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

MEMORANDUM 

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 

(10) 

1.2 MATCHING ITEMS 

(6) 

1.3 ONE-WORD ITEMS 

(10) 

1.4 SELECTION 

(8) 

1.5. MATCHING ITEMS 

(6) 
TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS. HYGIENE, SAFETY  AND SECURITY 
QUESTION 2 
2.1
2.1.1 Hepatitis A√ (1)

• Caused by the hepatitis virus√
• Contagious liver disease√ 
• Makes liver to swell and stops it from working effectively√ (Any 2) (3) 

2.1.2

• Tiredness√
• Upset stomach√
• Fever√
• Loss of appetite√
• Stomach pain√
• Diarrhoea√
• Dark yellow urine√
• Light coloured stools√
• Yellowish skin or eyes√
• Nausea√ (Any 3) (3) 

2.1.3 Agree√ 

• Both hepatitis and gastro-enteritis requires you to wash hands  after using the toilet √
• Both require the washing hands before preparing food or eating√
• Drinking treated water√
• Both sufferers only return to work when they are free from the  symptoms√ (Any 3) (3) 

2.2
2.2.1

• Description of the goods√
• The price/value per unit√
• Quantity that was received√
• Quantity that was issued√
• New balance of the stock/stock on hand√
• Cash column√ 
• Date√
• Signature √
• Requisition/order/bin number √ (Any 3) (3 ) 

2.2.2

• Less time consuming√
• Easy to determine the quantity of stock that should be in the store  at any given time√
• Stock figures can be compared, differences can be highlighted√
• The total cost of the stock will be recorded instantly and will be  deducted from the stock list√ (Any 3) (3)

2.3
2.3.1

• Customers will get a negative image therefore they will not return  to the restaurant√
• The restaurant will make less money√
• The customers will not speak favourably about their experience at  the restaurant√
• Customers will not be satisfied √ (Any 2) (2) 

2.3.2

• Yes/No√
• The uniform of the waiter is clean√
• Waiter is clean shaven√
• Hair is out of the waiters face√
• Foot wear is clean and safe√
• Waiter is not wearing excessive jewellery√
• Waiter is smoking in front of the restaurant √ 
• Sleeves are rolled up√ (Any 3) (3)

TOTAL SECTION B: 20

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

(8) 
3.1.2

• Chuck√
• Thin flank√
• Topside√
• Neck√
• Bolo√
• Thick flank√ (Any 2) (2) 

3.2
3.2.1

• Temperature should be between 1-2 ºC√
• Store in a loosely wrapped plastic√
• Remove all air from the packaging√ 
• Can be vacuum packed which will last for 2 weeks √ (Any 3) (3) 

3.2.2

• slow freezing produces large ice crystals that tend to break the  muscle tissue√
• The nutritional value, appearance and taste of meat is not  affected√
• Sarcoplasm is retained√ (Any 2) (2) 

3.2.3 Thawed in its packaging or covered√ slowly in the refrigerator overnight√ (2) 
3.3
3.3.1 

1. Colour: Brown√ / Pink√ (Any 1) (1) 
2. Class: B /BBB√ / C√ (Any 1) (1) 

3.3.2 Less tender / tough√ because: 

• it is an older animal √
• meat with yellow fat is tough√ (Any 2) (2)

3.4
3.4.1

• Depends on the budget√ and the personal taste of the clients√
• Should have at least 6-8 different types of snacks√
• Make sure that you include items that can be served hot or cold,  baked or fried√
• Keep flavour, colour and temperature in mind√
• Keep seasonal food in mind√
• Allow three to four cold snacks and three to four hot snacks per  person√ (Any 4) (4) 

3.4.2

• Cocktail functions can take place in the late afternoon, evening or  late evening√
• 17:00-19:00√ (Any 1) (1) 

3.4.3

• Decorate the venue according to the theme√
• A central table for display of food is required√
• Smaller tables can be provided for used side plates and glasses√
• There must be sufficient side plates, glasses and serviettes for the  number of guests invited√
• If using chairs, scatter them around the venue√
• Set up audio-visual equipment for speeches and check its working  condition√
• Place cutlery and holders on the buffet tables√ 
• Set up the table for the drinks√ (Any 4) (4) 

