1
Hospitality-
Studies
Grade 11
June Exam
2025
Previous exam papers were used to compile these notes, @IMPAQ June 2022, @IMPAQ June 2020, 2021,
2024. Revision booklet WCED 2023
Some information is repeated - I want to show you the different ways the same information is asked. I
encourage you to answer the calculation/illustration.
NOTE: You MUST study Term 1’s notes with Paper 1 ‘s notes. If you haven’t purchased term 1’s notes, please
contact .
Good luck. Juffrou Ansie
CONTENTS
Short questions ....................................................................................................................................... 2
1. Food commodities: Eggs, Poultry, Fish, Meat ................................................................................. 6
Herbs and spices ................................................................................................................................. 6
Boning ............................................................................................................................................... 13
Gelatin .............................................................................................................................................. 13
2. Cultural Heritage and Diversity in Nutrition.................................................................................. 14
3. Soups and Sauces ........................................................................................................................ 17
EXTRACT ........................................................................................................................................... 18
4. Pastries and Dough Products ....................................................................................................... 20
5. Menu classification & planning .................................................................................................... 23
6. Costing and Pricing....................................................................................................................... 28
7. SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE .......................................................... 33
Serving .............................................................................................................................................. 34
“High Tea” ......................................................................................................................................... 37
@Miss_Ansie
, 2
Short questions
Term Definition
Spice A freshly prepared blend of Indian herbs and spices such as chilies,
garlic, ginger, cumin and coriander.
Chorizo and saffron Ingredients truly unique to Portuguese cuisine.
Sweets Sweets such as truffles, peppermints or petit-fours served after
dessert.
La darne A cross-section of the round fish cut on the bone.
Bouillabaisse A soup made from fish and seafood.
Mulligatawny A soup with curry and often lentils or rice.
Borscht A soup made from beets, stock and sour cream – traditionally from
Eastern Europe.
Caviar Caviar is salt-flavoured fish roe (fish eggs), usually from the sturgeon.
Considered a luxury food item and usually served cold as an appetizer.
Cock-a-leekie A soup made from chicken and leeks.
Invertebrates, Biological classification for mussels and similar seafood.
Mollusca
Roll mop Herring pickled in vinegar, deboned, rolled and skewered.
Cock au vin French chicken dish braised in red wine.
Sosatie Cubes of lamb strung on a wooden stick and marinated in a curry
sauce.
Almond soufflé Dessert for which a dessert spoon and fork are used.
Aniseed A spice with a distinctive licorice flavour – used in baking.
Nutmeg A common spice used in baked goods and with vegetable dishes.
Maître d'hôtel Restaurant manager who handles complaints, welcomes guests, and
controls accounts.
Milk tart Puff pastry dish with custard filling and cinnamon on top
Moss balls Small dough balls with fermented grape juice and anise
Puff adder Sausage of heart, liver and kidneys in intestine
Umngqusho Mashed corn with beans, onions, potatoes, chili and lemon
Ting Sour porridge from sorghum
@Miss_Ansie
, 3
Chakalaka A mixture of onions, garlic, ginger, green pepper and cauliflower, fried
together and flavored with chili and curry.
Bokkom Small, salted, dried fish.
Bobotie Curry minced meat dish baked in the oven with bay leaves and a salty
egg custard.
Morocco Wild spinach, soft-boiled and served with porridge.
Mogodu Waste, cooked and served with porridge.
Frandiandise South African traditional minced meatballs.
Unit price The actual price paid for the ingredients used in a dish.
Overhead costs / Expenses such as rent, taxes and advertising related to the functioning
Overheads of a business.
Milk Jewish term for food made with milk or milk products.
Cream method Baking method where sugar and butter are beaten together.
Sorbet A dish that refreshes the palette between the appetizer and main
course.
