Obami | Digital Stakeholder Experiences

SECTION A

Question 1.1 - SINGLE-CHOICE QUESTIONS - Various options are provided as possible answers to the following questions. Select the correct answer from the list provided.

Marks: 10

Question 1:

A marketing plan describes ….

Your Answer:

your administration or record-keeping system.

your cash position on a monthly basis.

the target market you intend capturing.

the legal requirements in your business.

Question 2:

A form of advertising that gives personal attention to an individual is a/an …

Your Answer:

newspaper.

flyer.

e-mail.

television.

Question 3:

A plan that shows the detail costs of manufacturing, delivering, stock control, marketing and storing:

Your Answer:

Operating plan

Staffing plan

Financial plan

Marketing plan

Question 4:

ONE of the following activities will NOT result in the transmission of HIV and Aids:

Your Answer:

Sharing needles

Casual kissing

Unprotected sex

Breastfeeding a baby

Question 5:

A broken or sprained limb is immobilised by using a …

Your Answer:

sling

splint.

strap

brace

Question 6:

When treating a minor burn, … reduces the temperature and prevents a blister from forming.

Your Answer:

oil

ointment

water

butter

Question 7:

A guideline that should be taken into consideration when storing linen:

Your Answer:

Inverted folds should face inwards to facilitate counting.

Linen should be covered to avoid dust settling on it.

Additional linen should not be held in the food service area.

Different sizes of linen can be packed together on shelves without a lining.

Question 8:

Gross profit is the difference between the selling price and the …

Your Answer:

total cost

overhead cost.

food cost

labour cost.

Question 9:

ONE of the following is NOT a course on a formal dinner menu:

Your Answer:

Hors d

Dessert

Entrée

Tea and coffee

Question 10:

A serving style in which the main course with vegetables is placed in different dishes allowing guests to help themselves:

Your Answer:

Gueridon

Family

Silver

Plated

Question 1.2 MATCHING ITEMS - Choose a definition from the table provided that matches the term in the question. Write only the letter (A–H) as your answer.

Marks: 5

Question 1:

Canapé

(See attached resource for options)

Attached Resource:

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Your Answer:

A

B

C

D

E

F

G

H

Question 2:

Paté

(See attached resource above)

Your Answer:

A

B

C

D

E

F

G

H

Question 3:

Croûte

(See attached resource above)

Your Answer:

A

B

C

D

E

F

G

H

Question 4:

Caviar

(See attached resource above)

Your Answer:

A

B

C

D

E

F

G

H

Question 5:

Sushi

(See attached resource above)

Your Answer:

A

B

C

D

E

F

G

H

Question 1.3 - Complete the following sentences by filling in the missing word(s). Write only the word(s)

Marks: 5

Question 1:

A touch-screen computer that relays messages to the kitchen to place orders is known as a …

Your Answer:

Question 2:

A small oval or boat-shaped case made from shortcrust pastry is a …

Your Answer:

Question 3:

The French term for a vanilla egg custard sauce is …

Your Answer:

Question 4:

A … coloured roller mark on meat indicates that it is very tender.

Your Answer:

Question 5:

… wine is produced when extra alcohol is added to stop the fermentation process.

Your Answer:

Question 1.4 ONE-WORD ITEMS

Question 1.4 ONE-WORD ITEMS - Give ONE word/term for each of the following descriptions. Write only the word/term

Marks: 10

Question 1:

An entrepreneur who presents a threat by opening the same business as you

Your Answer:

Question 2:

The operating plan that refers to expenses and production costs

Your Answer:

Question 3:

Meals prepared daily and delivered to people who are unable to cook for themselves

Your Answer:

Question 4:

The term that indicates absolute confidence in the ability of chefs to deliver an excellent service product

Your Answer:

Question 5:

A burn caused by an acid or an alkali

Your Answer:

Question 6:

An order written by staff for goods required in a restaurant

Your Answer:

Question 7:

The label on Jewish food products indicating that dairy products have been used

Your Answer:

Question 8:

The procedure done on a regular basis to ensure correct records of equipment in the hospitality industry

Your Answer:

Question 9:

A fee charged when guests take their own alcohol into a restaurant

Your Answer:

Question 10:

Equipment that uses candles or flammable gel to keep food hot

Your Answer:

Question 1.5 Matching items - Select TWO statements from the list below that are applicable to each of the following religions.

Marks: 4

Question 1:

Christianity

Your Answer:

Hot cross buns and Easter eggs are consumed

Strictly forbidden to eat dairy products and meat together

Alcohol and products containing alcohol are forbidden

Bread and wine are served at Holy Communion

No shellfish or snails may be eaten

The food eaten must be halaal

Question 2:

Judaism (Kosher)

Your Answer:

Hot cross buns and Easter eggs are consumed

Alcohol and products containing alcohol are forbidden

Bread and wine are served at Holy Communion

No shellfish or snails may be eaten

The food eaten must be halaal

Question 1.6 IDENTIFICATION of ITEMS - Identify the types of glasses below. Write only the name of the glass next to the question number (1.6.1–1.6.6)

Marks: 6

Question 1:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

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Your Answer:

Question 2:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

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Your Answer:

Question 3:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

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Your Answer:

Question 4:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

c519eeeb-fbcf-4fb1-92de-3f8e485e6944.png

Your Answer:

Question 5:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

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Your Answer:

Question 6:

Identify the types of glasses below. Write only the name of the glass.

