HOSPITALITY STUDIES
GRADE 12
NATIONAL SENIOR CERTIFICATE EXAMINATIONS
MEMORANDUM
MAY/JUNE 2021

SECTION A
QUESTION 1
1.1 MULTIPLE-CHOICE QUESTIONS
1.1.1 D ✓M10
1.1.2 B✓ F17
1.1.3 C✓ M114    F206
1.1.4 C✓ M150   F165
1.1.5 A✓ M23   F77
1.1.6 D✓M51   F4
1.1.7 D✓ M95   F114
1.1.8 D✓ M52   F9
1.1.9 C✓ M116   F209
1.1.10 C✓ M132   F163
(10)

1.2 MATCHING ITEMS
1.2.1 G✓ ii✓
1.2.2 A✓ v✓
1.2.3 B✓ iii✓
1.2.4 E✓ i✓
1.2.5 F✓ iv✓
M136-139
F147-159
(10)

1.3 ONE-WORD ITEMS
1.3.1 Mocktail/Virgin drink
M160
F64
1.3.2 Muslim/Islam/Followers of Islam
M44
F3
1.3.3 Quiche
M70
F16
1.3.4 Soaking
M104
F103
1.3.5 Overheads/Overhead costs
M60
F20
1.3.6 Liquor Act/Liquor Act 59 of 2003
M167
F56
1.3.7 Pine/Pine nuts
M106
F180
1.3.8 Sushi
M69
F16
1.3.9 Silver service/ Silver
M192
F36
1.3.10 Canapé
M69
(10)

1.4 SELECTION
1.4.1 B✓C✓ Any order
M32 F41 (2)
1.4.2 C✓ E✓ F✓ Any order
M12
F131 (3)
1.5 SEQUENCE
E✓ C✓ B✓ D✓ A✓ In correct order
M189
F34 (5)
TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS.
HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1
2.1.1 The waiters displayed very good professional ethics✓ (1)

• Self-respect/respect for others✓
• Reliability and dependability✓
• Self-control✓
• Loyalty✓
• Honesty and integrity✓
•  Maintained the vision of the business✓
• Dealt with sensitive issues in accordance with organisational policies ✓
• Took pride in their work✓
• Showed commitment to their work✓
• Communicating clearly the restaurant’s policy to avoid misunderstanding✓ (Evaluation 1 + Any 3)
  M29-31
  F91 (4)

2.2
2.2.1

• Systems can breakdown making it difficult for work to continue✓/retrieval of information can be challenging✓
• Power failures may interrupt computer work/load shedding✓
• It takes time to train people to operate certain programs ✓
• A network to link all the computers is expensive ✓
• Software upgrades can be costly ✓
• Systems should be updated regularly and this can be costly ✓
• Internet connectivity might be a challenge. ✓
  (Any 4)
  M41
  F102 (4)

2.2.2

• The chef does not have to physically leave the premises to stand in queues to save time/save travelling time✓
• The e-marketplace brings together the buyer and suppliers on an electronic portal and provides a range of facilities to simplify the purchasing process while they are at work✓
• An electronic catalogue with colour pictures, prices and specifications will be available/ Product information/ Quick access to wide range of products✓
• The internet streamlines the purchasing process and introduces efficiencies✓
• Sales promotion information is provided/readily available✓
• Prices of different suppliers can be compared without having to visit them✓
• For the executive chef to make a quick selection ✓
  (Any 4 )
  M36
  F94 (4)

2.3
2.3.1

• The statement is correct/ Workers known to be infected should not be restricted from work✓ (1)
• Unless they have other infections or illness such as diarrhoea✓
• Transmission of HIV/AIDS by food and beverage personnel is not a risk because sharing utensils such as knives and forks etc… is not contagious✓
• Using the same bathroom is also not a risk and therefore the infected personnel should not be restricted from working✓
• Food handlers should follow recommended standards and practices of good personal hygiene and food sanitation✓
  (Evaluation 1 + Any 3)
  M26
  F81 (4)

