HOSPITALITY STUDIES
GRADE 12 
NSC PAST PAPERS AND MEMOS
FEBRUARY/MARCH 2017

INSTRUCTIONS AND INFORMATION 

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 in the ANSWER BOOK.
3. Number the answers correctly according to the numbering system used in this  question paper.
4. Write neatly and legibly.

QUESTIONS 

SECTION A 
QUESTION 1 
1.1 MULTIPLE-CHOICE QUESTIONS 
Various options are provided as possible answers to the following questions.  Write down the question number (1.1.1–1.1.10), choose the answer and  make a cross (X) over the letter (A–D) of your choice in the ANSWER  BOOK. 
EXAMPLE: 
1.1.11 A good source of vitamin C is … 

1. milk.
2. meat.
3. bread.
4. oranges. 

1.1.11  
1.1.1 E-mails, websites and cellphones used to market products are … marketing tools.  

1. audio
2. visual
3. electronic
4. audio-visual (1) 

1.1.2 A grape variety used to make wine: 

1. Cultivar
2. Vintage
3. Product
4. Origin (1) 

1.1.3 An enzyme in raw pineapple that prevents a gelatin mixture from  setting: 

1. Ficin
2. Bromelain (Bromelin)
3. Papain
4. Casein (1)

1.1.4 A pizza provides eight portions. The total cost of the pizza is  R72,00. The cost of ONE portion is … 

1. R9,00.
2. R12,00.
3. R36,00.
4. R80,00. (1) 

1.1.5 When a person suffers from diabetes, it means that the body does  not produce enough … 

1. cholesterol.
2. calories.
3. lactose.
4. insulin. (1) 

1.1.6 A flavouring used in the preparation of desserts, which is made  from cocoa beans: 

1. Vanilla
2. Coffee
3. Chocolate
4. Caramel (1) 

1.1.7 The difference between the actual cost to produce an item and the  money that it is sold for: 

1. Gross profit
2. Indirect cost
3. Direct cost
4. Net profit (1) 

1.1.8 A method where meat is covered with thin slices of fat: 

1. Larding
2. Marinating
3. Tenderising
4. Barding (1) 

1.1.9 … includes activities that ensure that prospective guests are aware  of the types of accommodation available at an establishment. 

1. Pricing
2. Marketing
3. Financing
4. Targeting (1) 

1.1.10 Choux pastry filled with cream and stacked together with caramel  is called … 

1. croquembouche.
2. churros.
3. profiteroles.
4. beignets. (1)

1.2 MATCHING ITEMS 
Choose the description from COLUMN B that matches the terminology in  COLUMN A. Write only the letter (A–I) next to the question number  (1.2.1–1.2.6) in the ANSWER BOOK, for example 1.2.7 J. 

1.3 ONE-WORD ITEMS 
Give ONE term/word for each of the following descriptions. Write only the  term/word next to the question number (1.3.1–1.3.10) in the ANSWER BOOK. 

1.3.1 Wine of which the alcohol has been removed before it is bottled
1.3.2  A sweet wine that is served after a meal 
1.3.3 The Act that regulates the sale of alcohol 
1.3.4 The term that refers to pastry shells that are pre-baked with rice or  dried beans 
1.3.5 Advertising a product by phoning potential customers 
1.3.6 Fat distributed between the muscle fibres of a meat cut 
1.3.7 A traditional sauce served with roast beef 
1.3.8 Rice rolled with cooked seafood or raw fish, wrapped in seaweed  sheets 
1.3.9 A mixture of chopped fruit or vegetables, flavoured with spices, sugar  and vinegar and cooked to a thick pulp 
1.3.10 Legumes used to make textured vegetable proteins (10) 

1.4 SELECTION 
1.4.1 Identify TWO items that are included in overheads: 

1. Stationery
2. Salaries 
3. Staff training
4. Cleaning materials (2) 

1.4.2 Identify TWO steaks cut from the fillet: 

1. Rump
2. Tournedo
3. Medallion
4. T-bone (2)

1.5 MATCHING ITEMS 
Choose a description from COLUMN B that matches a dessert in COLUMN A  and then match it with an example in COLUMN C. Write only the letter (A–G)  and number (i–vii) next to the question number (1.5.1–1.5.5) in the ANSWER  BOOK, for example 1.5.6 H (viii). 

TOTAL SECTION A: 40

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

2.1.1 What is the incubation period for gastro-enteritis? (1) 
2.1.2 Explain how a food handler may prevent gastro-enteritis from  affecting others in the workplace. (5) 
2.1.3 State THREE symptoms of each of the following:  

1. 1.  Gastro-enteritis (3)
   2. TB (3) 

2.2 Study the statement below and answer the questions that follow. 

2.2.1 Define the term good service. (2)
2.2.2 Critically discuss the statement above. (3)

2.3 A restaurant manager considers buying the system below. Study the  photograph and answer the questions that follow. 

2.3.1 Identify the type of system. (1)
2.3.2 Explain TWO benefits of the system above. (2)

TOTAL SECTION B: 20

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

3.1.1 Name TWO methods that can be used to preserve excess cherries  other than bottling. (2) |
3.1.2 Discuss step by step how you would prepare bottled cherries. (4) 

