1
HOSPITALITY STUDIES
GRADE 11
TASK 1: TERM 1 TEST
2025
@IMPAQ TesT1_2021, DBE Relab_2024. SACAI NOV 2019, 2020 & 2021. DBE_
EC/NOVEMBER 2022, DBE_ EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
Section A: Contextual questions
Section B: Nutrition, menu planning and food commodities
Section C: Sectors, careers, food and beverage service
Section A: Contextual questions
Chef Poissonier Prepare fish and shellfish dishes
Chef Saucier Prepare sauces for dishes.
Chef Patissier Bake cakes, tarts, breads and bread rolls.
Chef Entremetier Prepare vegetables, starch, eggs and soup.
Chef de Petit de Must sign up for service early in the morning
Jeuner
The chef de cuisine Plan menus. Organise and supervise food preparation.
(executive chef) Costing and setting budget for food supply. Employment and
dismissal of staff. Purchases of new apparatus. Plan work
schedules
Brigade The concept given to a group of people working in a kitchen
or restaurant.
Waterblommetjies A traditional ingredient that grows in dams and marshes and
is used in stews
@Juffrou_Ansie
, 2
Frikkadel Traditional South African meat balls.
Mabele A porridge eaten by some of the ethnic groups in South
Africa, which has a reddish-brown colour
Pilaf Rice that is prepared with flavoursome ingredients like nut
saffron, sultanas and vegetables
Samosa A small, spicy. triangular-shaped pie that has been deep-fried
in oil.
Bokkoms A cultural dish of the Khoi people consisting of dried fish is
known as bokkoms
Morogo Vegetables, especially wild greens gathered in the veld
Boerewors A traditional South African dish made from beef and pork
that is very popular with a braai. A traditional South African
beef or lamb-flavoured sausage
Skop head of a cow
Kosher food Kosher food is related to Judaism.
Sheba Sheba is a tomato and onion mixture usually served with
porridge.
Overhead costs The cost of operating a business is known as overhead costs
Biological Yeast is an example of a biological raising agent
Petit four Small cube-shaped cakes usually served with teas.
Labour cost Total cost of the labour force employed to produce the food.
Fermentation The process by which yeast acts on carbohydrates and
changes it to carbon dioxide and alcohol
Beth Din The laws prohibiting the eating of shellfish and the mixing of
dairy products and meat
Cover The place setting on a table for one guest
@Juffrou_Ansie
, 3
Halaal.
The symbol indicates that the food is certified by the Muslim
Council as Halaal.
It complies with the rules as prescribed by Muhammad in the
Qur'an
Sorbet
Function: To refresh the pallet in the mouth to several courses.
Fermentation A process by which yeast converts sugar to carbon dioxide
and alcohol
Creaming Beating together sugar and butter until light and fluffy
Kneading The process of manipulating the yeast dough to develop
gluten
Glazing Brushing the surface of a baked product with egg or milk
before baking to give it a shiny appearance
Scaling Dough is formed in desired shape or fattening.
40°C The correct temperature for the liquid used during the
preparation of the dough.
Melt Turn solids into liquid through applying heat.
Rub in Rub butter into flour with fingers.
Caramelise Sugar cooked until golden brown colour develops
Butter knife. Serving Butter
Cheese knife
Cutting and serving cheese
Cake lifter
Serving slices of cake or tart.
Tongs
Serving all single-portion
Fish fork, Eating fish dishes
@Juffrou_Ansie
HOSPITALITY STUDIES
GRADE 11
TASK 1: TERM 1 TEST
2025
@IMPAQ TesT1_2021, DBE Relab_2024. SACAI NOV 2019, 2020 & 2021. DBE_
EC/NOVEMBER 2022, DBE_ EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
Section A: Contextual questions
Section B: Nutrition, menu planning and food commodities
Section C: Sectors, careers, food and beverage service
Section A: Contextual questions
Chef Poissonier Prepare fish and shellfish dishes
Chef Saucier Prepare sauces for dishes.
Chef Patissier Bake cakes, tarts, breads and bread rolls.
Chef Entremetier Prepare vegetables, starch, eggs and soup.
Chef de Petit de Must sign up for service early in the morning
Jeuner
The chef de cuisine Plan menus. Organise and supervise food preparation.
(executive chef) Costing and setting budget for food supply. Employment and
dismissal of staff. Purchases of new apparatus. Plan work
schedules
Brigade The concept given to a group of people working in a kitchen
or restaurant.
Waterblommetjies A traditional ingredient that grows in dams and marshes and
is used in stews
@Juffrou_Ansie
, 2
Frikkadel Traditional South African meat balls.
Mabele A porridge eaten by some of the ethnic groups in South
Africa, which has a reddish-brown colour
Pilaf Rice that is prepared with flavoursome ingredients like nut
saffron, sultanas and vegetables
Samosa A small, spicy. triangular-shaped pie that has been deep-fried
in oil.
Bokkoms A cultural dish of the Khoi people consisting of dried fish is
known as bokkoms
Morogo Vegetables, especially wild greens gathered in the veld
Boerewors A traditional South African dish made from beef and pork
that is very popular with a braai. A traditional South African
beef or lamb-flavoured sausage
Skop head of a cow
Kosher food Kosher food is related to Judaism.
Sheba Sheba is a tomato and onion mixture usually served with
porridge.
Overhead costs The cost of operating a business is known as overhead costs
Biological Yeast is an example of a biological raising agent
Petit four Small cube-shaped cakes usually served with teas.
Labour cost Total cost of the labour force employed to produce the food.
Fermentation The process by which yeast acts on carbohydrates and
changes it to carbon dioxide and alcohol
Beth Din The laws prohibiting the eating of shellfish and the mixing of
dairy products and meat
Cover The place setting on a table for one guest
@Juffrou_Ansie
, 3
Halaal.
The symbol indicates that the food is certified by the Muslim
Council as Halaal.
It complies with the rules as prescribed by Muhammad in the
Qur'an
Sorbet
Function: To refresh the pallet in the mouth to several courses.
Fermentation A process by which yeast converts sugar to carbon dioxide
and alcohol
Creaming Beating together sugar and butter until light and fluffy
Kneading The process of manipulating the yeast dough to develop
gluten
Glazing Brushing the surface of a baked product with egg or milk
before baking to give it a shiny appearance
Scaling Dough is formed in desired shape or fattening.
40°C The correct temperature for the liquid used during the
preparation of the dough.
Melt Turn solids into liquid through applying heat.
Rub in Rub butter into flour with fingers.
Caramelise Sugar cooked until golden brown colour develops
Butter knife. Serving Butter
Cheese knife
Cutting and serving cheese
Cake lifter
Serving slices of cake or tart.
Tongs
Serving all single-portion
Fish fork, Eating fish dishes
@Juffrou_Ansie
