MEMORANDUM

SECTION A
QUESTION 1
1.1 MULTIPLE-CHOICE ITEMS
1.1.1 B
1.1.2 C
1.1.3 A
1.1.4 A
1.1.5 D
1.1.6 C
1.1.7 B
1.1.8 D
1.1.9 C
1.1.10 A (10 x 1) (10)
1.2 MATCHING ITEMS
1.2.1 G
1.2.2 A
1.2.3 F
1.2.4 B
1.2.5 D (5 x 1) (5)
1.3 MATCHING ITEMS
1.3.1 D
1.3.2 F
1.3.3 E
1.3.4 A
1.3.5 B (5 x 1) (5)
1.4 ONE-WORD ITEMS
1.4.1 Canapé
1.4.2 Nett profit
1.4.3 Method Cap Classique
1.4.4 Demitasse
1.4.5 Chef Pâtissier
1.4.6 Baked Alaska
1.4.7 Chakalaka
1.4.8 Almonds
1.4.9 Bromelain
1.4.10 Mint (10 x 1) (10)
1.5 SELECTION
1.5.1

• A
• B
• C
• D
• G (Any order) (5 x 1) (5)

1.5.2

• A
• B
• D
• F
• G (Any order) (5 x 1) (5)

TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1
2.1.1 Pest control:

• Effective measures must be taken to eliminate flies, other insects, rodents or vermin on the food premises.

2.1.2 Refuse bins:

• Refuse bins are cleaned and disinfected regularly / refuse is removed from the food premises or from the room where food is handled as often as necessary / refuse is stored or disposed of in such a manner that it does not create a problem.

2.1.3 Jewellery:

• No person handling food that is not pre-packed may wear any jewellery unless it is suitably covered. (3 x 2) (6)

2.2

• A guide dog accompanying a blind person in the sales or serving area.
• Fish, molluscs or crustaceans that need to be kept alive until prepared for consumption. (2)

2.3

• HIV/Aids weaken the body’s immune system.
• It leaves the body more vulnerable to TB.
• A weakened immune system allows TB to infect parts of the body other than the lungs.
• TB seems to increase the formation of HIV/Aids viruses, thereby weakening the immune system further. (Any 2) (2)

2.4

• There will be a workflow disruption.
• Less workers will lead to low productivity.
• There will be a need for retraining and hiring of workers.
• It will increase indirect costs related to care and treatment of employees.
• There will be vacant posts/ job opportunities for others.
• Less money will be available for investment.
• The worker does not earn money / no money to spend or pay tax.
• Economic growth of the business will be inhibited/ it has a negative impact on the economy / multiplier effect. (Any 4) (4)

2.5

(6)

TOTAL SECTION B: 20

SECTION C:
NUTRITION AND MENU PLANNING; FOOD COMMODITIES
QUESTION 3
3.1
3.1.1

• A – Paris Brest
• B – Croquembouche
• C – Beignets / Churros
• D – Eclairs (4 x 1) (4)

3.1.2
A

• Whipped cream
• Grilled almonds

B

• Spun sugar

C

• Dusted with icing sugar / Rolled in castor sugar

D

• Melted chocolate (Any 4) (4)

3.2
3.2.1 Cheese aigrettes / pommes dauphine (1)
3.2.2 Gougere (1)
3.3 SHORT PASTRY:

• Rub shortening into flour and add cold liquid to form a stiff dough

SWEET PASTRY

• Cream sugar and egg and add to flour mixture. No liquid (2)

3.4

• Work as quickly as possible
• Brush the pastry with melted butter or oil
• Cover the pastry with a wet cloth while working (3)

3.5
3.5.1 Puff pastry / Rough puff
3.5.2 Shortcrust pastry / pâté brisée
3.5.3 Phyllo / purr pastry / Strudel
3.5.4 Sweet pastry / pâté sucrée (4 x 1) (4)
3.6 3.6.1 Rack of Lamb (1)
3.6.2 Baking / frying
Reason:

• It is a soft cut / meat cut from the hind quarter / it is a tender cut and requires little cooking time. (2)

3.6.3 Rib (1)
3.6.4

• AAA – softest meat / young meat
• 222 – little / lean fat (2)

3.6.5

• During resting time meat juices redistribute themselves evenly
• Meat juices will be retained and the dish will be moist inside (2)

3.7
3.7.1 Fish(1)
3.7.2 Eggs (1)
3.7.3 Cheese (1)
3.7.4 Chicken (1)
3.8
3.8.1

• TVP are meat replacement products / High-protein meat substitute.
• They are made from soya beans, wheat, oats and other sources.
• They resemble mincemeat. (3)

