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Hospitality Studies Tests.pdf 1 7/4/2011 3:26:36 PM
Grade 10
HOSPITALITY STUDIES PRACTICE TEST ONE
Marks: 60
QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 This piece of equipment is used to keep food hot and the water must not be allowed to run dry. A Steam jacketed kettle B Tilt frying pan C Bain-marie D Salamander 1.2
(1)
Why must a chef wear a chef’s hat? A The hat indicates the chef’s position. B The hat allows the chef to look chic. C The hat absorbs perspiration. D The hat keeps hair in place.
1.3
(1)
Fire safety is essential in a kitchen. Which of the following options is not related to this concept?
A The condition of portable heaters B A pot of oil left unattended on a hot stove plate C A chimney that is not kept in good condition D The storage of cleaning materials, especially oily cloths, in a cupboard 1.4
(1)
The main function of carbohydrates is to: A replace worn-out cells. B make new body tissue. C be an energy source. D regulate body temperatures.
(1)
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1.5
Vitamin C is: A a stable vitamin. B fat soluble. C heat stable. D water soluble.
1.6
(1)
50 g salt = ______ kg A 0,005 B 0,05 C 0,0005 D 0,5
1.7
(1)
Liquids are preferably measured using ______. A mass B weight C volume D none of the options listed in A, B and C.
1.8
(1)
To toss foods quickly in a little hot oil over a moderate heat is ______. A basting B glazing C sautéing D seasoning
1.9
(1)
What is the term for rapid beating to increase volume and thicken by incorporating air? A Creaming B Whipping C Blending D Whisking
(1)
2
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1.10
Over-stirred muffins: A should not be served. B have an even shape. C have an even texture. D have peaked tops.
(1)
[10] QUESTION 2 Match the items in Column A with the descriptions in Column B. Write only the LETTER of your choice next to the relevant question number. Column A
Column B
2.1
The storage temperature for cold meats, eggs and salad sauces
A
0qC – 4qC
2.2
74qC
B
5qC – 74qC
2.3
Boiling point
C
Room temperature
2.4
Cool room temperature
D
5qC – 100qC
2.5
18qC
E
Minus 18qC to minus 24qC
2.6
Food danger zone
F
Frozen meat
2.7
Thaw in the refrigerator
G
Bacteria do not multiply, but most are not killed at this temperature
2.8
Room temperature
H
100qC
2.9
Frozen
I
1qC – 5qC
2.10
Safe freezing
J
0qC – 74qC
K
212qC
L
Cooked food such as chicken pies and meatloaf spoil easily
M
5qC – 63qC
N
0qC –18qC
[10] 3
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QUESTION 3 Use the recipe given below to answer the questions that follow. MUFFINS 5 ml salt 50 ml sugar 375 ml milk 100 ml butter or margarine, melted 15 ml baking powder 2 eggs 475 ml cake flour 1) Cool in the tin for a few minutes, loosen, lift out carefully and allow to cool on a wire rack. 2) Beat the eggs and the milk together and add to the dry ingredients, along with the melted butter or margarine. Mix only until the dry ingredients are evenly moistened – do not overbeat. 3) Place the dry ingredients in a mixing bowl and stir together until evenly combined. Make a well in the middle of the dry ingredients. 4) Grease the cups of a muffin tin generously with margarine. Preheat the oven to 200qC. 5) Divide the batter between the greased cups. Bake at 200qC for 20–25 minutes or until golden and thoroughly baked. 3.1
3.2 3.3
Recipes need to be written in a specific way. Rewrite the given recipe in the correct way. The steps for the method should be answered by writing only the numbers down. (Do not rewrite the entire sentence in each step of the method.) Add an additional piece of information to this recipe in keeping with the product. (16 u ½) (8) Draw and label a husk of grain. (3) Flour is an important ingredient in baking. Describe THREE different types of flour besides cake flour.
