When you buy a proudly South African product you are contributing to …

ONE of the following statements is NOT applicable to good teamwork:

… can be given to a patient suffering from gastro-enteritis.

A symptom of gastro-enteritis is …

The INCORRECT treatment for a light wound is to …

… is the projection or estimation of the number of menu items to be sold.

The total cost of a chocolate cake is R75,00. It serves eight portions. The cost of one portion is …

The … in choux pastry acts as an emulsifying agent.

Charlotte … is a gelatine dessert that is lined with Swiss roll.

An example of Mexican cuisine is …

Marketing

Product

Target market

Market size

Market description

… is a shelf in a storeroom allocated to one specific item.

… is the term used to describe items such as milk, eggs, flour and meat.

… is a type of custard that has starch as a thickening agent.

… is made from stiffly beaten egg white and sugar and is used as a base for many desserts and confections.

A French pastry with a dry cavity is …

An apparatus heated by a flammable gel and used to keep food warm is called a …

The French term for pre-preparation is ...

A … is a place setting for one person at the table.

During silver service bread is served from the …-hand side of the guest.

A … menu does not allow guests to choose the dishes.

Certain items have to appear on a quotation form. Choose FIVE items from the list below that have to appear on a quotation form.

Stealing from the hospitality establishment

A computer system that makes sales easy

A measurement used to sell alcoholic beverages

Items that have long-term value

A process used to determine the loss of beverages that result in low profits

Brut

Blend

Fortified

Natural

Sparkling

Name the type of burn that the chef sustained.

Explain the procedure that should be followed when treating the chef's burns

Evaluate the professional appearance of the chef above.

Give FOUR hints that the chef should observe with regard to professional ethics.

Sometimes waiters do not realise that they are being unprofessional in the workplace.

State FOUR practices that you would consider to be unprofessional behaviour.

Recommend ways in which you can promote Champs Fried Chicken.

Champs Fried Chicken's business plan does not have a budget. Name items that should be included in their budget.

Indicate THREE career opportunities that Champs Fried Chicken can offer.

Is it possible to contract tuberculosis if the above occurs in the kitchen?

You are a guest speaker and have been asked to talk about the transmission of tuberculosis to the kitchen staff.

In your speech, outline the following:
• THREE ways in which tuberculosis can be transmitted
• THREE symptoms of tuberculosis (3 x 2)

Recommend TWO methods of treatment for tuberculosis.

Calculate the profit that GROUP 1 made.

Calculate the net profit of GROUP 2.

Calculate the % (percentage) that GROUP 3 spent on labour.

Computers play an important role in the storing of recipe information.

Compare the storage of information on a computer with the storage of information manually.

State any FOUR details that should appear on a requisition form to obtain stock.

Give TWO reasons for the following failure when preparing éclairs:

No cavity is formed.

Give TWO reasons for the following failure when preparing éclairs:

Butter oozes from the éclairs (syneresis).

Select TWO SUITABLE and TWO UNSUITABLE dishes for each of the following persons:

A A person suffering from a heart disease
B A Muslim guest

Give ONE reason to motivate your choice of SUITABLE dishes.

Tabulate your answer as follows:

Arrange the courses in the list above in the correct order of serving.

State THREE aspects that you will consider when planning a formal dinner.

Identify the dish above.

Name the part of the lamb that the cut was taken from to prepare the dish.

Name THREE characteristics of the section of the lamb mentioned in QUESTION 4.1.2.

Explain the technique used on the rolled cut of meat above.

State an advantage of rolling the meat as shown in the photograph above.

The meat in QUESTION 4.1.2 can be vacuum-packed. State TWO benefits of vacuum-packing.

Name the FOUR types of vegetarians for whom the menu above will be suitable.

Give a reason for your answer to QUESTION 4.2.1.

Explain the term legume.

Suggest a legume dish that can replace the main course

What does the acronym TVP stand for?

Suggest TWO local South African vegetables that would be suitable to serve with TVP.

Identify the product in the photograph above.

Indicate the type of pastry used to make the dish above.

Name another dish that could be made using the pastry mentioned in QUESTION 4.5.2.

Name TWO ways in which air can be incorporated into this pastry.

State the proportion of flour to fat used in the pastry.

Grade 12 learners discovered that pastry shrank after it was removed from the oven. Give TWO reasons for this phenomenon.

State TWO general guidelines that should be followed when making pastry.

Give ONE reason for each of the following steps:

(a) Step 3: Place bowl over simmering water.

(b) Step 4: Sprinkle gelatine over cold water and leave aside for a few minutes.

(c) Step 5: Place gelatine in microwave for about 10 seconds to melt.

Describe how you would prepare the mould before pouring the mixture into it.

Name the type of alcoholic drink that would traditionally be served with the dessert above.

Name and explain the service that takes place after the main meal and before the granadilla mousse is served.

Explain how the bill should be presented to the guests after they have completed their dessert.

Explain the term profiteroles.

The desserts were served to the guests from the trolley. Explain how this was achieved.

Name TWO egg-based desserts that can be added to the desserts on the trolley.

Recommend TWO serving styles that could be used to serve the first-class meals. Motivate your answer.

Suggest how it would be possible to create a pleasant atmosphere in the banquet rooms.

Name TWO job opportunities that can be created in the banqueting rooms.

Name ONE type of special equipment that can be used for the banqueting function.

Identify the type of function where the above snacks can be served.

Evaluate to what extent the snacks are suitable for the function identified in QUESTION 5.2.1.

Discuss how waiters will perform closing mise en place for the function identified in QUESTION 5.2.1.

Recommend TWO local commodities or ingredients that can be used as toppings for the snacks above.

A variety of snacks were provided at the function above. Explain the factors that should be considered when choosing snacks.

Identify the beverage that is to be served in the photograph above.

At what temperature should the beverage above be served?

Is the glass labelled B suitable for the drink to be served?

Explain why the procedure in the photograph above is being followed for the pouring of the beverage.

Recommend the correct procedures that should be followed when receiving beverage stock.

Explain how the beverage in the photograph above (indicated by A) must be stored.