Organisation : Department of Basic Education
Exam : National Senior Certificate Examinations
Document Type : NSC Sample Question Paper
Subject : Hospitality Studies
Category : Grade 12
Year : 2017
Website : https://www.education.gov.za/2017FebMarchNSCExamPapers.aspx
Download Sample Question Paper :
Paper 1 : https://www.southafricain.com/uploads/10916-Hospitality.pdf
Memo 1 : https://www.southafricain.com/uploads/10916-Memo.pdf
Education NSC Exam Hospitality Studies Question Paper
Marks : 200
Time : 3 hours
** This question paper consists of 16 pages.
Related :Department of Basic NSC Examination History Question Paper 2017 : www.southafricain.com/10909.html
Instructions & Information
1. This question paper consists of FOUR sections.
SECTION A: Short questions (all topics) (40)
SECTION B: Kitchen and restaurant operations;
Hygiene, safety and security (20)
SECTION C: Nutrition and menu planning; Food commodities (80)
SECTION D: Sectors and careers; Food and beverage service (60)
2. Answer ALL the questions in the ANSWER BOOK.
3. Number the answers correctly according to the numbering system used in this question paper.
4. Write neatly and legibly.
Sample Question
Section A
QUESTION 1
1.1 Multiple-Choice Questions
Various options are provided as possible answers to the following questions. Write down the question number (1.1.1–1.1.10), choose the answer and make a cross (X) over the letter (A–D) of your choice in the ANSWER BOOK.
1.1.1
E-mails, websites and cellphones used to market products are … marketing tools.
A audio
B visual
C electronic
D audio-visual (1)
1.1.2
A grape variety used to make wine:
A Cultivar
B Vintage
C Product
D Origin (1)
1.1.3 An enzyme in raw pineapple that prevents a gelatin mixture from setting:
A Ficin
B Bromelain (Bromelin)
C Papain
D Casein
1.1.4
A pizza provides eight portions. The total cost of the pizza is R72,00. The cost of ONE portion is …
A R9,00.
B R12,00.
C R36,00.
D R80,00. (1)
1.1.5 When a person suffers from diabetes, it means that the body does not produce enough …
A cholesterol.
B calories.
C lactose.
D insulin. (1)
1.1.6 A flavouring used in the preparation of desserts, which is made from cocoa beans:
A Vanilla
B Coffee
C Chocolate
D Caramel (1)
1.1.7 The difference between the actual cost to produce an item and the money that it is sold for:
A Gross profit
B Indirect cost
C Direct cost
D Net profit (1)
1.1.8 A method where meat is covered with thin slices of fat:
A Larding
B Marinating
C Tenderising
D Barding (1)
1.1.9 … includes activities that ensure that prospective guests are aware of the types of accommodation available at an establishment.
A Pricing
B Marketing
C Financing
D Targeting (1)
1.1.10 Choux pastry filled with cream and stacked together with caramel is called …
A croquembouche.
B churros.
C profiteroles.
D beignets.
Choose the description from COLUMN B that matches the terminology in COLUMN A. Write only the letter (A–I) next to the question number (1.2.1–1.2.6) in the ANSWER BOOK, for example 1.2.7 J.
COLUMN A TERMINOLOGY – COLUMN B DESCRIPTION
1.2.1 Dusting A a mixture placed in a bag and forced through a nozzle onto cakes
1.2.2 Pureeing B shortening and sugar beaten until light and
1.2.3 Piping C fluffy
1.2.4 Creaming D technique used to turn out a gelatin pudding onto a plate
1.2.5 Unmolding E incorporating air into a mixture by folding gently
1.2.6 Caramelisation F beating cream until it reaches the stiff peak stage
1.3 ONE-WORD ITEMS
Give ONE term/word for each of the following descriptions. Write only the term/word next to the question number (1.3.1–1.3.10) in the ANSWER BOOK.
ONE-WORD ITEMS
Give ONE term/word for each of the following descriptions. Write only the term/word next to the question number (1.3.1–1.3.10) in the ANSWER BOOK.
1.3.1 Wine of which the alcohol has been removed before it is bottled
1.3.2 A sweet wine that is served after a meal
1.3.3 The Act that regulates the sale of alcohol
1.3.4 The term that refers to pastry shells that are pre-baked with rice or dried beans
1.3.5 Advertising a product by phoning potential customers
1.3.6 Fat distributed between the muscle fibres of a meat cut
1.3.7 A traditional sauce served with roast beef
1.3.8 Rice rolled with cooked seafood or raw fish, wrapped in seaweed sheets
1.3.9 A mixture of chopped fruit or vegetables, flavoured with spices, sugar and vinegar and cooked to a thick pulp
1.3.10 Legumes used to make textured vegetable proteins
Section B
KITCHEN AND RESTAURANT OPERATIONS; HYGIENE, SAFETY AND SECURITY
QUESTION 2
2.1 Study the statement below and answer the questions that follow.
2.1.1 What is the incubation period for gastro-enteritis? (1)
2.1.2 Explain how a food handler may prevent gastro-enteritis from affecting others in the workplace. (5)
2.1.3 State THREE symptoms of each of the following:
(a) Gastro-enteritis (3)
(b) TB (3)
2.2 Study the statement below and answer the questions that follow.
2.2.1 Define the term good service. (2)
2.2.2 Critically discuss the statement above. (3)
2.3 A restaurant manager considers buying the system below. Study the photograph and answer the questions that follow.
2.3.1 Identify the type of system. 1)
2.3.2 Explain TWO benefits of the system above. (2)
Section C
NUTRITION AND MENU PLANNING; FOOD COMMODITIES
QUESTION 3 :
3.1 Read the extract below and answer the questions that follow.
3.1.1 Name TWO methods that can be used to preserve excess cherries other than bottling. (2)
3.1.2 Discuss step by step how you would prepare bottled cherries. (4)
3.2 3.2.1 Calculate the total net profit. (3)
3.2.2 Calculate the cost for each guest. (3)
3.2.3 Suggest FOUR important aspects that the organisers of the dinner should include on their quotation. (4)
3.3 Study the method of preparing choux pastry below and answer the questions that follow.
3.3.1 Give reasons for the following steps:
(a) Step 4 (1)
(b) Step 7 (2)
3.3.2 Suggest TWO toppings that may be used as decoration for the choux pastry. (2)
3.3.3 Predict the end result if the water had been boiled for too long during the preparation of the choux pastry
3.4 Differentiate between a pollo-vegetarian and a pesco-vegetarian. (4)
3.5 Give reasons for EACH of the following statements:
3.5.1 White and red speckled beans should be cooked separately. (1)
3.5.2 Do not boil dried beans without soaking. (1)
QUESTION 4 :
4.1 Study the photograph of stewed lamb shanks below and answer the questions that follow.
4.1.1 Distinguish between the characteristics of raw lamb and raw beef. (4)
4.1.2 Explain why stewing is a suitable cooking method to prepare the lamb shanks. (2)
4.1.3 Suggest a suitable accompaniment for the stewed lamb shanks. (1)
4.2 Read the extract below and answer the questions that follow.
4.2.1 Define the term banquet. (2)
4.2.2 Name TWO departments that would be required to plan and prepare for the banquet. (2)
4.2.3 Discuss THREE requirements to consider when planning the banquet menu for the Jewish guests. (3)
4.2.4 Determine the number of waiters you will need for the function. (1)
4.3 Study the photograph of a vol-au-vent below and answer the questions that follow.
4.3.1 Identify the pastry used to make the vol-au-vent. (1)
4.3.2 State the functions of the following ingredients in the preparation of the pastry above:
(a) Butter (2)
(b) Water (2)