2.3.2

• Swollen glands in the armpits, groin or neck✓
• Fever /night sweats✓
• Headaches✓
• Tiredness/lack of energy/unexplained fatigue✓
• Diarrhoea✓
• Mouth and throat ulcers✓
• Weight loss✓
• Unusual skin rashes✓
• Cracked mouth corners/ white spots/unusual blemishes on the tongue, mouth or throat✓
• Dry cough✓
  (Any 4)
  M26
  F81 (4)

TOTAL SECTION B: 20

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

1. – Canning✓
2. – Drying/Spray-drying✓
3. –Treatment with additives/Natural preservatives/Bottling/Pickling✓
   M149
   F168 (3)

3.1.2

• Acid/vinegar✓
• Salt✓
• Sugar✓ (Any 2)
  M151
  F164 (2)

3.1.3

• Prevents the development/ growth of micro-organisms✓
• Prevent the spoiling of food✓
• Inhibits enzyme action✓
  (Any 2)
  M151
  F164 (2)

3.2
3.2.1

• Enhances browning✓
• Improves the appearance of the meat✓
• Enhances the flavour✓
• Meat is kept moist/ prevents the meat from drying out✓
  (Any 2)
  M88
  F199 (2)

3.2.2

• Bread crumbs✓
• Couscous✓
• Bulgar wheat✓
• Quinoa✓
• Cooked rice✓
• Cooked/Mashed potatoes✓
• Sweet corn✓ (Any relevant 2)
  M85 (2)

3.2.3 

1. Lamb has a smooth texture✓, fine grain,✓ tender/soft, firm and not dry✓ (Any 2)
   M83
   F197
   (2)
2. Fat in lamb is evenly distributed✓
   Fat is firm✓ and white or pinkish in colour✓(Any 2)
   M83
   F197 (2)

3.2.4 Ostrich is healthier because it is:

• Lean✓
• Low in fat✓
• Low in kilojoules✓
• Low in cholesterol ✓(Any 2)
  M79
  F189 (2)

3.2.5

• Game meat is lean and therefore needs to be larded or barded before roasting to prevent dryness✓
• Marinating adds to the flavour/taste/juiciness/moisture to the meat✓ and prevents the gamy taste✓ it is preferred to use dairy products such as buttermilk and yogurt or oil to marinate rather than wine✓
• Using suitable cooking methods/ Moist heat methods such as stewing, braising will add juiciness and flavour✓
• Unsuitable cooking methods/ dry heat such as roasting, grilling will dry out the meat✓
• Continuous basting will prevent drying out✓
• Stuffing improves juiciness and taste to the meat✓ (Any 4)
  M79
  F189 (4)

3.3
3.3.1

• Pliable /Soft dough✓
• Paper thin✓
• Non-laminated✓(Any 2)
  M115
  F207 (2)

3.3.2

• Leave phyllo pastry in the refrigerator✓ for 12 hours/ overnight✓
• After thawing/defrosting it should be left at room temperature for another hour✓
• Keep pastry covered with plastic or damp towels✓ (Any 2)
  M115 (2)

3.3.3 Crème Chantilly: Fresh whipped cream,✓ lightly sweetened with sugar✓ and flavoured with vanilla✓
M143 (3)

3.3.4 Apple strudel
Phyllo pockets/ baskets/ cigars with sweet fillings✓
Greek milk tart/Galaktoboureko✓ (Any 1)
M115
F207 (1)

3.4
3.4.1

• Mixture was too soft✓
• Oven was too cold✓
• Puffs were under baked✓
• Eggs were not beaten into the mixture sufficiently✓
• Dough was too stiff✓
• Incorrect ratio of ingredients/Too few eggs were used/ too much water/ too much flour✓
• Water and butter boiled for too long resulting in the loss of steam ✓(Any 2)
  M124
  F186 (2)

