Datum / Date: March Controlled Test
Tyd / Time: 1 Hour
Punte / Marks: 100
Graad / 12
Grade:
Vak / Subject: Hospitalitystudies
Vraestel / 1
Paper:
Naam en Van / Name and
Surname:
Algemene instruksies vir die skryf van toetse | General instructions for the
writing of exams:
1. Gaan vinnig deur jou hele vraestel. Quickly scan through your entire paper.
2. Lees ‘n vraag 2x deur voor jy daarmee Read the question twice before you
begin. begin.
3. Maak seker jy antwoord alle vrae. Make sure to answer ALL questions.
4. Skryf netjies en leesbaar. Write neatly and legibly.
5 As jy te veel sukkel met ‘n vraag, If you struggle too much with a question,
beweeg aan na die volgende vraag en move on to the next one and return once
kom terug nadat alle ander vrae you have answered all the other
beantwoord is. questions.
6. Vir langer vrae, maak seker jy beplan jou If the question calls for a longer answer,
antwoord voordat jy begin skryf. plan before you start writing.
7. Vir enige antwoord langer as 1-2 For any answer longer than 1-2 words,
woorde, skryf altyd in volsinne. always write in full sentences.
8. Maak seker elke punt verwys terug na Make sure every point you make refers
die sentrale vraag. to the central question.
9. Gebruik die korrekte grammatika, Use correct grammar, spelling, and
spelling en leestekens na die beste van punctuation to the best of your ability.
jou vermoë.
10. As jy ‘n fout maak, trek dit duidelik dood If you make a mistake, cross it out clearly
met ‘n enkel, netjiese lyn en skryf die with a single, neat line and write the
korrekte antwoord neer. correct answer instead.
11. Nommer die antwoorde korrek volgens Number the answers correctly according
die numering stelsel in hierdie vraestel. to the numbering system used in this
question paper.
12. Stel jou antwoorde korrek voor volgens Present your answers according to the
die instruksies van elke vraag. instructions for each question.
Bl / Pg 1/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
, Baie sterkte met jou eksamen! | Good luck with your exam!
Bl / Pg 2/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
, SECTION A: SHORT QUESTIONS
QUESTION 1:
1.1 MULTIPLE CHOICE QUESTIONS:
Various options are given as possible answers. Choose the correct answer and wright only
the symbol ( A – D ) next to the question number (1.1.1 – 1.1.5 )on your answer sheet.
1.1.1 Diseasse caused by the bodys’s inability to produce insulin.
A) HIV and Aids
B) Cholesterol
C) Food intolerance
D) Diabetes Mellitus [1]
1.1.2 Served to stimulate the guests appetites.
A) Hors d’oevres
B) Dinatoire
C) Fingerfood
D) Apetizers [1]
1.1.3 Causes browning and rancidity in certain foods.
A) Cross contamination
B) Micro-organisms
C) Enzymes
D) Tatins [1]
1.1.4 Process where whole food is taken and put through a strainer or made into a smooth
pulp.
A) Cut
B) Puree
C) Pulp
D) Jelly ring [1]
1.1.5 Includes finger foods that is mostly enjoyed as a quick snack.
A) Single Hors d’ oeuvre
B) Crudites
C) Cocktail function
D) Finger food [1]
[5]
Bl / Pg 3/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
Tyd / Time: 1 Hour
Punte / Marks: 100
Graad / 12
Grade:
Vak / Subject: Hospitalitystudies
Vraestel / 1
Paper:
Naam en Van / Name and
Surname:
Algemene instruksies vir die skryf van toetse | General instructions for the
writing of exams:
1. Gaan vinnig deur jou hele vraestel. Quickly scan through your entire paper.
2. Lees ‘n vraag 2x deur voor jy daarmee Read the question twice before you
begin. begin.
3. Maak seker jy antwoord alle vrae. Make sure to answer ALL questions.
4. Skryf netjies en leesbaar. Write neatly and legibly.
5 As jy te veel sukkel met ‘n vraag, If you struggle too much with a question,
beweeg aan na die volgende vraag en move on to the next one and return once
kom terug nadat alle ander vrae you have answered all the other
beantwoord is. questions.
6. Vir langer vrae, maak seker jy beplan jou If the question calls for a longer answer,
antwoord voordat jy begin skryf. plan before you start writing.
7. Vir enige antwoord langer as 1-2 For any answer longer than 1-2 words,
woorde, skryf altyd in volsinne. always write in full sentences.
8. Maak seker elke punt verwys terug na Make sure every point you make refers
die sentrale vraag. to the central question.
9. Gebruik die korrekte grammatika, Use correct grammar, spelling, and
spelling en leestekens na die beste van punctuation to the best of your ability.
jou vermoë.
10. As jy ‘n fout maak, trek dit duidelik dood If you make a mistake, cross it out clearly
met ‘n enkel, netjiese lyn en skryf die with a single, neat line and write the
korrekte antwoord neer. correct answer instead.
11. Nommer die antwoorde korrek volgens Number the answers correctly according
die numering stelsel in hierdie vraestel. to the numbering system used in this
question paper.
12. Stel jou antwoorde korrek voor volgens Present your answers according to the
die instruksies van elke vraag. instructions for each question.
Bl / Pg 1/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
, Baie sterkte met jou eksamen! | Good luck with your exam!
Bl / Pg 2/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
, SECTION A: SHORT QUESTIONS
QUESTION 1:
1.1 MULTIPLE CHOICE QUESTIONS:
Various options are given as possible answers. Choose the correct answer and wright only
the symbol ( A – D ) next to the question number (1.1.1 – 1.1.5 )on your answer sheet.
1.1.1 Diseasse caused by the bodys’s inability to produce insulin.
A) HIV and Aids
B) Cholesterol
C) Food intolerance
D) Diabetes Mellitus [1]
1.1.2 Served to stimulate the guests appetites.
A) Hors d’oevres
B) Dinatoire
C) Fingerfood
D) Apetizers [1]
1.1.3 Causes browning and rancidity in certain foods.
A) Cross contamination
B) Micro-organisms
C) Enzymes
D) Tatins [1]
1.1.4 Process where whole food is taken and put through a strainer or made into a smooth
pulp.
A) Cut
B) Puree
C) Pulp
D) Jelly ring [1]
1.1.5 Includes finger foods that is mostly enjoyed as a quick snack.
A) Single Hors d’ oeuvre
B) Crudites
C) Cocktail function
D) Finger food [1]
[5]
Bl / Pg 3/8 www.summariessa.co.za Opsteller / MARJON
Author:
Graad / 12 Vak / Hospitality Datum / Date: Mar 2025
Grade: Subject:
