1
IMAGES: Canva and AI-generated images based on typical examination-style questions. @SACAI NOV 2019, 2020, 2021 & 2022. @SACAI TASK 8: TERM 3 TEST 2_2020, TASK 8:
TERM 3 - TEST 2_2019. TASK 5: TERM 3 - TEST 2_2024. @SACAI NOV 2024. WCED_Revisionbooklet 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:
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.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
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
Nutrition and Menu Planning 5
Nutritional value of meals 5
SA food-based dietary guidelines 5
Food pyramid 6
Principles of menu planning 7
Food and Beverage Service 10
Mise-en-place in the restaurant 10
Buffet and plated service 13
Room layout, bookings, table setting 17
Waiter duties: receiving guests, serving, presenting the bill 21
Tea and coffee service 26
Sausages, mince, fruit, and discolouration 31
Preparing fruit, salads, and dressings 35
Tasks to perform during Take left over food from the buffet table to the kitchen. Switch of
closing mise-en-place the air conditioners.
Plated service The type of service where food is positioned on the plates by the
chefs and the waiter serves the food to the guest. The chef
arranges the food on plates in the kitchen. Waiters serve the
plates of food to the customers
Balanced diet A balanced diet includes all the essential nutrients in the correct
amounts
POS An acronym for the point of sale in the restaurant where all
transactions take place.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
Gratuity or tip A token of good will from the client to the waiter for good
service.
The differences between Vinaigrette is a temporary emulsion. Mayonnaise is a permanent
a ‘vinaigrette’ and emulsion. Oil and vinegar will separate after a while. Mayonnaise
‘mayonnaise’. will not split due to eggs used. More oil is used in the
mayonnaise than in the vinaigrette.
Vinaigrette is runny and mayonnaise is thick
The differences between • Crêpes are usually thinner than pancakes.
a ‘crêpe’ and a ‘pancake’. • No baking powder is used when preparing crêpes.
• Crêpes contain more eggs than pancakes
The differences between Tortellini is a small, stuffed pasta bundle. Round Ravioli is filled,
‘tortellini’ and ‘ravioli’. square pockets of pasta
The differences between Lean mince is 90% mince and 10% fat.
‘lean mince’ and ‘extra Extra lean mince is 100% mince and 0% fat
lean mince’.
Opening mise-en-place The term to get the restaurant ready for service
Brunch A late breakfast, served between breakfast and lunch.
Sommelier A waiter with an extensive knowledge of wine and the paring of
wine and food.
Crumb down This procedure is done after the main course to get the table
ready for serving the dessert.
Formal restaurant A high level of service and providing food and beverages at high
prices
In-house caterer Large organizations have their own restaurants on their premises
where employees can buy meals at reasonable prices.
Street vendor An informal food service where food is displayed on boxes, tables
or little carts
Receptionist • Project the image of the hotel.
• Answer the phone.
• Receiving and booking in guests.
• Allocate rooms.
• Provide information about the hotel and surroundings.
• Booking out guests
Concierge • Liaison person between guests and hotel services and
• activities and attractions around the hotel
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 4
Self-service A food service where customers help themselves to prepacked
establishment food that is displayed.
Menu Menu is a combination of dishes that are served as one meal.
30 sec Make eye contact with customers at the door within 30 seconds.
Coupe The name of the stemmed bowl used for serving ice cream.
Host or hostess Serving starts at the lady on the right-hand side of this guest.
American Express or An example of a payment card that requires payment of the full
Diners Club amount at the end of the month.
30 cm The tablecloth at the guests’ table has a 30 cm overhang.
Demitasse The name of the cup used for serving espresso.
Ribbon The classification of tagliatelle.
Ravioli An example of filled pasta
Coddled egg An egg, simmered in boiling water for 1 minute, to cook it
slightly.
Chef salad A salad of hard-boiled eggs, chicken strips, tomatoes, cucumbers,
Mozzarella cheese and croutons on lettuce
Caprese salad Ingredients: Tomatoes and Basil Mozzarella cheese
Crudité An appetizer consisting of a variety of raw vegetables, cut into
one- to two-bite-sized pieces to serve with a dip
Croutons Bread cubes baked or deep fried in oil with added flavoured to
taste.
A guideline for Place the bill to the left of the host.
presenting the bill.
English breakfast A type of breakfast that usually consists of a choice of hot foods
such as meat, eggs and bread.
Alfredo A classical pasta sauce consisting of a thin white sauce or cream
mixed with butter and Parmesan cheese.
