INSTRUCTIONS AND INFORMATION
Read the following carefully before answering the questions:

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.
3. Number the answers correctly according to the numbering system used in this question paper.
4. Start each section on a NEW page.
5. Write neatly and legibly.

QUESTIONS

SECTION A
QUESTION 1: SHORT QUESTIONS
1.1 MULTIPLE-CHOICE QUESTIONS
Various possible answers are provided for each question. Choose the correct answer and write the correct letter (A–D) next to the question number (1.1.1–1.1.10) in your ANSWER BOOK, for example 1.1.11 C.
EXAMPLE:
1.1.11 A good source of iron is …

1. milk.
2. carrots.
3. liver.
4. bread.
   ANSWER: 1.1.11 C

1.1.1 The income you get when you sell a product minus all the expenses is called …

1. bruto cost.
2. nett cost.
3. bruto profit.
4. nett profit.

1.1.2 A suitable starter for someone who follows a high fat low carbohydrate diet:

1. Avocado Ritz
2. Potato soup with croutons
3. Puff pastry shells with chicken and cream filling
4. Crumpets with salmon and cream cheese

1.1.3 A person who suffers from a heart disease should cut … from his/her daily diet.

1. English cucumber
2. deep fried chicken thighs
3. whole wheat bread
4. skimmed milk

1.1.4 The type of vegetarian diet that includes fish, is known as a … vegetarian diet.

1. ovo
2. pollo
3. lacto
4. pesco

1.1.5 The main reason for pricking small holes in a shortcrust base before baking it:

1. Ensures a crispy texture
2. Prevents the puffing and rising of the pastry
3. Enhances the glazing of the crust
4. Contributes to a flaky appearance

1.1.6 Identify pistachio nuts from the pictures below. It has a unique green colour and is used in pastries, tartlets and desserts.

1.1.7 A restaurant liquor licence allows the owner to sell liquor …

1. on Sundays, with a meal.
2. to someone older than 17.
3. in bulk to guest house owners.
4. by 09:00 in the morning.

1.1.8 Identify the most common way of serving and garnishing a Bloody Mary: 

1.1.9 A carrot cake gives 12 portions. The total cost of the carrot cake is R132. The cost of ONE portion is:

1. R14
2. R22
3. R24
4. R11

1.1.10 A wine suitable to be served with grilled Snoek:

1. Shiraz
2. Pinotage
3. Sauvignon Blanc
4. Sherry (10 x 1) (10)

1.2 ONE-WORD ITEMS
Give ONE word/term for EACH of the following descriptions. Write only the word/term next to the question number (1.2.1–1.2.10) in the ANSWER BOOK.
1.2.1 A French term for a paste of flour and water; the first stage when preparing pastry
1.2.2 A formal meal usually held when a large number of people celebrates a specific event
1.2.3 The service style where waiters dish up for guests, from a platter using a spoon and fork
1.2.4 Medication used for the treatment of HIV
1.2.5 A connoisseur of wine who can advise guests in a restaurant on the choice of wine with their meal
1.2.6 The set of rules of an establishment that prescribes the clothing and uniforms of its employees
1.2.7 The minimum number of units of a food item in the store room is reached and additional stock must be ordered
1.2.8 The process where melted chocolate is handled in such a way that the maximum gloss is attained as well as the correct texture
1.2.9 The proteolytic enzyme in raw pineapple that prevents setting
1.2.10 The term used for small sweet dishes, for example chocolate truffles, served to guests at the end of a meal. It is usually not indicated on
the menu
(10 x 1) (10)
1.3 SELECTION
Identify FOUR food items in the list below that are suitable for a person suffering from high blood pressure. Write only the letters (A–H) next to the question number (1.3) in the ANSWER BOOK.

1. Low-fat vanilla yoghurt
2. Salami sandwich
3. Haddock with cheese sauce
4. Instant chocolate pudding
5. Coriander lentil salad
6. Brown rice and fish paella
7. Grilled chicken fillet
8. Creamy smoked mussel soup. (4 x 1) (4)

1.4 SELECTION
Identify FIVE examples of overhead costs that restaurant managers must keep in mind. Write only the letters (A–H) next to the question number (1.4) in the ANSWER BOOK.

1. Salaries of staff
2. Monthly rent of building
3. Transport cost, for example fuel
4. Online shopping of food stock
5. Monthly municipal accounts for water and electricity
6. Hiring of extra waiters for special occasions
7. Maintenance cost, for example service of equipment
8. VAT (5 x 1) (5)

1.5 MATCHING ITEMS
Choose an illustration that best suits the meat terms listed below. Write only the letter (A–H) next to the question number (1.5.1–1.5.6) in the ANSWER BOOK, for example 1.5.7 K.
1.5.1 Rack of lamb
1.5.2 Crown roast
1.5.3 Beef olives
1.5.4 Noisette
1.5.5 Barding
1.5.6 Breading

(6 x 1) (6)
1.6 MATCHING ITEMS
Choose a dessert from COLUMN B that matches a cooking method in COLUMN A. Write only the letter (A–G) next to the question number (1.6.1–1.6.5) in the ANSWER BOOK, for example 1.6.1 H.