 3.5
3.5.1

• Charlotte Muscovite√
• Ice cream√ (2)   

3.5.2

• Beat egg yolk and sugar√
• Cook egg yolks mixture, milk, and vanilla in a bain marie√/ double  boiler/ over hot water √
• Stir continuously√ 
• Stir until it coats the back of a spoon√
• Great care should be taken to prevent curdling during the  preparation√ (Any 3) (3)   

3.5.3 Baked Alaska√ (1)
3.5.4 1 part egg whites to 1 part sugar√ (1) 
3.5.5

• Egg whites must be free from any traces of egg yolks√
• Equipment should be free from traces of fat√
• Egg whites must be at room temperature√
• Use cream of tartar or lemon juice to stabilise foam√
• use glass, porcelain, copper or stainless steel bowls √ (Any 3) (3)  [40]  

QUESTION 4 
4.1
4.1.1 Short crust pastry√ (1) 
4.1.2 Docking√ 

• Piercing small holes into the raw pastry to allow any trapped air to  escape√ and to prevent the pastry from rising during the baking  process√ (2) 

4.1.3

• To prevent the pastry from becoming soggy√
• Keeps the juices in√ (Any 1) (1) 

4.1.4

• Protein√
• Vitamin B√
• Iron√
• Potassium√
• Carbohydrates√
• Fibre√ (Any 2) (2) 

4.1.5 To remove : 

• Dirt such as stones and pebbles√
• Impurities√
• Bad and broken lentils√ (Any 1) (1) 

4.1.6

• Salt slows down the cooking process√
• Causes the lentils to harden√ (Any 1) (1) 

4.1.7

• Pesco√
• Lacto-ovo√
• Pollo√
• Pollopescatarean / Semi vegetarian √
• Flexitarian √ (Any 3) (3) 

4.2
4.2.1

•  To develop steam√
• To form a cavity which expands inside the batter√ (2) 

4.2.2

• To dry out the pastry completely√
• Forms a crispy shell√
• Prevents burning√ (Any 2) (2) 

4.2.3

• To allow trapped steam to escape √ 
• The trapped steam can cause softening of the puffs√ (Any 1) (1)

4.3
4.3.1 Bottling / Pickling√ (1) 
4.3.2

• Vinegar√
• Salt√
• Sugar√ (Any 2) (2)

4.3.3

• Cucumber√
• Cauliflower√
• Green bean√
• Chillies√
• Peppers√
• Asparagus√
• Peas√
• Corn√ (Any relevant ) (2) 

4.3.4

• o prevent the beetroot from having a metallic taste√ due to the  reaction with the acid√
• Acid discolours pot√ (2) 

4.4
4.4.1 

1. Food cost = Filling + Crust √ 
   = R500-00 + R300-00√ 
   = R800-00√ 
   =R800-00/50 people√ 
   =R16-00 per person√ (Any 3) (3)
2. Total cost of the dish = Food cost + Labour cost + Overhead cost√ 
   = R800-00 + R100-00 + R180-00√ 
   =R1080-00√ (3) 

4.4.2

• Electricity√
• Water√
• Serving platters√ (3) 

4.5
4.5.1

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

4.5.2

• The fresh figs contain a proteolytic enzyme which break down the  protein in the gelatine√
• Enzyme in fresh figs prevents gel formation√
• Figs have the enzyme ficin√ (Any 2) (2)  [40] 

TOTAL SECTION C: 80

SECTION D: FOOD AND BEVERAGE SERVICE 
QUESTION 5 
5.1
5.1.1

• School teachers√
• Members of the community who visit farm stall or flea market√
• Tourists visiting farm stall or the flea market√ (Any 2) (2) 

5.1.2 Strengths: 

• Hospitality Studies learner√
• Lives 5 kilometres outside the town√
• Busy tourist route√
• Two locals help in the selling of fruit√
• Helped by her experienced grandmother√
• She uses recycled bottles√
• Mpho sells to school teachers√
• Sells at the farm stall and flea market√ (Any 4) (4) 

5.1.3 Threats: 

• Competition (someone making the same preserves) √
• Rising fuel prices (transportation of goods) √
• Fruit spoiling√ 
• Time management ( unforeseen school activities) √
• Weather / drought (trees not bearing fruits) √
  (Any relevant) (3) 

5.1.4.

