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4.1 Study the label below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2016 - Paper 1
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4.1 Study the label below and answer the questions that follow. Juicy meat-free pies with cheese in a rich short crust pastry Fry's Family MEAT-FREE (TVP) TWO MUTT... show full transcript
Worked Solution & Example Answer:4.1 Study the label below and answer the questions that follow - NSC Hospitality Studies - Question 4 - 2016 - Paper 1
Step 1
Step 2
4.1.2 Determine the nutritional advantages of using TVP for vegetarians.
Answer
TVP offers several nutritional advantages for vegetarians:
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High in Proteins: TVP is an excellent source of plant-based protein, which is essential for muscle repair and growth.
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Rich in Dietary Fibre: It aids in digestion and can help maintain a healthy gut.
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Low in Kilojoules: Helping in weight management, TVP is lower in calories compared to some meat products.
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Low Glycaemic Index: This can help in managing blood sugar levels, making it suitable for diabetics.
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High in Vitamins and Minerals: It often contains essential nutrients that help support overall health.
Step 3
4.1.3 Suggest THREE types of vegetarians that will not buy this product.
Answer
The following types of vegetarians will not buy this product:
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Lacto Vegetarians: Who do not consume meat or eggs.
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Ovo Vegetarians: Who do not consume meat or dairy products.
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Vegan: Who avoid all animal products, including those derived from eggs or dairy.
Step 4
4.1.4 Name and describe a technique that should be applied to the pastry before it is baked to give the pastry a shiny golden brown appearance.
Answer
A technique that can be applied is glazing. This involves brushing the pastry with an egg wash (a mixture of beaten egg and milk) before baking, which helps to promote a shiny, golden brown finish once baked.
Step 5
4.1.5 State THREE ways in which shrinking of the pastry can be prevented during the preparation process.
Answer
To prevent shrinking of the pastry, you can:
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Rest the Pastry: Allow the pastry to rest in the fridge for about 30 minutes before rolling it out. This relaxes the gluten, reducing shrinkage.
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Avoid Overworking: Handle the pastry as little as possible to prevent the gluten from developing too much, which can cause it to shrink during baking.
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Chill the Pastry: Keep the pastry cool while assembling and baking, as warm pastry is more likely to shrink.
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Step 7
4.2.1 Recommend THREE suitable cuts in a mutton carcass that can be used to prepare a meat pie.
Answer
Three suitable cuts from a mutton carcass for a meat pie include:
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Shoulder: Known for its tenderness and flavor.
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Leg: Offers a good balance of meat and fat, enhancing taste.
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Neck: Contains connective tissues that add richness when slow-cooked.
Step 8
4.2.2 Name and explain the most suitable moist-heat method to cook the meat cubes for the filling.
Answer
The most suitable moist-heat method for cooking meat cubes is stewing. This involves simmering the meat slowly in a covered pot with some liquid. Cooking at low temperatures allows the meat to become tender while preventing it from becoming tough.
Step 9
4.2.3 Explain why all elastin should be trimmed off the meat before cooking it.
Answer
Elastin should be trimmed off because it does not soften during cooking. It remains tough and chewy, making the dish less appealing. Removing elastin contributes to a more tender and palatable meat texture.
Step 10
4.2.4 Determine the colour of the roller mark that would be found on a mutton carcass. Give a reason for the answer.
Answer
The colour of the roller mark on a mutton carcass is typically brown or red. This indicates the classification of the meat regarding tenderness. Brown/red hues suggest that the meat has been properly handled and is of good quality.
Step 11
4.3.1 Explain how the preservation method above preserves the pies for use later.
Answer
The preservation method of freezing slows down enzyme activity and inhibits the growth of bacteria, thus preserving the quality and safety of the pies. It effectively maintains flavors, textures, and nutritional value making them safe for later consumption.
Step 12
4.3.2 Some companies use chemical preservatives in food products. Justify the statement.
Answer
Some companies use chemical preservatives to prolong shelf life by reducing spoilage from bacteria, fungi, and yeast. This helps to ensure food safety and maintains its quality over time, allowing for longer periods between production and consumption.
Step 13
4.3.3 Suggest TWO warnings that should appear on a food label.
Answer
Two warnings that should appear on a food label are:
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Allergens: Indicating potential allergens that could affect individuals with food sensitivities (e.g., Contains nuts, gluten).
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Storage Instructions: Providing clear guidance on how to store the product to maintain safety and quality (e.g., Store in a cool, dry place).
Step 14
4.4.1 Discuss the role of temperature when baking choux crust.
Answer
The role of temperature in baking choux crust is crucial. Initially, a high temperature (around 220°C) is necessary to develop steam within the batter, allowing the pastry to puff up and form air pockets. This results in a light, airy texture. A consistent oven temperature helps prevent collapse after baking.
Step 15
4.4.2 Discuss the role of water when baking choux crust.
Answer
Water plays a critical role in choux pastry as it helps create steam during the baking process. This steam expands within the dough, causing it to rise. The amount of water also influences the consistency of the batter; too little water suffices for proper expansion, while too much may lead to a soggy texture.