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Gr10-eHosp
Term 3
WEEK 3
The Principles of Meal Planning
The Principles of Meal Planning
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The relevance of social and economic circumstances
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The Principles of Meal Planning
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Tea and Coffee
G10T1W1 Offline Content
G10T1W1 Introducing Hospitality Studies Quiz
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Week 1 Glossary
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The Cultural Diversity of South Africa’s Food and Beverage Industry
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Indigenous Food
Appliances, Equipment and Utensils
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Kitchen Hygiene
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Recipes and Cooking Techniques
Recipes and Cooking Techniques
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G10T1W5
Mise-en-place in the kitchen
Mise-en-place
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G10T1W6
The South African food pyramid
SA Food Pyramid
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G10T1W7
Cooking Methods
Glossary
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G10T1W8
Sones and Muffins
Scones and muffins
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G10T1W9
Fruits
Fruits
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G10T1W10
Mise - en - Place for Buffets
Mise - en- Place for Buffets
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G10T2W1
Table - Setting for Buffet - Style Breakfast and Brunches
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G10T2W2
Pancakes, Waffles and Crumpets
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G10T2W3
Eggs
Eggs
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G10T2W4
Cereals
Cereals
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G10T2W4
Diary
Dairy
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G10T2W5
Tea and Coffee
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Term 1 Gallery
Mise-en-Place in the Restaurant for Plated Service
Mise-en-Place in the Restaurant for Plated Service
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Nutritional Value of Meals
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The Principles of Meal Planning
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G10T3W3
The Principles of Menu Planning for Breakfast and Brunches
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G10T3W4
Table Setting for Light Meals
Table Setting for Light Meals
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G10T3W5
Minced Meat and Sausages
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G10T3W6
Pasta and Classic Pasta Sauce
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