(See attached resource)

Attached Resource:

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Your Answer:

SECTION B - HOSPITALITY CONCEPTS AND HEALTH AND SAFETY

Question 2.1 - Study the marketing tool below and answer the questions that follow.

Marks: 14

Question 1:

Identify the type of advertisement used by Emihle.

(see attached resource)

Attached Resource:

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Your Answer:

Question 2:

State THREE disadvantages of using this advertisement.

(See attached resource above)

Your Answer:

Question 3:

Name THREE food-related opportunities available to Emihle as an entrepreneur.

(See attached resource above)

Your Answer:

Question 4:

Do you consider the above advertisement appropriate? Motivate your answer.

(See attached resource above)

Your Answer:

Question 2.2 - Study the extract below and answer the questions that follow.

Marks: 9

Question 1:

The Southern Sun Hotel staff displayed good teamwork. Explain how this was achieved.

(See attached resource)

Attached Resource:

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Your Answer:

Question 2:

What do you understand by a professional dress code?

(see attached resource above)

Your Answer:

Question 2.3 - Read the extract and answer questions that follow.

Marks: 6

Question 1:

Identify the problem being experienced by the person.

(See attached resource)

Attached Resource:

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Your Answer:

Question 2:

Describe the procedure that should be performed in the situation above.

(See attached resource above)

Your Answer:

Question 3:

State whether the same procedure is suitable for babies. Motivate your answer.

Your Answer:

Question 2.4

Marks: 6

Question 1:

Distinguish between the symptoms of gastro-enteritis and tuberculosis. Tabulate your answer as follows:

DISEASE	SYMPTOMS
Gastro-enteritis
Tuberculosis

Your Answer:

Question 2.5 - Study the statement attached and answer the following questions

Marks: 5

Question 1:

Name ONE food that can cause an allergy.

(See attached resource for statement)

Attached Resource:

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Your Answer:

Question 2:

Name TWO symptoms of food allergies.

(See attached resource above for statement)

Your Answer:

Question 3:

Suggest TWO precautions that the guest should take when ordering food to avoid a bad reaction to the meal.

(See attached resource above for statement)

Your Answer:

SECTION C: FOOD PREPARATION

QUESTION 3

Question 3.1 - Read the extract below and answer the questions that follow.

Marks: 13

Question 1:

Explain how the head chef can use the computer to assist with the menu planning for the function above.

(see attached resource for extract)

Attached Resource:

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Your Answer:

Question 2:

Calculate the total food cost per person. Show ALL calculations.

(See attached resource above)

Your Answer:

Question 3:

Calculate the selling price of the menu for one person if the profit percentage is 40%. Show ALL calculations.

(See attached resource above)

Your Answer:

Question 4:

Determine whether it is possible to prepare this menu to suit the friend's budget. Motivate your answer.

(See attached resource above)

Your Answer:

Question 5:

Name TWO expenses other than food costs.

(See attached resource above)

Your Answer:

Question 3.2 - Study the statement below and answer the questions that follow.

Marks: 5

Question 1:

Discuss the above statement.

(See attached resource for statement)

Attached Resource:

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Your Answer:

Question 2:

Suggest TWO ways of maintaining large kitchen appliances.

(See attached resource above)

Your Answer:

Question 3.3 - Study the extract below and answer the questions that follow.

Marks: 8

Question 1:

Suggest FOUR savoury cocktail snacks that can be served to vegans on the above occasion.

(See attached resource for extract)

Attached Resource:

1be00997-d56d-4095-ba40-b010a1094eee.png

Your Answer:

Question 2:

Describe the aspects that will determine the number of snacks to be served per guest.

(See attached resource above)

Your Answer:

Question 3:

Name TWO local game products that can be served at the function.

(See attached resource above)

Your Answer:

Question 3.4 - At the conference you are advised that certain international guests will be present. Name ONE traditional dish that can be served to the delegates from the following countries:

Marks: 3

Question 1:

China

Your Answer:

Question 2:

America

Your Answer:

Question 3:

India

Your Answer:

Question 3.5 - Study the list of dishes below and answer the questions that follow.

Marks: 8

Question 1:

From the list above, name FOUR dishes that you will remove from a diabetic diet and give ONE reason for each.

(See attached resource)

Attached Resource:

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Your Answer:

Question 3.6

Marks: 3

Question 1:

International guests at an upmarket hotel were very upset because they had to wait for a long time to be seated for dinner. Recommend guidelines that should be adhered to in order to avoid this situation.