3.4 What role do the eggs play in the muffins? (2 u ½) 3.5 Motivate why mise-en-place is important in the preparation of cake making. (4 u ½) QUESTION 4 4.1 You need to prepare a fresh summer fruit salad. Compile a table of THREE suitable fruits, classify them and give a characteristic of each class. 4.2 Write a paragraph on preparing and presenting quality fruit salads. [TOTAL: 60 marks] 4
(6) (1) (2) [20]
(10) (10) [20]
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Grade 10
HOSPITALITY STUDIES
PRACTICE TEST TWO
Marks: 60
QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 Select the correct answer according to the arrangement of the order of refinement. A Rolled seeds, whole grain, crushed grain, granulated seeds B Whole grain, rolled seeds, crushed grain, granulated seeds C Crushed grain, rolled seeds, whole grain, granulated seeds D Whole grain, crushed grain, rolled seeds, granulated seeds 1.2
(1)
Yoghurt: A is a milk product. B has a custard base. C can be known as a sorbet. D is a sour milk product.
1.3
(1)
It is usual to set the knife and fork: A 25–30 cm apart. B on the side plate. C on the right-hand side of the setting. D with the handles on the edge of the table.
1.4
(1)
When whipping cream: A the equipment should be cold. B one cup of cream will produce two cups when whipped. C it separates when over whipped. D All the above.
(1)
5
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1.5 Excellent service is provided by: A being pleasant to customers. B satisfying the physical and mental needs of people. C the positive attitude of informed and skilled personnel.
D supplying tangible services.
(1)
[5]
TOTAL FOR QUESTION 1 - 5 marks QUESTION 2 Decide whether the following statements are TRUE or FALSE. Write down only TRUE or FALSE next to the relevant question. 2.1 Buffets are suitable for any meal, including breakfast. 2.2 The height of the arrangements should be varied on a buffet table. 2.3 Ramekins are used for serving individual portions. 2.4 Blue Mountain is a type of coffee. TOTAL FOR QUESTION 2 - 4 marks QUESTION 3 Complete the sentences by supplying the missing word or words. W rite down only the number of the question and the answer. 3.1 Station mise-en-place is_______. 3.2 The method of cooking used for poaching eggs is __________. 3.3 Flatware is ______. TOTAL FOR QUESTION 3 - 3 marks 6
(1) (1) (1) (1) [4]
(1) (1) (1) [3]
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QUESTION 4 Match the items in Column A with the descriptions in Column B. Write only the LETTER of your choice next to the relevant question number. Column A
Column B
4.1
Stale eggs
A
Wash eggs
4.2
Extra-large egg
B
60qC – 65qC
4.3
Store eggs
C
Gelatinous white
4.4
Dehydrated egg whites
D
Poached egg
4.5
Egg white coagulates
E
Over-boiling
4.6
Sunny side
F
69 g
4.7
Fresh eggs
G
65qC – 70qC
4.8
Cracked shell
H
Shiny shells
4.9
Green ring
I
61 g
4.10
Eggs Benedict
J
Meringue
K
Omelette
L
Poached egg
M
Blunt point up
N
Fried egg
O
Vinegar
[10] TOTAL FOR QUESTION 4 - 10 marks
7
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QUESTION 5 5.1 A checklist ensures that you do not forget any items when preparing an upmarket dining area. Prepare a list or table of all the items that you should check off when preparing a workstation in the dining area of an upmarket restaurant. 5.2 You have recently qualified and intend opening a small, 50-seater restaurant, which is cosy and intimate, in a shopping mall. The restaurant will be unlicensed and will serve primarily breakfasts, pasta and steaks. As this project is still in the planning phase, you have considered various requirements. Answer the following questions: 5.2.1 List the glasses that you will need and give the reason for your choice. (10 u ½) 5.2.2 Explain how the cutlery for a breakfast buffet could be made available to the customers in the morning? Include which items of cutlery are needed in your answer. 5.2.3 Explain to a worker how to store the linen. 5.2.4 Describe the principles of buffet-planning. TOTAL FOR QUESTION 5 - 38 marks [TOTAL: 60 marks]
[15]
(5) (4) (4) (10) [23]
Grade 10
8
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HOSPITALITY STUDIES PRACTICE TEST THREE
Marks: 60
QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 Who is responsible for room service? A The floor service staff B The station head waiter C The station waitron D The lounge staff 1.2
(1)
Which combination is the most correct when planning a menu? A Cauliflower and cheese sauce, and macaroni cheese B Tomato soup and mixed salad C Steak and chips D Pap and stew, and bread and butter pudding
1.3
(1)
The general quantity for a portion of vegetables is: A 80–100 g. B 150–200 g. C 65–80 g. D 200–250 g.
