1
IMAGES: AI Generated. Based on typical examination questions
Important:
These study notes are revised and updated annually to align with the CAPS curriculum and current exam
requirements. This document is based on past examination papers.
Content was adapted and structured for exam 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
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 exam preparation and do not
replace the prescribed textbook or classroom instruction. IMAGES: Canva & AI Generated
REMEMBER: You must study Term 1, 2 and Term 3’ s STUDY NOTES for the Prelim Exam.
Good luck
Juffrou Ansie
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 2
Content
Multiple – choice 2
Nutrition and Menu Planning 7
• Menu planning principles 7
• Costing and quotations 12
• Special diets and function menus 13
Food Commodities 15
• Preserved foods 15
• Desserts and gelatinee 17
• Meat Dishes and Pastry Products 27
• Presentation and storage 28
Food and Beverage Service 31
• Formal dinner and cocktail service 31
• Tea, coffee, wine, and beverages 35
• Guest handling and service etiquette 38
Kitchen and Restaurant Operations 43
• Mise-en-place (opening and closing) 43
• Equipment and POS systems 44
• Hygiene And Safety Practices 46
Sectors and Careers 49
• Hospitality careers and departments 49
• Entrepreneurship and business plans 50
• Marketing and professionalism 55
Multiple – choice
Mocktails Fake drinks are cocktails without alcohol, often known as 'virgin ‘,
drinks.
CATHSSETA Culture Arts, Tourism, Hospitality and Sport Sector Education and
Training Authority)
8 – 12 pax per Is an indication of the number of waiters that will be needed in a
waiter restaurant for a cocktail party
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 3
The next is a spread with a light texture, e.g. minced chicken liver
and is usually served with melba toast.
Cholesterol Cholesterol is a fatty substance produced naturally by the human
body.
A sorbet Used between passes to clean your palete.
Food additives An agent added to a food product for a specific reason, such as to
preserve it.
TVP Textured vegetable protein are products that can replace meat and
are made from protein.
Sweet meat Are the pancreas and thymus glands of an animal.
Marbling The distribution of whitish strips of inter- and intra-muscular fat
throughout the meat muscle.
Mirepoix Coarsely chopped onions, carrots and celery with a variety of herbs
for flavor.
Syneresis When egg white is overheated or cooked too long.
Hors d'oeuvres Served to stimulate the guests' appetite. Small bite-sized salty
snacks that are eaten by hand.
Sommelier A waiter serving wine.
Sensory It is the way to analyse food products using the human senses of
evaluation sight, smell, taste, touch (texture) and hearing
Perceived value A reasonable price, as determined by the customer.
Food commodities Food commodities are food products used as ingredients in dishes.
Type 1 diabetes Type 1 diabetes is also known as insulin-dependent diabetes
because the diabetics must inject themselves with insulin and their
body produces little or no insulin.
Gross profit Gross profit is the difference between the cost of producing an item
and the price at which it is sold.
Bloody Mary A cocktail containing vodka, tomato juice, and other spices and
flavourings including Worcestershire sauce
Bouquet Garni A bundle of herbs, usually tied together with a cotton string, used to
add flavour to soups, stocks and stews
Agar-agar A gum derived from seaweed.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 4
White grape White grape varieties are any grapes with a light skin, from pale
varieties green to gold in colour.
De-alcoholised Wines from which the alcohol has been removed.
wine
Proteolytic Proteolytic enzymes found in food that break down protein.
enzymes
Hindi word “Dal” Hindi word "Dal" is for any of 60 different dried legume seeds,
including lentils.
Baking blind Bake a crust before filling it with the filling of choice.
Docking Poke holes in the raw dough to prevent it from rising during the
baking process; used during the blind baking of dough casings and
the preparation of custard pieces
Ramekin A small, upright soufflé dish, 8-10 cm (centimetres) in diameter,
made of ovenproof material such as porcelain or glass and used to
cook individual portions of a variety of dishes.
Chocolate truffles Small, round balls of chocolate, can have different fillings.
Rissoles Finely minced meat, fish or poultry, shaped into dipped in egg and
breadcrumbs, and then fried.
Vegetarians Are people who don't eat animals and, in some cases, don't eat
animal products either.
St. Honoré cake: This classic French dessert has a circle of puff pastry at its base with
a ring of choux piped on the outer edge. After the base is baked small
cream puffs are dipped in caramelized sugar and attached side by
side on top of the circle of choux.
The French term for a pastry made from deep-fried choux pastry
Beignets
French crullers A fluted, ring-shaped doughnut made from choux pastry with a
Light airy texture
Éclairs An oblong pastry made with choux dough filled with a cream and
topped
With icing.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
IMAGES: AI Generated. Based on typical examination questions
Important:
These study notes are revised and updated annually to align with the CAPS curriculum and current exam
requirements. This document is based on past examination papers.
