1
HOSPITALITY
STUDIES
GRADE 12
Prelim Exam_2025
2024
Previous exam papers were used to compile these notes. SACAI SEP 2019 – 2021 & NSC NOVEMBER
2019, 2022, 2023. (EC/SEPTEMBER 2022) & (EC/SEPTEMBER 2023).
These are just suggested answers from the memorandums. Some information is repeated; I want to
show you the different ways the same information is asked for. For more Juffrou_Ansie products, contact
.
Good luck. Juffrou Ansie
Content
Nutrition and Menu Planning 6
• Menu planning principles 6
• Costing and quotations 10
• Special diets and function menus 12
Food Commodities 14
• Preserved foods 14
• Desserts and gelatine 16
• Presentation and storage 25
Food and Beverage Service 29
@Juffrou_Ansie
, 2
• Formal dinner and cocktail service 29
• Tea, coffee, wine, and beverages 33
• Guest handling and service etiquette 35
Kitchen and Restaurant Operations 39
• Mise-en-place (opening and closing) 39
• Equipment and POS systems 39
• hygiene and safety practices 42
Sectors and Careers 44
• Hospitality careers and departments 44
• Entrepreneurship and business plans 45
• Marketing and professionalism 50
________________________________________________________
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 waiter Is an indication of the number of waiters that will be needed in a restaurant for
a cocktail party
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 palette.
Food additives An agent added to a food product for a specific reason, such as to preserve it.
TVP Structured plant proteins are products that can replace meat and are made
from protein.
Sweet meat Are the pancreas and tinus 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.
@Juffrou_Ansie
, 3
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 evaluation It is the way to analyse food products using the human senses of sight, smell,
taste and hearing.
Perception 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.
White grape varieties White grape varieties are any grapes with a light skin, from pale green to gold
in colour.
De-alcoholised wine Wines from which the alcohol has been removed.
Proteolytic enzymes Proteolytic enzymes found in food that break down protein.
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
@Juffrou_Ansie
, 4
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 balls 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.
Beignets The French term for a pastry made from deep-fried choux pastry
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.
Croquembouche A wedding cake consisting of choux pastry, stacked on top of each other and
filled with cream and caramel.
Puff pastry (Pâte feulliere): This is a rich pastry made from thin layers.
Profiteroles and A filled choux pastry ball with a sweet and moist filling of whipped cream,
cream puffs custard, pastry cream, or ice cream.
Tofu A white, cheesy rennet made from soybeans.
Crumbling Crumbling should take place after the main course.
Sale price Total cost + profit
@Juffrou_Ansie
HOSPITALITY
STUDIES
GRADE 12
Prelim Exam_2025
2024
Previous exam papers were used to compile these notes. SACAI SEP 2019 – 2021 & NSC NOVEMBER
2019, 2022, 2023. (EC/SEPTEMBER 2022) & (EC/SEPTEMBER 2023).
These are just suggested answers from the memorandums. Some information is repeated; I want to
show you the different ways the same information is asked for. For more Juffrou_Ansie products, contact
.
Good luck. Juffrou Ansie
Content
Nutrition and Menu Planning 6
• Menu planning principles 6
• Costing and quotations 10
• Special diets and function menus 12
Food Commodities 14
• Preserved foods 14
• Desserts and gelatine 16
• Presentation and storage 25
Food and Beverage Service 29
@Juffrou_Ansie
, 2
• Formal dinner and cocktail service 29
• Tea, coffee, wine, and beverages 33
• Guest handling and service etiquette 35
Kitchen and Restaurant Operations 39
• Mise-en-place (opening and closing) 39
• Equipment and POS systems 39
• hygiene and safety practices 42
Sectors and Careers 44
• Hospitality careers and departments 44
• Entrepreneurship and business plans 45
• Marketing and professionalism 50
________________________________________________________
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 waiter Is an indication of the number of waiters that will be needed in a restaurant for
a cocktail party
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 palette.
Food additives An agent added to a food product for a specific reason, such as to preserve it.
TVP Structured plant proteins are products that can replace meat and are made
from protein.
Sweet meat Are the pancreas and tinus 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.
@Juffrou_Ansie
, 3
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 evaluation It is the way to analyse food products using the human senses of sight, smell,
taste and hearing.
Perception 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.
White grape varieties White grape varieties are any grapes with a light skin, from pale green to gold
in colour.
De-alcoholised wine Wines from which the alcohol has been removed.
Proteolytic enzymes Proteolytic enzymes found in food that break down protein.
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
@Juffrou_Ansie
, 4
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 balls 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.
Beignets The French term for a pastry made from deep-fried choux pastry
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.
Croquembouche A wedding cake consisting of choux pastry, stacked on top of each other and
filled with cream and caramel.
Puff pastry (Pâte feulliere): This is a rich pastry made from thin layers.
Profiteroles and A filled choux pastry ball with a sweet and moist filling of whipped cream,
cream puffs custard, pastry cream, or ice cream.
Tofu A white, cheesy rennet made from soybeans.
Crumbling Crumbling should take place after the main course.
Sale price Total cost + profit
@Juffrou_Ansie