1.4
(1)
Sausages are popular food items. W hich meat product do they generally all include? A Beef B Pork C Lamb D Chicken
1.5
(1)
The meat cut most suitable for mincing in keeping with the price is: A pork thick rib. B beef fillet. C leg of lamb. D veal kidneys.
(1)
QUESTION 2
[5] 9
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Complete the sentences by supplying the missing word or words. W rite down only the number of the question and the answer. 2.1 A set menu is known as _________. 2.2 A South African breakfast includes___________. 2.3 A serving of a cooked cereal such as jungle oats is ___________ ml. 2.4 The French term for a basic oil and vinegar dressing is ______________. 2.5 The mixing of two or more ingredients is called _____________. QUESTION 3 Match the items in Column A with the descriptions in Column B. Write only the LETTER of your choice next to the relevant question number. Column A
(1) (1) (1) (1) (1) [5]
Column B
3.1
Pesto
A
Little squares of filled pasta
3.2
Carbonara
B
Tomato sauce, tomato concasse and Parmesan cheese
3.3
Marinara
C
Conchigli
3.4
Spaghetti
D
Fettuchini
3.5
Bolognaise
E
Fusilli
3.6
Ravioli
F
Egg, bacon and cheese
3.7
Shell-shaped
G
Seafood
3.8
Napolitana
H
Long straws
3.9
Wheat
I
Minced beef and tomato puree
3.10
Corkscrew
J
Basil, pine nuts and olive oil
K
Alfredo
L
Durum
QUESTION 4
[10]
10
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Name the pieces of cutlery shown below. W rite down the letter (A to J) and the name of the item.
A B
C
D E
F
G
H
I
J
QUESTION 5 5.1 Minced meat is a highly perishable product and therefore you need to be sure it is freshly minced. W hat FOUR suggestions can you give to someone about buying mince? 5.2 To cook pasta, it is placed in just enough cold water to cover it and then brought to the boil. W hen soft, the pasta is drained and then served. Do you agree with this method? If not, indicate how pasta should be cooked. (6 u ½) 11
[10]
(4)
(3)
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QUESTION 6 You are a waiter in a busy restaurant. A customer calls you to bring the bill. Read through the case study and answer the questions.
[7]
The restaurant is very busy on a Friday night. Many people arrived at 19:00 and so are finishing at the same time. Therefore, many people are asking for their bills while others are trying to pay. One of the waiters gets rather irritated and retorts rather abruptly that he is on his way with the bill. When you look over to his table, you see that the salt and pepper cellars and the dessert dishes are still on the table. The waiter merely takes the bill to the table and places it down. W hen the customer opens the folder, he has to call another waiter over for a pen. You remove the folder to the till and at the same time feel that it is sticky. W hen the waiter is handed the tip that was left, he is not very appreciative. He feels that he deserved more and so is rather sullen. Highlight the problems or errors that appear in the case study and explain how these issues can be rectified, where possible. QUESTION 7 7.1 Explain the type of ambience that you would like to create in your restaurant and how you intend to achieve it. 7.2 Coffee always seems to finish off a meal. Explain the procedure for pouring coffee. 7.3 According to you, what are the THREE most important closing mise-en-place steps? [TOTAL: 60 marks] 12
[6]
(8) (6) (3) [17]
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Grade 10 HOSPITALITY STUDIES PRACTICE TEST FOUR
Marks: 60
QUESTION 1 Various possible answers are provided for each question. Indicate the correct answer by writing only the letter next to the question number. 1.1 The person who greets guests at the restaurant door is correctly known as the: A waiter. B host. C maitre d’ hotel. D chef. 1.2
(1)
An entrepreneur is someone who: A uses business opportunities to make money for herself or himself. B finds a gap in the market. C designs and markets new products. D All of the above.
