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Grade 10 Hospitality Studies — Exam memo Section A: Short questions (40 marks) Question 1.1 — Multiple choice Question Answer 1.1.1 B — Pancake 1.1.2 A — Too much baking powder was used 1.1.3 A — Glaze 1.1.4 C — Marinade 1.1.5 D — Tortellini 1.1.6 C — 250 ml (likely expected answer) 1.1.7 C — Purchasing the same amount of ingredients 1.1.8 B — Earl Grey 1.1.9 C — Déglacé 1.1.10 B — Maître d'hôtel Question 1.2.1 — Cheese matching Write only the letter next to each number. Question Answer 1.2.1.1 Very hard cheese B — Pecorino 1.2.1.2 Soft, ripened cheese D — Brie 1.2.1.3 Semi-hard cheese G — Emmental 1.2.1.4 Processed cheese E — Sliced cheese 1.2.1.5 Special cheese C — Feta Question 1.2.2 — Pasta matching Question Answer 1.2.2.1 Italienne D — Pasta with butter and grated cheese 1.2.2.2 Napolitaine E — Tomato sauce and Parmesan 1.2.2.3 Cannelloni B — Filled pasta tubes with béchamel sauce and cheese 1.2.2.4 Lasagne A — Layers of pasta, mince and béchamel sauce with cheese 1.2.2.5 Milanese C — Tomato sauce, ham and cheese Question 1.3 — Culinary terminology Question Answer 1.3.1 Mirepoix — a mixture of carrots, celery and onions used to flavour stocks and sauces. 1.3.2 Sifting — passing dry ingredients through a sieve. 1.3.3 Grating — rubbing food against a grater. 1.3.4 Skimming — removing fat from the surface of a liquid. 1.3.5 Dusting — sprinkling icing sugar or castor sugar over a cake. 1.3.6 Mageu (mahewu) — fermented maize-meal drink or sour porridge. 1.3.7 Crêpe — a thin French pancake used to wrap fillings. 1.3.8 Durum wheat — the wheat commonly used to make dried pasta. 1.3.9 Approximately 1 kg of cooked pasta. 1.3.10 Fruit purée / coulis — fruit that has been puréed, with or without sugar. Question 1.4 — Choose the correct answers 1.4.1 Combination heat cooking methods A — Braising C — Pot roasting The question asks for three, but these are the two clear combination methods in the options shown. Check this question against your class notes because the paper may contain an error. 1.4.2 Types of cooking equipment The options shown are all examples of cooking equipment: A — Bain-Marie B — Combi oven C — Steamer D — Convection oven E — Bratt pan The instruction says to choose three, so I can't confidently identify the intended three from this list alone. 1.4.3 Types of coffee A — Espresso B — Cappuccino D — Mocha Latte E — Café Mocha Rooibos is not coffee. Section B: Kitchen and restaurant operations, hygiene, safety and security (40 marks) Question 2.1 — Burns and first aid 2.1.1 Give one reason why Lungelo could have burnt herself with the wet cloth. (2) Water in the wet cloth can heat up and produce steam, which can burn the skin. The wet cloth transfers heat more readily than a dry insulating cloth. 2.1.2 Classify the type of burn. (1) - A thermal burn, caused by heat. 2.1.3 Explain how to treat her burn. (3) Cool the burn under cool running water for 20 minutes. Remove jewellery or clothing near the burn if it is not stuck to the skin. Cover it loosely with a sterile, non-fluffy dressing. Do not apply ice, butter or toothpaste. 2.1.4 Provide the aim of first aid. (2) Preserve life. Prevent the condition from worsening and promote recovery. 2.1.5 Distinguish between a chemical and an electrical burn. (2) Chemical burn: Caused by corrosive chemicals damaging the skin or tissues. Electrical burn: Caused by an electric current passing through the body. Question 2.2.1 — Preparation apparatus (6) A — Colander Use: To drain water from cooked pasta or rinse fruit and vegetables. B — Palette knife Use: To spread icing or lift and turn delicate foods. C — Spatulas / scrapers Use: To scrape mixtures from bowls or fold ingredients together. Question 2.3 — Franchises 2.3.1 Three advantages and three disadvantages (6) Advantages Disadvantages An established brand attracts customers. Franchise fees and royalties must be paid. Training and support are provided. The owner has limited independence. An established business model reduces some risks. Strict rules limit changes to products and operations. 2.3.2 Identify three franchises. (3) McDonald's KFC Nando's Question 2.4 — Three types of formal accommodation (3) Hotels Motels Guest houses Question 2.5 — Why must departments work closely together? (4) To ensure efficient communication and coordination. To prevent mistakes and delays. To provide good customer service. To ensure all departments work towards the same goals. Question 2.6 — Parts of a chef's uniform 2.6.1 Chef's jacket (3) Protects the skin from heat and minor splashes. Helps maintain a professional appearance. Can be removed or changed when dirty to maintain hygiene. 2.6.2 Safety shoes (2) Protect the feet from hot liquids, falling objects and sharp items. Provide grip to reduce slipping on wet or greasy floors. Question 2.7 — Three basic methods of pest control (3) Physical or mechanical control — traps, screens and sealing entry points. Chemical control — approved pesticides. Biological control — using natural enemies of pests. Section C: Nutrition, menu planning and food commodities Your screenshots don't show every page of Question 3 clearly. I can answer the visible questions from Question 4 on page 10. Question 4.3 — Salt water test 4.3.1 Evaluate the freshness of the egg and motivate your answer. (2) The egg appears to be standing upright at the bottom of the glass, so it is likely older rather than very fresh. As eggs age, the air cell grows and the egg becomes more buoyant. A fresh egg generally sinks and lies flat. An older egg may stand upright. An egg that floats is generally very old and should be checked carefully before use. Question 4.4 — Guidelines for purchasing eggs (4) Choose clean eggs with uncracked shells. Avoid eggs with unpleasant odours. Buy eggs from a reputable supplier. Check the expiry or best-before date and ensure they have been stored appropriately. Question 4.5 — Three ways to store eggs (3) Store in a refrigerator at a consistent, cool temperature. Keep in their carton to protect them and reduce absorption of odours. Store away from strong-smelling foods and use older eggs first. Question 4.6.1 — Properties of a French omelette (3) Pale golden or lightly coloured on the outside. Soft, moist and tender inside. Neatly folded, with no burnt patches. Question 4.7 — Difference between butter and margarine (2) Butter: Made from milk fat or cream. Margarine: Made mainly from vegetable oils or other permitted fats. Question 4.8 — Two bacteria used in yoghurt manufacture (2) Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Question 4.9 — Three heat-treatment methods applied to dairy products (3) Pasteurisation Sterilisation Ultra-high-temperature (UHT) treatment Question 4.10 — Four milk substitutes (4) Soya milk Oat milk Almond milk Rice milk Question 4.11 — Correct way to freeze mince (3) Divide the mince into meal-sized portions. Place in airtight, freezer-safe packaging and flatten into thin portions. Label with the date and freeze promptly at −18 ∘ C or colder. Question 4.12 — Two cooking methods for minced meat (2) Frying Stewing Question 4.13 — How to correctly pour tea (3) Place a tea strainer over the cup if using loose-leaf tea. Pour the brewed tea carefully into the cup without spilling. Serve with milk, sugar or lemon according to the customer's preference.

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