1
HOSPITALITY
STUDIES
GRADE 11
Term 3_2025
2024
These notes were compiled using previous examination papers: SACAI NOV 2019, 2020, 2021 &
2022. DBE_ EC/NOVEMBER 2022. @IMPAQ NOV 2024. @IMPAQ TERM Tests 2021
There are more possible answers to some of the questions, I summarised according to the mark
allocation including two more options given in the exam papers. For more Juffrou_Ansie
products, contact .
Good luck. Juffrou Ansie
Content
1. KITCHEN AND RESTAURANT OPERATIONS 6
Receiving stock 6
Storekeeping 8
2. FOOD COMMODITIES 10
Soups 10
Vegetables 12
Rice 15
3. HYGIENE 17
Food poisoning versus food spoilage 18
4. FOOD CONTAMINATION 22
5. TEMPERATURE CONTROL IN THE KITCHEN 25
6. SAFETY AND SECURITY 26
Preventative safety measures 26
@Juffrou_Ansie
, 2
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavone The pigment in spinach
Carotenoids The colour pigment in carrots
Cross Form of contamination takes place when the transfer of bacteria
contamination from one food to another occurs
Extra virgin oil Indicates that the olives are pressed to extract oil without the use of
heat or chemicals during the process.
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 The type of rice used for preparing an 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 Whisking egg yolks and sugar until pale and light
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.
@Juffrou_Ansie
, 3
Liaison A mixture of egg yolks and cream used to thicken sauces slightly.
Sommelier The wine connoisseur with an extensive knowledge of wine and the
combination wine and food.
Dressed fish Head, tail, fins and viscera removed.
A chicken lollipop cut
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions and
chillies. This sauce is traditionally Mexican
Docking Pressing small holes into pizza dough to prevent uneven bubble
formation.
Sweet snacks These snacks are packed in the middle of a three-tier stand during
like small a tea party.
meringues.
Amadumbe A traditional ingredient like sweet potatoes.
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
@Juffrou_Ansie
HOSPITALITY
STUDIES
GRADE 11
Term 3_2025
2024
These notes were compiled using previous examination papers: SACAI NOV 2019, 2020, 2021 &
2022. DBE_ EC/NOVEMBER 2022. @IMPAQ NOV 2024. @IMPAQ TERM Tests 2021
There are more possible answers to some of the questions, I summarised according to the mark
allocation including two more options given in the exam papers. For more Juffrou_Ansie
products, contact .
Good luck. Juffrou Ansie
Content
1. KITCHEN AND RESTAURANT OPERATIONS 6
Receiving stock 6
Storekeeping 8
2. FOOD COMMODITIES 10
Soups 10
Vegetables 12
Rice 15
3. HYGIENE 17
Food poisoning versus food spoilage 18
4. FOOD CONTAMINATION 22
5. TEMPERATURE CONTROL IN THE KITCHEN 25
6. SAFETY AND SECURITY 26
Preventative safety measures 26
@Juffrou_Ansie
, 2
Bacteria Bacteria is a micro-organism used to make blue cheese
Flavone The pigment in spinach
Carotenoids The colour pigment in carrots
Cross Form of contamination takes place when the transfer of bacteria
contamination from one food to another occurs
Extra virgin oil Indicates that the olives are pressed to extract oil without the use of
heat or chemicals during the process.
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 The type of rice used for preparing an 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 Whisking egg yolks and sugar until pale and light
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.
@Juffrou_Ansie
, 3
Liaison A mixture of egg yolks and cream used to thicken sauces slightly.
Sommelier The wine connoisseur with an extensive knowledge of wine and the
combination wine and food.
Dressed fish Head, tail, fins and viscera removed.
A chicken lollipop cut
A chicken ballotine cut
Salsa A fresh, spicy Spanish sauce prepared with tomatoes, onions and
chillies. This sauce is traditionally Mexican
Docking Pressing small holes into pizza dough to prevent uneven bubble
formation.
Sweet snacks These snacks are packed in the middle of a three-tier stand during
like small a tea party.
meringues.
Amadumbe A traditional ingredient like sweet potatoes.
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
@Juffrou_Ansie
