HOSPITALITY STUDIES
GRADE 12 
NSC EXAMS
PAST PAPERS AND MEMOS NOVEMBER 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 
QUESTION 1: SHORT QUESTIONS 
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 good source of vitamin C is … 

1. milk.
2. meat.
3.  bread.
4. oranges. 

ANSWER: 1.1.11 D 
1.1.1 The incubation period of hepatitis A is … days.  

1. 2 to 4 
2. 4 to 9 
3. 10 to14 
4. 15 to 45 (1) 

1.1.2 A suitable accompaniment for roast venison served with sweet  potato mash is … sauce. 

1. apple 
2. red currant
3. mint 
4. madeira (1) 

1.1.3 Sugar syrup and egg whites are whisked to the stiff peak stage during the preparation of ... meringue. 

1. Swedish
2. Italian 
3. French
4. Swiss (1)

1.1.4 A traditional Afrikaans confectionery made with dough that is  plaited and deep fried is known as a … 

1. churro
2. fritter.
3. koeksister. 
4. beignet. (1) 

1.1.5 Rissoles are … 

1. sautéed minced meat balls. 
2. deep fried chicken nuggets. 
3. chicken liver wrapped in bacon. 
4. minced meat shaped on a skewer. (1) 

1.1.6 A religious group that consumes strictly kosher food: 

1. Hindus 
2. Jews 
3. Muslims 
4. Buddhists (1) 

1.1.7 When preparing pickled onions, …, salt and spices are used to  preserve the product. 

1. brown vinegar 
2. lemon juice 
3. salicylic acid 
4. benzoic acid (1) 

1.1.8 A type of service style where a waiter uses a spoon and fork to  serve meat and vegetables onto a guest's plate: 

1. Buffet 
2. Plated
3. Gueridon 
4. Silver (1) 

1.1.9 The position of the white wine glass is 2,5 cm from the tip of the … 

1. main course knife. 
2. entreé knife. 
3. main course fork. 
4. entreé fork. (1) 

1.1.10 When a small fire breaks out at a table in a restaurant, … 

1. open all the doors and windows. 
2. smother the fire with a service cloth. 
3. use a fire extinguisher. 
4. evacuate the restaurant. (1)

1.2 MATCHING ITEMS 
Choose the technique from COLUMN B that matches the picture  in COLUMN A. Write only the letter (A–G) next to the question numbers  (1.2.1 to 1.2.4) in the ANSWER BOOK, e.g. 1.2.5 H. 

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 harge of disciplinary action and evaluation of  performance in the workplace 
1.3.2 Expenses related to operating a business successfully, e.g. water and  electricity 
1.3.3 Very thin pancake served with an orange sauce and flambéed during service  
1.3.4 Incomplete animal protein used to make gelatin 
1.3.5 Yellow connective tissue found in meat 
1.3.6 A South African relish made from carrots, cabbage, onions, peppers,  chillies and curry spices 
1.3.7 A paper-thin dough used to make baklava 
1.3.8 Brushing pastry products with egg to give it a shiny, golden-brown  surface 
1.3.9 Type of marketing tool that includes internet and e-mails 
1.3.10 Minimum age at which a person is allowed to be served alcohol in a  restaurant (10) 
1.4 SELECTION 
1.4.1 Identify FOUR ingredients in the list below that are essential for  successful choux pastry products. Write only the letters (A–H) next  to the question number (1.4.1) in the ANSWER BOOK. 

1. Butter
2. Milk 
3. Eggs 
4. Water 
5. Sugar
6. Cake flour 
7. Baking powder 
8. Lemon juice (4) 

1.4.2 Identify THREE reasons in the list below why a tart crust may  shrink during the baking process. Write only the letters (A–E) next  to the question number (1.4.2) in the ANSWER BOOK. 

1. Over-mixing of dough 
2. Using too much flour when rolling out dough 
3. Incorrect measurement of ingredients 
4. Not resting and chilling the dough after each stage 
5. Overstretching of dough during the rolling process (3)

1.4.3 Identify TWO general rules for mixing cocktails. Write only the  letters (A–D) next to the question number (1.4.3) in the ANSWER  BOOK. 

1. Sparkling drinks should not be shaken. 
2. Cream and fruit juice should not be shaken  
3. Cream and fruit juice should be shaken. 
4. Sparkling drinks should be shaken. (2) 

1.4.4 Select TWO terms that are related to measurement used during  the preparation of mocktails. Write only the letters (A–E) next to the  question number (1.4.4) in the ANSWER BOOK. 

1. Flip
2. Shot 
3. Dash 
4. Frost 
5. Frappé (2) 

1.5 MATCHING ITEMS 
Choose a serving item from COLUMN B that matches the description  in COLUMN A. Write only the letter (A–H) next to the question numbers  (1.5.1 to 1.5.5) in the ANSWER BOOK, e.g. 1.5.6 I. 

 (5 x 1) (5) TOTAL SECTION A: 40

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

CHEFS: 'PREVENT TB TIMEOUSLY!'
	People die from tuberculosis each  day. The tragedy is that TB can be cured  if it is managed properly. However, this is exactly the problem.  If you want to prevent TB in time,  you should act in good time. You  should also realise that people at  risk from getting TB are often  ignorant about the signs and  symptoms. People with HIV, drug  users and health care workers are at huge risk.

2.1.1 Name THREE symptoms of TB. (3) 
2.1.2 Do you think chefs with TB should be allowed to work in a  hospitality establishment? Motivate your answer. (3) 
2.1.3 TB-infected chefs are frequently absent from work. Discuss the impact that this will have on South African economy. (3)
2.1.4 Explain why people with HIV are at high risk of contracting TB. (2)
2.2 Study the extract below and answer the questions that follow. 