COLUMN A  COOKING METHOD	COLUMN B DESSERT
1.6.1 Poaching 1.6.2 Baking 1.63 Deep fat frying 1.6.4 Stewing 1.6.5 Shallow frying

(5 x 1) (5)
TOTAL SECTION A: 40

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

2.1.1 Analyse the article. Compile THREE reasons why it is so important for the hospitality industry to pay attention to food hygiene. (3)
2.1.2 Identify THREE negative consequences that Chippers as a business experienced after the incidents with the ill customers. (3)
2.1.3 Use the information from the newspaper article to compile a list of FIVE strategies that Chippers implemented after the incident when food safety practises was not followed. (5)
2.2 Discuss, with the help of examples, how each of the following can contribute to guests’ positive holiday experience when arriving at a hotel or guest house:
2.2.1 Employees
2.2.2 Technology
2.2.3 Physical appearance of the building (3 x 2) (6)
2.3 Electronic point of sales is now an everyday phenomenon in the restaurant industry. Critically comment on how it has a positive influence on various aspects of the industry. (3)
TOTAL SECTION B: 20

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

3.1.1 Calculate the total cost of the event. Show ALL calculations. (3)
3.1.2 Use the given information and calculate the profit that Event Espresso will make with this event. (4)
3.1.3 After Esmeralda studied the quotation and compared it to those of other wedding planners she phoned Melanie and verbally confirmed that she accepts the quotation. Give a hint to Event Espresso to ensure that they will not suffer losses due to cancellations. (2)
3.1.4 Use the above given information to complete the quote form below. Write only the question number (3.1.4) and the word/term next to the letter (A–F) in your ANSWER BOOK.(6)

3.1.5 It is important for an enterprise like Events Espresso to keep their profit margins high. Formulate FOUR clear guidelines for the catering department that will help them to increase their profit. (4)
3.2 Study the pictures of two types of gelatine below and answer the questions that follow.

3.2.1 Compare the differences between the two types of gelatine by completing the table below. (8)

3.2.2 A strawberry mousse set in two layers with an egg white foamy layer on top. Explain why this happened. (2)
3.2.3 Predict what the end results will be if raw figs were used in a gelatine dessert. Supply reasons for your answer. (3)
3.3 Study the pictures below and answer the question that follows. 

3.3.1 Compare dish A and B by indicating the following:

1. The name of the dish (2)
2. The type of pastry used (2)
3. Filling (2)
4. Place on the menu (2) [40]

QUESTION 4
4.1 Choose from the list below SIX items suitable to be served at a cocktail party with a typical South African theme. There must be FOUR savoury dishes and TWO sweet dishes.

(6)
4.2 Study the picture of a meat cut below and answer the questions that follow.

4.2.1 How will the meat cut above be indicated on a restaurant menu? (1)
4.2.2 Identify the part of the beef carcass the meat is cut from. (1)
4.2.3 Suggest ONE cooking method suitable for the meat cut. Motivate your answer. (2)
4.2.4 Discuss THREE precautions to be followed to prevent the loss of moisture when cooking the above meat cut. (3)
4.2.5 Give the term used for the distribution of fat in the tissue. (1)
4.2.6 Explain what the roller mark AAA 333 on the meat will mean to the consumer. (2)
4.3 Answer the following questions regarding choux pastry.
4.3.1 Choux pastry is a versatile dough. Motivate this statement. (2)
4.3.2 Give hints for storing:

1. Raw choux pastry (2)
2. Cooked choux pastry (2)

4.3.3 Give reasons for the following when preparing choux pastry:

1. Beat in eggs one at a time (1)
2. Prick the pastry on the bottom with a fork after baking and put it back in the oven (1)

4.3.4 Predict the results if the following mistakes were made during the preparation:

1. Remove the lid of the saucepan in step one. Boil water and butter for 5 minutes (1)
2. Bake for a half an hour at 160 °C (1)

4.3.5 Briefly describe the composition of the following choux pastry products:

1. Churros
2. Pommes Dauphine
3. Gougère (3 x 2) (6)

4.4 Give the French term for:
4.4.1 Confectioner’s custard (1)
4.4.2 Egg custard (1)
4.4.3 Sweet short crust pastry (1)
4.5 Study the picture of the apricot jam below and answer the questions that follow.

4.5.1 Indicate THREE methods used to preserve this product. (3)
4.5.2 Identify a possible target market for this specific product. Motivate your answer. (2) [40]
TOTAL SECTION C: 80

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

5.1.1 Suzette saw the possibility of a new business opportunity.List FIVE characteristics that she should have to be successful. (5)
5.1.2 Suzette wants to approach a bank for a loan. She must compile a business plan. List all the aspects of a business plan as well as theinformation given in the scenario. (8)
5.1.3 Name THREE ways, except her Facebook page how she can market her business. (3)
5.1.4 Suggest TWO ways how Dolphin Dance can directly contribute to job creation. (2)
5.1.5 Describe THREE indirect job opportunities that Dolphin Dance can create. (3)
5.1.6 Investigate the possible market forces that can have an influence on Suzette’s business. (4)
5.1.7 Give THREE guidelines for Suzette to ensure that her Facebook-page is an effective marketing tool. (3)
5.1.8 There happens to be power failure (load shedding) sometimes during holidays. Give TWO tips to Suzette as precautions to ensure that her guests will not experience any inconvenience. (2) [30]

QUESTION 6
6.1 Pedro is a wine steward at a restaurant. Help him to identify the correct glass for each beverage. Write down the correct letter (A–G) next to the question number (6.1.1–6.1.7).

6.1.1 Martini
6.1.2 Sparkling wine
6.1.3 Red wine
6.1.4 Sherry
6.1.5 Whisky
6.1.6 Beer
6.1.7 Brandy (7)
6.2 Study the wine labels and answer the question that follows.

Compare the above wines by completing the table below:

(12)
6.3 You must compile a menu for a wedding. The bride wants to have dessert as well as cheese and biscuits on the menu. Make recommendations for the bride about the sequence of service of the above-mentioned items on the
menu. Motivate your answer. (3)
6.4 Describe FOUR procedures waiters should follow during the closing mise-en place. (4)
6.5 Explain how waiters should handle the following situation:The restaurant is very busy and guests have to wait very long for their food order. (4) [30]

TOTAL SECTION D: 60
GRAND TOTAL: 200