1
IMAGES: Canva and AI-generated images based on typical examination-style questions. These notes were compiled using previous examination papers:
SACAI NOV 2019, 2020, 2021 & 2022. DBE_ EC/NOVEMBER 2022. @SACAI NOV 2024. @SACAI TERM Tests 2021. WCED T3_Revisionbook_2025
Important:
These study notes are revised and updated annually to align with the CAPS curriculum and
current examination requirements. The content is based on past examination papers,
tests and typical assessment question patterns.
The content was adapted and structured for examination preparation purposes. AI tools
were used to assist with formatting, rephrasing and differentiation.
These notes are designed to help learners:
• Understand key concepts
• Practise exam-style questions
• Identify important themes and patterns in assessments
• Revise important content in a structured way
To ensure learners work with the most relevant and up-to-date content, parents and
learners are encouraged to confirm that they are using the latest version of the notes. If you
are unsure whether you have the latest version, please feel free to contact me at:
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
Please note that these notes are compiled as a structured study aid for examination
preparation. They do not replace the prescribed textbook or classroom instruction.
Important: Learners can use the Term 3 notes for focused Term 3 preparation. Where
applicable, it is also recommended that learners revise Term 1 and Term 2 notes together
with the Term 3 notes.
Good luck, Juffrou Ansie
Content
1. KITCHEN AND RESTAURANT OPERATIONS 7
Receiving stock 7
Storekeeping 9
2. FOOD COMMODITIES 13
Soups 13
Vegetables 16
Rice 21
3. HYGIENE 24
Food poisoning versus food spoilage 25
4. FOOD CONTAMINATION 29
5. TEMPERATURE CONTROL IN THE KITCHEN 33
6. SAFETY AND SECURITY 34
Preventative safety measures 34
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavone The pigment in spinach
Carotenoids The colour pigment in carrots
Cross Cross-contamination occurs when bacteria are transferred from
contamination one food item to another
Extra virgin oil Indicates that the olives are pressed to extract oil without the use
of heat or chemicals during the process.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
High tea A type of tea party that is served during the early evenings
between 17:00 and 19:00.
Water: Rice The ratio of water to long grain rice when it is boiled.
(2 :1)
Gueridon Type of service where food is prepared and served from a mobile
trolley.
Arborio rice he type of rice used to prepare a herb risotto.
Reduction Reduction is the process of thickening a sauce by means of
evaporation.
Fermentation Fermentation is the conversion of carbohydrates into carbon
dioxide and alcohol
Sabayon Egg yolks and sugar whisked until pale, light and creamy.
Mise-en-place The term used to describe the preparation done before or after a
meal.
Basting Spooning melted fat over meat during roasting.
Déglacé To dissolve the sediment on the bottom of the saucepan with
liquid.
Blonde roux Melted butter and flour cooked for a few minutes longer to
change colour slightly and obtain a sandy texture.
Sommelier A wine expert with extensive knowledge of wine and food pairing.
Dressed fish Head, tail, fins and viscera removed.
A chicken lollipop cut
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 4
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions and
chillies. This sauce is traditionally Mexican
Docking Pricking small holes into pizza dough to prevent uneven bubble
formation.
Sweet snacks These snacks are placed on the middle of a three-tier stand during
like small a tea party.
meringues.
Amadumbe A traditional tuber similar to a sweet potato.
Gazpacho Origin: Spain
soup Most gazpacho includes stale bread, tomato,
cucumbers, onion, bell peppers, garlic, olive
oil, wine vinegar, water, and salt.
Bouillabaisse Origin: France
soup While similar to cioppino, a San
Francisco fish and shellfish stew,
bouillabaisse is a celebration of fish,
where various kinds of fish are cooked
in an orange-hued broth flavored with
saffron, fennel, and orange zest
Borscht soup Origin: Russia
Borscht is a hearty beet soup with cabbage, potatoes, and garlic
Mulligatawny Origin: India
soup Main ingredients commonly
include chicken, mutton, and
lentils.
