Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
Question 3
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... show full transcript
Worked Solution & Example Answer:Study the photograph below and answer the questions that follow - NSC Hospitality Studies - Question 3 - 2018 - Paper 1
Step 1
Classify the dessert above.
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The dessert is classified as a cold dessert, specifically a trifle.
Step 2
Distinguish between a crème pâtissière and a crème brûlée referring to the ingredients and the preparation method.
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INGREDIENTS
CRÈME PÂTISSIÈRE
CRÈME BRÛLÉE
Contains starch such as corn flour or cake flour
No starch; uses only egg yolk
No caramelised sugar
Uses caramelised sugar
PREPARATION METHOD
No baking; prepared on the stovetop
Baking method used
Cooked in a bain-marie
Cooked in the oven
No caramelising involved
Uses a blowtorch or the grill in the oven
Step 3
Describe the term tuilles.
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Tuilles are thin, crisp biscuits made from equal amounts of butter, icing sugar, and egg whites. They are often baked into different shapes and can be used for decorative purposes in desserts.
Step 4
Predict the end results of the following techniques: (a) Tempering chocolate when making the chocolate curls.
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Tempering chocolate makes the chocolate more resistant to melting, resulting in a smooth and shiny chocolate finish. It will be hard and can snap without breaking.
Step 5
(b) Boiling the sugar to the desired stage when making the spun sugar.
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Boiling sugar to the desired stage results in a light brown color and a pleasant caramel taste. The consistency will be suitable for making threads.
Step 6
Select an item from the list in QUESTION 3.2 that is NOT suitable for a person who is allergic to nuts.
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Praline is NOT suitable for a person who is allergic to nuts.
Step 7
Explain the reaction of a person with a nut allergy if he/she consumes the item selected in QUESTION 3.2.3.
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A person with a nut allergy may experience severe reactions such as swelling, difficulty in breathing, vomiting, and stomach cramps. In severe cases, it could lead to anaphylaxis.
Step 8
Discuss the suitability of the trifle for a person suffering from diabetes.
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The trifle is not suitable for a person suffering from diabetes because it contains too much sugar, which can increase blood glucose levels. Additionally, the fat in the cream or custard and the refined starch from the cake can further complicate blood sugar management.
Step 9
Describe the first process that should be followed when using gelatine powder to prepare fruit jelly for the trifle.
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The first process involves hydrating or blooming the gelatine. This is done by sprinkling the powder over cold water and letting it soak for a few minutes to absorb the liquid.
Step 10
With what would you substitute the gelatin in the fruit jelly to make it suitable for vegetarians?
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You can substitute the gelatin with agar-agar or gum from seaweed, both of which are plant-based and suitable for vegetarians.
Step 11
How much gelatine powder must be used if the recipe states two sheets of gelatine? Motivate your answer.
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One sheet of gelatine typically weighs about 1.7g to 3g. If the recipe states two sheets, this would amount to approximately 3.4g to 6g. Therefore, the amount to be used depends on the specific sheet weight but generally would be around 3.4g or 5g.
Step 12
Suggest THREE types of vegetarians who would be able to eat the trifle. Give a reason for your answer.
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Lacto-vegetarians: They consume dairy products like cream.
Ovo-vegetarians: They consume eggs, which may be present in the egg custard.
Pesco-vegetarians: They consume fish but would avoid the dessert if it contains any fish products.
Step 13
Many vegetarians include dried pulses in their diet. Justify the statement above.
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Dried pulses are high in protein and essential amino acids, making them an excellent substitute for meat. They are also low in fat, a good source of fibre, and gluten-free.
Step 14
Explain how the sterilising and sealing techniques are applied when bottling strawberries. Give a reason for applying the technique.
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STERILISING OF BOTTLES
SEALING THE BOTTLES
Wash bottles in hot, soapy water to ensure they are clean.
Boil for 10 minutes or more to kill any bacteria.
Use boiling water and turn bottles upside down to sterilise.
Immediately close the bottle with a lid while the mixture is still hot to create a vacuum seal. This prevents air from entering and helps to preserve the strawberries.