(1)
QUESTION 2 Decide whether the following statements are TRUE or FALSE. Write down only TRUE or FALSE next to the relevant question. 2.1 The highest star grading for a bed and breakfast is generally five stars. 2.2 You should unplug electrical equipment before cleaning it. QUESTION 3 Complete the sentences by supplying the missing word or words. W rite down only the number of the question and the answer. 3.1 Cleaning agents should be stored in a ____________ chemical storeroom. 3.2 An ____________soap should be used for washing hands in the kitchen. 13
[2]
(1) (1) [2]
(1) (1) [2]
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QUESTION 4 A small lodge that can accommodate 48 guests is due to open. It has a bar, a reception desk and serves full meals. In order to assist staff, prepare an organogram to show what positions will be available. Ensure that you have listed the FOUR functional areas and at least TEN relevant positions. (14 u ½) [7] QUESTION 5 It is very important that all functions in a kitchen are carried out with the hygiene and safety of the employee and the customer in mind. 5.1 Explain how the kitchen uniform plays a role in hygiene and safety. (4) 5.2 Cleaning and sanitising are important in maintaining safety and sanitation in the kitchen. a) Mention THREE food contaminants. (3) 5.3 5.4
b) List FOUR cleaning agents and mention their role in cleaning.
(8)
You are the supervisor in the kitchen. Write a paragraph explaining to new kitchen staff how to handle knives and blades in order to prevent injuries.
(6)
Explain what the following safety signs indicate: a)
c)
b)
d)
(4)
[25]
14
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QUESTION 6 A friend has written to you asking about the various types of accommodation that are available. This person has a limited budget and will need to consider alternative types of accommodation besides up-market hotels and lodges. Write a paragraph explaining the other types of accommodation available and give the reason why each type will be less expensive. QUESTION 7 Recently the local pub, The Pig and Trotter, burnt down. On investigation after the event, it was established that the fire started in the kitchen. No-one was hurt, as all the staff had followed the rules pertaining to fire safety. 7.1 Briefly describe THREE possible hazards that could have caused this fire. 7.2 What rules did the staff follow to prevent any injuries? TOTAL: 60 marks
15
[8]
(9) (5) [14]
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HOSPITALITY STUDIES
PRACTICE TEST ONE MEMORANDUM
QUESTION 1 1.1 C 9
(1)
1.2
C 9
(1)
1.3
C 9
(1)
1.4
C 9
(1)
1.5
D 9
(1)
1.6
B 9
(1)
1.7
D 9
(1)
1.8
C 9
(1)
1.9
B 9
(1)
1.10
D 9
(1)
[10]
QUESTION 2 2.1 I 9
(1)
2.2
G 9
(1)
2.3
H 9
(1)
2.4
A 9
(1)
2.5
C 9
(1)
2.6
M 9
(1)
2.7
F 9
(1)
2.8
L 9
(1)
2.9
E 9
(1)
2.10
N 9
(1)
[10]
16
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QUESTION 3 3.1 Muffins Ingredients 9 x 475 ml cake flour 9 x 50 ml sugar 9 x 15 ml baking powder 9 x 5 ml salt 9 x 2 eggs 9 x 375 ml milk 9 x 100 ml butter or margarine, melted 9 Method 9 x 4 9, 3 9, 2 9, 5 9, 1 9 x Example variation: Add cinnamon and apple 99 (16 u ½)
(8)
3.2
999
(3)
3.3
Any THREE of the following (maximum of two marks per type of flour): x Wholemeal flour (9) has 100% of the wheat grain (9) and may have been milled or stone-ground (9). x White bread flour (9) is not as white as white cake flour (9). x Brown bread flour (9) has more fine wheat bran (9), which adds fibre to the diet (9). x Self-raising flour is soft, white flour (9) that has a chemical raising agent (9) added to create the raising power (9). x Semolina (9) is the milled endosperm of the wheat grain (9). It has a high starch content (9), and the best quality made from durum wheat (9). x Couscous (9) is made from durum wheat (9). After the bran and germ have been removed (9), the endosperm is steamed and pressed into tiny pellets and dried (9).
