SECTION A
QUESTION 1

1.1 MULTIPLE-CHOICE QUESTIONS

1.2 MATCHING ITEMS

1.3 MATCHING ITEMS

(5)

1.4 ONE-WORD ITEMS

1.5 SELECTION
1.5.1 B , C , E , F , G   Any order  M99   F178 (5)
1.5.2 C , D , E              Any order  M39   F101 (3)
1.5.3 A , B                    Any order  M114 F206  (2)

TOTAL SECTION A: 40

SECTION B: KITCHEN AND RESTAURANT OPERATIONS;
HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1
2.1.1

• Name of goods/products/type of stock/brand name
• Description of goods/products/unique code
• The quantity/volume/mass that was received and issued
• The new balance (total) on the stock/ stock on hand
• Minimum and maximum stock levels/reorder stock levels 
• The price per unit/stock price
• A cash column/value
• Date                                                                                           
• Signature/authorisation/person requiring the stock                   
• Order/requisition number (Any 3) (3)
  M36
  F95 - 97

2.1.2

•  Less time consuming/saves time/quicker
• Easier to determine quantity of stock/ more effective
• The system can alert the storekeeper of products that need to be reordered/manage and control the flow of stock
• The total cost of stock will be recorded instantly 
• Stock will be automatically deducted from the stock list
• Number of errors is reduced/more accurate
• Stock control process can be carried out more often/frequently
• The computer can store the information/easy to retrieve information
  (Any 2)(2)
  M36
  F95 - 97

2.2
2.2.1

• Punctuality/integrity/reliability/productivity - Luvuyo was not a functional and cooperative team member/being late for work/not doing his full share of work/ not being reliable and dependable
• Self-respect and respect for other/commitment/communication/ co-operation/tolerance - He has failed to respect others/arguing with the guest/he was not aware of the guests needs (Any 4) OR
• Luvuyo was late for work -not a functional and cooperative team member/not doing his full share of work/ not being reliable and dependable No punctuality/integrity/reliability/productivity
• Arguing with the guest - He has failed to respect others/he was not aware of the guests needs No self-respect and respect for others/lack of commitment/ communication /co-operation/tolerance ..(Any 4) (4)
  M30
  F86

2.2.2

• He must be punctual/give speedy feedback/to respond timeously to the customer/efficient when delivering a service and respond in a timely manner/don’t keep customers waiting
• He must show patience/tolerant with the guest
• He needs to be polite/ friendly
• He needs to be positive when dealing with guests’ complaints
• Never argue with guests/the customer is king/the customer is always right
• Stay calm/control emotions/ he needs to be mindful of the tone of his voice/body language when dealing with the customer 
• Find solutions to the problem 
• He needs to be reliable with regards to guests request/not making empty promises 
• He needs to ensure that guests receive value for money/ receive what they ordered
• He must recognise guests as soon as they arrive
• He must display accuracy in taking and delivering guests orders 
• Listen and pay attention
• Helpful/willing to assist
• Be alert to guest’s needs
• Respectful towards guest
• Make a good first impression/good appearance 
• Accept his mistake and be apologetic (Any 4)(4)
  M32
  F90

2.3
2.3.1 

• All water should be chemically treated/purified or boiled
• Provide bottled water
• Do not serve food and water that has been contaminated/ avoid fish or shellfish obtained from contaminated water
• Foods need to be cleaned and cooked properly/use treated water to wash fruit and vegetables
• Avoid serving raw and undercooked food e.g. uncooked fish or shellfish
• Cover food to prevent flies
• Thorough hand washing facilities with antiseptic soap/sanitizer is important
• Staff should get vaccinated
• Send infected/sick workers home (Any 4)(4)
  M25
  F78

2.3.2

• People using unsafe water supplies/ living in areas with poor sanitation/ people who eat shellfish and vegetables from water known to harbour the bacteria will be infected faster due to the possible intake of cholera bacteria
• Children, the elderly and malnourished people are at risk because they have a weaker immune system /low levels of stomach acid that can’t fight off the bacteria
• People living with someone who has the disease may be infected/ higher risk of becoming infected (Any 3)(3)
  M25
  F78

TOTAL SECTION B: 20

SECTION C: NUTRITION AND MENU PLANNING;