• Poster has a description of the product√
• It is neat and attractive√
• The lettering is big√
• Name of the product is visible√
• Poster is free from spelling mistakes√
• Promotion is there (free tasting on homemade bread)√ 

BUT: 

• There is no price√, slogan√, address or contact details√, picture of  the product√, (Any 5) (5) 

5.1.5

• Product√ : Apricot Jam√
• Place√: Ubuntu farm stall√
• People√: School teachers, Members of the community who visit  farm stall or flea market, tourists visiting farm stall or the flea  market√
• Promotion: free tasting on homemade bread, poster√ (Any 3×2) (6)

5.1.6

• the glass bottles are easy to handle√ 
• suitable for preserving jams√
• recycled bottles are suitable for jam if hygienically cleaned√ √
• bottles need to be suitable for the jam(bottles need to be sterilised  before the jam is added)√
• She can put branding/labels on the bottles√ 
• Attractive labels and branding can be added√
• Information can be added√ 
  (Any 4) (4) 

5.1.7

• Creates job opportunities√
• Stimulates economic growth√
• Improves infrastructure√
• Contributes to development and improvement of the locals√
• Tourists bring valuable foreign currency√
• Esteem and living standards of the community improves√ (Any 3) (3) 

5.2

• Front office is the heart of the accommodation establishment√
• Guests makes use of front office when making a booking, check in, check out and settling of account√
• Enquiries are handled in this office√ 
• Contributes to the economy by selling goods and services that  generate income and create jobs√ 
   (Any 3) (3)  [30]

QUESTION 6 
6.1
6.1.1

• Glass A: Cocktail / Martini√
• Glass B: Red / White / Wine√ (2)

6.1.2 Presenting wine. √ (1) 
6.1.3

• Stand on the right-hand side of the guest. √
• Hold the wine selected on a service cloth in your hand with the  label facing towards the host. √
• Present the wine to the host while saying the name and vintage of the wine to confirm that it is the correct one. √
• Allow the host to feel the temperature of the wine should he / she wish to. √
• Open the bottle once the host is satisfied. √ (Any 4) (4)

6.1.4

• Name of the wine √ – Riesling. √
• Producer / Estate√ – Barnard vineyards. √
• Vintage / Harvest year √ – 2011√ (3 × 2) (6) 

6.1.5

• Not suitable, √ because Riesling is a white wine√ and beef stew is  a red meat that pairs well with a red wine. √ 

6.2
6.2.1 Mervin should: 

• Clean and care for bar equipment √
• Clean glasses, jugs and cocktail equipment before packing them  out/steam glasses √
• Arrange bar condiments and accessories i.e. peanut bowls, bill  dockets, straws. √ 
• Arrange glasses in the storeroom√ 
• Empty rubbish bins√
• Wipe bar counters √ 
• Wash the bar floor√
• Clean the sink in the bar√ (Any 3) 

6.2.2

• When clearing the bar Mervin should first conduct a stock take of  consumables. √
• He should clear the bar top and pack away all equipment. √ 
• He should wash and polish used glasses. √
• Mervin should remove all empty bottles. √
• He should empty the liqueur trolley and return stock to the bar  cupboard. √ 
• He must restock the bar from the cellar. √ (Any 4) 

6.2.3 Mervin should: 

• Not serve him/her any more alcoholic beverages. √
• Keep calm. √
• Be friendly but firm at all times and avoid showing emotions. √
• Ask the customer politely but firmly to leave rather than allowing  him/her to disturb other guests. √
• inform the staff that can remove him/her if necessary. √
• Keep the incident as quiet as possible. √ (Any 4) 

6.2.4 Mervin will: 

• mix the ingredients in a glass in which it will be served. √
• float the ingredients on top of each other and form layers in the  glass. √ 
• place swizzle sticks in the glass to allow the ingredients to mix. √

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