17
(6)
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3.4
x Enrich the mixture 9 x Act as a binding agent 9 (2 u ½)
(1)
3.5
Any FOUR of the following: By getting all the equipment and utensils ready (9), finding the ingredients and measuring (9) them beforehand, and preparing the ingredients (9), e.g. chopping nuts, you can ensure that the baking will be successful (9) because, once wet ingredients are added to dry ingredients (9), the raising agents become active (9). (4 u ½)
(2)
[20]
QUESTION 4 4.1 Fruit (any three)
Classification
Characteristic
Strawberries (9)
Soft fruit (9)
Soft flesh (9), high water content (9), highly perishable (9)
Peaches (9), nectarines (9), plums (9), cherries (9), grapes (9), dates (9), apricots (9)
Stone fruit (9)
Thin skin (9) with a hard stone or small pip inside (9)
Mangoes (9)
Tropical fruit (9)
Sweet (9), variation in colour (9), texture (9) and appearance (9)
Any other summer fruit (9)
Appropriate to the fruit (9)
Relevant points (9)(9)(9)
(3 u 3)
(9)
x One mark for the correct selection of summer fruit. 9
(1)
18
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4.2
Any TEN of the following: x Buy or pick only young tender fresh greens, fruit or vegetables. (9) x Add salad dressings just before serving, otherwise the salad will wilt. (9) x Use crisp, fresh and rinsed ingredients. (9) x Ingredients must be cut neatly. (9) x Use a sharp stainless steel knife to prevent bruising. (9) x Prepare the salad just before serving. (9) x Keep the salad covered in the refrigerator. (9) x Serve neatly. (9) x Make sure that all ingredients in the salad are identifiable. (9) x Use a variety of colours in the salad. (9) x Choose attractive bowls or serving dishes. (9) x Experiment with the shells of fruit such as a half pineapple that has been hollowed out. (9)
x Garnish the salad appropriately. (9)
(10)
[20]
[TOTAL: 60 marks] 19
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HOSPITALITY STUDIES
PRACTICE TEST TWO MEMORANDUM
QUESTION 1 1.1 D 9
(1)
1.2
A 9
(1)
1.3
A 9
(1)
1.4
D 9
(1)
1.5
C 9
(1)
[5]
TOTAL FOR QUESTION 1 - 5 marks QUESTION 2 2.1 True 9
(1)
2.2
True 9
(1)
2.3
True 9
(1)
2.4
True 9
(1)
[4]
TOTAL FOR QUESTION 2 - 4 marks QUESTION 3 3.1 the preparation of a workstation in a food service area 9
(1)
3.2
simmering 9
(1)
3.3
an item of crockery 9
(1)
[3]
TOTAL FOR QUESTION 3 - 3 marks QUESTION 4 4.1 H 9
(1)
4.2
I 9
(1)
4.3
M 9
(1)
4.4
J 9
(1)
4.5
B 9
(1)
4.6
N 9
(1)
4.7
C 9
(1)
4.8
O 9
(1) 20
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4.9
E 9
(1)
4.10
L 9
(1)
[10]
TOTAL FOR QUESTION 4 - 10 marks QUESTION 5 5.1 Any FIFTEEN of the following: Item
Yes
No
Bread and butter knives (9)
Soup spoons (9)
Fish knives and forks (9)
Joint knives and forks (9)
Dessert spoons and forks (9)
Tea and coffee spoons (9)
Service spoons and forks (9)
Condiments (sauces, salt and pepper mill) (9)
Bread and roll baskets (9)
Glassware (tumblers, red and white wine glasses) (9)
Bottle opener and waiters friend (9)
Spare clean table linen (serviettes and tablecloths) (9)
Tea/coffee equipment (milk jugs, sugar bowls, cups and saucers, teaspoons) (9)
Toothpicks (9)
Menus and wine lists (9)
Plate underliners (9)
Spare docket/order books and pen (9)
Bill folders (9)
Spare candles and matches (9)
[15]
21
