1
HOSPITALITY STUDIES
GRADE 11
TERM 1
2026
@IMPAQ TesT1_2021, @IMPAQ TesT1_2025, DBE Relab_2024. SACAI
NOV 2019, 2020 & 2021. DBE_ EC/NOVEMBER 2022, DBE_
EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
This document is a Grade 11 Hospitality Studies Term 1 study guide for 2026, compiled to
help learners prepare systematically and confidently for tests and examinations. The
content has been carefully structured to align with CAPS requirements and is based on
DBE, IMPAQ and SACAI past papers (2019–2025), ensuring strong exam relevance and
curriculum coverage.
The notes focus on key concepts, definitions, calculations, case studies and exam-style
questions that learners are expected to know and apply in assessments. Where
possible, examples from previous examination papers have been included to show
learners how content is tested and what examiners expect in answers.
For any additional study notes or subject support, learners or parents are welcome to
contact:
Good luck
Juffrou Ansie
Content
Section A: Contextual questions .................................................................................... 2
SECTION B: NUTRITION, MENU PLANNING AND FOOD COMMODITIES ............................ 5
MENU PLANNING ...................................................................................................... 6
COSTING ................................................................................................................ 13
FOOD GROUPS ........................................................................................................... 20
@Juffrou_Ansie
, 2
SECTION C: SECTORS, CAREERS, FOOD AND BEVERAGE SERVICE ................................ 29
HIGH TEA ................................................................................................................ 31
Section A: Contextual questions
Chef Poissonier Prepares fish and shellfish dishes
Chef Saucier Prepares sauces for dishes.
Chef Patissier Bakes cakes, tarts, breads and bread rolls.
Chef Entremetier Prepares vegetables, starch, eggs and soup.
Chef de Petit de Must sign up for service early in the morning
Jeuner
The chef de cuisine Plans menus. Organises and supervises food preparation.
(executive chef) Costing and setting budget for food supply. Employment and
dismissal of staff. Purchases of new apparatus. Plans work
schedules
Brigade The concept given to a group of people working in a kitchen
or restaurant.
Waterblommetjies A traditional ingredient that grows in dams and marshes and
is used in stews
Frikkadel Traditional South African meat balls.
Mabele A porridge eaten by some of the ethnic groups in South
Africa, which has a reddish-brown colour
Pilaf Rice that is prepared with flavoursome ingredients like nut
saffron, sultanas and vegetables
Samosa A small, spicy, triangular-shaped pie that has been deep-fried
in oil.
Bokkoms A cultural dish of the Khoi people consisting of dried fish is
known as bokkoms
Morogo Vegetables, especially wild greens gathered in the veld
@Juffrou_Ansie
, 3
Boerewors A traditional South African dish made from beef and pork
that is very popular with a braai. A traditional South African
beef or lamb-flavoured sausage
Skop head of a cow
Kosher food Kosher food is related to Judaism.
Sheba Sheba is a tomato and onion mixture usually served with
porridge.
Overhead costs The cost of operating a business is known as overhead costs
Yeast as a raising Biological raising agent
agent in yeast baked Chemical raising agent and physical raising agent
goods
Petit four Small cube-shaped cakes usually served with teas.
Labour cost Total cost of the labour force employed to produce the food.
Fermentation The process by which yeast acts on carbohydrates and
changes it to carbon dioxide and alcohol
Beth Din The laws prohibiting the eating of shellfish and the mixing of
dairy products and meat
Cover The place setting on a table for one guest
Halaal.
The symbol indicates that the food is certified by the Muslim
Council as Halaal. Halaal is food that is suitable or
acceptable to use according to the Islamic faith.
It complies with the rules as prescribed by Muhammad in the
Qur'an
Sorbet
Function: To refresh the pallet in the mouth to several courses.
Fermentation A process by which yeast converts sugar to carbon dioxide
and alcohol
@Juffrou_Ansie
, 4
Creaming Beating together sugar and butter until light and fluffy
Kneading The process of manipulating the yeast dough to develop
gluten
Glazing Brushing the surface of a baked product with egg or milk
before baking to give it a shiny appearance
Scaling Dough is formed in desired shape or fattening.
40°C The correct temperature for the liquid used during the
preparation of the dough.
Melt Turn solids into liquid through applying heat.
Rub in Rub butter into flour with fingers.
Caramelise Sugar cooked until golden brown colour develops
Butter knife. Serving Butter
Cheese knife
Cutting and serving cheese
Cake lifter
Serving slices of cake or tart.
Tongs
Serving all single-portion
Fish fork, Eating fish dishes
Buffet tablecloths
Must hang to the ground
Even on all sides
A Table d’hôte guests’ tablecloth
Hanging 30 cm over the edge
Vegetarian The practice of living on plant-based products with or without
the use of eggs and dairy.