FOOD COMMODITIES
QUESTION 3
3.1
3.1.1
Leg chop
Rib cutlet
M94
F194
(2)
3.1.2 

1. Marinating
   Chemical tenderising
   (Any 1)(1)
   M86
   F200
2.      
   • Marinating is steeping meat into a seasoned liquid mixture for 15 minutes to 2 hours  Acid, oil, spices and herbs are used to tenderise the meat fibres
     OR
   • Chemical tenderising – sprinkle meat tenderisers over meat /cover meat with acid, fresh pineapple or paw-paw to break down the meat fibres for 15 minutes to 2 hours
     (Any 2 relevant to 3.1.2 (a))
     M86
     F200
     (2)

3.1.3

• Greyish light red/pinkish colour meat
• Flesh feels firm/not leave a dent when pressed on
• Fine grain texture
• Fat normally white or creamy white/ fat should not be oily
• Bones are red and porous, rib bones speckled
• Fresh smell /no strange/unpleasant smell (Any 3) (3)
  M83
  F189

3.2

• The meat will have freezer burn
• The meat surface will be dehydrated/dried out
• Appearance of greyish-brown spots on the surface of the meat/change of colour
• Meat juices/sarcoplasm will ooze out of the meat after thawing 
• There will be ice crystals on top of the meat (Any 2) (2)
  M84
  F199

3.3

• Rib cutlet: 150-250 g
  Gammon: 120-150 g
  The rib cutlet includes the bone; the gammon is without bones
  (Any weight within the range) (3)
  F204
  M96

3.4
3.4.1 

1. To prevent changes in the ratio/proportions of ingredients
   Incorrect proportions can change the characteristics of the pastry it becomes too hard/soft/crumbly /tough/ dry/dough becomes sticky/ to ensure a successful end product
   (Any 1)(1)
   M118
   F212
   • Over-handling/over-mixing of the dough will cause it to shrink
   • Heat from hands can melt the shortening that can be absorbed by flour preventing proper rising/small volume
   • Dough/Crust will be tough OR hard pastry crust
     (Any 2)(2)
     M118
     F212
2.   
   • Cold shortening remains hard and forms layers between pastry layers/ prevents shortening from melting
   • Better rising
   • Flakiness will be compromised if conditions are warm
     (Any 2)(2)
     M118
     F212

3.4.2 

• Blind baking is done when a pre-cooked filling is used
• To keep the crust from blistering/rising/remains flat/keep shape
• To ensure the pastry case is cooked thoroughly
• To help the crust to become crispy/prevents soggy bottom
  (Any 3)(3)
  M117
  F209

3.5

• Crisp
• Hollow and dry inside/dry centre/well cooked
• Light in weight
• Light brown/golden brown/straw colour
• Even sized
• Well puffed/good volume
• Neatly shaped/good shape
  (Any 3)(3)
  M124
  F186

3.6

M141
F151
(8)

3.7
3.7.1

• Chop or break the chocolate into smaller even pieces
• Melt over indirect steam by putting the chocolate in a bain marie/double boiler/mixing bowl on top of a saucepan
• Stir occasionally 
• Remove from the stove once water starts boiling to prevent overheating (Any 2)
  OR
• Chop or break the chocolate into smaller even pieces
• Melt in the microwave by putting the chocolate in a bowl and heat in 30-second bursts stirring in between
  (Any 2)(2)
  M145

3.7.2

• Commercial dark chocolate/70% or higher cocoa mass
• Couverture- any colour
• Baking chocolate- any colour/baker's covering/compound
• Unsweetened/bitter chocolate
  (Any 1)(1)
  M144
  F156

3.8
3.8.1

• Glazing/Candied/Crystallization of sugar
  M153
  F168
  (1)

3.8.2 

• Fruit is cooked repeatedly/multiple times 
• In a highly concentrated sugar syrup until it forms a glaze on the outside/fine layer of sugar crystals on the outside (Any 2)
  M153
  F168
  (2)

3.8.3

• Prevents food from spoiling 
• Increases the safe storage period of food
• Increases availability of food that are out of season 
• Easy to store/no refrigeration is necessary 
• Saves time and labour /no preparation necessary
• Preserved food can be eaten on its own/no cooking is necessary
• Transportation of food is easier
• Improves the appearance/give it a nice shine/ variety
• Improves the taste/unique taste
• Limits the availability of water for microbial growth
• Heat destroys micro-organisms and enzymes
  (Any 2)(2)
  M149
  F166
  [40]

