Hospitality Generics NCV Level 2 — Document
November 2018 — NCV Level 2 — Hospitality Generics
NCV Level 2
2018
NCV Hospitality
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Q1— Section header —
1.1Various options are given as possible answers to the fo llowing questions. Choose the answer and write only the letter (A D\ next to the question number (1.1.1
1.1.6\n the ANSWER BOOK.
1.1.1The correct hygiene procedure, when tasting food is: Drop a spoonful into your palm and lick it to taste. Taste from the spoon that you mixed with. Dish a small tasting portion out into a side plate.
1.1.2The following is NOT an illness that can be contracted through eating food Influe nza
1.1.3in the kitchen. while preparing food. in the change room. anywhere
1.1.4In the food pr eparation area, it is advisable that food han dlers
1.1.5once a day. in a bucket. before and after handling food. twice a day.
1.1.6Th e following is allowed in the kitchen Visible tat
1.2All kitchen staff needs to be on duty for an industrial kitchen to run smoothly. Suggest THREE steps that should be t aken by the chef in charge when an employee does not show up for his or her shift.
1.3Give T REE guidelines to follow when cleaning the following equipment and utensils:
1.3.1Electric mixers.
1.3.2
1.4Explain how you will deal with faulty equipment. (3\
1.5Indicate whether the following statements are TRUE or FALSE. Choose the answer and write only True or False
1.5.9\ the ANSWER BOOK.
1.5.1Store brooms and brushes with bristles facing up.
1.5.2Store mops immediately after use.
1.5.3Chemicals can be stored in empty food containers.
1.5.4Storing equipment properly prolong working life.
1.5.9Electrical equipment should be checked for signs of damage before storage. All kitchen staff members are allowed to enter dry storerooms. Faulty equipment should be switched off immediately. Cleaning material
1.6Give TREE reasons why is important to store ingredients efficiently. (3\ [30] (11011002\30
Q2— Section header —
2.1Study the picture below and answer questions Source www.cio.com/article/30970]
2.1Identify what the picture above represents; a group or a team? (1\
Q2— Section header —
2.1.3Define the choice made
Q2— Section header —
2.2
2.3Team members have many responsibilities while serving on a team. List FIVE of these responsibilities. (5\
2.4
2.5Complete the passage below to explain the characteristics of a successful team. Write only the missing word s next to the number (2.5.1
2.5.5\in the ANSWER BO OK. viewed as constructive and members should be willing to consider all and mutual support. Team m member depending on the task at hand. Team members identify strongly with the team and feel proud of the way they function.
Q3— Section header —
3.1
3.2Give the meaning of the HACCP acronym that is used in food safety. (5\
3.3Explain the difference between inhibiting microbial growth and killing micro organisms. (2\
3.4Identify places or original sources where microorganisms can be found. (5\
3.5All food must be stored under conditions that will maintain freshness and prevent contamination. Give FIVE guidelines for the safe and correct storage of food. (5\
3.6Insects promote contamination in food production areas. Explain how to eliminate insects in food production areas. (4\
3.7Some microorganisms are useful in food production. Explain how yeast could be used. (2\
3.8Describe FIVE ways to keep kitchens and dining rooms clean to minimise food contamination. (5\ [30] (11011002\ NC142030
Q4— Section header —
4.1Study the table below. Name the equipment and or identify its uses. Write only your answer next to the que stion number (4.1.1
4.1.6\in the ANS ER BOOK. PICTURE NAMES USES
4.1.1Removes outer layer (skin\ from vegetables. Zester
4.1.2Colander
4.1.4Ground items such as nuts etc.
4.1.6
4.2INDABA is one of the largest tourism marketing events on the African calendar and one of the top three must visit events of its kind on the global calendar. South African Tourism has used INDABA as a platform to launch I Do
4.2.1Identify FIVE different hospitality professionals that could find the Indaba useful. (5\
4.2.2Suggest F OUR benefits to South Africa for hosting such an event? (4\
4.2.3Predict how THREE different sectors could have gained business during this Indaba event. (3\
4.2.4Identify ONE source of information that often used in the hospitality, tourism and travel industry. (1\
4.2.5Identify TWO factors that can have a negative effect on the hospitality, tourism and travel sectors. (2\
4.3It is important to follow good personal hygiene practices when one work with food in order to pr event food contamination. iscuss
4.4Explain why it is import ant for chefs to wear appropriate protective clothes. (2\
4.5Explain the proper hand washing procedures that should be followed in the food production area. (4\ [30] (11011002\30
Q5— Section header —
5.1ndicate whether the items listed can be RECYCL ED or NOT RECYCLED Write only
5.1.10\the ANSWER BOOK.
5.1.1Carton egg trays
5.1.2Carbon papers
5.1.3Light bulbs
5.1.4Beverage cans
5.1.5Milk carto ns
5.1.6Ceramic dishware
5.1.7Cardboard boxes
5.1.8Left over food
5.1.9Lever arch files
5.1.10
5.2Explain the safest w ay to handle chemical waste. (5\
5.3Give guidelines on how to prepare cigarettes, matches and ash waste for disposal. (5\
5.4Explain how to keep dustbins clean. (5\
5.5When the municipal removal personnel went on strike, waste piled up at the restaurant where you work. Explain how this situation should be handled. (5\ [30] TOTAL: 15030
Topics Identified
1
Food Safety
Mark Allocation
Total150 marks
Sections30 + 30 + 30 + 30 + 30 = 150 marks
Key Information
Websitewww.cio.com
Paper information
TitleDocument
SubjectHospitality Generics
LevelNCV Level 2
Document typeQuestion paper
Year2018
MonthNovember
Pages9
Downloads5
Examination context
Decade2010s
Years ago8y
SeasonSpring (SH)
Start dayThursday
Exam periodNovember 2018
Days since exam2,902
About Hospitality Generics examination preparation
Hospitality combines food preparation, service, and hospitality management. The examination tests both practical skills and theoretical knowledge of hospitality principles.
How to use this resource for revision
A TVET past examination paper is most useful when it is treated as an active revision exercise. Try the questions yourself before checking the corresponding memorandum. Where you make an error, identify the reason — was it a knowledge gap, a calculation mistake, an interpretation issue, or an examination technique problem?
For stronger examination practice, complete the paper without unnecessary interruptions and keep track of the questions that take the most time. Afterwards, review the memorandum and separate knowledge gaps from mistakes caused by interpretation, calculation, structure, or examination technique.
food preparation techniques
service standards
food safety principles
hospitality management
customer service skills
A practical revision approach
Focus on food safety, preparation methods, and service standards. The memorandum rewards correct terminology, practical reasoning, and knowledge of hospitality regulations.
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