulate your answer as follows: (8) 

3.1.2 Recommend TWO suitable meat cuts that can be used to make the  minced beef. (2)
3.2 Minced beef can be refrigerated or frozen for use later on. 
3.2.1 Discuss how minced beef should be stored in the refrigerator. (3) 
3.2.2 Motivate why minced beef should be frozen as quickly as possible when it goes into the freezer. (2) 
3.2.3 Explain the best method to thaw the above minced beef. (2) 3.3 Study the advertisement below and answer the questions that follow. 

3.3.1 Identify the following with regard to the roller mark that will be  found on the rump steak above: 

1. Colour (1)
2. Symbol (Class) (1) 

3.3.2 Comment on the tenderness of the meat cuts with yellow fat. Motivate your answer. (2) 
3.4 You have to plan a cocktail function for 60 guests who will be celebrating  Women's Day. 
3.4.1 State THREE principles you would adhere to when planning your  cocktail menu. (4) 
3.4.2 Write down the ideal time for the function. (1)
3.4.3 Explain how the venue should be prepared for the above function. (4)
3.5 Study the pictures below and answer the questions that follow. 

3.5.1 Identify TWO of the above desserts that have a crème anglaise  base. (2) 
3.5.2 Explain how a crème anglaise is prepared. (3)
3.5.3 Identify ONE dessert that can be flambéed during service. (1) 
3.5.4 A successful meringue will depend on the correct ratio of sugar and  eggs whites. Write down the correct ratio for the Baked Alaska's  meringue. (1) 
3.5.5 Give THREE guidelines that have to be considered to ensure that  the meringue is a success. (3)  [40]

QUESTION 4 
4.1 Study the pictures below and answer the questions that follow. 

4.1.1 Identify the type of pastry used in PICTURE A. (1)
4.1.2 Name and explain the technique applied in PICTURE B. (2) 
4.1.3 Motivate why the pastry shell above should be sealed with an egg  wash before adding the filling. (1) 
4.1.4 Name TWO nutrients found in lentils. (2)
4.1.5 Explain why the lentils should be sorted before cooking. (1) 
4.1.6 Give a reason why salt is only added at the end when cooking  lentils. (1) 
4.1.7 Suggest THREE types of vegetarians who will consume the quiche  in PICTURE A. (3) 
4.2 Study the picture below and answer the questions that follow. 

Give reasons for the following actions when baking the pastry above: 
4.2.1 Bake at 200 °C for a short while. (2)
4.2.2 Reduce the temperature to 180 °C. (2)
4.2.3 Pierce the éclair with a testing pin at the end of the baking process. (1)
4.3 Study the picture below and answer the questions that follow. 

4.3.1 Identify the method of preservation used for the product in the label above. (1) 
4.3.2 Name TWO natural preservatives that appear on the label above. (2) 
4.3.3 Suggest TWO other vegetables where the same preservation  method can be used. (2) 
4.3.4 Comment on why aluminium pots should not be used to prepare the beetroot above. (2) 
4.4 Study the information below and answer the questions that follow. 

4.4.1 Calculate the following. SHOW ALL CALCULATIONS. 

1. Food cost per person (3) 
2. Total cost of the quiche (3)

4.4.2 Identify THREE overhead costs in the information above. (3)
4.5 Study the recipe below and answer the questions that follow. 

4.5.1 Rearrange the following steps to prepare the fig mousse above in  the CORRECT order. Write down only the letters (a) to (f). 

1. Disperse the gelatine in the hot fig-juice mixture.
2. Hydrate the gelatine powder in 30 mℓ water.
3. Mix figs and 230 g cream cheese into gelatine mixture.
4. Bring fig juice and sugar to boil.
5. Refrigerate and leave to set.
6. Pour into a wet mould. (6)

4.5.2 Study the table below and answer the question that follows. 

The end product of Group B was that the mousse did not set.  Explain why. (2)  [40] 

TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS; FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1 Study the extract below and answer the questions that follow.

5.1.1 Identify Mpho's target market. (2)
5.1.2 Select FOUR strengths of Mpho's business from the extract. (4) 
5.1.3 Predict THREE possible threats that Mpho could encounter in her  business venture. (3) 
5.1.4 Evaluate the poster above. (5)   
5.1.5 Identify THREE P's with examples in the above extract, other than packaging. (6)   
5.1.6 Discuss the suitability of the recycled glass bottles for Mpho's jam. (4)   
5.1.7 Explain how Mpho's business will contribute to the South African  economy. (3) 
5.2 Discuss the importance of the front-office department in an accommodation  establishment. (3) [30]

QUESTION 6 
6.1 Study the photographs below and answer the questions that follow. 

6.1.1 Suggest the beverages that would be served in glasses A and B respectively. (2) 
6.1.2 Indicate the procedure performed in picture D. (1)   
6.1.3 Explain how the procedure in QUESTION 6.1.2 is performed. (4)   
6.1.4 Identify and describe the information that appears on the wine label  in picture C. (3 × 2) (6)   
6.1.5 Evaluate the suitability of the wine if it is served with beef stew.  Motivate your answer. (3)
6.2 Mervin has been appointed as the head barman in the local hotel. 
6.2.1 Explain how Mervin would perform the opening mise-en-place at  the bar. (3) 
6.2.2 Outline the procedure Mervin should follow when clearing the bar. (4) 
6.2.3 Describe how an intoxicated (drunk) customer should be handled  by the bar waiter. (4) 
6.2.4 Explain how Mervin will prepare a built cocktail. (3) [30] 

TOTAL SECTION D: 60 
GRAND TOTAL: 200