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5.2.1 x Cooldrink/juice glasses 9 – to serve juice in the morning or water and soft drinks when required 9 x Beer glasses 9 – to serve beer in the evenings because, even though the restaurant is not licensed, customers may bring their own beer and so beer glasses may be needed 9 x Red wine glasses 9 – even though the restaurant is not licensed, customers may bring their own wine and so both red and white wine glasses may be needed 9 x White wine glasses 9 – even though the restaurant is not licensed, customers may bring their own wine and so both red and white wine glasses may be needed 9 x Sparkling wine glasses 9 – in case customers bring their own sparkling wine 9 (10 u ½)
(5)
5.2.2
The answer could include any FOUR of the following: x If the table is not set (9), then the customers would collect the necessary cutlery from the buffet table. (9) This cutlery could include teaspoons, knives, forks, fish knives, fish forks, bread knives and dessert spoons for cereals (9). x If the table is set (9), then each place setting may only have a dessert spoon, a knife and fork, and a bread knife. (9) The customers will collect the rest of the cutlery from the buffet table depending on their requirements (9). (4)
5.2.3
x Store the linen on paper-lined shelves or wire racks. 9 x Keep the same type and size of item together. 9 x Store the linen with the fold facing outwards, as it makes it easier to take stock. 9 x Use the FIFO (first in first out) system. 9
5.2.4
Any TEN of the following: x Arrange the tables to allow for good flow – U-shape, L-shape, V-shape or any other shape suitable for the function and venue. (9) x Place the tables near the kitchen so that the flow of people is not interfered with by service or clearing staff. (9) x Set up two serving points for making the flow of service quicker. (9) x Vary the height of the dishes. (9) x Ensure that each table has a focal point, such as the main dish being well placed. (9) x Keep in mind that simplicity is important. (9) x Arrange dishes in order of the menu. (9) x Place hot foods at the end of the buffet service line. (9) x Place sauces and dressing next to the food item that they are meant to accompany. (9)
22
(4)
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x Place expensive food items towards the back of the table or closer to the end of the line. (9) x Make sure that the serving equipment is spotlessly clean. (9) x Keep food and safety matters in mind. (9)
x Place special dietary requirements separately and preferably label them. (9)
(10)
[23]
TOTAL FOR QUESTION 5 - 38 marks [TOTAL: 60 marks]
23
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HOSPITALITY STUDIES
PRACTICE TEST THREE MEMORANDUM
QUESTION 1 1.1 A 9
(1)
1.2
C 9
(1)
1.3
C 9
(1)
1.4
B 9
(1)
1.5
A 9
(1)
[5]
QUESTION 2 2.1 table d’hote 9
(1)
2.2
boerewors, sosaties, kebabs, baked beans and mushrooms 9
(1)
2.3
200–250 9
(1)
2.4
vinaigrette 9
(1)
2.5
blending 9
(1)
[5]
QUESTION 3 3.1 J 9
(1)
3.2
F 9
(1)
3.3
G 9
(1)
3.4
H 9
(1)
3.5
I 9
(1)
3.6
A 9
(1)
3.7
C 9
(1)
3.8
B 9
(1)
3.9
L 9
(1)
3.10
E 9
(1)
[10]
QUESTION 4 A) dessert spoon 9
(1)
B)
(1)
spoon for ice-cream float 9 24
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C)
teaspoon 9
(1)
D)
soup spoon 9
(1)
E)
fish knife 9
(1)
F)
fish fork 9
(1)
G)
bread knife 9
(1)
H)
dessert fork 9
(1)
I)
steak knife 9
(1)
J)
joint knife 9
(1)
[10]
QUESTION 5 5.1 Any FOUR of the following: x Beef or lamb mince should be a rich, bright colour, and not pale red or pink. (9) x If mince looks pale but is fresh, it may have a large proportion of fat. (9) x Look for lean, fine, good quality, moist minced meat. (9) x Coarse, fatty minced meat will not produce good results. (9) x Avoid any mince that looks dry and is dark in colour. (9) x Minced meat should smell fresh. (9)
(4)
5.2
x Place the pasta in boiling 9 salted 9 water to which oil 9 has been added to prevent the pasta from sticking 9. x Cook until it’s al dente 9.