Content was adapted and structured for exam 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
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 exam preparation and do not
replace the prescribed textbook or classroom instruction. IMAGES: Canva & AI Generated
REMEMBER: You must study Term 1, 2 and Term 3’ s STUDY NOTES for the Prelim Exam.
Good luck
Juffrou Ansie
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 2
Content
Multiple – choice 2
Nutrition and Menu Planning 7
• Menu planning principles 7
• Costing and quotations 12
• Special diets and function menus 13
Food Commodities 15
• Preserved foods 15
• Desserts and gelatinee 17
• Meat Dishes and Pastry Products 27
• Presentation and storage 28
Food and Beverage Service 31
• Formal dinner and cocktail service 31
• Tea, coffee, wine, and beverages 35
• Guest handling and service etiquette 38
Kitchen and Restaurant Operations 43
• Mise-en-place (opening and closing) 43
• Equipment and POS systems 44
• Hygiene And Safety Practices 46
Sectors and Careers 49
• Hospitality careers and departments 49
• Entrepreneurship and business plans 50
• Marketing and professionalism 55
Multiple – choice
Mocktails Fake drinks are cocktails without alcohol, often known as 'virgin ‘,
drinks.
CATHSSETA Culture Arts, Tourism, Hospitality and Sport Sector Education and
Training Authority)
8 – 12 pax per Is an indication of the number of waiters that will be needed in a
waiter restaurant for a cocktail party
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 3
The next is a spread with a light texture, e.g. minced chicken liver
and is usually served with melba toast.
Cholesterol Cholesterol is a fatty substance produced naturally by the human
body.
A sorbet Used between passes to clean your palete.
Food additives An agent added to a food product for a specific reason, such as to
preserve it.
TVP Textured vegetable protein are products that can replace meat and
are made from protein.
Sweet meat Are the pancreas and thymus glands of an animal.
Marbling The distribution of whitish strips of inter- and intra-muscular fat
throughout the meat muscle.
Mirepoix Coarsely chopped onions, carrots and celery with a variety of herbs
for flavor.
Syneresis When egg white is overheated or cooked too long.
Hors d'oeuvres Served to stimulate the guests' appetite. Small bite-sized salty
snacks that are eaten by hand.
Sommelier A waiter serving wine.
Sensory It is the way to analyse food products using the human senses of
evaluation sight, smell, taste, touch (texture) and hearing
Perceived value A reasonable price, as determined by the customer.
Food commodities Food commodities are food products used as ingredients in dishes.
Type 1 diabetes Type 1 diabetes is also known as insulin-dependent diabetes
because the diabetics must inject themselves with insulin and their
body produces little or no insulin.
Gross profit Gross profit is the difference between the cost of producing an item
and the price at which it is sold.
Bloody Mary A cocktail containing vodka, tomato juice, and other spices and
flavourings including Worcestershire sauce
Bouquet Garni A bundle of herbs, usually tied together with a cotton string, used to
add flavour to soups, stocks and stews
Agar-agar A gum derived from seaweed.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
, 4
White grape White grape varieties are any grapes with a light skin, from pale
varieties green to gold in colour.
De-alcoholised Wines from which the alcohol has been removed.
wine
Proteolytic Proteolytic enzymes found in food that break down protein.
enzymes
Hindi word “Dal” Hindi word "Dal" is for any of 60 different dried legume seeds,
including lentils.
Baking blind Bake a crust before filling it with the filling of choice.
Docking Poke holes in the raw dough to prevent it from rising during the
baking process; used during the blind baking of dough casings and
the preparation of custard pieces
Ramekin A small, upright soufflé dish, 8-10 cm (centimetres) in diameter,
made of ovenproof material such as porcelain or glass and used to
cook individual portions of a variety of dishes.
Chocolate truffles Small, round balls of chocolate, can have different fillings.
Rissoles Finely minced meat, fish or poultry, shaped into dipped in egg and
breadcrumbs, and then fried.
Vegetarians Are people who don't eat animals and, in some cases, don't eat
animal products either.
St. Honoré cake: This classic French dessert has a circle of puff pastry at its base with
a ring of choux piped on the outer edge. After the base is baked small
cream puffs are dipped in caramelized sugar and attached side by
side on top of the circle of choux.
The French term for a pastry made from deep-fried choux pastry
Beignets
French crullers A fluted, ring-shaped doughnut made from choux pastry with a
Light airy texture
Éclairs An oblong pastry made with choux dough filled with a cream and
topped
With icing.
© 2026 Juffrou Ansie Study Notes. All rights reserved. This material may not be reproduced or distributed without written
permission.