QUESTION 4

4.1.1 A samoosa is a triangular shaped snack/pie made with purr/phyllo pastry that has been deep-fried in oil/baked/air fried with a variety of fillings that can be savoury, spicy or sweet (Any 2) (2)
M70
F207

4.1.2

• Preparation of the food items is time-consuming
• Several snacks per person must be prepared
• Food items can be costly if protein is the main ingredient/if the function/menu is not well planned 
• People may be hungry at the time of the finger lunch and so may eat more/it may not be filling enough for the guests
• Guests might become uncomfortable to stand for the duration of the function
• Guests will dirty their fingers/messy fingers (Any 3)(3)
  M68
  F13

Related Items

4.1.3

1. Fruit group
   M70
   F16
   (1)
2.    
   • Strawberries dipped in chocolate/sugar coated
   • Fruit skewers/fruit kebabs/brochette
   • Fruit fritters 
   • Bouchées/barquette with a fruit filling/fruit tartlets
   • Apple strudel slices
   • Mini apple tarts
   • Mini toffee apples
     (Any 2-fruit based mini/cocktail snack)(2)
     M70
     F16

4.1.4   

M99
F178
(6)

4.2
4.2.1 Total Cost = Food Cost + Labour Cost + Overhead Cost
         = R15 000 + R4 400 + R3 000
         = R22 400
M63
F21
(3)
4.2.2 Selling Price  = Total Cost + Profit OR Total Cost + 50%
         = R22 400 + 50% / R22 400 x 50% or 50÷100
         = R22 400 + R11 200
         = R33 600
M62
F21
(4)

4.2.3

• Property rent 
• Tax 
• Water
• Electricity/gas
• Depreciation of equipment/maintenance of equipment
• Cleaning materials
• Stationery 
• Post and telephone services/Wi-Fi 
• Advertising
• Uniforms
• Linen: tablecloths, napkins, or chair covers/laundry cost
• Transport/delivery costs/fuel 
• Insurance
• Security systems/company (Any 2)
  M60
  F20
  (2)

4.3
4.3.1 Gel formation will be influenced by:

• Gelatine concentration/amount of liquid/gelatine
• Setting temperature 10-15⁰C
• Whipping of the gelatine mixture
• Adding of ingredients: amount of sugar/acid/salt/number of strawberries
• Length of time before unmoulding/setting time (Any 2)(2)
  M131
  F163

4.3.2

• Allow gelatine mixture to thicken to a consistency of a thick egg white before adding the strawberries to ensure even distribution 
• Ensure that the strawberries are free of liquid
• Small quantities of strawberries should be used
• Strawberries must be sliced evenly (Any 2)(2)
  M131
  F162

4.3.3

• Cover the dish to prevent absorption of other flavours 
• Keep the dish covered to prevent cross contamination
• Keep refrigerated until served to keep the gelatinous state/ keep gel below 28 °C to prevent melting 
• If kept for longer periods, the gel becomes firmer but loses water which will result in loss of texture and volume/rubbery and shrinks /must be served within 24 hours
• Do not store in the freezer (Any 3)(3)
  M130
  F160

4.4 Food: 

• Repetition of ingredients/starch e.g., two dishes with garlic/ corn soufflé and cauliflower au-gratin both using white sauce 
• Limited variety of flavours e.g., garlic sauce and garlic bake
• Little variety of textures e.g., mushroom soup, corn soufflé and Hungarian goulash all soft textures/no crunch
• No variety of temperatures all the dishes on the menu are hot e.g. cream of mushroom soup and chocolate sponge pudding both hot 
• No variety of colours /no green or red incorporated in the menu, only cream and brown colours e.g., cream of mushroom soup and cauliflower au-gratin 
• Limited variety of cooking methods there are four baked products e.g. corn soufflé, chocolate sponge pudding/potato, bacon and garlic bake and cauliflower au-gratin all baked in oven
• Too many rich dishes/high in fat e.g. cream of mushroom soup, cream/bacon in potato bake, cauliflower au gratin with butter on top. 
• Not all food groups are included/not good nutritional balance : fruit group is not included
  
