1
HOSPITALITY STUDIES
GRADE 10
TERM 1_ 2026
@IMPAQ Test2019 & 2021, @IMPAQ JUN2020, WCED Revision booklet_2024, @IMPAQ JUN2021. Grade 10 Baseline Activity Gauteng/2024
This study guide has been carefully compiled to assist Grade 10 learners in preparing
thoroughly and confidently for Term 1 Hospitality Studies. The content follows the official
CAPS Annual Teaching Plan (ATP) and is aligned with examination standards. It has
been developed using past DBE, WCED and IMPAQ examination papers (2019–2025),
ensuring that learners are exposed to realistic question formats, terminology and
assessment styles.
Term 1 lays the foundation for the entire year. It introduces learners to the hospitality
industry, professional standards and core practical skills. This guide therefore focuses on
developing both theoretical understanding and practical insight.
For any additional study notes, please contact:
Good luck
Juffrou Ansie
Content
Sectors and Careers ..................................................................................................... 6
Franchises ................................................................................................................... 7
Hygiene ........................................................................................................................ 10
Kitchen and Restaurant Operations ......................................................................... 14
Mise-en-place .......................................................................................................... 15
Nutrition and Menu Planning ..................................................................................... 21
Commodities ............................................................................................................... 25
@Juffrou_Ansie
, 2
Multiple Choice Questions
Hospitality studies Hospitality studies: The study of various interrelated themes in
the hospitality industry e.g., hygiene, food production, food
and beverage service as well as client service
Magnesium The nutrient that helps with muscle contraction, energy
metabolism and bone formation.
Minerals Chemical compounds present in all food
The function of Promotes growth and healthy eyes.
vitamin A in the
body.
Continental Include no cooked dishes. Bread rolls, croissants or toast with
Breakfast butter, Jams and tea or coffee.
English breakfast Usually consists of a choice of food sorts such as meats, eggs
and bread.
Combination Classify the cooking method when cooking in baking bags.
methods
Mice Salmonella bacteria are present in the intestines of this kitchen
pest.
Conical strainer This piece of equipment is used to strain stock.
Frying pan Crumpets are cooked using this piece of equipment.
Pané The process to cover food with flour, dip in egg and covered
with breadcrumbs
250 mℓ The metric measurements for one cup of cake flour.
Candied fruit Fruit cooked in sugar syrup and then allowed to dry out
completely.
Compote A sauce where whole or pieces of fresh fruit is lightly cooked in
a sugar syrup.
Protection The reason for the chef’s jackets being double breasted.
Disinfecting or The killing of all harmful bacteria with heat or chemicals.
sterilizing
Sugar thermometer The equipment used to determine the correct stage of sugar
syrup, e.g., the hard ball stage.
Soft fruit The classification of raspberries.
Baking Cooking food in the oven without any fat.
@Juffrou_Ansie
, 3
Oven roasting Cooking uncovered food in the oven and basted with oil
during cooking.
Grilling Cooking food under a red-hot element or over coals.
Pot roasting Cooking food in the oven, in a covered pan and basted with
oil.
Braising Cooking food in liquid, in a covered pan in the oven.
Bratt pan
Bain-marie A hot water bath where containers of food are
placed above a shallow container of water
Chop Food is roughly cut into small pieces
Bruise Crush the surface of food to release flavour.
Contamination When bacteria are spread from one item to another
Dry fry A cooking method that heats and cook’s food with the fat
already present in the food itself.
Entrepreneur A person who starts his/her own business, especially when it
involves risks
Mise-en-place Preparation of a restaurant before a meal is served.
Table d’hôte The type of menu for a set meal.
Plated service The type of serving style where food is plated in the kitchen on
individual plates and then served to guests by the waiter.
Brunch A meal served late in the morning between breakfast and
lunch.
Table buffet The type of serving style where waiters serve guests at a buffet
table.
A Soup spoon
B Teaspoon
C Dessert spoon
D Table or main fork
E Table or main knife
@Juffrou_Ansie
, 4
High-trained waiters High-trained waiters and wine waiters
and wine waiters
Coffee shop Provide main meals at a reasonable price
Food and beverage Buffet services, plated service, self-service, a la carte
establishment
Cultural Village Informal accommodation that aims to promote the culture of
indigenous people.
PBX A phone answering system through which callers are
connected to the person who can assist with their needs
Front desk Known as the heart of the hotel
An old egg
Dishes Food prepared in a particular style or combination consisting
of one or more ingredients.
Meal plan List of all the different foods required for a specific meal or
meals for a particular day.
Table d’hôte Menu with a fixed number of courses set by the catering
establishment.
À la carte Menu where customers compile their own meal from various
courses.
Dinner A formal social occasion in the evening at which a meal is
served.