Arrabbiata Pasta sauce ingredients
Pesto Pasta sauce ingredients
© 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. @SACAI NOV 2019, 2020, 2021 & 2022. @SACAI TASK 8: TERM 3 TEST 2_2020, TASK 8:
TERM 3 - TEST 2_2019. TASK 5: TERM 3 - TEST 2_2024. @SACAI NOV 2024. WCED_Revisionbooklet 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:
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.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 2
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
Nutrition and Menu Planning 5
Nutritional value of meals 5
SA food-based dietary guidelines 5
Food pyramid 6
Principles of menu planning 7
Food and Beverage Service 10
Mise-en-place in the restaurant 10
Buffet and plated service 13
Room layout, bookings, table setting 17
Waiter duties: receiving guests, serving, presenting the bill 21
Tea and coffee service 26
Sausages, mince, fruit, and discolouration 31
Preparing fruit, salads, and dressings 35
Tasks to perform during Take left over food from the buffet table to the kitchen. Switch of
closing mise-en-place the air conditioners.
Plated service The type of service where food is positioned on the plates by the
chefs and the waiter serves the food to the guest. The chef
arranges the food on plates in the kitchen. Waiters serve the
plates of food to the customers
Balanced diet A balanced diet includes all the essential nutrients in the correct
amounts
POS An acronym for the point of sale in the restaurant where all
transactions take place.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 3
Gratuity or tip A token of good will from the client to the waiter for good
service.
The differences between Vinaigrette is a temporary emulsion. Mayonnaise is a permanent
a ‘vinaigrette’ and emulsion. Oil and vinegar will separate after a while. Mayonnaise
‘mayonnaise’. will not split due to eggs used. More oil is used in the
mayonnaise than in the vinaigrette.
Vinaigrette is runny and mayonnaise is thick
The differences between • Crêpes are usually thinner than pancakes.
a ‘crêpe’ and a ‘pancake’. • No baking powder is used when preparing crêpes.
• Crêpes contain more eggs than pancakes
The differences between Tortellini is a small, stuffed pasta bundle. Round Ravioli is filled,
‘tortellini’ and ‘ravioli’. square pockets of pasta
The differences between Lean mince is 90% mince and 10% fat.
‘lean mince’ and ‘extra Extra lean mince is 100% mince and 0% fat
lean mince’.
Opening mise-en-place The term to get the restaurant ready for service
Brunch A late breakfast, served between breakfast and lunch.
Sommelier A waiter with an extensive knowledge of wine and the paring of
wine and food.
Crumb down This procedure is done after the main course to get the table
ready for serving the dessert.
Formal restaurant A high level of service and providing food and beverages at high
prices
In-house caterer Large organizations have their own restaurants on their premises
where employees can buy meals at reasonable prices.
Street vendor An informal food service where food is displayed on boxes, tables
or little carts
Receptionist • Project the image of the hotel.
• Answer the phone.
• Receiving and booking in guests.
• Allocate rooms.
• Provide information about the hotel and surroundings.
• Booking out guests
Concierge • Liaison person between guests and hotel services and
• activities and attractions around the hotel
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
, 4
Self-service A food service where customers help themselves to prepacked
establishment food that is displayed.
Menu Menu is a combination of dishes that are served as one meal.
30 sec Make eye contact with customers at the door within 30 seconds.
Coupe The name of the stemmed bowl used for serving ice cream.
Host or hostess Serving starts at the lady on the right-hand side of this guest.
American Express or An example of a payment card that requires payment of the full
Diners Club amount at the end of the month.
30 cm The tablecloth at the guests’ table has a 30 cm overhang.
Demitasse The name of the cup used for serving espresso.
Ribbon The classification of tagliatelle.
Ravioli An example of filled pasta
Coddled egg An egg, simmered in boiling water for 1 minute, to cook it
slightly.
Chef salad A salad of hard-boiled eggs, chicken strips, tomatoes, cucumbers,
Mozzarella cheese and croutons on lettuce
Caprese salad Ingredients: Tomatoes and Basil Mozzarella cheese
Crudité An appetizer consisting of a variety of raw vegetables, cut into
one- to two-bite-sized pieces to serve with a dip
Croutons Bread cubes baked or deep fried in oil with added flavoured to
taste.
A guideline for Place the bill to the left of the host.
presenting the bill.
English breakfast A type of breakfast that usually consists of a choice of hot foods
such as meat, eggs and bread.
Alfredo A classical pasta sauce consisting of a thin white sauce or cream
mixed with butter and Parmesan cheese.
Arrabbiata Pasta sauce ingredients
Pesto Pasta sauce ingredients
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written permission.