3.2 

3.2.1 Calculate the total net profit. (3)
3.2.2 Calculate the cost for each guest. (3) 
3.2.3 Suggest FOUR important aspects that the organisers of the dinner  should include on their quotation. (4) 

3.3 Study the method of preparing choux pastry below and answer the questions  that follow. 

3.3.1 Give reasons for the following steps: 

1. 1. Step 4 (1)
   2. Step 7 (2) 

3.3.2 Suggest TWO toppings that may be used as decoration for the  choux pastry. (2) 
3.3.3 Predict the end result if the water had been boiled for too long  during the preparation of the choux pastry. (2)

3.4 Differentiate between a pollo-vegetarian and a pesco-vegetarian. (4)
3.5 Give reasons for EACH of the following statements: 

3.5.1 White and red speckled beans should be cooked separately. (1)
3.5.2 Do not boil dried beans without soaking. (1)

3.6 Read the extract below and answer the questions that follow. 

3.6.1 Determine the number of snacks to be served per person. (1) 
3.6.2 Describe FOUR guidelines to follow when preparing the cocktail  snacks. (4) 
3.6.3 Evaluate the suitability of serving sticky ribs at the cocktail function. (3) 
3.6.4 Recommend THREE sweet bite-size cocktail snacks that you may include on the menu. (3)

[40]

QUESTION 4 
4.1 Study the photograph of stewed lamb shanks below and answer the questions  that follow. 

4.1.1 Distinguish between the characteristics of raw lamb and raw beef. (4) 
4.1.2 Explain why stewing is a suitable cooking method to prepare the  lamb shanks. (2) 
4.1.3 Suggest a suitable accompaniment for the stewed lamb shanks. (1)

4.2 Read the extract below and answer the questions that follow. 

4.2.1 Define the term banquet. (2) 
4.2.2 Name TWO departments that would be required to plan and  prepare for the banquet. (2) 
4.2.3 Discuss THREE requirements to consider when planning the  banquet menu for the Jewish guests. (3) 
4.2.4 Determine the number of waiters you will need for the function. (1)

4.3 Study the photograph of a vol-au-vent below and answer the questions that  follow. 

4.3.1 Identify the pastry used to make the vol-au-vent. (1) 
4.3.2 State the functions of the following ingredients in the preparation of  the pastry above: 

1. 1. Butter (2)
   2. Water (2)

4.3.3 Suggest TWO savoury fillings that may be used in the vol-au-vent. (2)
4.3.4 What are the characteristics of a successful vol-au-vent? (3)

4.4

4.4.1 Name TWO types of gelatin. (2) 
4.4.2 Predict the results of the following when preparing a gelatin dish:

1. 1. Adding too much sugar (1)
   2. Adding lemon juice (1)
   3. Setting the dish at 20 °C (1)

4.5 Study the photograph of the Christmas pudding below and answer the  questions that follow. 

4.5.1 Describe the technique for cooking the dessert above. (2)
4.5.2 Explain how the dessert above may be presented. (2)
4.5.3 Recommend TWO suitable sauces for this dessert. (2)

4.6 Good nutrition is vitally important for HIV positive people. Justify the statement above. (4) 

[40] 
TOTAL SECTION C: 80

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

5.1.1 Name THREE aspects that will determine the target market for the  Springbok Game Lodge. (3) 
5.1.2 Determine whether promotion was used as a marketing strategy  and give a reason for the answer. (2)   
5.1.3 Name ONE disadvantage of using promotion as part of your marketing mix. (1) 
5.1.4 Describe TWO requirements of the packaging of the snacks. (2)  
5.1.5 Identify FOUR aspects that the Springbok Game Lodge could have included in their business description. (4) 
5.1.6 Explain how the Springbok Game Lodge may contribute to job  creation and give TWO examples. (4) 

5.2
5.2.1 Classify the terms below into revenue and non-revenue-generating  areas in the hospitality industry. 

Tabulate your answer as follows: 

(6) 

5.2.2 Explain the interrelationship between sales and marketing and the  finance department. (2)
5.2.3 Identify THREE duties of the security staff. (3) 
5.2.4 Name THREE entrepreneurial opportunities that may be found in  the beverage sector. (3)

[30]

QUESTION 6 
6.1 Study the photographs below and answer the questions that follow. 

A	B
TABLE CLOTH	RED WINE GLASS

6.1.1 Define the term opening mise-en-place. (2) 
6.1.2 Identify the opening mise-en-place that should be checked for the  table cloth in A. (3)   
6.1.3 Explain the procedure that should be followed when cleaning the  glass in B. (3)  
6.1.4 Determine the suitability of serving a glass of Chardonnay with a  fish starter. (2)  
6.1.5 Discuss the correct position of the glass above on a cover. (3)  
6.1.6 Explain how red wine bottles should be stored. (4)   

6.2
6.2.1 Differentiate between on-consumption and off-consumption liquor  licenses. Tabulate your answer as follows: 

(4) 

6.2.2 Discuss the procedure that should be followed for plated service. (3)
6.2.3 Motivate the use of plated service for a formal dinner. (3)

6.3 The walk-in refrigerator at a local game lodge reaches 22 °C. Determine the impact of this situation on the game lodge. (3)

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