Read the extract below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2017 - Paper 1

1. Wash and Sort: Begin by washing the cherries thoroughly and removing any stems or damaged fruits.
2. Prepare Syrup: Create a sugar syrup by dissolving sugar in boiling water, adjusting sweetness to taste.
3. Fill Jars: Pack the cherries into sterilized jars, filling them to the desired level.
4. Add Syrup: Pour the syrup over the cherries, ensuring they are completely covered.
5. Seal Jars: Apply sterilized lids to the jars, ensuring a tight seal to prevent contamination.
6. Process in Boiling Water: Process the jars in boiling water for a specified time to ensure a proper seal and preservation.
7. Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place.

To calculate the total net profit, use the formula:

Net Profit = Selling Price - Total Cost

Total Cost = Food Cost + Reserved Cost = R3,500 + R2,500 = R6,000

Net Profit = R10,000 - R6,000 = R4,000

Cost per Guest = Total Cost / Number of Guests

Cost per Guest = R6,000 / 100 guests = R60 per guest.

1. Name of the Company: Include the name, address, and contact details.
2. Client Information: Personal information of the client, including name and contact number.
3. Event Details: Information about the date, time, dietary requirements, and type of function.
4. Payment Terms: Clearly outline additional charges, special requests, and payment terms.

(a) Step 4: This step allows the mixture to cool slightly before adding eggs, preventing them from cooking and curdling. (b) Step 7: Reducing the heat allows the pastry to cook evenly and prevents the exterior from becoming too dry while ensuring the inside is properly baked.

1. Chocolate icing: A rich chocolate layer that adds both flavor and visual appeal.
2. Sprinkled icing sugar: A light dusting that enhances the presentation without overpowering the taste.

If the water is boiled for too long, it will evaporate, resulting in too little steam, which will cause the pastry to not rise properly. The final product will be denser and may not have the desired airy texture.

A pollo-vegetarian diet includes poultry alongside fruits, vegetables, grains, and dairy products, while excluding red meat and seafood. In contrast, a pesco-vegetarian diet includes fish and seafood, together with fruits, vegetables, grains, and dairy, but excludes all forms of meat except for fish.

White beans will take on the color of the red speckled beans if cooked together, affecting the dish's appearance.

Dried beans take longer to cook, and boiling them without soaking may cause them to break or separate from the skins.

Typically, it is suggested to serve 3-5 snacks per person for a two-hour cocktail function, factoring in various types and textures.

1. Include a Variety: Offer both sweet and savory options to cater to different tastes.
2. Visual Appeal: Ensure snacks are presented attractively to entice guests.
3. Easy to Eat: Design snacks that are easy to pick up and eat without utensils.
4. Balance Flavors: Consider contrasting flavors and textures to keep the menu interesting.

Serving sticky ribs may not be suitable as they can be messy to eat and may require utensils. It is more appropriate to offer bite-sized snacks that can be enjoyed easily without excessive cleanup.

1. Mini éclairs filled with cream: A classic dessert that is both tasty and easy to handle.
2. Fruit tarts: Small pastries topped with fresh fruit, offering a refreshing option.
3. Chocolate truffles: Bite-sized delights that provide a rich chocolate experience.