Country of origin and law
Country of Origin Type of Dish
Holland Profiteroles and croquembouche
Germany Feta and Haloumi cheeses
Britain Pizzas and pasta
Italy Sandwiches, marmalade and cake truffles
Greece Chorizo and grilled sardines
Portugal Bratwurst and Bockwurst
Classified Desserts – Hot and Cold
Hot Desserts
Classification Court Description
Pastries Bread and butter pudding Egg custard made from milk, eggs and sugar
poured over buttered bread, topped with
dried fruit.
Steamed Steamed pudding Rusk batter in molds steamed in a steamer or
large pot of water. Turn over before serving.
Cooked Sago/Tapioca pudding Cooked in milk. Place mixture in pie plate,
cover with butter or brown under the grill.
@Miss_Ansie
, 4
Poach / Braise Poached pears Fruit is poached or stewed in syrup.
Crepe Suzette Crepe Suzette Rich, thin pancakes. Served with orange
sauce. Flambé with brandy.
Cold Desserts
Classification Court Description
Custard – stirred Creme Anglaise Egg yolks, milk and sugar cooked in a bain
marie until it coats the back of a spoon.
Custard – stirred Pastry Cream Eggs, milk and sugar thickened with starch
and cooked until thickened.
Custard – baked Crème Caramel Egg custard baked over a layer of
caramelized sugar. Unmold.
Custard – baked Creme Brulee Rich egg custard topped with caramelized
sugar crust. Not moldable.
Jellies Fruit in jelly Gelatin based with fruit, fruit juice or wine.
Jellies Panna Cotta Gelatin dessert made with milk or cream.
Cream – Bavarian Charlotte Russe Served with finger biscuits and bavarois
filling.
Cream – Bavarian Charlotte Royal Served with Swiss roll slices and bavarois
filling.
Frozen Desserts
Type Name Description
Frozen Granita Similar to sorbet but coarser and crunchier in
texture.
Frozen Sorbet Water ice made from fruit puree, juice or wine
base. No milk.
@Miss_Ansie
Hospitality-
Studies
Grade 11
June Exam
2025
Previous exam papers were used to compile these notes, @IMPAQ June 2022, @IMPAQ June 2020, 2021,
2024. Revision booklet WCED 2023
Some information is repeated - I want to show you the different ways the same information is asked. I
encourage you to answer the calculation/illustration.
NOTE: You MUST study Term 1’s notes with Paper 1 ‘s notes. If you haven’t purchased term 1’s notes, please
contact .
Good luck. Juffrou Ansie
CONTENTS
Short questions ....................................................................................................................................... 2
1. Food commodities: Eggs, Poultry, Fish, Meat ................................................................................. 6
Herbs and spices ................................................................................................................................. 6
Boning ............................................................................................................................................... 13
Gelatin .............................................................................................................................................. 13
2. Cultural Heritage and Diversity in Nutrition.................................................................................. 14
3. Soups and Sauces ........................................................................................................................ 17
EXTRACT ........................................................................................................................................... 18
4. Pastries and Dough Products ....................................................................................................... 20
5. Menu classification & planning .................................................................................................... 23
6. Costing and Pricing....................................................................................................................... 28
7. SECTORS AND CAREERS, FOOD AND BEVERAGE SERVICE .......................................................... 33
Serving .............................................................................................................................................. 34
“High Tea” ......................................................................................................................................... 37
@Miss_Ansie
, 2
Short questions
Term Definition
Spice A freshly prepared blend of Indian herbs and spices such as chilies,
garlic, ginger, cumin and coriander.
Chorizo and saffron Ingredients truly unique to Portuguese cuisine.
Sweets Sweets such as truffles, peppermints or petit-fours served after
dessert.
La darne A cross-section of the round fish cut on the bone.
Bouillabaisse A soup made from fish and seafood.
Mulligatawny A soup with curry and often lentils or rice.
Borscht A soup made from beets, stock and sour cream – traditionally from
Eastern Europe.