3.8.2

• They have the same protein value as meat.
• It is cheaper than meat.
• They look and taste similar to mincemeat dishes.
• They have a long shelf life and can be kept for a year.
• They do not require a fridge / freezer when stored.
• They stretch meat dishes.
• They are convenient to use as they are easy to rehydrate and use in dishes.
• They are low in kilojoules and beneficial to health as they do not contain saturated fat or cholesterol. (Any 3)  (3)

3.8.3

• Sausages
• Stews
• Pies
• Hamburgers (Any 3) (3)

[40]

QUESTION 4
4.1
4.1.1

• Net profit = selling price – total costs
  Net profit = R100 000 + R45 000 + R50 000 = R195 000
  = R450 000 – R195 000
  Net profit = R255 00 (4)

4.1.2

• Gross profit / total sales x 100
  Gross profit % = (R450 000 – R100 000) / R450 000 x 100
  Gross profit % = 77,8% (4)

4.1.3

• R450 000/500
  = R900 per person (2)

4.2
4.2.1

• Table d’hôte

Motivation:

• It has a fixed price / it does not have any choices (2)

4.2.2

1.              
   • Change Prawn and Mussel Chowder to another soup/ starter without shellfish, for example Vegetable soup.
   • Change Grilled chicken breast by omitting the bacon and feta cheese.
   • Add a sauce for example orange sauce or brown sauce. (4)
2.                        
   • Remove the mashed potato and substitute it with cauliflower mash or any other vegetables that contains little carbohydrates
     OR
   • Remove the chocolate mousse and replace it with fresh berries / any other suitable low carbohydrate dessert(Any 2) (2)
3.                                
   • Remove the chocolate mousse and replace it with fresh berries/ any other suitable low carbohydrate dessert (2)

4.3
4.3.1

• The food products will be available all year round / the product will have an extended shelf-life / Food preservation increases the safe storage period of foodstuffs.
• The company will save money, for example instead of buying jam they can produce their own / excess products can be kept for later use.
• Chefs can be creative with new products that they develop that taste much better than store-bought items, for example pickles / jams / it increases the availability of various food stuffs.
• Enzyme action is reduced and the growth of micro-organisms is inhibited.
• Transportation of various foodstuffs is easier. (3)

4.3.2 Food item A

• Freezing
• Pickles
• Atjar (Any 2) (2)

Food item B

• Freezing
• Jam
• Tinned
• Dried
• Atjar
• Chutney (Any 2) (2)

4.4

(6)
4.5
4.5.1 The mixture can lose its thickening ability and will not set. (1)
4.5.2

• Orange juice will increase the acid content.
• The mixture will melt more easily / will have a softer jelly. (2)

4.5.3

• Raw figs contain proteolytic enzymes / ficin that will break down the gelatine.
• The mixture will lose its setting ability / it will be a runny mixture instead of a firm jelly or mould/gel will not form/hydrolyse the gelatine. (2)

4.5.4 Freezing will cause water to ooze out of the gelatine dish / syneresis will occur. (1)
4.5.5 The egg custard will curdle. (1)
[40]
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS
FOOD AND BEVERAGE SERVICE QUESTION 5
5.1
5.1.1

• Training as a chef
• 20 years of experience in the hospitality industry
• He is used to working long hours
• He has lots of energy and enthusiasm
• Exceptional culinary creativity
• His products are of high quality and standard (Any 4) (4)

5.1.2 His exceptional culinary creativity / his signature dish of orange-and- prickly pear sauce. (1)
5.1.3 A signature dish is a recipe that is unique and associated with an individual chef or restaurant. (1)
5.1.4

1. Goals and strategy
   A broad overview of your core business / your target market and clear targets for what you want to achieve. (2)
2. Operational plans
   It describes how the business will operate and the details and costs for manufacturing, delivering, stock control, merchandising and storing. (2)
3. Financial plans
   A list of expenses and possible income / calculations of possible expenses and income to see whether the business have the potential to be profitable. (2)

5.1.5

• New entrants into the market – The more companies enter the market; the less profit can be generated and vice versa.
• The customer’s bargaining power – If customers have a lot of power, they can keep the prices relatively low, thereby reducing profit margins.
• Substitute products – Similar products that is more attractive or cheaper can result in lower profit margins.
• Bargaining power of suppliers of ingredients and packaging – If suppliers have a lot of power, they can determine the terms at which they supply the materials, thereby reducing the profit margin.(Any 3 x 2) (6)

5.1.6

• Chef
• Kitchen assistant
• Cleaner
• Marketing manager
• Delivery person/sales person
• Admin clerk (Any 2)(2)