Your Answer:

QUESTION 4

Question 4.1 - Study the cut of lamb below and answer the questions that follow.

Marks: 7

Question 1:

Identify the cut of meat used to prepare this dish.

(See attached resource)

Attached Resource:

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Your Answer:

Question 2:

Describe THREE factors to consider when purchasing this meat cut.

(See attached resource above)

Your Answer:

Question 3:

Name ONE traditional sauce served with roast lamb.

Your Answer:

Question 4:

Suggest ONE local South African dish that can be prepared from this cut when cubed before being cooked. (See attached resource above)

Your Answer:

Question 5:

Indicate the type of connective tissue found in this cut.

(See attached resource above)

Your Answer:

Question 4.2 - Study the following desserts and pastries that were served on the buffet table at the Fantasia Hotel and answer the questions that follow.

Marks: 18

Question 1:

From the list provided identify THREE desserts with a custard base.

(See attached resource for list)

Your Answer:

Question 2:

The pastry chef likes to prepare different varieties of bavarois. Name TWO fresh fruit purées that are NOT suitable for bavarois. Motivate your answer.

(See attached resource above)

Your Answer:

Question 3:

Describe TWO different ways of preparing the mould for the bavarois.

(See attached resource above)

Your Answer:

Question 4:

Identify a dessert that can be served between the fish and the meat course. Motivate your answer.

(See attached resource above)

Your Answer:

Question 5:

Name the type of pastry used to make the following products:
(a) Chocolate éclairs

(b) Pecan nut pie

(c) Mille-feuille with strawberries and cream

Your Answer:

Question 6:

Study the picture and answer the questions that follow.

(See attached resource)

(a) This procedure was used in preparing a pecan nut pie. Identify and describe the procedure. [3]

(b) The pastry chef over-handled and stretched the dough during the preparation. Explain the effect that it will have on the final product. [2]

Attached Resource:

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Your Answer:

Question 4.3

Marks: 5

Question 1:

Explain why éclairs are baked at TWO different temperatures.

Your Answer:

Question 2:

List THREE characteristics of chocolate éclairs.

Your Answer:

Question 4.4 - Study the extract below and answer the questions that follow.

Marks: 10

Question 1:

From the list, select the ingredients that the contestants should use for the following:

(a) Main course for a pesco-vegetarian [3]

(b) Main course using local South African products for a tourist [3]

(See attached resource for list)

Attached Resource:

9cc5f214-cf76-4f1f-86ca-aee13c94d540.png

Your Answer:

Question 2:

On completion of the main course the contestants need to serve the judges. List FOUR guidelines regarding the serving procedure for a plated main course.

(See attached resource above)

Your Answer:

SECTION D: FOOD AND BEVERAGE SERVICE

Question 5.1 - Study the bin card below and answer the questions that follow.

Marks: 8

Question 1:

This question has 8 individual parts.

Use record sheet provided to complete the table below it.

(See attached resource)

Attached Resource:

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Your answer: Resource(s)

Question 5.2 - Study the extract below and answer the questions that follow.

Marks: 14

Question 1:

Suggest a suitable wine for each of these dishes.

(See attached resource)

Attached Resource:

3c5f7fc4-8286-42b9-ade3-e135aa023c22.png

Your Answer:

Question 2:

Give the French name for a wine waiter.

(See attached resource above)

Your Answer:

Question 3:

Describe the procedures that should be followed when pouring wine.

(See attached resource above)

Your Answer:

Question 4:

Describe FOUR steps that should be followed when presenting the bill to the guest.

(See attached resource above)

Your Answer:

Question 5:

Name TWO methods of payment that can be used to settle a bill.

Your Answer:

Question 5.3 - Your school is hosting a spring ball. Describe how you would achieve a spring theme with regard to the following:

Marks: 6

Question 1:

Décor of the hall

Your Answer:

Question 2:

Table decorations

Your Answer:

Question 3:

Menu card

Your Answer:

Question 5.4 - Study the illustration below and answer the questions that follow.

Marks: 2

Question 1:

Identify the equipment in the illustration attached.

(See attached resource)

Attached Resource:

cf1b7a8a-63f5-4371-83c4-a7ead07b3417.png

Your Answer:

Question 2:

State ONE use of this above equipment.

Your Answer:

Question 5.5 - Study the photo below and answer the questions that follow.

Marks: 10

Question 1:

Evaluate the wine glass according to the following headings:

a) Position of the glass [1]

b) Number of wine glasses on the table. Motivate your answer. [2]

Attached Resource:

c1152efa-00c6-4325-aec6-789470ce2691.png

Your Answer:

Question 2:

Design a checklist for the opening mise-en-place for this table setting.

(See attached resource above)

Your Answer:

Question 3:

Indicate the space that should be allowed between the cutlery and the edge of the table.

Your Answer:

Question 4:

Suggest the type of food that would be served as the first course in this setting. Motivate your answer.

Your Answer: