1
Hospitality Studies
Grade 10
June Exam
2025
Previous exam papers were used to compile these notes, @IMPAQ June 2022, @IMPAQ June 2020,
2021, 2024. Revision booklet WCED 2023
This information/answers come from the memorandum (there are more possible answers). 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 notes with Paper 1 notes. If you have not purchased Term 1 notes,
please .
Good luck. Juffrou Ansie
Sectors and careers 4
Kitchen and restaurant operations 7
Hygiene and safety 13
Waste management 14
Nutrition and menu planning 15
Preservation 18
Tea 19
Food commodities 20
DAIRY PRODUCTS 23
Types of milk 24
@Juffrou_Ansie
, 2
Heat treatment 25
Acidified dairy products 27
Cream 28
Cheese 30
Butter 32
EGGS 32
Food and Beverage Service 33
CONTEXTUAL QUESTIONS
Compote A fruit sauce consisting of pieces of fruit cooked in sugar syrup.
Hospitality Studies: The study of different interrelated themes in the hospitality industry,
e.g. hygiene food production, food and beverage service and
customer service.
Meat and meat The food group in which dried beans are classified.
alternatives
Vitamin A Promotes growth and healthy eyes.
Homogenization Milk that is forced under high pressure through valves with fine holes
to break up fat particles into evenly sized particles.
Earl Grey A blend of Darjeeling and black tea flavoured with bergamot.
Espresso Strong, black coffee served in a demitasse.
Feta and Ricotta Cheeses that are classified as specialty cheeses.
Emulsification When two immiscible liquids are combined with eggs so that they do
not separate.
Dough cutter Device used to cut spread, such as butter, into cake flour.
Rub in To work butter into flour with the fingertips.
Beat To mix quickly with a balloon whisk to incorporate air.
Creamed To beat together butter and sugar until light and creamy.
Fold To mix in beaten egg whites with an oval motion.
Bond To make two or more ingredients stick together using egg.
Meniscus The curved surface of liquid in a measuring cup.
@Juffrou_Ansie
, 3
Pot roast / Braai The cooking of food in a covered pan in the oven while basting it
stove with oil or pan juices.
Gelatinization The process that occurs when starch is exposed to moist heat.
Soufflé A baked egg dish prepared with white sauce and egg yolk and
stiffly beaten egg white folded in.
Aesthetic value The pleasant atmosphere in a restaurant (also referred to as
ambiance).
The difference The red wine glass is larger than the white wine glass.
between white
wine and red wine
glasses
The difference Demitasse is smaller than the coffee cup.
between a coffee
cup and a
demitasse
External caterers These caterers prepare food on their own premises and then
transport it to the premises where, for example, the wedding
reception is taking place.
Clean • Remove visible dirt
• With soap and water
• When something is cleaned, it is free from dirt, impurities, or
contamination.
• It contains no residue from cleaning agents or disinfectants.
• No more than 100 microorganisms per square centimetre
Disinfect Involves killing harmful bacteria that cause disease. This is done using
heat or chemicals. Alcohol
Coagulation. Proteins become firmer and solidify – when exposed to heat. Water is
trapped in the protein structure.
Jellering Starch network traps water and it solidifies.
Black tea Black tea leaves are graded according to their name and size.
@Juffrou_Ansie
, 4
Dairy products Dairy products are a collective name for milk, cream, butter,
buttermilk, yoghurt, ice cream and cheese.
Pure dairy products are products whose protein content consists only
of milk proteins and whose fat content consists only of milk fat.
Pasteurize Eggs are heated at 72°C for 15 seconds and then cooled to 4°C.
Harmful microorganisms are destroyed.
Coagulate When proteins are heated, they become firm and solidify due to the
water that is trapped in the protein structure.
Emulsify This is when two liquids (water + oil)
using a third ingredient (lecithin in egg yolk)
connected so that it will not separate.
Foaming When eggs are beaten, they form a foam.
Sineresis The protein network shrinks due to overheating. The proteins over
coagulate, shrink and liquid is squeezed out.
Explain what you understand by the aesthetic value of the restaurant and name FOUR
aspects that will determine it.
• Aesthetic value refers to creating an atmosphere that will be acceptable to the
guests.
This includes: Any FOUR of the following
• Interior decoration and decor.
• Table decorations or flowers.
• Lighting
• Music
• Temperature
Sectors and careers
The term “boutique hotel”.
• Welcoming, luxurious and intimate settings. Exclusive
• Often furnished according to a theme.
• Is much smaller than a hotel.
• There can be between 3 and 50 rooms.
• Usually has only one owner.
