1
HOSPITALITY STUDIES
GRADE 10
TERM 3
2025
@IMPAQ NOV 2019, 2020, 2021 & 2022. @IMPAQ TASK 8: TERM 3 TEST 2_2020, TASK 8: TERM
3 - TEST 2_2019. TASK 5: TERM 3 - TEST 2_2024. @IMPAQ NOV 2024
These are suggested answers according to the memorandums.
NOTE: For more Juffrou Ansie products, contact
Good luck. Juffrou Ansie
Content
1. Nutrition and Menu Planning 5
2. Nutritional value of meals 5
3. SA food-based dietary guidelines 5
4. Food pyramid 6
5. Principles of menu planning 6
6. Mise-en-place in the restaurant 9
7. Buffet and plated service 11
8. Room layout, bookings, table setting 14
9. Waiter duties: receiving guests, serving, presenting the bill 17
10. Tea and coffee service 22
11. Sausages, mince, fruit, and discolouration 25
12. Preparing fruit, salads, and dressings 29
@Juffrou_Ansie
, 2
Tasks to perform during Take left over food from the buffet table to the kitchen.
closing mise-en-place Switch of the air conditioners.
Plated service The type of service where food is positioned on the plates
by the chefs and the waiter serves the food to the guest.
The chef arranges the food on plates in the kitchen. Waiters
serve the plates of food to the customers
Balanced diet A balanced diet includes all the essential nutrients in the
correct amounts
POS An acronym for the point of sale in the restaurant where all
transactions take place.
Gratuity or tip A token of good will from the client to the waiter for good
service.
The differences Vinaigrette is a temporary emulsion. Mayonnaise is a
between a ‘vinaigrette’ permanent emulsion. Oil and vinegar will separate after a
and ‘mayonnaise’. while. Mayonnaise will not split due to eggs used. More oil is
used in the mayonnaise than in the vinaigrette.
Vinaigrette is runny and mayonnaise is thick
The differences • Crêpes are usually thinner than pancakes.
between a ‘crêpe’ and • No baking powder is used when preparing crêpes.
a ‘pancake’. • Crêpes contain more eggs than pancakes
The differences Tortellini is a small, stuffed pasta bundle. Round Ravioli is
between ‘tortellini’ and filled, square pockets of pasta
‘ravioli’.
The differences Lean mince is 90% mince and 10% fat.
between ‘lean mince’ Extra lean mince is 100% mince and 0% fat
and ‘extra lean
mince’.
Opening mise-en- The term to get the restaurant ready for service
place
Brunch A late breakfast, served between breakfast and lunch.
@Juffrou_Ansie
, 3
Sommelier A waiter with an extensive knowledge of wine and the
paring of wine and food.
Crumb down This procedure is done after the main course to get the
table ready for serving the dessert.
Formal restaurant A high level of service and providing food and beverages
at high prices
In-house caterer Large organizations have their own restaurants on their
premises where employees can buy meals at reasonable
prices.
Street vendor An informal food service where food is displayed on boxes,
tables or little carts
Receptionist • Project the image of the hotel.
• Answer the phone.
• Receiving and booking in guests.
• Allocate rooms.
• Provide information about the hotel and
surroundings.
• Booking out guests
Concierge
• Liaison person between guests and hotel services
and
• activities and attractions around the hotel
Self-service A food service where customers help themselves to
establishment prepacked food that is displayed.
Menu Menu is a combination of dishes that are served as one
meal.
30 sec Make eye contact with customers at the door within 30
seconds.
Coupe The name of the stemmed bowl used for serving ice cream.
@Juffrou_Ansie
, 4
Host or hostess Serving starts at the lady on the right-hand side of this guest.
American Express or An example of a payment card that requires payment of
Diners Club the full amount at the end of the month.
30 cm The tablecloth at the guests’ table has a 30 cm overhang.
Demitasse The name of the cup used for serving espresso.
Ribbon The classification of tagliatelle.
Ravioli An example of filled pasta
Coddled egg An egg, simmered in boiling water for 1 minute, to cook it
slightly.
Chef salad A salad of hard-boiled eggs, chicken strips, tomatoes,
cucumbers, Mozzarella cheese and croutons on lettuce
Caprese salad Ingredients: Tomatoes and Basil Mozzarella cheese
Crudité An appetizer consisting of a variety of raw vegetables, cut
into one- to two-bite-sized pieces to serve with a dip
Croutons Bread cubes baked or deep fried in oil with added
flavoured to taste.
A guideline for Place the bill to the left of the host.
presenting the bill.
English breakfast A type of breakfast that usually consists of a choice of hot
foods such as meat, eggs and bread.
Alfredo A classical pasta sauce consisting of a thin white sauce or
cream mixed with butter and Parmesan cheese.