x Drain and serve immediately 9. (6 u ½)
(3)
[7]
25
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QUESTION 6 6 x A waiter should not show signs of irritation, and should remain calm and polite and professional. 9 x The salt and pepper cellars, as well as the dessert dishes, should have been cleared before the bill was presented. 9 x The bill should be handed to the host or given to a particular person. 9 x A pen should have been provided in the folder. 9 x The folder should be clean and free of stickiness. 9 x The waiter should be appreciative of any tip, thank the customer and bid him or her a pleasant farewell. 9 [6] QUESTION 7 7.1 Any EIGHT of the following: x Lighting (9): For breakfast, a bright sunny room is inviting and minimal lighting is required (9). For daytime operation, bright and natural light is best (9). If the operation is open at night, then use candles and/or low lighting (9). x Music (9): The choice must match the décor (9) and the time of the meal (9). x Live plants (9) must be well maintained to be effective (9). x Temperature (9): Even, comfortable temperature (9) should be maintained. If the climate is hot, the use of air conditioning may be required (9), whereas if the climate is cold in winter, heating or fires will be required (9). x Arrangement of tables (9): The answer must be in keeping with the style of the restaurant (9). 7.2
(8)
Any SIX of the following: x If you are pouring coffee from a short, spouted coffee pot, lift the cup. (9) x If you are pouring coffee from a long, spouted pot, the cup can remain on the table. (9) x Pour or serve coffee from the right-hand side. (9) x Position the handle of the cup on the right-hand side. (9) x Place the teaspoon on the right side or at the back of the cup (9), with the handle of the cup facing to the right (9). x Offer the coffee with hot or cold (9) milk (9) and sugar (9).
7.3
Any THREE of the following: x Remove all dirty glasses and empty jugs or containers. (9) x Clear all used serving dishes and utensils. (9) x Cover all leftover fruit with plastic and refrigerate it. (9) x Clear all tables and remove the tablecloths. (9) x Wipe the counters and tables. (9) x Switch off the hot beverage machines and clean them. (9) x Arrange the tables and prepare the dining room for the next service. (9) 26
(6)
Hospitality Studies Tests.pdf 27 7/4/2011 3:26:37 PM
x Follow the correct cleaning procedures for the linen, crockery, cutlery, glassware and any other equipment. (9) x Store the linen, crockery, cutlery, glassware and equipment in the correct place and manner. (9)
x Lock storerooms and cupboards. (9)
(3)
[17]
[TOTAL: 60 marks]
27
Hospitality Studies Tests.pdf 28 7/4/2011 3:26:37 PM
HOSPITALITY STUDIES
PRACTICE TEST FOUR MEMORANDUM
QUESTION 1 1.1 C or B 9
(1)
1.2
D 9
(1)
[2]
QUESTION 2 2.1 True 9
(1)
2.2
True 9
(1)
[2]
QUESTION 3 3.1 separate 9
(1)
3.2
anti-bacterial 9
(1)
[2]
QUESTION 4 4
General manager 9
Front office 9
Reservations manager 9
Assistant manager 9
Food and beverage 9
F & B manager 9
Food preparation 9
Accommodation 9
Head chef 9
Housekeeper 9
Receptionist 9
Head waiter 9
Sous chef 9
Cleaners 9
(14 u ½)
[7]
28
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QUESTION 5 5.1 Any FOUR of the following: x Light colours show up dirt. (9) x A double-breasted jacket and long sleeves protect the body from heat, possible burns and scalds. (9) x Long aprons protect the legs from spills and hot food. (9) x A chef’s hat prevents hair falling into food and absorbs perspiration. (9) x Shoes should support and protect feet by being rubber-soled and preferably made of leather. (9) x Fabric should be strong, durable and washable as uniforms will require daily washing. (9)
(4)
5.2
a) Any THREE of the following: x Dust and dirt on preparation surfaces (9) x Other foods (9) x Refuse that must be disposed of correctly (9) x Cross-contamination by humans (9) x Kitchen pests such as rats and insects (9)
(3)
b) Any FOUR of the following: x Soap (9) will dissolve grease and fat (9). x Disinfectants (9) will kill most germs (9). x Steam (9) is a steriliser and kills all germs (9). x Sanitisers (9) dissolve grease and kill germs (9). x Antiseptics (9) control and kill germs on your body (9).