2.2.1 Explain TWO ways in which the security staff can demonstrate alertness at the hotel. (2) 
2.2.2 Good team spirit at any hospitality establishment will impact on the profitability of the establishment. Discuss the statement above. (3)
2.3 Describe how computers can assist the chefs with menu planning. (4)

TOTAL SECTION B: 20

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

3.1.1 Classify the dessert above. (1) 
3.1.2 Distinguish between a crème pâtissière and a crème brûlée referring to the ingredients and the preparation method. Tabulate  your answer as follows:  (4) 

3.2 The items below can be used to decorate a trifle. 

3.2.1 Describe the term tuilles. (2)
3.2.2 Predict the end results of the following techniques: 

1. Tempering chocolate when making the chocolate curls (2) 
2. Boiling the sugar to the desired stage when making the spun  sugar (2) 

3.2.3 Select an item from the list in QUESTION 3.2 that is NOT suitable  for a person who is allergic to nuts. (1) 
3.2.4 Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3. (4)
3.3 Discuss the suitability of the trifle for a person suffering from diabetes. (3)
3.4 Answer the questions that follow. 
3.4.1 Describe the first process that should be followed when using  gelatine powder to prepare fruit jelly for the trifle. (3) 
3.4.2 With what would you substitute the gelatin in the fruit jelly to make  it suitable for vegetarians? (1) 
3.4.3 How much gelatine powder must be used if the recipe states  two sheets of gelatine? Motivate your answer. (2) 
3.5 3.5.1 Suggest THREE types of vegetarians who will be able to eat the  trifle. Give a reason for your answer. (4) 
3.5.2 Many vegetarians include dried pulses in their diet. Justify the statement above. (5) 
3.6 Explain how the sterilising and sealing techniques are applied when bottling  strawberries. Give a reason for applying each technique. Tabulate your  answer as follows: 

(6) [40]

QUESTION 4 

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

4.1.1 Identify a beef cut that will be suitable for dish A and dish B respectively. (2) 
4.1.2 Justify the use of the filling in the beef olives above. (4)
4.1.3 Discuss the rules for grilling the sirloin over hot coals. (3)
4.1.4 Motivate why moist heat is NOT suitable for steaks. (2)
4.1.5 Suggest TWO accompaniments for the tournedo. (2)
4.2 Study the extract below and answer the questions that follow. 

4.2.1 Calculate the total cost of the function for 200 guests. Show ALL  calculations. (3) 
4.2.2 Calculate the deposit that is required. Show ALL calculations. (2) 
4.2.3 Use the information above to complete the quotation form below.  Write the question number (4.2.3) and only the word/term next to  the letters (A to D) in the ANSWER BOOK. 
(4)
4.3 Study the menu for the cocktail function below and answer the questions  that follow. 

4.3.1 Cocktail functions are very popular in South Africa. List THREE types of functions where you could use the menu  above. (3)
4.3.2 Explain the term canapé. (3)
4.3.3 Evaluate the cocktail snacks on the menu with regard to:  

1. Appearance 
2. Ingredients (2 x 2) (4) 

4.4 Study the pastry pictures below and answer the questions below. 

4.4.1 Identify pastry A and pastry B. (2)
4.4.2 Refer to the cocktail menu in QUESTION 4.3. Select ONE item made from pastry A and ONE item made from  pastry B. (2)
4.5 Answer the questions below on the profiteroles. 
4.5.1 Explain why it is important to ensure that all the eggs are NOT added at once during the preparation of choux paste. (2) 
4.5.2 Suggest the most appropriate utensils that could be used to shape  the profiteroles. (2) [40] 

TOTAL SECTION C: 80

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

5.1 Name the marketing tool that Nomhle will be using. (1) 
5.2 Identify Nomhle's target market. (3)   
5.3 Discuss FIVE aspects to consider when designing the posters. (5)   
5.4 Discuss THREE ways, other than posters, in which Nomhle can promote her  business. (3)   
5.5 Use the information in the scenario above and compile a business plan for  Nomhle. (6)   
5.6 Describe THREE indirect job opportunities that Nomhle's business may  create. (3) 
5.7 State FOUR responsibilities of an accountant in the business above. (3) 
5.8 Name and describe THREE non-revenue generating areas, other than  accounting, in her business. (6) [30]

QUESTION 6 
6.1 Read the case study below and answer the questions that follow. 

6.1.1 Explain how the waiters should handle the following situations:

1. Guests have to wait long for their food. (4)
2. Guests become loud and start irritating other guests (5) 

6.1.2 Suggest what to do to rectify the situation when a guest is irritated  by the delay. (1)   
6.1.3 Explain the procedure that waiters should follow in order to ensure  that the cutlery is presentable before the guests are seated. (3)   
6.2 Study the wine labels below and answer the questions that follow. 

6.2.1 Write down the colour of wine A. Give a reason for your answer. (2)
6.2.2 Recommend the best serving temperature for both wines. (1)
6.2.3 Explain the term Brut. (1)
6.2.4 Distinguish between wine A and wine B with regard to the  manufacturing method and origin. Tabulate your answer as follows:  (4) 

6.2.5 Suggest a classic food/dish to pair with wine B. (1) . 
6.3 Establishments have to comply with the Liquor Act, 2003 (Act 59 of 2003) for  selling liquor. Name the TWO types of liquor licences that establishments can apply for and  explain EACH type. (2 x 2) (4) 
6.4 Describe the procedure that a waiter should follow when taking and placing  a food order. (4) [30] 

TOTAL SECTION D: 60 
GRAND TOTAL: 200