@Juffrou_Ansie
Hospitality Studies
Grade 10
June Exam
2025
Previous exam papers were used to compile these notes, @IMPAQ June 2022, @IMPAQ June 2020,
2021, 2024. Revision booklet WCED 2023
This information/answers come from the memorandum (there are more possible answers). 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 notes with Paper 1 notes. If you have not purchased Term 1 notes,
please .
Good luck. Juffrou Ansie
Sectors and careers 4
Kitchen and restaurant operations 7
Hygiene and safety 13
Waste management 14
Nutrition and menu planning 15
Preservation 18
Tea 19
Food commodities 20
DAIRY PRODUCTS 23
Types of milk 24
@Juffrou_Ansie
, 2
Heat treatment 25
Acidified dairy products 27
Cream 28
Cheese 30
Butter 32
EGGS 32
Food and Beverage Service 33
CONTEXTUAL QUESTIONS
Compote A fruit sauce consisting of pieces of fruit cooked in sugar syrup.
Hospitality Studies: The study of different interrelated themes in the hospitality industry,
e.g. hygiene food production, food and beverage service and
customer service.
Meat and meat The food group in which dried beans are classified.
alternatives
Vitamin A Promotes growth and healthy eyes.
Homogenization Milk that is forced under high pressure through valves with fine holes
to break up fat particles into evenly sized particles.
Earl Grey A blend of Darjeeling and black tea flavoured with bergamot.
Espresso Strong, black coffee served in a demitasse.
Feta and Ricotta Cheeses that are classified as specialty cheeses.
Emulsification When two immiscible liquids are combined with eggs so that they do
not separate.
Dough cutter Device used to cut spread, such as butter, into cake flour.
Rub in To work butter into flour with the fingertips.
Beat To mix quickly with a balloon whisk to incorporate air.
Creamed To beat together butter and sugar until light and creamy.
Fold To mix in beaten egg whites with an oval motion.
Bond To make two or more ingredients stick together using egg.
Meniscus The curved surface of liquid in a measuring cup.
@Juffrou_Ansie
, 3
Pot roast / Braai The cooking of food in a covered pan in the oven while basting it
stove with oil or pan juices.
Gelatinization The process that occurs when starch is exposed to moist heat.
Soufflé A baked egg dish prepared with white sauce and egg yolk and
stiffly beaten egg white folded in.
Aesthetic value The pleasant atmosphere in a restaurant (also referred to as
ambiance).
The difference The red wine glass is larger than the white wine glass.
between white
wine and red wine
glasses
The difference Demitasse is smaller than the coffee cup.
between a coffee
cup and a
demitasse
External caterers These caterers prepare food on their own premises and then
transport it to the premises where, for example, the wedding
reception is taking place.
Clean • Remove visible dirt
• With soap and water
• When something is cleaned, it is free from dirt, impurities, or
contamination.
• It contains no residue from cleaning agents or disinfectants.
• No more than 100 microorganisms per square centimetre
Disinfect Involves killing harmful bacteria that cause disease. This is done using
heat or chemicals. Alcohol
Coagulation. Proteins become firmer and solidify – when exposed to heat. Water is
trapped in the protein structure.
Jellering Starch network traps water and it solidifies.
Black tea Black tea leaves are graded according to their name and size.
@Juffrou_Ansie
, 4
Dairy products Dairy products are a collective name for milk, cream, butter,
buttermilk, yoghurt, ice cream and cheese.
Pure dairy products are products whose protein content consists only
of milk proteins and whose fat content consists only of milk fat.
Pasteurize Eggs are heated at 72°C for 15 seconds and then cooled to 4°C.
Harmful microorganisms are destroyed.
Coagulate When proteins are heated, they become firm and solidify due to the
water that is trapped in the protein structure.
Emulsify This is when two liquids (water + oil)
using a third ingredient (lecithin in egg yolk)
connected so that it will not separate.
Foaming When eggs are beaten, they form a foam.
Sineresis The protein network shrinks due to overheating. The proteins over
coagulate, shrink and liquid is squeezed out.
Explain what you understand by the aesthetic value of the restaurant and name FOUR
aspects that will determine it.
• Aesthetic value refers to creating an atmosphere that will be acceptable to the
guests.
This includes: Any FOUR of the following
• Interior decoration and decor.
• Table decorations or flowers.
• Lighting
• Music
• Temperature
Sectors and careers
The term “boutique hotel”.
• Welcoming, luxurious and intimate settings. Exclusive
• Often furnished according to a theme.
• Is much smaller than a hotel.
• There can be between 3 and 50 rooms.
• Usually has only one owner.
@Juffrou_Ansie
