1. Start Each Question on a New Page

Instructions:

1.  Start each question on a new page.

2.  Number exactly according to the question paper.

3.  Write full, meaningful sentences to explain yourself. Never use a word only.

4.  Leave a LINE OPEN between questions.

SECTION A

QUESTION 1

1.1 ONE WORD QUESTIONS

Give ONE word / term for each of the following descriptions. Write only the word / term

next to the question number.

1.1.1 Curried mince, covered with a milk-and-egg layer and baked.

1.1.2 A sauce consisting of egg yolk, vinegar, seasoning and oil that is permanently emulsified.

1.1.3 Cabbage shredded into fine strips.

1.1.4 The chef that prepares salads.

1.1.5 Pasta is cooked to this stage.

1.1.6 Small, deep-fried bread cubes used as a topping for salad. (6)

1.2 MATCHING ITEMS

Match the salad ingredients in COLUMN B to the salad COLUMN A.

Only write the letter (A – E) next to the question number (1.2.1 - 1.2.4)

(4)

1.3 MATCHING ITEMS

Match the pasta shape in COLUMN B to its name in COLUMN A.

Only write the letter (A – F) next to the question number (1.3.1 - 1.3.5)

(5)

[15]

SECTION B (please leave a line open between your answers)

QUESTION 2

Study the menu below and answer the questions that follow:

LUNCH MENU

Potato Salad

Canneloni with Bolognese Sauce

French Salad

Fruit Salad with Ice Cream

COFFEE / TEA

JULY 2015

2.1 Canneloni with Bolognese Sauce

2.1.1 A client in the restaurant wants to know what Canneloni with

Bolognese sauce is. Explain the main components of the dish. (5)

2.1.2 List the ingredients used to prepare Canneloni. (2)

2.1.3 Discuss the nutritional value of the dish. (4)

2.2 Identify the above type of menu and give TWO reasons. (3)

2.3 Evaluate the suitability of the menu above for:

2.3.1 a matric farewell in a five star hotel. (2)

2.3.2 the food choice in general. (5)

2.3.3 workers with an hour lunch break. (2)

2.3.4 the month July. (2)

[25]

QUESTION 3 (new page)

3.1 Explain the following:

3.1.1 Crudité (3)

3.1.2 Coddled egg (1)

3.2 Herbed Vinaigrette was used as salad dressing on the French Salad.

Give the correct proportions of ingredients for 12 ml of this dressing. (5)

3.3 Explain the following vegetable cuts and suggest a suitable vegetable for each cut:

3.3.1 brunoise (2)

3.3.2 rondelle (2)

3.3.3 julienne (3)

3.4 Write explanatory comments on the following practices:

3.4.1 Prepare salads immediately before serving. (2)

3.4.2 Add salad dressing to French salad just before serving. (2)

3.5 Give hints to the saladier how to prepare and present the French Salad

attractively on side plates to serve as an accompaniment to the Canneloni. (6)

3.6 There was chaos at the salad buffet! People crowded around the salad buffet

table, causing long queues and when the last people finally got to the front of the line, the salad was finished.

Evaluate the situation and make suggestions to ensure this incident is never

repeated. (4)

[30]

GRAND TOTAL: 70

MEMORANDUM: HOSPITALITY STUDIES GRADE 10 – TEST 3: 2015

SECTION B: QUESTION 2 [25]

2.1.1 What is Canneloni with Bolognese sauce? Explain to her. (5)**

Pasta tubesP

filled with tasty meat sauceP

meat sauce contains onions, celery, tomato, wine, herbs etc. (any)P

topped with béchamel sauce and cheeseP or Mornay sauce

baked in oven P

2.1.2 List the ingredients used to prepare Canneloni. (2)* Flour / semolinaP; Water / EggP

2.1.3 Discuss the nutritional value of the dish. (check understanding & relevance) (4)** cannelloni = carbohydrateP / cereal and starch product

Meat sauce = proteinP; fatP; ironP; B vitP etc.

Bechamel sauce / Mornay sauce = protein; calsiumP

2.2 Identify the above type of menu and give TWO reasons. (3)

Table d’ hôteP (1)***

Set menuP; Fixed priceP (2)** Food prepared ahead of time – fixed serving time

2.3 Evaluate the suitability of the menu for each of the following:

2.3.1 for a matric farewell in a five star restaurant. (2)***

Not suitableP; Simple / not elaborateP

2.3.2 the food choice. (5)***

Not goodP: Three salads P– starter, accompaniment to main, dessert

Potato salad not good choice for starter – starchy, fillingP

GoodP: Variation in ColourP, texture, temperature

2.3.3 for workers in a hurry during lunch hour. (2)***

not suitable P– rather take-away or fewer coursesP

2.3.4 for July. (2)***

Winter, coldP – too many cold dishesP.

(for all q: give credit if the learner’s arguments make sense)

QUESTION 3

3.1 Explain

3.1.1 crudité: vegetablesP- or examples of vegetables;

(whole / sliced / raw)P

served with dipping sauce / dressingP (3)*

3.1.2 coddled egg: egg boiled for 1 minuteP (1)*

3.2 Give the correct proportions of ingredients for herbed vinaigrette. (5)**

part vinegar / lemon juiceP (3 ml)P : oilP (9)P

fresh herbs, chopped for flavourP

3.3 Explain the following vegetable cuts and suggest a suitable vegetable for each cut:

3.3.1 brunoise (2)**

small cubesP; onionP

3.3.2 rondelle (2)**

Cylindrical vegetable ringsP; carrot / cucumber

3.3.3 julienne (3)**

Long 3 – 4 cmP, thin matchstick-shaped cuts / stripsP

Carrot P

3.4 Write explanatory comments on the following practices:

3.4.1 Prepare salads immediately before serving. (2)**

To keep ingredients freshP

To limit oxidation of nutrients e.g. vit. CP

3.4.2 Add salad dressing to French salad just before serving. (2)**

Leaves will wiltP if dressing is added too early,

As water will be drawn from the ingredientsP

3.5 Hints to saladier to prepare and present French Salad attractively . (6)** Refrigerate the side plates

Salad ingredients must not touch rim of side plate

Tear leaves into bite-sized pieces

Cut all ingredients into even, neat pieces

Stack to achieve height

Balance with colours and textures

Have one focal point

Add dressing just before service or in a jug (any)

3.6 Chaos at the salad buffet! People crowded; last people did not get any.

Evaluate and make suggestions to ensure this is never repeated. (4)***

manage portion controlP by having small plates and serving spoonsP

have a water available to assistP

ensure good traffic flowP, by having plates first, sauces lastP

have enough serving pointsP

[30]

QUESTION 1

1.1.1  ONE WORD / TERM (6)

1.1.1  ______

1.1.2  ______

1.1.3  ______

1.1.4  ______

1.1.5  ______

1.2  MATCHING COLUMNS (5)

1.2.1 ___

1.2.2 ___

1.2.3 ___

1.2.4 ___

1.2.5 ___

1.3 MATCHING COLUMNS (5)

1.3.1 ___

1.3.2 ___

1.3.3 ___

1.3.4 ___

1.3.5 ___