3.4.2

• Measure the ingredients correctly✓
• Melt the butter in boiling water✓
• Add all the flour at once✓ and beat to form a smooth ball that pulls away from the sides of the saucepan✓
• Cool the mixture✓
• Add eggs one at a time/ beat well after each addition✓
• Check consistency/mixture must be pliable to pipe/shape ✓ (Any 5 in the correct order )
  M122
  F185 (5)

3.5
3.5.1

Related Items

M118
F213 (4)
[40]

QUESTION 4
4.1
4.1.1

• Protein✓
• Natural fibre✓
• Carbohydrates✓
• Vitamin B and foliate✓
• Minerals: potassium, iron and magnesium✓
  (Any 2)
  M101
  F181 (2)

4.1.2

• Suitable✓because none of the dishes include meat/ no fish and eggs✓ (1)
• Chickpea salad with Mixed Lettuce Leaves and Walnuts are healthy owing to high content of green leafy vegetables and do not contain saturated fats✓
• High complex carbohydrates in the form of chickpeas are beneficial to health✓
• Grilled Soya Cutlets with Mushroom sauce, soya does not contain saturated fat and is a healthy option✓
• The mushroom sauce will have fat and flour but as an accompaniment it will not be too harmful✓
• Steamed baby Potatoes is served with the skin on retaining nutrients and is not refined starch✓
• Chargrilled Vegetables are a healthy way of preparing vegetables compared to frying them and is suitable for a person with high cholesterol levels✓
• No processed meat was used✓
• Dishes do not contain a lot of sugar✓
• The dishes in the menu are very low in cholesterol✓
  (Evaluation 1 +Any 5)
  M49/99
  F178/5 (6)

4.1.3

• Contains no hormones✓
• Excellent source of nutrients✓
• High in protein✓
• Low in fat✓
• Cholesterol free compared to meat✓
• Natural source of fibre✓
• Gluten free✓
• High in minerals and vitamins✓
• Rich in antioxidants and low in glycaemic index✓(Any 3)

4.2
4.2.1 Gross profit = Selling price – Food cost✓
= R18 000-00 - R4 000-00✓
= R14 000-00✓
M62
F19 (3)

4.2.2 Net profit = Selling price - Total cost✓
Or = Selling price - (Food cost + Overheads + Labour cost/staff salaries)✓and = R18 000-00 - (R4 000 + 2 000 + 2 000)
= R10 000-00✓ (Any 3)
M62
F19 (3)

4.2.3 Food cost ✓
Labour cost/staff salaries ✓
Overhead cost✓
Age of client✓(Any 3)
M63
F19 (3)
4.3
4.3.1

• Personal and kitchen hygiene is essential when preparing the Hors d’oeuvres✓
• Hors d’oeuvres are prepared to be bite sized✓
• Must be visually attractive and colourful✓
• Must be tasty and well-seasoned✓
• Must include a variety of flavours✓
• Ingredients should be easily recognisable✓
• Food should be properly prepared by using the correct techniques and cooking methods✓
• It should be prepared using high quality ingredients✓
• Prepare the correct number of snacks for the duration of the function and the number of guests ✓
  (Any 4)
  M74
  F13 (4)

4.3.2

• Don’t put too much food on platters✓
• Place hors d’oeuvres diagonally in neat, evenly spaced rows/ in a pattern that is pleasing to the eye✓
• Consider a mixture of colours, tastes and textures ✓
• Different levels and heights may add to visual excitement ✓
• Provide enough space around tables✓
• Pack out plates, food etc. in logical order✓
• Provide for practicalities such as a place to discard toothpicks, skewers or napkins✓ (Any 4)
  M74
  F13 (4)

4.4

• Soy-glazed beef skewers✓– Hindus do not eat beef✓
• Pork Sausages with Mustard Dip✓ – Hindus do not eat pork✓
• Mini Wraps with Bacon and Spinach✓ – Hindus do not eat pork ✓
• Toasted Coconut Marshmallows✓ - gelatine used in the preparation of the marshmallows can be from beef or pork origin✓
• Only 2 dishes suitable✓: Mini Red Onion Tart tatins and Cheese puffs✓/ strict Hindus are vegetarians and do not eat meat, fish, eggs, onion or garlic ✓ (Any 5)
  M44
  F3 (5)