  Management:
• Time of the year/winter/June , the dishes are suitable because they are all hot/comfort food
• Availability of the ingredients on the menu , the ingredients are all available during that time of the year/June/ winter
• Cost/budget is R200pp: the price of the menu is realistic for the dishes/food on the menu 
• The type of meal is dinner/4-course/time of the day, the dishes are suitable for a dinner menu/4-course
  
  Customers:
• The choice of dishes on the menu will not be suitable for people who follow a special dietary requirement e.g., religious reasons, diseases, vegetarians
• Suitable for older people or children as the ingredients are of mushy soft texture/easy to chew
• Not suitable for small children as the dishes are too sophisticated or too strongly flavoured (3 x 2)(6)
  M43
  F2

4.5 

• Kosher menus must not include meat from the hindquarter of the animal
• Milk and milk products and meat served in the same meal is not allowed /no consumption of milk products before 6 hours has lapsed after eating meat 
• Shellfish, birds of prey and snails are prohibited
• Pork and pork products are forbidden
• All food must be kosher and prepared/slaughtered according to the religious law/meat must be washed and soaked
• Separate kitchen/storage areas/preparation areas/and separate utensils must be used
• Only kosher products/ingredients may be used  Only kosher wine may be used in preparation
• Parev products can be combined with either meat or milk products or used as a neutral food in menu planning before or after meat/milk dishes (Any 4)(4)
  M44
  F2-3
  [40]

TOTAL SECTION C: 80

SECTION D: SECTORS AND CAREERS;
FOOD AND BEVERAGE SERVICE
QUESTION 5

5.1
5.1.1 Joyce must:

• Be willing to take risks/have courage
• Have an ability to identify business opportunities and take calculated risks to achieve success
• Be committed and determined/be hardworking/ be able to handle pressure/be disciplined 
• Have a sense of responsibility and love of achievement
• Be creative/ unique 
• Self-reliant 
• Be able to adapt/be a problem solver
• Be future-orientated/plan ahead/goal orientated
• Be confident in achieving success
• Have good organising and management skills/good leadership skills
• Marketing skills
• Have high levels of energy/stamina
• Have a sense of humour
• Communication skills 
• Be passionate/optimistic about the type of business you are starting (Any 4)(4)
  F8

5.1.2

•  Information on packaging should be clear/easy to read
• Name of product must be clear/product easy to identify/brand/logo/contact details
• The packaging must attract the attention of the customer
• Interesting pictures
• Colours must be bright/interesting
• Writing must be clear, bold and eye catching 
• Packaging can be collectors' items/reusable containers
• Information on nutrition must be indicated
• Packaging must be clean and hygienic
• Packaging must be suitable for the product/protect the product/easy to handle/strong enough
• Size of the packaging should not mislead the customer on the quantity
• Packaging must be environmentally friendly/recycleable/biodegradable (Any 2)(2)
  M17
  F135

5.1.3

• Pay staff salaries
• Control banking procedures
• Oversee the auditing of funds
• Ensure payment of VAT
• Keep accounting records, keeps track of money coming in and going out/do bookkeeping
• Safeguard the business's assets/financial stable
• Prepare financial reports
• Draw up budgets
• Prepare cash flow forecast/determine profit and loss
• Set up procedures for purchasing, receiving, storing, and requisitioning
• Ensure stocktaking is done on regular basis
• Take care of debtors
• Deal with financial queries
• Pay accounts (Any 4)(4)
  M 6
  F123

5.1.4

• Promotional videos/DVD/Projectors
• Digital shows
• Electronic bill boards
• Social Media : Facebook /Instagram /WhatsApp /Twitter /Tiktok
• e-mails 
• Websites/YouTube
• elephones/Tele-marketing
• Cell phones
• SMS 
• Radio 
• TV (Any 2)
  M20
  F140
  (2)

5.1.5 (1 mark for good/bad) (1)
Joyce's slogan is a good/yes marketing tool

• Name is in bold/striking/eye-catching/attention grabbing 
• Different lettering/large font/neat
• Does not contain too many words 
• It relates to the product/rusks
  
  Joyce's slogan is a bad/no marketing tool 
• Spelling mistake of the word rusks 
• It does not give a clear description of the product (2)(3)
  M19
  F142