Identify the item in the picture / photo below. Grade 10 Baseline Activity Gauteng/2024
@Juffrou_Ansie
HOSPITALITY STUDIES
GRADE 10
TERM 1_ 2026
@IMPAQ Test2019 & 2021, @IMPAQ JUN2020, WCED Revision booklet_2024, @IMPAQ JUN2021. Grade 10 Baseline Activity Gauteng/2024
This study guide has been carefully compiled to assist Grade 10 learners in preparing
thoroughly and confidently for Term 1 Hospitality Studies. The content follows the official
CAPS Annual Teaching Plan (ATP) and is aligned with examination standards. It has
been developed using past DBE, WCED and IMPAQ examination papers (2019–2025),
ensuring that learners are exposed to realistic question formats, terminology and
assessment styles.
Term 1 lays the foundation for the entire year. It introduces learners to the hospitality
industry, professional standards and core practical skills. This guide therefore focuses on
developing both theoretical understanding and practical insight.
For any additional study notes, please contact:
Good luck
Juffrou Ansie
Content
Sectors and Careers ..................................................................................................... 6
Franchises ................................................................................................................... 7
Hygiene ........................................................................................................................ 10
Kitchen and Restaurant Operations ......................................................................... 14
Mise-en-place .......................................................................................................... 15
Nutrition and Menu Planning ..................................................................................... 21
Commodities ............................................................................................................... 25
@Juffrou_Ansie
, 2
Multiple Choice Questions
Hospitality studies Hospitality studies: The study of various interrelated themes in
the hospitality industry e.g., hygiene, food production, food
and beverage service as well as client service
Magnesium The nutrient that helps with muscle contraction, energy
metabolism and bone formation.
Minerals Chemical compounds present in all food
The function of Promotes growth and healthy eyes.
vitamin A in the
body.
Continental Include no cooked dishes. Bread rolls, croissants or toast with
Breakfast butter, Jams and tea or coffee.
English breakfast Usually consists of a choice of food sorts such as meats, eggs
and bread.
Combination Classify the cooking method when cooking in baking bags.
methods
Mice Salmonella bacteria are present in the intestines of this kitchen
pest.
Conical strainer This piece of equipment is used to strain stock.
Frying pan Crumpets are cooked using this piece of equipment.
Pané The process to cover food with flour, dip in egg and covered
with breadcrumbs
250 mℓ The metric measurements for one cup of cake flour.
Candied fruit Fruit cooked in sugar syrup and then allowed to dry out
completely.
Compote A sauce where whole or pieces of fresh fruit is lightly cooked in
a sugar syrup.
Protection The reason for the chef’s jackets being double breasted.
Disinfecting or The killing of all harmful bacteria with heat or chemicals.
sterilizing
Sugar thermometer The equipment used to determine the correct stage of sugar
syrup, e.g., the hard ball stage.
Soft fruit The classification of raspberries.
Baking Cooking food in the oven without any fat.
@Juffrou_Ansie
, 3
Oven roasting Cooking uncovered food in the oven and basted with oil
during cooking.
Grilling Cooking food under a red-hot element or over coals.
Pot roasting Cooking food in the oven, in a covered pan and basted with
oil.
Braising Cooking food in liquid, in a covered pan in the oven.
Bratt pan
Bain-marie A hot water bath where containers of food are
placed above a shallow container of water
Chop Food is roughly cut into small pieces
Bruise Crush the surface of food to release flavour.
Contamination When bacteria are spread from one item to another
Dry fry A cooking method that heats and cook’s food with the fat
already present in the food itself.
Entrepreneur A person who starts his/her own business, especially when it
involves risks
Mise-en-place Preparation of a restaurant before a meal is served.
Table d’hôte The type of menu for a set meal.
Plated service The type of serving style where food is plated in the kitchen on
individual plates and then served to guests by the waiter.
Brunch A meal served late in the morning between breakfast and
lunch.
Table buffet The type of serving style where waiters serve guests at a buffet
table.
A Soup spoon
B Teaspoon
C Dessert spoon
D Table or main fork
E Table or main knife
@Juffrou_Ansie
, 4
High-trained waiters High-trained waiters and wine waiters
and wine waiters
Coffee shop Provide main meals at a reasonable price
Food and beverage Buffet services, plated service, self-service, a la carte
establishment
Cultural Village Informal accommodation that aims to promote the culture of
indigenous people.
PBX A phone answering system through which callers are
connected to the person who can assist with their needs
Front desk Known as the heart of the hotel
An old egg
Dishes Food prepared in a particular style or combination consisting
of one or more ingredients.
Meal plan List of all the different foods required for a specific meal or
meals for a particular day.
Table d’hôte Menu with a fixed number of courses set by the catering
establishment.
À la carte Menu where customers compile their own meal from various
courses.
Dinner A formal social occasion in the evening at which a meal is
served.
Identify the item in the picture / photo below. Grade 10 Baseline Activity Gauteng/2024
@Juffrou_Ansie