5.1.7

• The font letter type is not easily readable.
• Font size of types of sauces and address is too small.
• Potential customers might be drawn to ‘best in town’.
• The pictures used is of the ingredients and not of the actual product.
• The price is not shown.
• The volume of containers is not shown.
• The type of packaging is not shown.
• Only website is shown; not any other contact details. (Any 5) (5)

5.2

 (5)   [30]

QUESTION 6
6.1
6.1.1 To adjust the cutlery that was originally laid to meet a guest’s specific order. (1)
6.1.2

• If there were choices in the same meal, the cover will have to be adjusted according to the selection of the guest.
• If a traditional place setting was used and a guest orders fish for main course, the joint knife and fork will be replaced with a fish knife and fork.
• Glassware that guests are not going to use must be removed.
• Covers are corrected after orders have been taken and placed with the kitchen.
• Covers may be corrected up to and including the main course.
• Place the required items in the sequence of use. (Any 3) (3)

6.2

• Deal with the situation calmly and professionally.
• Quickly diffuse the problem.
• Let the guest describe without interruption what went wrong. / Listen and pay attention.
• Apologies should sound sincere and convincing.
• Do not make excuses or blame anyone else.
• Be polite. / control your emotions.
• Never offer something you cannot deliver.
• Check back.
• Acknowledge the complaint and thank the guest for bringing the matter to your attention.
• If you cannot handle the complaint, call the Maître d’hôtel or your supervisor to assist. (Any 5) (5)

6.3

• Maintain high quality service standards / acknowledge guests within 30 seconds of entering the restaurant/ handing guests the menu within 2 minutes of their arrival /show that you are genuinely pleased to see customers and serve them properly.
• Answer guests’ enquiries about food and drinks available/ take an interest in their orders and make appropriate suggestions regarding menu choices/make an eye contact.
• Meet special needs of guests, for example dietary and religious requirements, child seats, wheelchair access, and a non-smoking area. / be aware of customers moods
• Provide adequate service levels, for example, how long guests have to wait for special dishes and the facilities and services the restaurant offers, such as toilets and safe parking areas /apologise if customers have been kept waiting.
• Remember what regular guests eat and drink and if they have special requests, for example a favourite table.
• Use guests’ names but always respect their privacy.
• Be professional and friendly at all times.
• Make sure that guests never have to wait for the bill and always accept gratuities with thanks.
• Show respect and courtesy to people and their cultural practices.
• All customers should e treated equally and with the necessary respect and dignity. (Any 5) (5)

6.4
6.4.1 Sauvignon Blanc / Chenin Blanc
6.4.2 Shiraz
6.4.3 Pinotage
6.4.4 Cabernet Sauvignon
6.4.5 Port (5)
6.5

• Make sure that the sparkling wine is well chilled.
• Serve it in a flute shaped glass.
• Pour from the right side.
• Use the correct way of opening the bottle.
• Lift the glass and bottle at a slight angle / 45°.
• Pour slowly along the side of the glass.
• Pour the glass ⅔ to ¾ full
• Put the glass down. (Any 4) (4)

6.6 On-consumption license

• The establishment is allowed to serve liquor with a meal, but not allowed to let guests remove open bottles of alcohol from the premises / liquor to be consumed where it is bought, but not taken off the premises.
• Example: hotels, restaurants, pubs, theatres, clubs, sports grounds, temporary venues.

Off-consumption license

• The establishment sell alcohol, but customers are not allowed to open bottles or drink alcohol on the premises / sells liquor that will be consumed elsewhere.
• Example: liquor stores, grocers, wine farms / wholesalers / liquor outlets.  (4)

6.7 

• Ideally it should be stored in an underground cellar that is free from vibrations.
• The cellar should be free from excessive dampness, draughts and unwanted odours.
• The cellar should be absolutely clean, well-ventilated, with only subdued lighting / wine must be kept in the dark to avoid damage from ultra violet light.
• The cellar should have a constant temperature of 10 °C–12 °C/ 14 °C–16 °C.
• A humidity level of 70% is ideal to prevent corks from drying out.
• Bottles with corks should lie on their sides to prevent the cork from drying out.
• Store wines upside down in a box.
• Red wine should be stored in a slightly raised position with the corks at the top.
• Rotate wine on regular basis.
• Store similar wines together.
• Pack and store wines bottles with the label to the top or to the front.
• When wine is stored in cardboard boxes, the arrows should face up. (Any 3) (3)

[30]
TOTAL SECTION D: 60
GRAND TOTAL: 200