5.2 

• Complaints should always be handled positively and professionally 
• The restaurant manager must control their emotions/be calm /don’t raise your voice
• Polite and friendly
• Maintain eye contact
• Positive body language
• Helpful/show your understanding and willingness to resolve the matter, according to the establishment/take guest complaints into consideration
• Listen and pay attention
• Do not argue with the customer 
• Acknowledge the complaint and thank the guest for bringing the matter to their attention/respect opinion of guest
• Attend immediately/act promptly/offer a solution 
• Apologise sincerely 
• Resolve the situation by inviting the person to discuss the issue in privacy
• Never place the blame on yourself or on somebody else
• Never promise something they cannot provide 
• Keep the guest informed of the attention the problem is receiving/progress
• Report and record the handling of the problem according to the policy of the establishment
• Depending on the seriousness of the complaint or policy of the establishment a free drink/meal or discount can be offered (Any 5)(5)
  M183
  F45

5.3 

• Staff members should stay calm
• Apologise to the guests
• The kitchen may be closed during water cuts due to hygiene reasons
• Guests must be informed that food and beverages can only be served if there is clean cutlery, crockery and glasses
• Restaurants should adjust their menu to suit the situation
• Hand sanitisers should be readily available for the use of guests
• Bottled water must be made available in restaurant
• Specific provisions/arrangements must be made for the use of toilets e.g., collection of water from Jo Jo/ water tanks/boreholes
• Use available water sparingly
• Make sure that all taps are closed during the water cut to prevent flooding at a later stage
• Plan in advance according to expected water cut schedule e.g. have disposable cutlery, crockery available /have containers with water available
• Follow the correct procedures to report the matter/report to the manager/ municipality (Any 4)(4)
  M187
  F45

5.4

M2
F112
(6)
[30]

QUESTION 6
6.1 Alcoholic:

• Aperitifs
• Cocktails
• Spirits
• Wines
• Beer/ciders 
• Digestive/Shooters 
• Speciality coffees
• Non-alcoholic:
• Mocktails 
• Carbonated drinks
• Water/mineral waters
• Juices 
• Squashes 
• Cordials 
• Milkshakes/ smoothies/crushers
• Hot beverages/coffee/tea (Any 4)(4)
  M165
  F17

6.2

• Carry hot plates
• Crumbing down
• Serving of wine 
• Dab spills 
• Handle cutlery after polishing 
• Fold a lily with the service cloth to go underneath coffee pot/juice jug
  (Any 2) (2)
  M190
  M194
  F36
  F37
  F60 

6.3
6.3.1

M159
M162-163
F52
F58
(4)

6.3.2 

• De-alcoholised wines are wines from which the alcohol has been removed/ filtered out
• These wines are made in the same way as normal wines
• Before the wines is bottled, the alcohol is removed using a cold filtration process
• These wines contain less than 0,5% alcohol-by-volume
  (Any 2)(2)
  M156
  F49

6.4
6.4.1Mocktail: is made up of a variety/mixture of two or more non-alcoholic drinks
      It is a cocktail without alcohol (Any 2)
M160
F 62
(2)
6.4.2

• People of all ages/all religions could be served the mocktails
• Mocktails could be served or sold at any time of day
• Mocktails don’t need to be served with a meal 
• There are no closed days for the sale of mocktails 
• The establishments made more money as sales increased 
• No need for a liquor licence/no need to renew a licence, thus saving money 
• Can sell it as a take-away (Any 3)(3)
  M168
  F55

6.5
6.5.1

• Conduct a stocktake of consumables/ complete stock sheets
• Clear the bar top and clean the counters and sink
• Pack away all equipment/glasses/chairs
• Wash and polish glasses/used equipment
• Remove all empty bottles 
• Empty the liqueur trolley and return stock to the bar cupboard
• restock the bar from the cellar/make a list for purchasing or ordering
• Washing floors
• Cashing up
• Empty the rubbish bin
• Switch off the lights/urn, ice-machine, etc. (Any 4)(4)
  M182
  F40

6.5.2

• Return condiments to the kitchen/buffet cupboard/waiter station/remove from the table
• Control that lids are tightened/Cover them as instructed
• Cleaning bottles/containers/lids
• Re-filling containers before storing (Any 3)(3)
  M182
  F40

6.6
6.6.1

1.  – Bain Marie
2.  – Chafing dish
   M174
   F31
   (2)

6.6.2

(Any 2 each)
M174
F31
(4)
[30]

TOTAL SECTION D: 60
GRAND TOTAL: 200