4.5
4.5.1 Agar agar✓
M128
F160 (1)
4.5.2 Large quantities of sugar will weaken the gel/ takes longer to gel✓
Retards the setting process/not set at all✓
M132
F163 (2)
4.6

• Try not to insert a knife to loosen the gelatine dish✓
• Gently pull it away from the sides with finger tips /allow air to separate the contents from the mould by tilting and shaking the mould✓
• Use a blow-torch briefly around the mould✓
• Put a warm cloth around the mould and unmould✓
• Dip the mould into hot water for 1-2 seconds✓
• Invert the mould over a plate or place a plate over the mould and flip them over✓ (Any 4)
  M130
  F162 (4)

[40]
TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS
FOOD AND BEVERAGE SERVICE
QUESTION 5
5.1
5.1.1 Meerkat Ranch will contribute to the economy by:

• Creates job opportunities✓
• Increases the GDP of the province✓
• Esteem and living standards of people will improve✓
• Income generated by Meerkat Ranch will contribute to development of infrastructure in the province✓
• The multiplier effect will take effect/ income generated by tourists✓
• It will attract foreign/ local investors✓ (Any 4)
  M1
  F143 (4)

5.1.2

• Security✓
  Meerkat Ranch is in the bush, security must provide a safe environment for all guests/ protect people and assets✓
• Marketing✓
  The marketing department will ensure that they use positive marketing techniques to attract guests to Meerkat Ranch✓
• Front office✓
  Welcomes the guests and provides information✓/handle financial transactions check in and out of guests✓
• Human resources✓
  Hire, train/retrain employees✓
• Maintenance✓
  The upkeep of game drive vehicles and lodges/ rooms✓
• Laundry✓
  Washing, ironing and dry cleaning of Meerkat’s linen.✓
  (2x2)
  M4
  F118 (4)

5.1.3 Message is received by ears and eyes; this form of media can reach large audiences. Message can be repeated many times as the advertiser can afford. They use sound / music and visuals that appeal to the target market. They evoke emotions within the viewer/ listener that make them remember the product / service.It can be marketed through television/promotional videos/ cinema projections/ digital shows online/YouTube/pop-up adverts(Any 2)
M20
F140 (2)

5.1.4 

1. Product:
   Deluxe Self-catering private lodges/lodges✓
   Coffee at the kiosk✓
   Game drives✓
   (Any 2)
   M15-16
   F133-135 (2)
2. Place:
   2 hours away from the East Coast of East London✓
   It is in the bush✓ (Any 2)
   M15-16
   F133-135 (2)
3. Promotions:
   If you book now, you will qualify for low prices✓
   Free game drives✓ (Any 2)
   M15-16
   F133-135 (2)
4. People:
   Wildlife enthusiasts are incorporated in the pamphlet✓
   Coffee lovers/drinkers✓People who enjoys lavish accommodation✓
   M15-16
   F133-135 (2)

5.1.5

1. An Entrepreneur is a person who can identify business opportunities/ create new ideas to start his or her own business,especially when it involves taking on financial risks (Any 2)
   M8
   F129 (2)
2.      
   • Suitable preparation and serving area for the craft coffee/ kitchen✓
   • Sufficient utensils and coffee machine equipment for craft coffee✓
   • Correct and enough ingredients for craft coffee✓
   • Packaging/serving equipment/cups/ cutlery etc…✓
   • Transport/delivery to get ingredients✓
   • Sitting area: tables and chairs/ umbrella/ awning✓
   • Hygiene: Uniform, sanitizers✓
   • Safety: Fire extinguisher/ First aid kit✓
   • Policies: for the successful running of the business e.g. contracts ✓
   • Good service: less waiting time, good quality products
     (Any 4)
     M10
     F131 (4)
3.      
   • Organogram: the staff who will be responsible for which tasks within the business✓
   • Job description: a list of the tasks for each staff member✓
   • Individual responsibilities/ duties: staff will take responsibility for specific or critical tasks during a shift✓ (Any 2)
     M12 (2)