Milchik The term used in the Jewish religion when milk or milk products
were used in food.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
IMAGES: Canva and AI-generated images based on typical examination-style questions. These notes were compiled using previous examination papers:
SACAI NOV 2019, 2020, 2021 & 2022. DBE_ EC/NOVEMBER 2022. @SACAI NOV 2024. @SACAI TERM Tests 2021. WCED T3_Revisionbook_2025
Important:
These study notes are revised and updated annually to align with the CAPS curriculum and
current examination requirements. The content is based on past examination papers,
tests and typical assessment question patterns.
The content was adapted and structured for examination preparation purposes. AI tools
were used to assist with formatting, rephrasing and differentiation.
These notes are designed to help learners:
• Understand key concepts
• Practise exam-style questions
• Identify important themes and patterns in assessments
• Revise important content in a structured way
To ensure learners work with the most relevant and up-to-date content, parents and
learners are encouraged to confirm that they are using the latest version of the notes. If you
are unsure whether you have the latest version, please feel free to contact me at:
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
Please note that these notes are compiled as a structured study aid for examination
preparation. They do not replace the prescribed textbook or classroom instruction.
Important: Learners can use the Term 3 notes for focused Term 3 preparation. Where
applicable, it is also recommended that learners revise Term 1 and Term 2 notes together
with the Term 3 notes.
Good luck, Juffrou Ansie
Content
1. KITCHEN AND RESTAURANT OPERATIONS 7
Receiving stock 7
Storekeeping 9
2. FOOD COMMODITIES 13
Soups 13
Vegetables 16
Rice 21
3. HYGIENE 24
Food poisoning versus food spoilage 25
4. FOOD CONTAMINATION 29
5. TEMPERATURE CONTROL IN THE KITCHEN 33
6. SAFETY AND SECURITY 34
Preventative safety measures 34
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavone The pigment in spinach
Carotenoids The colour pigment in carrots
Cross Cross-contamination occurs when bacteria are transferred from
contamination one food item to another
Extra virgin oil Indicates that the olives are pressed to extract oil without the use
of heat or chemicals during the process.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
High tea A type of tea party that is served during the early evenings
between 17:00 and 19:00.
Water: Rice The ratio of water to long grain rice when it is boiled.
(2 :1)
Gueridon Type of service where food is prepared and served from a mobile
trolley.
Arborio rice he type of rice used to prepare a herb risotto.
Reduction Reduction is the process of thickening a sauce by means of
evaporation.
Fermentation Fermentation is the conversion of carbohydrates into carbon
dioxide and alcohol
Sabayon Egg yolks and sugar whisked until pale, light and creamy.
Mise-en-place The term used to describe the preparation done before or after a
meal.
Basting Spooning melted fat over meat during roasting.
Déglacé To dissolve the sediment on the bottom of the saucepan with
liquid.
Blonde roux Melted butter and flour cooked for a few minutes longer to
change colour slightly and obtain a sandy texture.
Sommelier A wine expert with extensive knowledge of wine and food pairing.
Dressed fish Head, tail, fins and viscera removed.
A chicken lollipop cut
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 4
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions and
chillies. This sauce is traditionally Mexican
Docking Pricking small holes into pizza dough to prevent uneven bubble
formation.
Sweet snacks These snacks are placed on the middle of a three-tier stand during
like small a tea party.
meringues.
Amadumbe A traditional tuber similar to a sweet potato.
Gazpacho Origin: Spain
soup Most gazpacho includes stale bread, tomato,
cucumbers, onion, bell peppers, garlic, olive
oil, wine vinegar, water, and salt.
Bouillabaisse Origin: France
soup While similar to cioppino, a San
Francisco fish and shellfish stew,
bouillabaisse is a celebration of fish,
where various kinds of fish are cooked
in an orange-hued broth flavored with
saffron, fennel, and orange zest
Borscht soup Origin: Russia
Borscht is a hearty beet soup with cabbage, potatoes, and garlic
Mulligatawny Origin: India
soup Main ingredients commonly
include chicken, mutton, and
lentils.
Milchik The term used in the Jewish religion when milk or milk products
were used in food.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