Caviar Caviar is salt-flavoured fish roe (fish eggs), usually from the sturgeon.
Considered a luxury food item and usually served cold as an appetizer.
Cock-a-leekie A soup made from chicken and leeks.
Invertebrates, Biological classification for mussels and similar seafood.
Mollusca
Roll mop Herring pickled in vinegar, deboned, rolled and skewered.
Cock au vin French chicken dish braised in red wine.
Sosatie Cubes of lamb strung on a wooden stick and marinated in a curry
sauce.
Almond soufflé Dessert for which a dessert spoon and fork are used.
Aniseed A spice with a distinctive licorice flavour – used in baking.
Nutmeg A common spice used in baked goods and with vegetable dishes.
Maître d'hôtel Restaurant manager who handles complaints, welcomes guests, and
controls accounts.
Milk tart Puff pastry dish with custard filling and cinnamon on top
Moss balls Small dough balls with fermented grape juice and anise
Puff adder Sausage of heart, liver and kidneys in intestine
Umngqusho Mashed corn with beans, onions, potatoes, chili and lemon
Ting Sour porridge from sorghum
@Miss_Ansie
, 3
Chakalaka A mixture of onions, garlic, ginger, green pepper and cauliflower, fried
together and flavored with chili and curry.
Bokkom Small, salted, dried fish.
Bobotie Curry minced meat dish baked in the oven with bay leaves and a salty
egg custard.
Morocco Wild spinach, soft-boiled and served with porridge.
Mogodu Waste, cooked and served with porridge.
Frandiandise South African traditional minced meatballs.
Unit price The actual price paid for the ingredients used in a dish.
Overhead costs / Expenses such as rent, taxes and advertising related to the functioning
Overheads of a business.
Milk Jewish term for food made with milk or milk products.
Cream method Baking method where sugar and butter are beaten together.
Sorbet A dish that refreshes the palette between the appetizer and main
course.
Country of origin and law
Country of Origin Type of Dish
Holland Profiteroles and croquembouche
Germany Feta and Haloumi cheeses
Britain Pizzas and pasta
Italy Sandwiches, marmalade and cake truffles
Greece Chorizo and grilled sardines
Portugal Bratwurst and Bockwurst
Classified Desserts – Hot and Cold
Hot Desserts
Classification Court Description
Pastries Bread and butter pudding Egg custard made from milk, eggs and sugar
poured over buttered bread, topped with
dried fruit.
Steamed Steamed pudding Rusk batter in molds steamed in a steamer or
large pot of water. Turn over before serving.
Cooked Sago/Tapioca pudding Cooked in milk. Place mixture in pie plate,
cover with butter or brown under the grill.
@Miss_Ansie
, 4
Poach / Braise Poached pears Fruit is poached or stewed in syrup.
Crepe Suzette Crepe Suzette Rich, thin pancakes. Served with orange
sauce. Flambé with brandy.
Cold Desserts
Classification Court Description
Custard – stirred Creme Anglaise Egg yolks, milk and sugar cooked in a bain
marie until it coats the back of a spoon.
Custard – stirred Pastry Cream Eggs, milk and sugar thickened with starch
and cooked until thickened.
Custard – baked Crème Caramel Egg custard baked over a layer of
caramelized sugar. Unmold.
Custard – baked Creme Brulee Rich egg custard topped with caramelized
sugar crust. Not moldable.
Jellies Fruit in jelly Gelatin based with fruit, fruit juice or wine.
Jellies Panna Cotta Gelatin dessert made with milk or cream.
Cream – Bavarian Charlotte Russe Served with finger biscuits and bavarois
filling.
Cream – Bavarian Charlotte Royal Served with Swiss roll slices and bavarois
filling.
Frozen Desserts
Type Name Description
Frozen Granita Similar to sorbet but coarser and crunchier in
texture.
Frozen Sorbet Water ice made from fruit puree, juice or wine
base. No milk.
@Miss_Ansie