5.2. The restaurant staff should:

• Switch off all electrical equipment✓
• Use the necessary fire extinguisher equipment✓
• Call the fire brigade✓
• Remain calm and keep the guests calm✓
• Ring the fire alarm✓
• Evacuate the building immediately✓
• Staff should direct the guests to a safe centralised point.✓ (Any 4)
  M187
  F45 (4)

[30]

QUESTION 6
6.1
6.1.1

M156
F47-48
(10)
6.1.2 Opening of a red wine bottle:

• Hold the bottle at 45° angle at waist length✓
• Use waiters friend to carefully open the foil ✓
• Discard the foil and close waiters friend✓
• Wipe the top of the bottle with your service cloth✓
• Hold the neck of the bottle firmly in one hand and insert the corkscrew into the centre of the cork✓
• Turn the corkscrew in a clockwise direction ensuring that it goes down the centre of the cork✓
• Tilt the arm of the waiters friend and rest the lever on the lip of the bottle✓
• Hold the lever in place with your index finger✓
• Remove the cork from the corkscrew and place it on a side dish for the host to inspect✓ (Any 5 in correct/ Logical order)
  M166
  F60 (5)

6.2
6.2.1 Cleaning of tableware:

• Wash in clean, hot, soapy water✓
• Rinse in clean, hot water✓
• Air dry and polish with a clean cloth ✓
• If stains are present dip into hot water and polish with a clean, dry cloth✓(Any 2)
  M177 (2)

6.2.2 Menu card design:

• Menu cards should be on durable/ attractive/ themed paper✓
• Make sure the type of font and size suits the event✓
• It must be easy to read✓
• Correctly written in correct format✓
• Pleasing to look at/ creative and easy to handle✓ (Any 3)
  M177
  F33 (3)

6.2.3 Table linen requirements:

• The choice of the linen should match the choice of the menu✓
• Linen must compliment the theme of meal/décor✓
• Linen should be clean✓
• No wax stains or food stains✓
• Table cloths should be well ironed with only the centre fold visible✓
• Linen must hang evenly from each side of the table✓
• Linen should not be upside down✓ (Any 3)
  M177
  F34 (3)

6.3 Crumbing down

• Conducted after main course before dessert✓
• Remove all unnecessary items from the table e.g. salt and pepper pots, empty glasses✓
• Equipment; brush and pan/table scraper/electric brush/or folded linen napkin between dessert spoon and fork can be used✓
• Hold equipment in your right hand✓
• Hold a plate in the flat of your left hand, 5cm below the edge of the table✓
• Start on the right of the host✓
• Stand between two guests✓
• Brush the crumbs on the plate halfway from both guests✓
• Slide/pull down the dessert fork and spoon/reposition dessert cutlery✓
• Continue anti-clockwise✓
• End with the host✓ (Any 3)
  M194
  F37 (3)

6.4 On-consumption liquor licence:

• No persons under the age of 18 may be served alcohol✓
• Provide adequate toilet facilities for both male and female guests on or near the licenced premises✓
• Meals must be available during the hours that liquor is served✓
• No serving of alcohol to a person that is drunk✓
• All liquor bought on the premises must be consumed on the premises✓
• If permitted guests can take their own liquor to an establishment, a corkage fee is charged and guests consume the liquor on the premises✓
• No form of adulteration/ no water may be added/ diluting with water.✓
• Current COVID regulations of the selling and serving of alcohol must be adhered too✓
• On closed days, alcohol may only be served to a person ordering a meal during allocated hours✓
  (Any 4)
  M168/9
  F55 (4)

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