Arrabbiata Pasta sauce ingredients
Pesto Pasta sauce ingredients
@Juffrou_Ansie
HOSPITALITY STUDIES
GRADE 10
TERM 3
2025
@IMPAQ NOV 2019, 2020, 2021 & 2022. @IMPAQ TASK 8: TERM 3 TEST 2_2020, TASK 8: TERM
3 - TEST 2_2019. TASK 5: TERM 3 - TEST 2_2024. @IMPAQ NOV 2024
These are suggested answers according to the memorandums.
NOTE: For more Juffrou Ansie products, contact
Good luck. Juffrou Ansie
Content
1. Nutrition and Menu Planning 5
2. Nutritional value of meals 5
3. SA food-based dietary guidelines 5
4. Food pyramid 6
5. Principles of menu planning 6
6. Mise-en-place in the restaurant 9
7. Buffet and plated service 11
8. Room layout, bookings, table setting 14
9. Waiter duties: receiving guests, serving, presenting the bill 17
10. Tea and coffee service 22
11. Sausages, mince, fruit, and discolouration 25
12. Preparing fruit, salads, and dressings 29
@Juffrou_Ansie
, 2
Tasks to perform during Take left over food from the buffet table to the kitchen.
closing mise-en-place Switch of the air conditioners.
Plated service The type of service where food is positioned on the plates
by the chefs and the waiter serves the food to the guest.
The chef arranges the food on plates in the kitchen. Waiters
serve the plates of food to the customers
Balanced diet A balanced diet includes all the essential nutrients in the
correct amounts
POS An acronym for the point of sale in the restaurant where all
transactions take place.
Gratuity or tip A token of good will from the client to the waiter for good
service.
The differences Vinaigrette is a temporary emulsion. Mayonnaise is a
between a ‘vinaigrette’ permanent emulsion. Oil and vinegar will separate after a
and ‘mayonnaise’. while. Mayonnaise will not split due to eggs used. More oil is
used in the mayonnaise than in the vinaigrette.
Vinaigrette is runny and mayonnaise is thick
The differences • Crêpes are usually thinner than pancakes.
between a ‘crêpe’ and • No baking powder is used when preparing crêpes.
a ‘pancake’. • Crêpes contain more eggs than pancakes
The differences Tortellini is a small, stuffed pasta bundle. Round Ravioli is
between ‘tortellini’ and filled, square pockets of pasta
‘ravioli’.
The differences Lean mince is 90% mince and 10% fat.
between ‘lean mince’ Extra lean mince is 100% mince and 0% fat
and ‘extra lean
mince’.
Opening mise-en- The term to get the restaurant ready for service
place
Brunch A late breakfast, served between breakfast and lunch.
@Juffrou_Ansie
, 3
Sommelier A waiter with an extensive knowledge of wine and the
paring of wine and food.
Crumb down This procedure is done after the main course to get the
table ready for serving the dessert.
Formal restaurant A high level of service and providing food and beverages
at high prices
In-house caterer Large organizations have their own restaurants on their
premises where employees can buy meals at reasonable
prices.
Street vendor An informal food service where food is displayed on boxes,
tables or little carts
Receptionist • Project the image of the hotel.
• Answer the phone.
• Receiving and booking in guests.
• Allocate rooms.
• Provide information about the hotel and
surroundings.
• Booking out guests
Concierge
• Liaison person between guests and hotel services
and
• activities and attractions around the hotel
Self-service A food service where customers help themselves to
establishment prepacked food that is displayed.
Menu Menu is a combination of dishes that are served as one
meal.
30 sec Make eye contact with customers at the door within 30
seconds.
Coupe The name of the stemmed bowl used for serving ice cream.
@Juffrou_Ansie
, 4
Host or hostess Serving starts at the lady on the right-hand side of this guest.
American Express or An example of a payment card that requires payment of
Diners Club the full amount at the end of the month.
30 cm The tablecloth at the guests’ table has a 30 cm overhang.
Demitasse The name of the cup used for serving espresso.
Ribbon The classification of tagliatelle.
Ravioli An example of filled pasta
Coddled egg An egg, simmered in boiling water for 1 minute, to cook it
slightly.
Chef salad A salad of hard-boiled eggs, chicken strips, tomatoes,
cucumbers, Mozzarella cheese and croutons on lettuce
Caprese salad Ingredients: Tomatoes and Basil Mozzarella cheese
Crudité An appetizer consisting of a variety of raw vegetables, cut
into one- to two-bite-sized pieces to serve with a dip
Croutons Bread cubes baked or deep fried in oil with added
flavoured to taste.
A guideline for Place the bill to the left of the host.
presenting the bill.
English breakfast A type of breakfast that usually consists of a choice of hot
foods such as meat, eggs and bread.
Alfredo A classical pasta sauce consisting of a thin white sauce or
cream mixed with butter and Parmesan cheese.
Arrabbiata Pasta sauce ingredients
Pesto Pasta sauce ingredients
@Juffrou_Ansie
