NSC Hospitality Studies Cocktail food and finger lunches: 3.1 Study the photograph below a

Question

3.1 Study the photograph below and answer the questions that follow.

A trifle is a popular festive dessert and is prepared using layers of sponge cake, crème pâtissière, fruit and fruit jelly.

3.1.1 Classify the dessert above.

3.1.2 Distinguish between a crème pâtissière and a crème brûlée referring to the ingredients and the preparation method. Tabulate your answer as follows:

| INGREDIENTS | CRÈME PÂTISSIÈRE | CRÈME BRÛLÉE |
|--------------|------------------|-------------|
| PREPARATION METHOD | | |

3.2 The items below can be used to decorate a trifle.

- tuilles;  
- spun sugar;  
- chocolate curls;  
- praline

3.2.1 Describe the term tuilles.

3.2.2 Predict the end results of the following techniques:

(a) Tempering chocolate when making the chocolate curls

(b) Boiling the sugar to the desired stage when making the spun sugar

3.2.3 Select an item from the list in QUESTION 3.2 that is NOT suitable for a person who is allergic to nuts.

3.2.4 Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3.

3.3 Discuss the suitability of the trifle for a person suffering from diabetes.

3.4 Answer the questions that follow.

3.4.1 Describe the first process that should be followed when using gelatine powder to prepare fruit jelly for the trifle.

3.4.2 With what would you substitute the gelatin in the fruit jelly to make it suitable for vegetarians?

3.4.3 How much gelatine powder must be used if the recipe states two sheets of gelatine? Motivate your answer.

3.5.1 Suggest THREE types of vegetarians who will be able to eat the trifle. Give a reason for your answer.

3.5.2 Many vegetarians include dried pulses in their diet.

Justify the statement above.

3.6 Explain how the sterilising and sealing techniques are applied when bottling strawberries. Give a reason for applying the technique. Tabulate your answer as follows:

| STERILISING OF BOTTLES | SEALING THE BOTTLES |
|------------------------|---------------------|
| Explanation of how the technique is applied | |
| Reason for applying the technique | |

INGREDIENTS	CRÈME PÂTISSIÈRE	CRÈME BRÛLÉE
Starch	Corn flour/cake flour	No starch/cake flour
Sugar	No caramelised sugar	Caramelised sugar
Eggs	Whole eggs	Only egg yolk

STERILISING OF BOTTLES	SEALING THE BOTTLES
Wash bottles in hot, soapy water or give it a boil for 10 minutes or more.
In a container with boiling water, invert upside down on a wire rack to sterilise.
Bottles can also be put in the oven until the water boils	Immediately close the bottle with lid while the mixture is still hot

3.1 Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1

Worked Solution & Example Answer:3.1 Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1

Classify the dessert above.

Distinguish between a crème pâtissière and a crème brûlée referring to the ingredients and the preparation method.

Describe the term tuilles.

Predict the end results of the following techniques:

Select an item from the list in QUESTION 3.2 that is NOT suitable for a person who is allergic to nuts.

Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3.

Discuss the suitability of the trifle for a person suffering from diabetes.

Describe the first process that should be followed when using gelatine powder to prepare fruit jelly for the trifle.

With what would you substitute the gelatin in the fruit jelly to make it suitable for vegetarians?

How much gelatine powder must be used if the recipe states two sheets of gelatine? Motivate your answer.

Suggest THREE types of vegetarians who will be able to eat the trifle. Give a reason for your answer.

Justify the statement above.

Explain how the sterilising and sealing techniques are applied when bottling strawberries.

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