REVISION LESSONS: HOSPITALITY STUDIES

GRADE 10 TERM 2 WEEK 6 TOPIC Commodities - Dairy products

SECTION A: SHORT QUESTIONS

QUESTION 1

1.1 Various options are provided as possible answers to the following questions.
Choose the correct answer and write the symbol (A - D) next to the question
number (1.1.1 - 1.1.3) on the FOLIO PAPER.

1.1.1 Penicillin trace elements are added to bacterial cultures and

cheese develops

A Provolone
B Camembert
C Pecorino
D Roquefort

1.1.2 An example of a very hard cheese

A Parmesan
B Edam
C Roquefort
D Drakensberg

1.1.3 A process where milk protein solidify and separates from whey

A Syneresis
B Curdling
C Pasteurisation
D Homogenisation (3)

1.2 Choose a description from COLUMN B to match the term in COLUMN A.

Write only the symbol (A - E) next to the question number (1.2.1 - 1.2.3) on the
folio paper.

1.2.1 COLUMN A COLUMN B

TERM DESCRIPTION
1.2.1 Buttermilk A African name for sour milk

1.2.2 Crème Fraiche B Traditional porridge

1.2.3 Maas C Milky liquid obtained when butter

churned
D Crème treated with live cultures

E Fresh cream whipped to mousse

add sugar & vanilla (3)

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1.3 Choose THREE factors that influenced the quality of milk through heat
treatment. Write only the symbols (A-E) next to the question number (1.3) on (3)
the folio paper.
A - Standardisation
B - Fortification
C - Pasteurisation
D - Milk powder
E - Evaporation

1.4 Give ONE word/term for each of the following descriptions. Write only the
word/term next to the question number (1.4.1 – 1.4.3) on the folio paper.

1.4.1 Nutrients like Vitamin A and D are added to milk

1.4.2 Milk exposed to 140°C for 2-4 seconds and immediately cooled
down to room temperature

1.4.3 Product obtained from the milky liquid that is separated when
butter is churned (3)

TOTAL SECTION A: 12

SECTION B: LONGER QUESTIONS.

QUESTION 2

2.1 Explain UHT treatment. (2)

2.2 A guest is allergic to lactose. Explain what lactose is and suggest a milk
substitute. (2)

2.3 A client orders coffee with hot milk and asks if the milk is pasteurised.

2.3.1 Explain Pasteurisation. (3)

2.3.2 The warm milk has a skin on top. Make a suggestion on how to
prevent skin formation. (2)

2.3.3 Suggest how can milk be treated to prevent a layer of oil on top of
the milk. (1)

TOTAL SECTION B: 10

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 HERSIENINGSLESSE : GASVRYHEIDSTUDIES

GRAAD 10 TERMYN 2 WEEK 6 ONDERWERP Kommoditeite - Suiwelprodukte

AFDELING A: KORT VRAE

VRAAG 1

1.1 Verskeie opsies word as moontlike antwoorde voorsien vir die volgende vrae.
Kies die korrekte antwoord en skryf slegs die letter (A - D) langs die
vraagnommer (1.1.1 - 1.1.3) op die FOLIO PAPIER.

1.1.1 Penisillenspore word by ‘n bakteriese kultuur gevoeg en ontwikkel

‘n blou aar in die kaas

A Provolone
B Camembert
C Pecorino
D Roquefort

1.1.2 ‘n Voorbeeld van ‘n baie harde kaas

A Parmesan
B Edam
C Roquefort
D Drakensberg

1.1.3 Proses waar melk proteïen saambind en van die wei skei

A Sinerese
B Skifting
C Pasteurisasie
D Homogensasie (3)

1.2 Kies ‘n beskrywing uit KOLOM B om by die term in KOLOM A te pas.

Skryf slegs die letter (A - E) langs die vraagnommer (1.2.1 - 1.2.3) op die
foliopapier neer.

1.2.1 KOLOM A KOLOM B

TERM BESKRYWING
1.2.1 Karringmelk A Afrika naam vir suur melk

1.2.2 Crème Friache B Tradisionele pap

1.2.3 Maas C Melkerige afskeiding wanneer botter

gekarring word

D Room wat met lewendige kulture

behandel word

E Vars room geklop tot ‘n mousse met

vanielje en suiker (3)

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1.3 Kies DRIE faktore wat die kwaliteit van melk deur hittebehandeling bevorder.
Skryf slegs die letters (A-E) langs die vraagnommer (1.3) op die foliopapier
neer.
A - Standardisasie
B - Fortifikasie
C - Pasteurisasie
D - Melkpoeier
E - Verdamping (3)
1.4
Gee EEN woord/term vir elk van die volgende beskrywings. Skryf slegs die
woord/term langs die vraagnommer (1.4.1 – 1.4.3) op die foliopapier neer.

1.4.1 Nutriënte soos Vitamien A en D word by melk gevoeg

1.4.2 Melk word teen 140°C vir 2-4 sekondes verhit en dan afgekoel tot
kamertemperatuur

1.4.3 Produk wat van melk verkry word wanneer botter gekarring word (3)

TOTAAL AFDELING A: 12

AFDELING B: LANG VRAE.

VRAAG 2

2.1 Verduidelik UHT-behandeling. (2)

2.2 ‘n Gas is allergies vir laktose. Verduidelik wat lactose is en stel ‘n

plaasvervanger vir melk voor (2)

2.3 n Gas bestel koffie met warm melk en vra of die melk gepasteuriseerd is

2.3.1 Verduidelik pasteurisasie. (3)

2.3.2 Warm melk het ‘n velletjie bo-op. Verduidelik hoe dit verhoed kan
word. (2)

2.3.3 Voorspel hoe kan melk behandel word om te verhoed dat ‘n lagie olie
op die melk vorm. (1)

TOTAAL AFDELING B: 10

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 REVISION LESSONS: HOSPITALITY STUDIES MEMORANDUM

SECTION A: SHORT QUESTIONS

1.1.1 D 1.2.1 C 1.3 C; D; E (3)

1.1.2 A 1.2.2 D
1.1.3 B 1.2.3 A
(3) (3)

1.4.1 Fortification

1.4.2 UHT Treatment

1.4.3 Buttermilk (3)

TOTAL SECTION A: [12]

SECTION B: LONGER QUESTIONS.

Level
Focus Clever
2.1 Pasteurisation – Fresh milk is heated to 140 C for 2-4

p200
seconds and cooled down to room temperature (2)

2.2 Lactose is milk sugar. Soya milk, Rice milk, coconut p198
milk, Coffee creamers p213 (2)

2.3.1 Milk is heated for 15 seconds at a temperature 72 C p200

and then cooled down to temperature 4C (3)

2.3.2 Covering the pot p211

Stirring the milk (2)
Thin layers of grease – edge of pot

2.3.3 Homogenisation – To force milk under pressure through p209

small holes in a valve to break down fat particles (1)

[10]

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