(8)
5.3 The paragraph should include any SIX of the following points: x Use the appropriate knife for the specific job, for example, a boning knife to remove bones from joints. (9) x Keep knives sharp, because blunt knives need extra pressure, which can result in cuts. (9) x Clean and sharpen knives according to manufacturers’ instructions. (9) x Keep the knife handles free of grease. (9) x Always hold and carry knives with the point downwards. (9) x Place knives flat on a surface. (9) x Hold knives with their blades pointing away from your body when you wipe them. (9) x Don’t place knives in the washing-water, as someone may cut his or her hands unknowingly. (9) 29
(6)
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5.4
a) There is a risk of danger 9 b) Obey/carry out the action 9 c) Stop – you must not do something 9
d) Fire-fighting signs 9
(4)
[25]
QUESTION 6 6 x Self-catering chalets and apartments 9 – guests purchase and prepare their own meals and service is limited 9 x Camping sites 9 – guests stay in their own tents 9 x Caravan parks 9 – guests stay in their own caravan and/or tent, or rent a caravan 9 x Backpackers 9 – guests share sleeping and bathing facilities 9
[8]
QUESTION 7 7.1 Any NINE of the following: x Rubbish (9): An accumulation of cartons, packing materials (9) and combustible products (9). x Electricity (9): Electrical wiring is a source of heat (9) – a fault in the wiring can start a fire (9). Neglected wiring and misuse of electrical equipment (9) are responsible for most fires (9). x Equipment (9): Oil left unattended in the deep-fat fryer, on the stove or in the oven (9) can overheat and start flaming (9).
(9)
7.2
Any FIVE of the following: x They switched off all the equipment. (9) x They closed all the windows and doors. (9) x They followed the escape route. (9) x They remained calm and did not run. (9) x They went immediately to the assembly point. (9) x They did not return for their belongings. (9)
x The staff outside the kitchen did not open a door. (9)
(5)
[14]
[TOTAL: 60 marks]
30
Maskew Miller Longman (Pty) Ltd Forest Drive, Pinelands, Cape Town 2IðFHVLQ-RKDQQHVEXUJ'XUEDQ.LQJ:LOOLDPâV7RZQ3RORNZDQH%ORHPIRQWHLQUHSUHVHQWDWLYHVLQ 0DðNHQJDQGFRPSDQLHVWKURXJKRXWVRXWKHUQDQGFHQWUDO$IULFD ZHEVLWH ZZZPPOFR]D © Maskew Miller Longman (Pty) Ltd 2011 $OOULJKWVUHVHUYHG1RSDUWRIWKLVSXEOLFDWLRQPD\EHUHSURGXFHGVWRUHGLQDUHWULHYDOV\VWHPRU WUDQVPLWWHGLQDQ\IRUPRUE\DQ\PHDQVHOHFWURQLFPHFKDQLFDOSKRWRFRS\LQJUHFRUGLQJRURWKHUZLVH ZLWKRXWWKHSULRUZULWWHQSHUPLVVLRQRIWKHFRS\ULJKWKROGHU (YHU\HIIRUWKDVEHHQPDGHWRWUDFHWKHFRS\ULJKWKROGHUVRIPDWHULDOSURGXFHGLQWKLVWLWOH:HZRXOG OLNHWRDSRORJLVHIRUDQ\LQIULQJHPHQWRIFRS\ULJKWVRFDXVHGDQGFRS\ULJKWKROGHUVDUHUHTXHVWHGWR FRQWDFWWKHSXEOLVKHUVLQRUGHUWRUHFWLI\WKHPDWWHU )LUVWSXEOLVKHGLQ ,6%1
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Focus_Exam Practice Book_COVER_Hospitality Studies_Gr10.indd 1
2011/09/02 3:19 PM