@Juffrou_Ansie
HOSPITALITY STUDIES
GRADE 11
TERM 1
2026
@IMPAQ TesT1_2021, @IMPAQ TesT1_2025, DBE Relab_2024. SACAI
NOV 2019, 2020 & 2021. DBE_ EC/NOVEMBER 2022, DBE_
EC/NOVEMBER 2021, DBE_ EC/NOVEMBER 2020.
This document is a Grade 11 Hospitality Studies Term 1 study guide for 2026, compiled to
help learners prepare systematically and confidently for tests and examinations. The
content has been carefully structured to align with CAPS requirements and is based on
DBE, IMPAQ and SACAI past papers (2019–2025), ensuring strong exam relevance and
curriculum coverage.
The notes focus on key concepts, definitions, calculations, case studies and exam-style
questions that learners are expected to know and apply in assessments. Where
possible, examples from previous examination papers have been included to show
learners how content is tested and what examiners expect in answers.
For any additional study notes or subject support, learners or parents are welcome to
contact:
Good luck
Juffrou Ansie
Content
Section A: Contextual questions .................................................................................... 2
SECTION B: NUTRITION, MENU PLANNING AND FOOD COMMODITIES ............................ 5
MENU PLANNING ...................................................................................................... 6
COSTING ................................................................................................................ 13
FOOD GROUPS ........................................................................................................... 20
@Juffrou_Ansie
, 2
SECTION C: SECTORS, CAREERS, FOOD AND BEVERAGE SERVICE ................................ 29
HIGH TEA ................................................................................................................ 31
Section A: Contextual questions
Chef Poissonier Prepares fish and shellfish dishes
Chef Saucier Prepares sauces for dishes.
Chef Patissier Bakes cakes, tarts, breads and bread rolls.
Chef Entremetier Prepares vegetables, starch, eggs and soup.
Chef de Petit de Must sign up for service early in the morning
Jeuner
The chef de cuisine Plans menus. Organises and supervises food preparation.
(executive chef) Costing and setting budget for food supply. Employment and
dismissal of staff. Purchases of new apparatus. Plans work
schedules
Brigade The concept given to a group of people working in a kitchen
or restaurant.
Waterblommetjies A traditional ingredient that grows in dams and marshes and
is used in stews
Frikkadel Traditional South African meat balls.
Mabele A porridge eaten by some of the ethnic groups in South
Africa, which has a reddish-brown colour
Pilaf Rice that is prepared with flavoursome ingredients like nut
saffron, sultanas and vegetables
Samosa A small, spicy, triangular-shaped pie that has been deep-fried
in oil.
Bokkoms A cultural dish of the Khoi people consisting of dried fish is
known as bokkoms
Morogo Vegetables, especially wild greens gathered in the veld
@Juffrou_Ansie
, 3
Boerewors A traditional South African dish made from beef and pork
that is very popular with a braai. A traditional South African
beef or lamb-flavoured sausage
Skop head of a cow
Kosher food Kosher food is related to Judaism.
Sheba Sheba is a tomato and onion mixture usually served with
porridge.
Overhead costs The cost of operating a business is known as overhead costs
Yeast as a raising Biological raising agent
agent in yeast baked Chemical raising agent and physical raising agent
goods
Petit four Small cube-shaped cakes usually served with teas.
Labour cost Total cost of the labour force employed to produce the food.
Fermentation The process by which yeast acts on carbohydrates and
changes it to carbon dioxide and alcohol
Beth Din The laws prohibiting the eating of shellfish and the mixing of
dairy products and meat
Cover The place setting on a table for one guest
Halaal.
The symbol indicates that the food is certified by the Muslim
Council as Halaal. Halaal is food that is suitable or
acceptable to use according to the Islamic faith.
It complies with the rules as prescribed by Muhammad in the
Qur'an
Sorbet
Function: To refresh the pallet in the mouth to several courses.
Fermentation A process by which yeast converts sugar to carbon dioxide
and alcohol
@Juffrou_Ansie
, 4
Creaming Beating together sugar and butter until light and fluffy
Kneading The process of manipulating the yeast dough to develop
gluten
Glazing Brushing the surface of a baked product with egg or milk
before baking to give it a shiny appearance
Scaling Dough is formed in desired shape or fattening.
40°C The correct temperature for the liquid used during the
preparation of the dough.
Melt Turn solids into liquid through applying heat.
Rub in Rub butter into flour with fingers.
Caramelise Sugar cooked until golden brown colour develops
Butter knife. Serving Butter
Cheese knife
Cutting and serving cheese
Cake lifter
Serving slices of cake or tart.
Tongs
Serving all single-portion
Fish fork, Eating fish dishes
Buffet tablecloths
Must hang to the ground
Even on all sides
A Table d’hôte guests’ tablecloth
Hanging 30 cm over the edge
Vegetarian The practice of living on plant-based products with or without
the use of eggs and dairy.
@Juffrou_Ansie
